A single outbreak of a food-borne illness can have a huge impact on a business, not only could it damage brand reputation but also customer loyalty and revenue and growth.
Businesses operating within the food industry from food processing plants to restaurants and bars all need to adhere to the proper food safety standards and regulations to limit the risk of food-borne illnesses.
What is a food-borne illness?
Food-borne illnesses are diseases contracted from the consumption of contaminated food. Food can become contaminated by disease-causing organisms at every stage of the food processing cycle, and the food supply chain.
Find out more about how food is contaminated by food-borne illnesses here.
Other names for food-borne illness
Food-borne illnesses are often referred to as:
- Food-borne diseases
- Food-borne infections
- Food poisoning
The most common of these is food poisoning. The majority of us have suffered from food poisoning or know someone who has. How many times have you come across a story online about a restaurant chain giving one of their customers food poisoning?
How do you get food poisoning
Unfortunately, contracting food poisoning is relatively simple. You can catch a food-borne illness by simply consuming a piece of food contaminated with the disease-causing organisms.
Food poisoning facts
- According to the CDC, there are 48 million cases of foodborne illnesses reported each year in the US alone. That is around 1 in 6 people.
- Poultry such as chicken and turkey is the biggest cause of food poisoning. It is estimated that poultry causes around 244,000 cases of food-borne illnesses every year.
- It is estimated that there are around 250 different food-borne illnesses currently in existence. The majority of them are infections caused by a range of different bacteria, viruses, and parasites.
- Out of all the food-borne illnesses, salmonella causes the most hospital admissions. It is estimated that around 2,500 food poisoning hospital cases are due to salmonella.
Types of food poisoning
There are a handful of different types of food poisoning currently in existence. Each food-borne disease is caused by one of the following:
Common food-borne illnesses
Of the 250 different types of food poisoning the most common are:
- Mad cow disease
- Food-borne trematodes
Salmonella is one of the most common food-borne illnesses, and also the most well known. Salmonella is actually the name of the bacteria, with the disease it causes actually called salmonellosis. Salmonella is estimated to affect tens of millions of people worldwide, according to the WHO.
Symptoms of salmonella usually develop after 12 to 72 hours of infection and lasts around 4-7 days. Most patients make a full recovery with little to no medical treatment.
Escherichia coli, E.coli for short is a bacteria commonly found in your gut with most strains being harmless. However, the strains Enterotoxigenic E.coli (ETEC) and Enterohemorrhagic Escherichia coli (EHEC) are known to cause food poisoning.
The majority of the time patients recover from an ETEC and EHEC infection with no medical support. Although, around 10% of EHEC cases develop into Haemolytic Syndrome, a life-threatening disease.
Symptoms develop between 12 and 48 days of infection with recovery occurring within 1-3 days.
Mad cow disease
Bovine spongiform encephalopathy commonly referred to as mad cow disease causes a spongy degeneration in the brain and spinal cord. It is caused by cattle feeding on the remains of other cattle.
Mad cow disease can be caught by consuming beef products infected with mad cow disease. It can be quite hard to diagnose as symptoms begin to only show during the later stages of infection.
In humans, mad cow disease is known as Creutzfeldt-Jakob (vCJD).
Food-borne trematodes is a parasite and can only be transmitted through food. It is estimated that around 56 million people across the globe suffer from this food-borne illness.
This disease is caused by the trematode worm. Food can become contaminated by the larvae of this parasite and can cause severe liver and lung disease in its host.
Find out more information on the different types of food-borne illnesses here.
Food-borne illness symptoms
For the most part, the majority of the different types of food-borne illnesses show the same symptoms. However, the intensity of the symptoms, the time it takes for them to develop, and their duration differs between each illness.
Common symptoms of foodborne illness include:
- Abdominal cramps
How to prevent food-borne illnesses
Fortunately, there is a range of different ways to prevent food-borne illnesses from developing.
Businesses operating within the food industry must adhere to the proper food safety regulations and standards such as the HACCP and the HARPC. Each country has their own set of food safety standards which all businesses must adhere to.
The World Health Organization has a variety of different documents, such as the five keys to safer food, as part of their global strategy to decrease the burden of foodborne diseases.
Ways to prevent food-borne illnesses
There are a handful of different techniques which can be implemented to reduce the risk of food-borne illnesses. These include, but are not limited to:
Proper hand hygiene
Hand hygiene should be applied:
- Before and after handling food, especially raw food
- During preparation
- After using the washroom
If wearing gloves, remembering to dispose of them safely and regularly can help in your prevention efforts.
Raw foods, particularly meats, poultry and seafood can harbour a range of bacteria and viruses which can be linked to the spread of food poisoning. These organisms can infect multiple products during food preparation, transportation and storage. Because of this, it is important to separate raw and cooked foods in terms of storage as well as using different utensils whilst handling food.
Adhering to the proper food hygiene regulations issued by the government will help avoid the spread of food-borne illnesses.
Good food hygiene consists of anything between cooking food to the correct temperatures to ensuring all food preparation areas and utensils are thoroughly cleaned and disinfected after each use.
Failing to follow the correct food storage methods can lead to food-borne infections being spread. Unfortunately, room temperature provides the microorganisms that cause food poisoning with the best conditions to flourish and multiply.
Storing food at temperatures below 5℃ and above 60℃ (63℃ in the UK) helps to slow down and stop the growth of these microorganisms. However, it is important to note some of these pathogens can still flourish in temperatures below 5℃. It is also important to follow the correct storage instructions for each food type.
Water is used a lot in food preparation from cleaning surfaces to washing food products. Ensuring that the water used is safe and free from bacteria, viruses and other harmful pathogens can help in preventing food-borne illnesses.
Find out more about preventing food-borne illnesses here.
Food-borne illnesses and pests
When it comes to preventing the spread of food-borne diseases, implementing proper pest control practices play an important role.
Some pests can also carry the microorganisms that can cause food-borne illnesses on their body, allowing for them to be transferred as they travel through the premises.
Contact Rentokil for expert advice and solutions in controlling pests in your business.
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