Foodborne Illnesses on the Rise
In recent months, Floridians and Americans have been hospitalized due to contaminated food products such as Boar’s Head Deli Meats, cucumbers, and fresh basil. The latest alert is from baby carrots sold at popular grocery stores like Publix, Target, Trader Joe’s, and Whole Foods. According to the U.S. Food & Drug Administration, 39 illnesses, 15 hospitalizations, and one death have been reported nationwide.
The Rise of Foodborne Illnesses
Food safety experts attribute the increase in outbreaks to the nation’s reliance on pre-packaged, cold-storage items more prone to Listeria contamination, an overstretched Food and Drug Administration, and a food-safety law that gives companies wide latitude on testing. Dr. Keith Schneider, a professor of Food Science and Human Nutrition at the University of Florida, notes that with fewer people buying from local markets, the increase in multi-state grocery vendors also increases the likelihood of more widespread outbreaks.
Frequent Recalls and Investigations
The Centers for Disease Control and Prevention (CDC) coordinates 17 to 36 investigations of foodborne illnesses involving multiple states weekly. This week, the CDC has 21 active investigations for multistate outbreaks from E. coli, Salmonella, Listeria, and Campylobacter – pathogens that can cause gastrointestinal illness. Some of these investigations are alerted with Outbreak Notices to inform the public of actions they can take to stay healthy.
Symptoms and Red Flags
A bad strain of E. coli can cause abdominal cramps, vomiting, and bloody diarrhea. Listeria can lead to fever, nausea, and muscle aches. Salmonella typically causes diarrhea, fever, and stomach cramps. Dr. Nicole Iovine, the chief epidemiologist at UF Health Shands, warns that people who get the sickest are those under 5 and over 65. If you are a parent of young children, over 65, pregnant, or immune-compromised, and you experience these symptoms, you must seek medical attention.
Treatment and Prevention
The only way to know what type of foodborne illness you have is with a stool culture. For some types of E. coli infections, antibiotics can shorten the length of time you have symptoms. However, if you have fever or bloody diarrhea or if your doctor suspects Shiga toxin-producing E. coli, do not take antibiotics, as it can worsen the condition. Doctors also advise against taking over-the-counter medications that fight diarrhea.
Prevention Tips
To prevent foodborne illnesses, Dr. Schneider recommends:
- Washing produce isn’t enough; cooking is key to ensuring safety
- Using a clean cutting board, washing hands frequently, and thoroughly cooking poultry and meats
- Being cautious with convenient forms of produce, such as pre-washed and pre-cut products, which create more opportunities for contamination
Conclusion
Foodborne illnesses are on the rise, and it is crucial to take precautions to prevent them. Understanding the risks and symptoms can help you stay safe. By being aware of the warning signs and taking preventive measures, you can reduce your chances of getting sick.
Frequently Asked Questions
Q: What are the common symptoms of foodborne illnesses?
A: Symptoms include abdominal cramps, vomiting, bloody diarrhea, fever, nausea, and muscle aches, depending on the type of pathogen.
Q: How can I prevent foodborne illnesses?
A: Cooking food thoroughly, washing hands frequently, using clean cutting boards, and being cautious with convenient forms of produce can help prevent foodborne illnesses.
Q: Can antibiotics help treat foodborne illnesses?
A: For some types of E. coli infections, antibiotics can shorten the length of time you have symptoms. However, if you have fever or bloody diarrhea or if your doctor suspects Shiga toxin-producing E. coli, do not take antibiotics, as it can worsen the condition.
