Foodborne illnesses result from eating food contaminated with bacteria or other pathogens such as parasites or viruses. Although most foodborne infections are undiagnosed and unreported, the Centers for Disease Control and Prevention estimates that every year about seventy-six million people in the United States become ill from pathogens in food. Young children, pregnant women, the elderly and people with lowered immunity are at the greatest risk for bacterial infections.

Symptoms

Bacteria and foodborne illnesses can cause a variety of symptoms depending on what type of bacteria is involved. Symptoms can range from a mild upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. In most cases of foodborne illness, symptoms resemble intestinal flu and may last a few hours or even several days.

Diagnosis

Your doctor may be able to diagnose foodborne illnesses from a list of what you’ve recently eaten and results from certain blood tests and stool cultures. A sample of the suspected food, if available, can also be tested for bacteria and their toxins as well as for viruses and parasites.

Treatment

Most cases of foodborne illnesses are mild and can be treated with increased fluid and electrolytes to prevent dehydration. The most severe cases may require hospitalization to receive supportive nutritional and medical therapies.

Prevention

The best treatment for bacteria and foodborne illnesses is prevention. Most cases can be prevented through proper cooking or processing of food, which kills bacteria. It is important to keep cold foods cold and hot foods hot to prevent bacteria from multiplying.

• Refrigerate foods promptly. If you let prepared food stand at room temperature for more than two hours, it may not be safe to eat. Keep your refrigerator set at 40 degrees Fahrenheit or lower and your freezer at zero degrees Fahrenheit.
• Cook food to the appropriate temperature. Use a thermometer to be sure! Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illness.
• Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges and countertops. Keep raw meat, poultry, seafood and their juices away from other foods that are ready to eat.
• Handle foods properly. Always wash your hands before touching food and after using the bathroom, changing diapers or handling pets. Always wash your hands after handling raw meat, raw poultry, raw fish, raw shellfish and raw eggs. Clean surfaces will before preparing food on them.
• Maintain hot cooked food at 140° Fahrenheit or higher.
• Reheat cooked foods to at least 165° Fahrenheit.
• Refrigerate or freeze perishables, prepared food and leftovers within two hours.
• Never defrost food on the kitchen counter. Use the refrigerator, cold running water or the microwave oven.
• Never let food marinate at room temperature. Always refrigerate.
• Divide large amounts of leftovers into small, shallow containers for quick cooling  in the refrigerator.
• Remove the stuffing immediately from poultry and other meats and refrigerate it in a separate container.
• Do not pack the refrigerator completely full. Cool air must circulate to keep food safe.

Common Sources of Foodborne Illnesses

• Source of Illness: Raw and undercooked meat and poultry
• Symptoms: Abdominal pain, diarrhea, nausea and vomiting
• Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

• Source of Illness: Raw (unpasteurized) milk and dairy products, such as soft cheese
• Symptoms: Nausea and vomiting, fever, abdominal cramps and diarrhea
• Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

• Source of Illness: Raw or undercooked eggs. Raw eggs may not be recognized in some foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, frostings
• Symptoms: Nausea and vomiting, fever, abdominal cramps and diarrhea
• Bacteria: Salmonella enteriditis

• Source of Illness: Raw or undercooked shellfish
• Symptoms: Chills, fever and collapse
• Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus

• Source of Illness: Improperly canned goods and smoked or salted fish
• Symptoms: Double vision, inability to swallow, difficulty speaking and inability to breathe
• Bacteria: C. botulinum

• Source of Illness: Fresh or minimally processed produce
• Symptoms: Diarrhea, nausea and vomiting
• Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses and parasites

Disclaimer: The contents of this site are for informational purposes only. It is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this site.