Illnesses from bacteria in food are on the rise. A doctor explainshow to avoid them

Food borne illnesses caused by bacteria have been on the rise, affecting millions of people each year. While bacteria like Salmonella, E. coli, and Listeria have long been threats, new food trends and supply chain complexities have heightened our exposure to these invisible dangers. Dr. [Name], an infectious disease expert, shares insights on why these cases are increasing and offers valuable steps to prevent bacterial contamination. By following a few essential practices, you can significantly reduce the risk of foodborne illness and safeguard your health.

Why Are Bacterial Illnesses on the Rise?

There are several reasons why cases of bacterial food borne illnesses are becoming more prevalent. Understanding these factors is the first step to addressing the problem.

1. Increased Demand for Fresh and Raw Foods

The shift toward fresh, raw, and minimally processed foods means a greater potential for bacteria to make its way to our plates. While fresh produce is healthy and nutritious, raw foods aren't exposed to the heat or preservatives that kill harmful bacteria, making contamination more likely.

2. Complexity of Food Production and Distribution

With modern food production taking place on a massive, global scale, there are many opportunities for bacteria to enter the food supply chain. Foods are often grown, processed, packaged, and distributed across several states or countries before reaching consumers. This complex journey increases the chance of contamination, and any contamination that does occur can quickly impact a large number of people.

3. Antibiotic Resistance and Hard-to-Treat Strains

Antibiotic resistance is a growing concern in the world of food borne bacteria. Some bacterial strains have evolved to survive antibiotic treatments, making infections more severe and harder to treat. According to Dr. [Name], antibiotic resistance doesn’t just affect treatment; it also impacts prevention efforts, as these stronger bacteria are more resilient to routine disinfection methods used in food production and packaging facilities.

Common Bacteria and the Illnesses They Cause

To understand how to protect ourselves, it’s important to know about the bacteria most commonly associated with food borne illnesses and the symptoms they cause.

1. Salmonella

One of the most well-known bacteria, Salmonella is often found in under cooked poultry, eggs, and raw or under washed produce. Infection typically leads to symptoms like stomach cramps, diarrhea, and fever, which usually appear 6 hours to 6 days after exposure and last for several days. Severe cases may require medical attention, especially in young children, older adults, and those with weakened immune systems.

2. E. coli

E. coli bacteria are commonly associated with under cooked ground beef, contaminated leafy greens, and unpasteurized milk. Symptoms often include severe stomach pain, vomiting, and diarrhea, which can sometimes be bloody. While most healthy adults recover within a week, certain strains can cause a dangerous complication known as hemolytic uremic syndrome (HUS), which affects the kidneys and can be life-threatening, especially in children and older adults.

3. Listeria

Unlike many other bacteria, Listeria can grow in cold environments, including refrigerators, making it especially dangerous. It’s commonly found in dairy products, raw sprouts, and deli meats. While healthy people might experience mild symptoms or none at all, Listeria poses a significant risk to pregnant women, older adults, and those with compromised immune systems. In pregnant women, it can lead to miscarriage, stillbirth, or severe infections in newborns.

How to Prevent Food borne Bacterial Illnesses

Prevention is the best defense against food borne illness. Dr. [Name] recommends following these simple practices to reduce the risk of bacterial contamination.

1. Clean

Proper cleaning in the kitchen is essential to prevent bacteria from spreading to food. Always wash your hands with soap and water for at least 20 seconds before and after handling food, especially raw meat, poultry, seafood, and eggs. Clean all kitchen surfaces, cutting boards, and utensils before and after use. According to Dr. [Name], it’s also a good practice to rinse fresh fruits and vegetables under running water before cutting or cooking them.

2. Separate

Cross-contamination is one of the most common ways bacteria spread in the kitchen. Always keep raw meat, poultry, and seafood separate from other foods, both in the refrigerator and during meal prep. Use different cutting boards for raw meat and other foods, and never place cooked food back on a plate that held raw meat.

3. Cook

Cooking foods to the right internal temperature is one of the most effective ways to kill harmful bacteria. Using a food thermometer can ensure that foods are cooked thoroughly. The U.S. Department of Agriculture (USDA) recommends cooking poultry to an internal temperature of 165°F, ground meat to 160°F, and fresh beef, pork, and lamb to at least 145°F. For leftovers, reheating to at least 165°F helps eliminate any bacteria that may have developed.

4. Chill

Bacteria multiply rapidly at room temperature, so it’s crucial to refrigerate perishable foods within two hours (or within one hour if the temperature is above 90°F). Make sure your refrigerator is set to 40°F or lower to slow bacterial growth. Dr. [Name] advises against thawing foods on the counter; instead, thaw in the refrigerator or use the microwave if you plan to cook the food immediately.

What to Do If You Suspect Food borne Illness

If you or someone in your household experiences symptoms of food borne illness, take note of when they started and what foods were consumed. Mild cases usually resolve within a few days with rest and hydration, but certain symptoms warrant medical attention.