As time has
advanced, so too has our technology. One of the greatest development humanity
has achieved on a cultural and technological level is advanced food procurement
and preparation. Nevertheless, we still struggle to ensure that the food we eat
is safe and healthy. Many foods spoil easily, both at home and in restaurants.
When foods are not handled properly, this can cause
foodborne illnesses that
bring quite serious effects.
اضافة اعلان
Foodborne illness is a broad term used to describe
any sickness that comes from contaminated food. The majority of foodborne
illnesses are the result of infections from bacteria, viruses, or in rare
instances, parasites. The overwhelming majority of foodborne illnesses are
caused by bacteria.
Another form of foodborne illness is food poisoning,
which occurs when toxins and chemicals contaminate food and cause sickness. In
conversation, these terms are often used interchangeably, however, food
poisoning actually falls under the broader category of foodborne illnesses.
When an illness becomes life-threatening
Symptoms of foodborne
illness are usually easy to spot. The most common symptoms are nausea, vomiting
and/or diarrhea, as the body attempts to expel as much of the contaminated food
as possible. Other related symptoms include abdominal cramps, nausea, fever,
headache, joint/back aches, and fatigue.
Although the body is trying its best to purge itself
of the source of sickness, it can cause some potentially life-threatening
complications in the process. The greatest concern is severe dehydration.
Diarrhea and vomiting cause the body to lose large quantities of fluids and
electrolytes. Coupled with a stomach that is already upset, this can make it
difficult to replenish fluids, resulting in severe dehydration, which can range
from mild to life-threatening.
Mild dehydration is typically characterized by
thirst, dry mouth, dizziness especially when standing up, and headaches.
Dehydration can also be diagnosed through the urine when output is weak and the
color is dark. More severe and potentially life-threatening symptoms include
hypotension (low blood pressure), seizures, coma, or death.
For this reason, if you suffer from diarrhea and/or
vomiting for more than three days, a fever greater than 38.9°C, symptoms of
dehydration, or difficulty seeing or speaking, you should seek medical
treatment immediately.
Four steps for prevention
Although certain bacteria
and toxins may be inherently present in some foods, foodborne illnesses are
easily preventable. The
US Center for Disease Control and Prevention (CDC) has
outlined four steps to prevent the occurrence of this illness. The first step
is to make sure that, when preparing food, your hands and your workspace are
clean. This means washing hands with soap and water before, during, and after handling
food, especially with uncooked meats. Additionally, surfaces, utensils, and
cutting boards should be cleaned with soap and water as well as disinfectants.
The second step is to avoid cross-contamination,
which is the transfer of bacteria or other contaminates from one food source to
another. Foods such as raw meat, poultry, seafood, and eggs often carry
bacteria that can cause foodborne illness. When cooked, these bacteria are
killed off and the food becomes safe. However, if ready-to-eat foods, such as
vegetables and fruits, come into contact with these contaminates, the bacteria
may transfer. In order to prevent this, separate different categories of food
and use different utensils and cutting boards while preparing.
In the case of the 2020 outbreak, it was found that improper refrigeration of the meat resulted in the contamination. Although some effort has been made to more closely regulate food safety in Jordan, more should still be done to train workers properly.
The third step is to cook foods at the right
temperature. The heat from cooking naturally kills bacteria, viruses, and
parasites. However, the food must be cooked completely through to the inside.
The only way to ensure proper cooking with the utmost certainty is by using a
food thermometer. Different raw meats must reach different temperatures to be
fully cooked. This temperature information is readily available online.
Additionally, even precooked meals (e.g., leftovers) should be reheated to a
specific temperature.
The final step is to properly chill foods once done.
The refrigerator should be kept at around 5°C and the freezer should be set to
-18°C (0°F) or colder. This is due to the fact that bacteria can easily and
rapidly multiply at room temperature and cause foods to spoil. Additionally,
thaw frozen foods in the refrigerator, cold water, or the microwave instead of
on the counter at room temperature.
Jordan and foodborne illness
Jordan has witnessed
instances of foodborne illness outbreaks, most notably in July of 2020, when more
than 800 people were hospitalized after spoiled shawarma meat, contaminated
with bacteria, was served at a discounted price. This outbreak also resulted in
the death of a five-year-old boy as well as four others in intensive care.
A 2013 study conducted in Jordan had assessed the
food safety knowledge among food workers and warned of a potential outbreak
such as this. It noted that foodborne outbreaks were largely caused by poor
handling practices. The study asked a series of questions of food workers that
covered personal hygiene, cross-contamination, storage safety, and general
knowledge of food safety. It was found that participants had good knowledge of
personal hygiene and cross-contamination principles. However, their knowledge
was considered poor in regards to the safe storage, thawing, cooking, and
reheating of foods. In its conclusion, the study recommended that workers
undergo training courses through food regulatory agencies and be periodically
re-evaluated on their knowledge.
In the case of the 2020 outbreak, it was found that
improper refrigeration of the meat resulted in the contamination. Although some
effort has been made to more closely regulate food safety in Jordan, more
should still be done to train workers properly.
A similar 2014 study looked into the types of
bacteria were found in shawarma meat. This study took 100 samples from
sandwiches ready to be served to customers. From the 100 sandwiches sampled,
145 different samples of bacteria related to foodborne illness were found. Of these
bacteria, E. coli and Salmonella were the most common.
These two types of bacteria are among the most
prevalent causes of foodborne illness and are usually present due to meat being
raw or under-cooked. What is more concerning is that the majority of E. coli
and Salmonella samples are resistant to three or more different antibiotics.
These bacteria can be transmitted through various ways, and carry a high risk
for contamination to other food products if not properly handled.
How to manage foodborne illness
In many cases, all foodborne
illnesses are manageable from home. The two most important measures are
replenishing fluids and rest. Sports drinks that contain high quantities of
electrolytes may be especially useful in these cases. Additionally, over-the-counter
medications such as Imodium and Pepto-Bismol can help manage diarrhea and
suppress nausea. However, you should consult a healthcare professional before
taking any medications.
If you are having difficulty holding down fluids,
you may need to see a doctor, especially if you are experiencing signs of
dehydration. Loss of appetite is common with foodborne illnesses, and it is
best to eat simple foods and avoid solid foods until diarrhea and vomiting have
passed. These foods should also be low in fat. Examples of such foods include
saltine crackers, oatmeal, chicken broth, and sodas without caffeine such as
ginger ale.
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