Chew On This: Impact of Food-Borne Illnesses

CHEW ON THIS Illnesses caused by foodborne contaminants affect millions of Americans every year. Hundreds of thousands are hospitalized, miss work or even die, The result is a multibillion-dollar impact on the U.S. economy and healthcare NO SMALL PROBLEM industry. AND THE REAL KICKER? Nearly 20 percent of Americans are sickened each year by something they ate. Hundreds of thousands are hospitalized, and thousands die. Most of these infections could be prevented by simple safety precautions. 20% Americans are sickened each year by something they ate Medical costs RELAGS utder-i ERSTE HI Annual illnesses caused by foodborne pathogens in the U.S. $77.7 billion 128,000 Hospitalizations Total economic impact from medical costs, productivity losses and deaths 3,000 Productivity losses Deaths 27 21 Deaths lin 6 Americans who become ill because of foodborne contaminants Who's at risk? While anyone can become sickened by tainted food, certain groups are more susceptible to contaminants and more likely to become very sick. Older adults People with chronic illnesses Pregnant women What are the signs? Depending on the contaminant, the most common symptoms of food poisoning can include: Chills Fever Abdominal pain Diarrhea Vomiting Some infectious agents, such as C. botulinum, are more serious and can affect the central nervous system: Tingling or numbness of the skin Dizziness Paralysis Weakness Blurred vision Headache WHERE IT COMES FROM 8 in 10 Outbreaks involving food prepared in commercial settings 53 Norovirus outbreaks caused by sick food handlers contaminating food Annual average foodborne illnesses attributed to various sources: Plants 51.1% Land animals 60% 41.7% 50% 40% 30% Aquatic animals 20% 6.1% Undetermined 1.9% 10% The majority of foodborne illnesses are caused by harmful bacteria and viruses. Bacteria often are present in raw food, or food that's been improperly cooked. Viruses most often are spread when a sick person handles food. KEY Bacteria Virus Parasite Chemical Listeria Salmonella monocytogenes Found in raw and undercooked meats. Found in raw and undercooked meat and poultry. Campylobacter jejuni (C. jejuni) Found in raw or undercooked chicken. Salmonella Found in dairy products; may also be present on egg shells and inside eggs. Campylobacter jejuni (C. jejuni) Found in unpasteurized milk. Listeria monocytogenes Vibrio Found in unpasteurized milk, soft cheeses. Most often found in fish or shellfish. Salmonella Found in seafood. Shigella Spread from person to person and most often spread by handling food after not washing hands. Fish and shellfish often contain high concentrations of toxins. Cryptosporidium parvum and Giardia intestinalis Spread through water contaminated with the stools of people or animals who are infected. Contaminated food preparers can spread parasites by not thoroughly washing their hands. E.coli Includes several different strains, a few of which cause illness in humans; common sources include raw or undercooked hamburger, unpasteurized fruit juices and milk, and fresh produce. Intestines Stomach Unwashed fruits and vegetables may contain high concentrations of pesticides. Norovirus Causes inflammation of the stomach and intestines. Liver Listeria Hepatitis A monocytogenes Found in ready-to-eat deli meats and hot dogs. Causes inflammation of the liver. Trichinella spiralis C. botulinum May contaminate improperly canned foods and smoked and salted fish Roundworm parasite that can be caused by consuming raw or undercooked pork or wild game. DEADLIEST OUTBREAKS A look at some of the worst outbreaks of foodborne illnesses in recent history: YEAR EVENT INFECTIONS DEATHS 1985 California listeriosis outbreak in queso fresco 86 47 2011 Germany E. coli 0104:H4 outbreak from fenugreek sprouts 3,950 53 2011 Listeriosis outbreak in cantaloupes in U.S. 146 30 2008 Canadian listeriosis outbreak in cold cuts 50 22 1998 U.S. listeriosis outbreak in cold cuts/hot dogs 100 18 1985 U.S. salmonellosis outbreak in milk 5,295 2008 U.S. salmonellosis outbreak in peanuts 200 9. 2002 U.S. listeriosis outbreak in poultry 50 8. 1993 U.S. Jack in the Box E. coli outbreak 700 2003 U.S. hepatitis A outbreak from green onions 555 SAFETY FIRST While it would be virtually impossible to eliminate all foodborne contaminants, simple precautions can help reduce the risk of infection. Keep clean Wash your hands before handling food and often during food preparation. Wash your hands after going to the bathroom. Wash and sanitize all surfaces and equipment used for food preparation. Protect kitchen areas and food from insects, pests and other animals. Separate raw and cooked Separate raw meat, poultry and seafood from other foods. Use separate equipment and utensils such as knives and cutting boards for handling raw foods. Store food in containers to avoid contact between raw and prepared foods. Cook thoroughly Cook food thoroughly, especially meat, poultry, eggs and seafood. Bring foods like soups and stews to boiling to make sure that they have reached 158°F. For meat and poultry, make sure juices are clear, not pink. Ideally, use a thermometer. Reheat cooked food thoroughly. Keep food at safe temperatures Do not leave cooked food at room temperature for more than 2 hours. Refrigerate promptly all cooked and perishable food (preferably below 41'F). Keep cooked food piping hot (more than 140°F) prior to serving. Do not store food too long even in the refrigerator. Do not thaw frozen food at room temperature. Use safe water and raw materials Select fresh and wholesome foods. Choose foods processed for safety, such as pasteurized milk. Wash fruits and vegetables, especially if eaten raw. Do not use food beyond its expiration date. SOURCES http://www.cdc.gov http://digestive.niddk.nih.gov http://www.foodsafetynews.com http://www.who.int/ http://www.wikipedia.org mba-healthcare-management.com