Food-borne illnesses can cause a variety of symptoms. For small children, older adults, and people with weakened immune systems, symptoms can become severe and even life-threatening. The cause of most food-borne illness is bacteria (e.g., E. coli, salmonella, staphylococcus aureus, and clostridium botulinum).
The disease is more widespread than many of us think. Approximately 48 million cases of this disease occur in the United States each year and send 105,000 them to the hospital, according to data released by Federal Centers for Disease Control and Prevention. Federal Centers for Disease Control and Prevention also reported that on average 2,000 deaths each year are caused by foodborne illnesses.
Although restaurant-related outbreaks are common, many of the illnesses begin at home. According to Dr. Paul Cieslak, medical director for communicable diseases at Oregan’s state health agency, “Screw-up can occur in any kitchen, but obviously it’s more dramatic when it occurs in a kitchen that serves 5,000+ people.”
There are obviously things that people can do to prevent these kinds of illnesses. (i.e., wash their hands before making or eating food, avoid undercooked foods, being careful about cross-contamination of raw meat, washing produce thoroughly, staying away from unpasteurized milk or juice and following proper cooking etiquette with care.) But it’s impossible to stay away from all bacteria on food. For instance, if lettuce or berries are contaminated with e-coli, it’s very hard to wash them well enough to get to every gram of bacteria hiding in the food.
However, recent e-coli outbreaks should be wakeup call for U.S. health regulators. There should better testing done on farms and in warehouses. As well, good government regulation and inspection will go a long way in preventing some illnesses, before they are served in restaurants or bought by consumers for home use.
The disease is more widespread than many of us think. Approximately 48 million cases of this disease occur in the United States each year and send 105,000 them to the hospital, according to data released by Federal Centers for Disease Control and Prevention. Federal Centers for Disease Control and Prevention also reported that on average 2,000 deaths each year are caused by foodborne illnesses.
Although restaurant-related outbreaks are common, many of the illnesses begin at home. According to Dr. Paul Cieslak, medical director for communicable diseases at Oregan’s state health agency, “Screw-up can occur in any kitchen, but obviously it’s more dramatic when it occurs in a kitchen that serves 5,000+ people.”
There are obviously things that people can do to prevent these kinds of illnesses. (i.e., wash their hands before making or eating food, avoid undercooked foods, being careful about cross-contamination of raw meat, washing produce thoroughly, staying away from unpasteurized milk or juice and following proper cooking etiquette with care.) But it’s impossible to stay away from all bacteria on food. For instance, if lettuce or berries are contaminated with e-coli, it’s very hard to wash them well enough to get to every gram of bacteria hiding in the food.
However, recent e-coli outbreaks should be wakeup call for U.S. health regulators. There should better testing done on farms and in warehouses. As well, good government regulation and inspection will go a long way in preventing some illnesses, before they are served in restaurants or bought by consumers for home use.
No comments:
Post a Comment