What Is Foodborne Illness?
Foodborne illness, often referred to as food poisoning, commonly presents with symptoms similar to the flu, such as nausea, vomiting, diarrhea, or fever. Many people may not immediately recognize that the illness could be caused by bacteria or other harmful pathogens present in food.
Thousands of types of bacteria naturally exist in our environment. Not all of these bacteria are harmful to humans—some are beneficial, like those used in the production of cheese and yogurt. However, harmful bacteria, known as pathogens, can cause foodborne illness when they contaminate food.
Millions of cases of foodborne illness occur annually, and most of these cases can be prevented through proper cooking and food handling, which destroy harmful bacteria.
Certain individuals, such as infants, pregnant women and their unborn babies, older adults, and those with weakened immune systems (e.g., people with HIV/AIDS, cancer, diabetes, kidney disease, or transplant recipients) are at higher risk. Some people may become ill after consuming only a small amount of harmful bacteria, while others may remain symptom-free even after ingesting large quantities.
How Bacteria Get into Food
Bacteria can be present on food when it is purchased. For example, plastic-wrapped boneless chicken or ground meat was once part of live animals, and raw meats, poultry, seafood, and eggs are not sterile. Fresh produce like lettuce, tomatoes, sprouts, and melons may also harbor bacteria.
Food, including cooked or ready-to-eat products, can become contaminated by bacteria if it comes into contact with raw foods, meat juices, or improper handling by food workers with poor hygiene practices. Cross-contamination can happen when bacteria are transferred from raw products to other foods, even if they are already cooked or ready to consume.
In Case of Suspected Foodborne Illness
• Preserve the evidence: If you suspect a foodborne illness, save any remaining portion of the food, securely wrap it, and label it as “DANGER” before freezing it. Keep all packaging materials (e.g., cans or cartons). Record details such as the food type, expiration date, packaging marks, and the time you ate the food, as well as when symptoms started. It’s also important to save any identical unopened products.
• Seek treatment if necessary: If the affected person is in a high-risk group (such as infants, pregnant women, or the elderly), seek medical help immediately. If symptoms are severe (such as bloody diarrhea, severe nausea and vomiting, or high fever), contact a healthcare professional right away.
