Although it’s not a topic addressed often, the CDC lists over fifty food-borne illnesses on its website, and estimates that each year, one in every six Americans is afflicted with symptoms. Often dubbed “Food Poisoning,” food-borne illnesses run the gamut of symptoms that vary in severity. You will find some of the more common ones listed below.
Common Food-borne Illnesses:
Norovirus – Contracted from contaminated food, drink, or other infected people, norovirus leads to stomach pain, nausea, vomiting, diarrhea, fevers, headaches, and body aches. The very young and the very old are most susceptible to severe symptoms.
Salmonella – Salmonella is a bacterial disease that infects the intestines. Although some people with salmonella develop no symptoms, others report diarrhea, fever, and abdominal cramps, generally within eight to seventy-two hours of contact with contaminated food or water. In some situations, severe complications can develop.
Clostridium Perfringens – With symptoms similar to that of a twenty-four-hour flu, clostridium prefringes is contracted when people eat meat containing the bacteria. Although it’s a common type of food poisoning, the symptoms are not as severe as some of the other types, and severe symptoms hardly ever develop.
How to Prevent Food-borne Illnesses
The best methods still seem to be the simplest ones.
- Prepare food in clean areas, with clean hands.
- Wash fruits and veggies.
- Cook meats thoroughly at appropriate temperatures.
- Keep cold foods cold right up until they’re served.
- Keep dishes along buffets covered.
- Do not leave food sitting out for hours.
- Keep hot foods hot.
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