Foodborne Illness Is A Major Public Health Problem

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Foodborne illness, which can also be known as foodborne disease, foodborne infection, or foodborne intoxication, is a major public health problem. All of the aforementioned refer to an illness developed after eating contaminated food (Robert Friis, 2012, p279). Almost all factors that can cause a foodborne illness are environmental. These include naturally occurring heavy metals, polluted water, and pollutants in the air (Friis, 2012, p279). The agricultural process also holds a large hand in contributing to foodborne illness, by potentially contaminating food with pesticides and antibiotics used in animal growth (Friis, 2012, p279). Foodborne illnesses are often inaccurately referred to as food poisoning.
Foodborne illnesses are
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Foodborne diseases in industrialized nations have seen an increase which can be attributed to globalization in food distribution, changes in the agricultural and food processing methods, and other behavioral and social changes occurring among human populations (Friis, 2012, p280). Foodborne microbes are already present in healthy animals that are raised for human consumption, usually in their intestines (HHS, 2016b). Contamination can occur during slaughter when edible meat comes into contact with small amounts of intestinal contents (HHS, 2016b). A hen’s ovary may become infected with some types of salmonella so that the internal matter in an egg that appears to be normal are contaminated with salmonella before the shell is even formed (HHS, 2016b). Filter feeding shellfish, especially oysters, can become concentrated with vibrio bacteria that naturally occurs in sea water, or other microbes that become present in the water from dumped sewage such as norovirus (HHS, 2016b). Other foodborne microbes can be introduced later in the food processing route by infected people or when raw agricultural products become cross contaminated (HHS, 2016b). Fresh produce is easily contaminated if the water used to wash it was contaminated with sewage (HHS, 2016b). Unwashed hands of food handlers can spread shigella bacteria, norovirus, and hepatitis A because they have been infected prior to handling food (HHS, 2016b). Cross contamination in the kitchen happens when

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