Unsafe food handling and preparation can cause common foodborne illnesses, mostly caused by bacteria such as Campylobacter, Salmonella, and E.coli. Symptoms include diarrhea, nausea, vomiting, and abdominal pain. Proper food handling can prevent these illnesses.
There are a number of common foodborne illnesses, mostly caused by bacteria and most frequently resulting from unsafe food handling and preparation. The most commonly recognized forms of foodborne illness are caused by bacteria. Although the CDC recognizes over 250 identified foodborne illnesses, the most common sources are bacterial and include Campylobacter, Salmonella, and E.coli.
Campylobacter is a pathogenic bacterium that causes campylobacteriosis or, more commonly, a form of food poisoning. The bacteria are found in the intestines of healthy birds and while they don’t affect birds, the bacteria does affect humans. Most raw poultry contains Campylobacter, but cooking meat properly kills the bacteria. The most common source of campylobacteriosis is contamination from raw poultry droppings or from eating undercooked meat.
Symptoms of campylobacteriosis include diarrhea, nausea, vomiting, abdominal pain, cramps, and fever. Most people infected with Campylobacter recover without further complications in about 3-5 days, and some people infected with this bacterium show no symptoms at all. The most common complication associated with this foodborne illness is dehydration.
Salmonella and E.coli are two other causes of foodborne illness well known to the general public. Salmonella causes salmonellosis, a bacterial infection that can cause nausea, vomiting, diarrhea, and abdominal cramps. Salmonella is found in the intestines of many animals, including humans. It is most commonly transmitted through feces and can become foodborne if the food has become contaminated. Eating raw and undercooked foods containing Salmonella can cause illness.
E.coli, short for Escherichia coli, is also a bacterium and is commonly found in cattle and other similar animals. There are several strains of E.coli, some of which are harmless, many of which are toxins. While undercooked meat can be a source of E.coli, other foods can be contaminated in an animal’s feces with the bacteria. Unlike many other foodborne illnesses, E.coli may not emerge for several days or weeks after consuming the bacteria, and disease complications can be more serious. However, E.coli and other common foodborne illnesses can be prevented with proper and safe food handling.
To reduce your risk of becoming infected with these and other foodborne bacteria, don’t consume raw meat, poultry, or eggs. Always store food according to package directions and do not leave cooked food at room temperature for more than one hour. Always wash raw fruits and vegetables before eating them, and be sure to wash preparation surfaces, utensils, and hands thoroughly after handling raw foods. For more information about these and other foodborne illnesses, their risks, and symptoms, visit the Centers for Disease Control and Prevention (CDC) website.
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