Types of Foodborne Illnesses - Research Paper Example

Food Borne Illness Foodborne Illnesses are irritations or infections occurring within the gastrointestinal strip. They result from consuming contaminated beverages and food infected with parasites, bacteria, chemicals, and viruses. The gastrointestinal tract contains various hollow organs connected with a tube running from the mouth and in a twisted manner through to the anus. Several pathogens and microbes with the capacity to cause diseases can contaminate the food and cause various types of Foodborne illnesses. Dominantly, viruses, bacteria, and parasites cause most of the illnesses. Harmful chemicals and toxins cause other diseases through poisoning of the contaminated foods (Safeguarding Your Food, 1991, 12). It is significant to comprehend at this point that many Foodborne microbes can spread through drinking water, recreational water points such as swing pools, contact with animal environments, contact with animals, as well as from one person to another. Specialists prescribe more than two hundred and fifty Foodborne illnesses around the globe. Most of the chemicals and infections that cause food poisoning enter the human body through the intestines and the stomach. Common symptoms include among others vomiting, nausea, abdominal discomfort, and diarrhea. Food poisoning is a public health problem to more than fifty million people every year In the United States and the rest of the world. Statistics in the same country reveal that the diseases account for more than three thousand deaths annually. The symptoms of Foodborne diseases vary in terms of their window period and the start of occurrence. Some start after a few seconds of consuming the contaminated food while others take as long as weeks. At the start, most of the symptoms appear flu-like with features including vomiting, diarrhea, nausea, and fever. It is difficult for common people to realize that the diseases come from pathogens in food as well as harmful bacteria as causal agents. People at the risk of getting Foodborne Illnesses Nobody is immune to contacting a Foodborne illness. Nonetheless, certain individuals stand a higher risk of being in a more dangerous position compared to others. Furthermore, they stand to suffer more with the disease likely to cause fatal results once contacted. They are young children, infants, unborn babies, expectant mothers, those weak immune systems such as HIV and AIDS patients, and older adults. Other conditions and diseases that weaken the immune system of a person are diabetes, transplant processes, kidney diseases, and cancer. The rate of infection varies across the board with some people showing symptoms after ingesting a small amount of contaminated food while others remain strong in spite of eating food contaminated with thousands of pathogens. Types of Foodborne Illnesses Medical experts discovered cholera, tuberculosis, and typhoid fever as common diseases resulting from consuming contaminated food and beverages more than a hundred years ago. Across Europe, the United States, and other developed countries, authorities continue to contain these diseases and are no longer a challenge to their public health. Success in treating them comes because of improvements in technology that helps in safe processing of food as well as treatment of water (Wilder, and Garth, 1953, 36). However, the microbes appear to pose new challenges each day and presently certain viruses and bacteria continue to cause new forms of Foodborne diseases among others Salmonella, Campylobacter, Shigella, Hepatitis A, Clostridium botulinium, and Calciviruses. Specialists reveal that Clclospora and Vibrio parahemolyticus are the causal agents for the latest Foodborne illnesses. Causes Bacteria These are minute microorganisms with the capacity to infect the gastrointestinal tract causing health problems in along the intestines and in the stomach. However, no all bacteria can cause infections to human beings. Furthermore, packaged food may already contain bacteria as opposed to the notion that they do not. Among others fish, poultry, shellfish, meat, eggs, dairy, products, unpasteurized milk, as well as fresh farm produce are some of the raw foods containing bacteria that can lead to food poisoning. There is no specific time that bacteria can contaminate food to make it dangerous to the health of people. It can take place during growth, slaughter, storage, harvesting, processing, as well as shipping. Processing also includes during preparation in the kitchen at home and in the restaurant. Cleanliness is paramount to prevent food poisoning. It is possible for bacteria to spread from contaminated food to uncontaminated food if the person preparing dopes not wash hands, chopping boards, kitchenware, as well as other surfaces used in preparation (Katz, and William, 2003, 19). Multiplication of bacteria takes place quickly if a person fails to keep cold food to the required levels as well as maintaining hot at the recommended temperatures. Temperatures ranging from forty degrees to one hundred and forty degrees Celsius favor the multiplication of bacteria in food. The rate of multiplication slows rapidly during refrigeration, which also stops multiplication if continued. Remember at this point that transferring the food to warm temperatures activates the bacteria again. Cooking kills all the bacteria in any food. Viruses Viruses have smaller sizes compared to the bacteria and contain genetic materials as opposed to bacteria. They cause contamination that easily results in people getting ill. Viruses are transferable form person to another. It is easy to find viruses in vomits and stools of people infected with the same. They are also likely to contaminate drinks and foods if they do not maintain high levels of cleanliness. Infected people need to observe cleanliness especially after visiting the washrooms. Sources identified as common causes of Foodborne viruses are: shellfish obtained from water that is contaminated, food prepared a person infected without observing cleanliness, and farm produce irrigated with water contaminated with viruses. On the other hand, health professionals isolate hepatitis A and norovirus as common Foodborne viruses. Hepatitis A is responsible for liver inflammation while they associate norovirus with inflammation of the intestines and the stomach. Parasites These microorganisms live in other organisms acting as hosts. They are rare in developed worlds because authorities use technology to eliminate the presence of parasites. Common types include Trichinella spiralis and Crytospodium parvum. The latter are parasites spreading through water getting into contact with stools defecated by infected people and animals. They affect plants and other farm produce that use the water during growth. It is also possible that infected people preparing food can contaminate the food, with those failing to observe cleanliness carrying high chances of contaminating the food. Trichinella spiralis falls in the category of roundworm parasites. Consuming uncooked, undercooked, and raw wild game and pork puts a person at a risk of contacting this type of parasite. Chemicals People ought to comprehend that harmful chemicals can contaminate a range of foods leading to illnesses. Shellfish and fish that consume toxin-producing algae in the process producing huge amounts of toxins within their bodies are some of the foods. Mahi Mahi and tuna are some of the fish that bacteria contaminates and produce toxins once a person does not follow proper refrigeration requirements while storing the fish. Other foods are specific types of mushrooms as well as unwashed vegetables and fruits both with huge amounts of pesticides. Symptoms The cause of Foodborne illnesses determines the symptoms the patient will show. Some Foodborne diseases cause mild symptoms while others result in serious symptoms. They also range from lasting hours in a day to those affecting a person for several days. They include among others: Bloody diarrhea Vomiting Diarrhea Chills Fever Abdominal pain Specifically, Clostridium botulinium as well as other chemicals interfere with nervous system showing the following symptoms: Numbness of the skin causing tingling Weakness Headache Paralysis Blurred vision Dizziness Pathogens also cause a food illness commonly referred to as stomach flu by most people. As explained above, the incubation varies depending on the type of infection. Some take few hours while others take as long as many weeks. Complications Among other complications, food poisoning leads to hemolytic uremic syndrome, chronic health challenges, and dehydration. Dehydration results from a person failing to drink enough water to replace those lost during diarrhea or vomiting. The body of a human being electrolytes when it lacks enough water because of dehydration. It takes place in most salts such as chloride, potassium, and sodium. It will definitely fail to perform to expected levels. Scholars attach many signs to dehydration including lack of standardized urination trends, too much thirst, dark-colored urine, faintness, dizziness, and lethargy. Young children and infants have different signs from the rest because of their high risk of being infected. They include Absence of tears when they cry Dry tongue and mouth High fever Sunken cheeks, eyes, and soft spot in their skulls Failing to wet diapers for more than three hours Abnormal drowsy an cranky behavior It is worth noting that skins for dehydrated people do not take their normal shape immediately after pinching. Extreme cases require hospitalization and intravenous fluids. Children below the age of ten are at a higher risk of suffering from Hemolytic uremic syndrome. The diseases occurs when a certain bacteria remains lodged within the digestive system giving adequate conditions for them to generate toxins releasing them to the bloodstream. Prevention The World Health Organization recommends simple steps for use by people in the prevention the occurrence of Foodborne illnesses as well as decreasing their occurrences. Thoroughly cooking poultry, meat , and eggs Putting a clear separation between uncooked and cooked food while storing and serving on the table for people to eat, it helps in avoiding cross contamination Cleaning all utensils used for preparing and serving food Disposing leftovers immediately after meals, it is advisable not to leave food more than four hours Washing the farm produce well including vegetables and fruits before consuming Washing hands before handling food Reporting suspected food poisoning or contamination. The organization recommends people showing the following signs ought to seek medical attention before the situation becomes fatal; Developing and showing signs identified under dehydration Vomiting that appears not to stop because it reduces the amount of water in the body largely Showing signs of diarrhea that exceeds fort-eight hours in adults and twenty hours among children and infants Feeling excessive pain around the abdomen and other circumstances the rectum The body recording fever exceeding a hundred and one degrees Defecation of stools with pus and blood Tarry and black stools Signs highlighted under the hemolytic uremic syndrome Symptoms within the nervous system Guardians and parents ought to take immediate action if a child or an infant shows any signs of developing food poisoning (Public Hearing: Emerging Food Related Diseases, 2001, 23). Remember that young children, infants, expectant mothers, the unborn, and older adults have higher risks of developing dangerous Foodborne diseases because of weak immune systems. Proper storage, cleaning, cooking, and handling of food top the best ways for preventing the occurrence and development of food poisoning. Freezing and proper refrigeration of perishable food and raw farm produce makes them safe for eating. Storing perishable foods for more than two hours puts them at the risk of being contaminated. Health agencies recommend setting the refrigerators at forty degrees or lower with freezers remaining at zero degrees. The setting ensures that microbes that cause contamination do not spread and freezing them stops their multiplication completely. People preparing food must cook them long enough to kill the causal agents. Using a meat thermometer to determine the appropriate temperature remains useful. Children below the age of ten are at a higher risk of suffering from Hemolytic uremic syndrome. The diseases occurs when a certain bacteria remains lodged within the digestive system giving adequate conditions for them to generate toxins releasing them to the bloodstream. Recommended temperatures include one hundred and sixty-five for poultry, one hundred and forty-five for roasts, pork, veal, steaks, and lamb. Furthermore, the same professionals propose additional three minutes of rest for all types of foods prepared at more than one and forty-five degrees. The individual preparing to serve food should wash vegetables and fruits under running water. Before cutting, eating, and cooking. The person should also use hot and soapy water to clean all utensils used to prepare food both before preparing and after eating. Nutrient related diseases Advancement in age comes with increased chances of developing certain nutrient-related diseases. The ailments include among others cancer, high blood pressure, osteoporosis, and heart diseases. Comparatively, older adults require more changes in the diet to manage the disease more than children do. However, experts recommend that the nutritional content should reflect the need of the elderly. More than twenty-five percent of citizens in the United Arabs Emirates are at the risk of developing hypertension. Diseases resulting from failure to treat or manage hypertension are stroke, heart failure, heart attack, and heart attack. Doctors believe that consumption of high amounts of sodium accelerates the chances of developing high blood pressure. However, they are yet to proof the same from their laboratories. Nonetheless, risk factors include obesity, heredity, and stress. Experts recommend increased physical activity associated with loss of weight as essential ways of minimizing the elevation of high blood pressure. Limiting the intake of sodium cuts the levels of high blood pressure among some patients. On the other hand, increasing the consumption of calcium also decreases the levels of high blood pressure largely. Experts in nutrition and dietics also suggest the use of certain drug-nutrient injections that adds specific mineral nutrients in the body. Extreme conditions of hypertension however, require medication. It entails decreasing retention. The value of potassium includes helping in the contraction of muscles, balancing of fluids, and keeping the level of the heartbeat at the right levels. The recommended treat is very expensive. On the other hand, heart diseases remain the number one reason behind elderly deaths, illnesses, and death among the elderly in the United Arab Emirates. Heart attacks are offshoots of arteriosclerosis. Accumulation of crud and fats such as cholesterol and fatty deposits on the inner walls of arteries causes the development of arteriosclerosis. The diseases damage either the tissue muscles or results in death. Causal factors include smoking, heredity that includes diabetes, sex with men having a higher risk, reduced physical activity, high blood pressure, stress, high concentration of cholesterol, and stress among many more. The identified risk factors are hitherto indicators of the occurrence of a heart condition. The leading of the factors are smoking, high amount of blood cholesterol, and high blood pressure. The liver makes cholesterol and distributes it to the rest of the body through the bloodstream. The body requires cholesterol to make strong cell membranes, developing mold sheaths that insulate fibers of nerves, and manufacturing hormones among them sex hormones as well as vitamin D. The same liver also uses cholesterol to manufacture bile, an essential ingredient for digesting fats. Cancer is another disease related to the intake of high-fat diet. The same effects associated with heart diseases create room for the development of certain types of cancers. Two common types of cancer are colon cancer and breast cancer. Endometrial cancer and breast cancer relate to obesity as the greatest risk factor. Ailments resulting from failure to treat or manage hypertension are heart failure, stroke, heart attack, and heart failure (Davidson, 1999, 63). Physicians hold that consumption of high amounts of sodium accelerates the possibility of of developing high blood pressure. However, they are yet to proof the same from their laboratories. Development of substances that resemble female sex hormones takes place through chemical reactions within the body. Records in the United Arab Emirates reveal that the diseases account for more than two thousand deaths every year. The symptoms of Foodborne diseases vary in terms of their window period and the start of occurrence. Others start after a few seconds of eating the contaminated food while others take as long as weeks. Works Cited Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999. Print. Katz, Solomon H, and William W. Weaver. Encyclopedia of Food and Culture. New York: Scribner, 2003. Print. Public Hearing: Emerging Food Related Diseases. Albany, NY: Associated Reporters Intl, 2001. Print. Safeguarding Your Food. Albany, NY: New York State Dept. of Agriculture and Markets, 1991. Print. Wilder, Laura I, and Garth Williams. Little House on the Prairie. New York: Harper & Bros, 1953. Print. Read More