Food poisoning or foodborne illness is a common problem worldwide. According to the Centers for Disease Control and Prevention (CDC), approximately 1 in 6 Americans or 48 million people become sick from contaminated food each year.

In severe cases, foodborne illness can lead to hospitalization and even death. The symptoms of food poisoning can vary depending on the type of contamination but can include nausea, vomiting, diarrhea, abdominal pain, and fever.

How Does Food Become Contaminated?

Food can be contaminated at any stage of production, processing or preparation. The following are some of the most common ways food becomes contaminated:.

1. Cross-contamination

Cross-contamination occurs when bacteria from one food source transfer to another. This most often occurs when raw meat, poultry, or seafood come into contact with ready-to-eat food such as salad greens or cooked food.

2. Improper food preparation

The improper handling, storage, or cooking can lead to the growth of bacteria and other pathogens. Inadequate heating, cooling, or reheating of food can also contribute to the growth of bacteria and can cause contamination.

3. Contaminated water

Water used in food production and preparation should be clean and safe. Contaminated water can lead to foodborne illness.

4. Poor personal hygiene

Food handlers who do not practice good personal hygiene such as washing their hands before and after handling food can easily contaminate food products. Incorrectly storing, handling or transporting food products can also lead to contamination.

Most Common Types of Food Contamination

There are several types of contamination that can cause food poisoning. Here are some of the most common ones:.

1. Bacteria

Bacteria are the most common cause of food poisoning. Examples include Salmonella, Campylobacter, Listeria, and E. coli.

These bacteria are commonly found in raw meat, poultry, eggs, and unpasteurized dairy products, but can also be present in fruits and vegetables.

2. Viruses

Viruses such as norovirus and hepatitis A can also cause foodborne illness. These viruses are typically spread by poor personal hygiene and can contaminate food products through food handlers or contaminated water.

3. Parasites

Parasites such as Cryptosporidium and Giardia can also cause food poisoning. These parasites are commonly found in contaminated water and can contaminate food products through fruits and vegetables.

4. Chemical Contamination

Chemical contamination can arise from pesticides, cleaning products, heavy metals, and other toxic substances. Chemical contamination can also occur from improperly stored food products and contaminated water.

Food Poisoning Symptoms

Symptoms of food poisoning can vary depending on the type of contamination. The most common symptoms include:.

1. Nausea and Vomiting

Nausea and vomiting are common symptoms of foodborne illness. These symptoms can occur within hours of consuming contaminated food.

2. Diarrhea

Diarrhea is also a common symptom of food poisoning. The diarrhea can be watery or bloody and can last several days.

3. Abdominal Pain and Cramps

Abdominal pain and cramping are also common symptoms of food poisoning. These symptoms can range from mild to severe and can last several days.

4. Fever

Fever is another common symptom of food poisoning. The fever can range from low-grade to high and can last several days.

Preventing Food Poisoning

Preventing food poisoning starts with proper food handling, storage, and preparation. Here are some tips on how to prevent food poisoning:.

1. Clean your hands, utensils, and surfaces often.

Wash your hands with soap and water for at least 20 seconds before and after handling food. Also, clean your utensils and surfaces with hot soapy water before and after use.

2. Cook food to the right temperature.

Make sure food is cooked to the right temperature to kill bacteria and other pathogens. Use a food thermometer to check internal temperatures.

3. Separate raw and cooked foods.

Make sure to separate raw meat, poultry, and seafood from cooked food, fruits, and vegetables. This prevents cross-contamination.

4. Refrigerate perishable foods promptly.

Perishable food such as meat, poultry, and eggs should be refrigerated promptly. Keep your refrigerator set to 40°F (4°C) or below.

Conclusion

Food poisoning can be a severe problem and can lead to hospitalization and death in severe cases. Proper food handling, storage, and preparation can significantly reduce the risk of contamination.

If you suspect that you have food poisoning seek medical attention immediately.