FS - Foodborne Illnesses and Contaminants Microlesson

Foodborne Illnesses and Contaminants

Did your dinner make you sick?

Quick Glance: Oh - I Feel Sick!

It is midnight and you have been sick all day. It started early in the day with a stomach ache. Then, you started having chills and began to perspire. Last, the dreaded bathroom. You have been in there all day!

What could be going on? Did you eat some bad food? Do you have a bug?

No one wants to feel this way. Especially over something you ate. But, it could happen, and believe it or not, it happens often. In this module, you will learn about some of the causes of foodborne illnesses and how to recognize the symptoms. You will also look more closely at some of the most popular contaminants and understand why it is important to practice good food safety.

Explore: Food Safety

Food safety is a vast issue in the United States.  

It is very important for consumers to realize that food safety and its understanding is vital to their health. According to the CDC, foodborne ailments cause about 325,000 hospitalizations and 5,200 deaths nationwide each year. Researchers have identified more than 250 foodborne diseases. Most of them are infections, caused by a variety of bacteria, viruses, and parasites. Harmful toxins and chemicals also can contaminate foods and cause foodborne illness. Foodborne illness can affect anyone who eats contaminated food. But, some people like pregnant women, infants, and children, and people with suppressed immune systems are more at risk of becoming ill from these contaminants. However, certain populations are more susceptible to becoming ill with greater severity of illness.

Take a look at the video below to get an overview and a better understanding of how this process happens.

 

Three Main Causes of Foodborne Illnesses

The causes fall into the following 3 categories: Biological, Physical, and Chemical.

Click on each cause below to learn more.

Although there are three main categories of contamination, we are going to focus on the Biological hazards in this lesson. The origin of the illnesses is quite important for doctors to diagnose. A proper diagnosis can lead to a quick and speedy recovery. Whether that is time, rest, medicine, or even hospitalization. 

Microbiology of Food-borne Illnesses

For most, it is a love/hate relationship. 

  

Upset Stomach, Fever, Diarrhea...

You may already recognize some of the symptoms of a foodborne illness. While these might not seem too severe, they are uncomfortable. There are some long-term side effects as well. Kidney Failure, Arthritis, Brain and Nerve Damage, and possibly even death are among a few of the more serious issues.

 

Bad Bugs

Watch the presentation below to learn more about the "bad bugs" of foodborne illnesses.

 

Challenge

So do you think you understand how food borne illnesses are formed? Try the challenge below to test your knowledge.

Takeaway: What Is Your Takeaway?

Who recalls food?

Now that you have learned about the potential hazards and side effects of foodborne contaminants, what happens when people get sick? Many times, when there is evidence that a group of people got sick over a certain product, the company will recall the product. The manufacturer will send out a notice to stores and send a notice to governing organizations like the FDA. In turn, those stores will notify consumers by email (through loyalty programs) and by phone. Rarely, does the FDA have to get involved and force the company to recall. Most of the time, the company will do it voluntarily to protect their consumers as well as their reputation.

Here is a great video on how the process happens-

 

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