More than 125, 000 people in the US are hospitalized, and 3,000 die from food-borne illnesses each year, according to data released by the Centers for Disease Control and Prevention (CDC) in December 2010. The findings were a slight improvement from a 1999 CDC report, that found approximately 1 in 4 Americans became sick from food, and 5,000 died annually.
Laboratory techniques and tracking methods of food-borne illnesses have improved since the 1990’s, noted Chris Braden, acting director of the division of food-borne, waterborne and environmental diseases. Food poisoning is a highly preventable health issue that costs billions of dollars, added Braden.
Salmonella is the Leading Causes of Food Poisoning
Salmonella is the number one food contaminant, causing nearly one-third of food-borne hospitalizations and deaths, according to CDC data. Salmonella is a bacterial disease that strikes the intestinal tract.
Salmonella thrives in the intestines of humans and animals and is discarded through feces, reports the Mayo Clinic. Humans typically contract salmonella through contaminated food sources like eggs, poultry and meat. Feces may inadvertently fall onto raw meat and poultry during butchering. In addition, fresh fruits and vegetables may be sprayed or washed with salmonella tainted water.
Symptoms of Salmonella
People infected with salmonella usually begin to notice symptoms with 12 to 72 hours. Common signs include fever, chills, muscle pain, headaches, abdominal cramps, blood in the stool, and diarrhea. Symptoms usually subside in four to seven days.
While the vast majority of people recover on their own, diarrhea may lead to extreme dehydration which requires medical attention. Food poisoning is potentially life-threatening for small children, pregnant women and their unborn babies, older adults, and people with compromised immune systems.
Serious complications may develop if the salmonella infection moves beyond the intestines. Your doctor may prescribe antibiotic medications if it appears the salmonella bacteria made its way into your bloodstream.
Preventing the Spread of Food-borne Illnesses
Good hygiene practices can help stop the spread of salmonella bacteria and other foodborne illnesses, according to the Mayo Clinic. Always wash your hands with soap and water to help prevent the transfer of bacteria to your mouth or food you are cooking.
Use hot, soapy water to wash cutting boards, countertops and cooking utensils. Also wash your hands after handling raw meat or poultry, using the toilet, changing a diaper, taking out the garage or cleaning up pet feces.
Sources:
- Mayo Clinic, “Food Poisoning-Prevention” (Accessed December 19, 2010)
- Mayo Clinic, “Salmonella Infection” (Accessed December 18, 2010)
- Star Tribune, “1 in 6 sickened by food annually” (Accessed December 18, 2010)
Karen Gaskell - Karen Jean Gaskell has worked as a radio and television journalist for more than three decades. During her career Karen has written and ...
Join the Conversation