Dangerous foodborne pathogens are the leading cause of food poisoning. Most of us are safety conscious when cooking, storing, and handling our food, but food safety mistakes can happen. And when they do, foodborne pathogens like E. coli, listeria, and salmonella are often the result.
Millions of people fall victim to “stomach bugs”–aka foodborne illness–each year.
NO FOOD IS SAFE FROM FOODBORNE PATHOGENS
No matter the fruit, produce, or meat, no food is safe from the risk of contamination. You’re just as likely to get sick from eating cooked food as you are from raw food. From salad and cantaloupe to ground beef and eggs, when any type of food isn’t handled properly, there’s always a chance for contamination.
SIGNS OF FOODBORNE ILLNESS
Most foodborne pathogens cause gastrointestinal issues like nausea, bloody stool, diarrhea, and vomiting. While a lot of these infections have the same symptoms, go to the doctor as soon as you suspect you may be suffering from a foodborne-related illness to determine which one it could be. If you start to feel dizzy, queasy, or experience chills after eating something, head straight to the hospital.
HOW FOODBORNE PATHOGENS CAUSE ILLNESS
Foodborne pathogens often spread due to carelessness in preparing or storing foods. Some ways you can become infected include eating food that:
- Is spoiled or expired
- Was stored at the incorrect temperature
- Wasn’t thoroughly washed or cleaned
- Was prepared on a contaminated surface
- Was not cooked to the proper temperature
- Contained fecal matter
These are just a few examples of how these dangerous germs spread. Check out our handy food safety tips guide to learn how you can avoid the mistakes listed above.
TOP FOODBORNE PATHOGENS
Here are 7 foodborne pathogens you may want to be aware of:
1. LISTERIA
Listeria outbreaks frequently make headlines. This bacteria is known to invade produce or food manufacturing facilities. Caused by the bacteria listeria monocytogenes, it usually causes mild to moderate symptoms including a fever, muscle aches, nausea, and/or diarrhea. Occasionally, the bacterial infection spreads to the nervous system where it causes even more serious complications.
2. CAMPYLOBACTER
Bloody diarrhea, painful stomach cramps, and high fevers are indicators that you’ve been infected by campylobacter. Nausea and vomiting occur in severe cases. People with compromised immune systems can have life-threatening complications from this infection.
3. SALMONELLA
When you have salmonella poisoning, you usually know it. Diarrhea, vomiting, stomach cramps, headache and blood in the stool are indicators of this foodborne pathogen.
4. VIBRIO CHOLERAE
Vibrio cholerae, which typically spreads through water, generally affects a person with mild diarrhea and vomiting. However, a known complication that develops with vibrio cholerae is extreme dehydration. This infection could lead to leg spasms, shock, and death in extreme cases.
5. SHIGELLA
Closely related to E. Coli, a Shigella bacterial infection causes uncomfortable gastrointestinal issues. Diarrhea, fever, stomach pain, and feeling the urge to relieve yourself frequently are common symptoms.
6. NOROVIRUS
Commonly known as the “stomach flu,” norovirus symptoms include diarrhea, vomiting, stomach pain, and general nausea. Norovirus infections tend to be very common on cruise ships because many people share the same surfaces and may have potential poor hand hygiene.
7. E. COLI
Escherichia coli, aka E.coli, like other foodborne illnesses, causes severe stomach cramps, diarrhea, and vomiting. Fortunately, most cases clear up on their own in 5-7 days. But sometimes symptoms worsen and persist, requiring hospitalization.
USE DISINFECTANTS AND SURFACE SANITIZERS AGAINST FOODBORNE PATHOGENS
Protect from the above 7 dangerous illnesses with a few preventative measures. Use the right disinfectant or sanitizer to remove germs that cause foodborne illness from surfaces, equipment, and utensils.
An EPA registered disinfectant or sanitizer with the pathogens listed above on its kill claim is your best protection against that specific pathogen. You’ll find these illness-causing bacteria and viruses listed on the product label.
KILL FOODBORNE PATHOGENS, 1-2-3
Here’s how to destroy foodborne pathogens that cause food poisoning in 3 steps.
1. Clean the surface with a general cleaning towelette or damp paper towel or cloth.
2. Wipe the surface with a disinfecting or sanitizing EPA registered wipe to eradicate the pathogens listed on its label.
3. Allow the surface to remain wet for the label recommended dwell time.