- Salmonella:
- Bacterial infection commonly associated with meat, poultry, undercooked eggs, dairy, fruits, and leafy greens.
- Symptoms: Gastrointestinal illness, including diarrhea, fever, and stomach cramps. Severe cases may include high fever, lethargy, rash, and blood in urine or stool.
- Prevention: Cooking food thoroughly, preventing cross-contamination during food preparation.
- Listeria:
- Disease-causing bacteria known as Listeria monocytogenes.
- Can grow under refrigeration and contaminate various foods, including raw fruits, vegetables, deli meats, and unpasteurized dairy products.
- Symptoms: Mild symptoms include fever, muscle aches, nausea, vomiting, and diarrhea. Severe cases may involve headaches, confusion, and neurological issues.
- High risk for pregnant women, the elderly, and immunocompromised individuals.
- Prevention: Proper food handling, avoiding unpasteurized products.
- E. coli (Escherichia coli):
- Bacterial infection often found in the intestines of people and animals.
- Certain strains can cause severe gastrointestinal issues, including bloody diarrhea, nausea, vomiting, and fever.
- May lead to kidney failure (hemolytic uremic syndrome) in severe cases.
- Ground beef and contaminated produce are common sources.
- Prevention: Thorough cooking, avoidance of cross-contamination, and safe food handling.
- Hepatitis A:
- Highly contagious liver infection caused by the hepatitis A virus.
- Transmitted through close contact with infected individuals or consumption of contaminated food or water.
- Symptoms: Lethargy, nausea, vomiting, loss of appetite, joint pain, dark urine, and jaundiced skin.
- Prevention: Vaccination and proper hygiene practices.
- Norovirus:
- Highly contagious virus causing vomiting and diarrhea.
- Symptoms: Nausea, vomiting, diarrhea, and abdominal pain. Usually resolves within a few days.
- Easily spread through contact with contaminated surfaces, food, or person-to-person transmission.
- Frequent cause of outbreaks in food-service settings.
- Prevention: Strict hygiene, thorough handwashing, and avoiding contaminated food and water.
Recovery from mild foodborne illnesses typically involves rest, fluids to prevent dehydration, and monitoring symptoms. Severe cases of listeria and salmonella may require antibiotics. Seek medical attention if symptoms worsen or if certain warning signs, such as high fever or bloody diarrhea, appear.
It’s essential to practice safe food handling, including cooking foods to recommended temperatures, avoiding cross-contamination, and staying informed about recalls to reduce the risk of foodborne illnesses.
Remember to consult a healthcare provider if you experience severe symptoms or complications related to foodborne illnesses.