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Understanding Foodborne Illnesses: Causes, Risks, and Prevention

Foodborne illnesses are primarily caused by contaminants in adulterated foods, which may be chemical (like insecticides), physical (such as rodent hairs), or biological (natural toxins, pathogens). A staggering 95% of these illnesses stem from pathogens, with bacteria being the leading cause. Conditions conducive to bacterial growth include moisture, protein, and moderate pH. Common culprits include Campylobacter, E. coli, Listeria, and Salmonella, which can lead to severe symptoms. Vulnerable populations include children, the elderly, and those with weakened immune systems. Understanding these risks is essential for prevention.

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Understanding Foodborne Illnesses: Causes, Risks, and Prevention

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  1. Food borne Illnessesare

  2. Adulterated Foodscaused by contaminants • Chemical – insecticides, cleaning compounds

  3. Physical – rodent hairs, paint chips, glass

  4. Biological – natural toxins or pathogens • Green potatoes (solanine) • Fungi, Viruses, Parasites, and Bacteria

  5. 95 % of all food-borne illnesses are cause by pathogens… only 1% of microorganisms are responsible for causing illness

  6. Fungi • Yeast and Mold • More responsible for food spoilage than illness

  7. Viruses • Do not multiply in food but contaminate through poor sanitation

  8. Parasites • Feed on and take shelter in another organism such as trichinella spiralis in pork

  9. Bacteria • Responsible for significant percentage of biological food borne illness Need 3 conditions for growth and reproduction • A protein source • Moisture • Moderate pH

  10. Poultry Unpasteurized dairy Most common cause of diarrheal illness in US Flu-like symptoms Campylobacter jejuni

  11. Raw and undercooked ground beef Unpasteurized juices Leafy green vegetables Contaminated water swimming in or drinking Flu-like symptoms E. Coli 0157:H7

  12. Unpasteurized milk products Deli meats Widespread in soil Flu-like symptoms or miscarriage in women who are pregnant Listeriosis

  13. Flu-like symptoms from undercooked chicken or raw or undercooked eggs Salmonella

  14. Caused by an anaerobic toxin Double vision, trouble swallowing, muscle weakness, paralysis, attacks the central nervous system 70% fatality rate Botulism

  15. Who is at risk??? Children People with impaired immune systems Elderly

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