What Are Foodborne Illnesses? Know How To Prevent Them

According to the WHO, foodborne diseases are a major cause of morbidity and mortality globally.

Foodborne disease, or food poisoning, is caused by agents that enter the body through the consumption of contaminated food.

Foodborne illness involves two or more individuals or animals who share a meal within the previous 72 hours and experience gastrointestinal or neurological symptoms.

Sources of food poisoning outbreaks include bacteria, viruses, parasites, and toxins.

Listeria and Salmonella are common bacterial sources of food poisoning, found in soil, water, raw foods, and unpasteurized milk.

Improper storage of ready-to-eat food can lead to contamination by Listeria and Salmonella.

Symptoms of foodborne illnesses include fever, muscle aches, nausea, and diarrhoea.

Severe cases of foodborne infections may require hospitalisation.

Prevention measures include avoiding raw or undercooked meats, practicing good hygiene, storing food properly, and not consuming expired food.

High-quality meats from reliable sources should be chosen for charcuterie ingredients.

Cured meats like salami and prosciutto should be properly stored and handled to prevent contamination.

Following strict food safety practices can help reduce the risk of foodborne illness.

Inputs By: Dr Bhuvan Shetty, Consultant Medical Gastroenterologist & Hepatologist, Gleneagles BGS Hospital Kengeri, Bengaluru