Dinner Disaster: Unanticipated Food Poisoning Case Revealed
In the United States, foodborne illnesses continue to be a significant public health issue, with approximately 9.4 million cases reported annually due to 31 known pathogens, according to a study published in Emerging Infectious Diseases in 2011 (Scallan et al., 2011). This figure represents a small portion of the total foodborne illnesses, which are estimated to affect over 48 million people each year, including illnesses caused by unspecified agents.
These foodborne illnesses result in more than 128,000 hospitalizations and about 3,000 deaths, as reported by the Centers for Disease Control and Prevention (CDC). The CDC's estimates are based on data from public health sources and recent government-related reports analyzing the burden of foodborne diseases associated with these pathogens in the U.S. (1,4).
To put these figures into perspective:
| Metric | Number | |--------------------------|-----------------------------------------| | Foodborne illnesses | About 9.4 million due to 31 pathogens; over 48 million total including unspecified agents | | Hospitalizations | More than 128,000 | | Deaths | Approximately 3,000 |
These statistics underscore the importance of proper food handling practices to minimise the risk of foodborne illness.
Food can be contaminated if it is not handled correctly, making it essential to follow safe food practices. The U.S. Department of Agriculture Food Safety and Inspection Service provides a safe minimum internal temperature chart (U.S. Department of Agriculture Food Safety and Inspection Service, 2020). For instance, all poultry, eggs, fish, shellfish, and leftovers should be cooked to a minimum internal temperature of 165 F (73.9 C). Ground poultry and meats should be cooked to a minimum internal temperature of 160 F (71.1 C). Beef, pork, veal, and lamb steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 F (62.8 C) and allowed to rest for at least 3 minutes.
To prepare food safely, it is also crucial to use safe sources, wash hands and surfaces often, prevent cross contamination, and store food at a safe temperature. For more information about food safety, visit Foodsafety.osu.edu.
Chronic illnesses, medical treatment, and aging can compromise a person's immune system, making them more susceptible to foodborne illness. Young children, pregnant women, individuals with weakened immune systems, and the elderly are most susceptible to foodborne illness. Foodborne illness symptoms can include nausea, diarrhea, fever, stomach cramps, and vomiting. Severe illnesses can cause septicemia or meningitis.
It is essential to handle food responsibly to reduce the risk of foodborne illness and ensure the safety of everyone who consumes it. For additional resources on food safety, consider the World Health Organization's Five keys to a safer food manual and the study "Preliminary incidence and trends of infections with pathogens transmitted commonly through food" published in Morbidity and Mortality Weekly Report in 2020 (Tack et al., 2020).
- Proper food handling practices are crucial in agriculture to ensure food safety and reduce the risk of foodborne illness.
- Alongside food safety, nutrition plays a significant role in health-and-wellness, making it vital to use safe sources, wash hands and surfaces often, and prevent cross contamination when preparing food.
- The science of food safety and nutrition is key to understanding and addressing issues related to foodborne illness, particularly in vulnerable populations like young children, pregnant women, and the elderly.
