Food borne illnesses are very common and are apparent through a wide range of symptoms that can be as simple as an upset stomach but can be more serious as dehydration, vomiting, diarrhea, fever, and abdominal cramps. While most food borne illnesses go undiagnosed, it is believed that almost 76 million people in the United States suffer every year, out of which 5,000 people die. Harmful food bacteria present in food and beverages are mainly responsible for food borne illnesses.
Bacteria may be already present in the food you purchase or may develop later, if not stored properly. Raw or undercooked meat and poultry may contain Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, and/or Salmonella and if consumed may cause diarrhea, nausea, abdominal pain, and vomiting. Similar conditions are caused when you consume unpasteurized milk and dairy products that are a rich source of bacteria like L. monocytogenes, Staphylococcus aureus, C. jejuni, Salmonella, and. Shigella. We use raw eggs in number of home cooked preparations such as salad dressings, mayonnaise, frostings, sauce, and ice creams.
Not many people know that one in 10,000 eggs may have Salmonella inside the eggshell, which is known to cause food borne illnesses. Raw and undercooked shellfish is known to cause fever, collapse, and chills if it's contaminated with bacteria like Vibrio vulnificus and Vibrio parahaemolyticus. C. botulinum present in improperly canned products may cause serious conditions, such as difficulty to swallow or speak, breathing difficulties, and double vision. Such conditions need immediate medical attention and should not be ignored. Contaminated water is a reservoir of bacteria that include L. monocytogenes, E. coli O157:H7, Salmonella, Yersinia enterocolitica, and Shigella, along with parasites and viruses.
While it may not be possible to refrain from using all these items, a little caution may help you fight the health hazards of food bacteria. Bacteria multiply rapidly if food is stored between 40°F and 140°F, and you must therefore refrigerate cooked food immediately. Proper cooking and processing is crucial to ensure that you and your family are saved from illnesses caused by food bacteria.
It is also important to avoid cross contamination by ensuring that bacteria is not allowed to spread from one food item to another through knives, countertops, sponges, or cutting boards. Hygiene is of utmost importance in the kitchen so make sure that you wash your hands with warm, soapy water before you start cooking. Ideally, you must avoid marinating food at room temperature to rule out the chances of bacteria formation. The safest way is to refrigerate it while marinating. Unpackaged fruits and vegetables must be consumed only after washing them thoroughly under running water.
Currently, a lot of care is being taken and stringent hygiene standards are followed to ensure that consumers get high quality food products. For this purpose, a process called "food irradiation" is followed as a means of cold pasteurization by using high energy rays such as gamma rays or electronic beams. The process is successfully used to kill living bacteria and thus put a check on food borne illnesses.
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