INFECTION FROM MICROBES IN CONTAMINATED FOODS

It has been estimated that more than 76 million cases of foodborne disease occur every year in the US. Of these, 325,000 cases result in hospitalization, and 5,000 cases result in death. Children and older adults are usually the hardest hit, since they tend to have underdeveloped or weakened immune systems.

What Is a Foodborne Disease?

The Centers for Disease Control defines a foodborne illness as a disease caused by consuming foods or drinks contaminated with microbes or other harmful substances. Most foodborne diseases are caused by a variety of bacteria, viruses, or parasites.

How Do Contaminating Microbes Make You Sick?

There are 2 major mechanisms used by foodborne pathogens that cause disease:

1. Toxins. Bacteria can produce toxins or poisons that cause vomiting and/or diarrhea. Depending on the strain of bacteria, these toxins can be already present in the food you consume or produced in your body after you ingest the microbe.
2. Tissue Invasion. Some microbes can penetrate the lining of your intestines, causing an immune response that results in gastrointestinal symptoms.

Does Reheating the Food Kill the Germs?

Most microbes are killed by temperatures greater than 160 F (78 C), except for Clostridium, a type of bacteria that can form heat-resistant spores. However, there are common food-contaminating bacteria, such as Staphylococcus aureus, that produce toxins that are not affected by heating.

Prevention Tips

The Partnership for Food Safety Education recommends following the guidelines for prevention of foodborne illnesses:

1. Wash hands and surfaces often.
   • Use hot, soapy water to wash cutting boards, dishes, utensils, and counter tops.
   • Consider using disposable towels to clean kitchen surfaces, since bacteria can build up in damp, dirty cloth towels.
   • Wash all fresh fruits and vegetables under running tap water. This includes those with skins or rinds that are not eaten.
2. Separate: Don’t cross-contaminate
   • Keep raw meats and their juices separate from ready-to-eat foods.
   • Use separate cutting boards for fresh produce and raw meats.
   • Don’t reuse old dishes that held raw meats or eggs.
3. Cook: Cook foods to proper temperatures
   • Use a food thermometer to make sure your roasts, steaks, and fish are cooked to at least 145°F, poultry (inner part of thigh and wing and thickest part of breast) to 165°F, and ground meat to 160°F.
   • Don’t use recipes with raw or only partially cooked eggs.
   • Reheat sauces, soups, and gravy to boiling, and other leftovers to 165°F.
   • When microwave cooking, stir and rotate food for even cooking.
4. Chill: Refrigerate promptly
   • Make sure your refrigerator is 40°F or below, and your freezer is 0°F or below.
   • Meats, eggs, and other perishables should be refrigerated or frozen as promptly as possible.
   • Defrost food in the refrigerator, under cold water, or in the microwave. Never defrost at room temperature.
   • Food should be marinated in the refrigerator.
   • Perishable foods should be refrigerated within 2 hours of sitting at room temperature.
   
   
   
    http://infectiousdiseases.about.com/od/g/a/Foodborne.htm