Always bear in mind that food-borne diseases that have symptoms such as diarrhea and vomiting can occur after the individual has eaten foods that have been contaminated with viruses, bacteria and parasites. The common pathogens of food-borne diseases include shigella, E. coli, listeria, salmonella and clostridium. These food-borne diseases can be transmitted in various way but they can be prevented. If you want to learn ways on how to prevent these diseases, click here.
There are some types of food-borne diseases that can be transmitted via the oral-fecal route. It simply means that bacteria present in feces can contaminate the food, particularly if low level of hygiene is observed. If hands are not properly washed using soap and water after using the bathroom, the individual faces the risk of contamination while a meal is being prepared. It is vital to wash hands after using the bathroom and when you are about to prepare a meal.
Food that has been consumed with bacteria such as shigella can make the individual sick. The contamination of fresh water sources with fecal matter particularly in developing countries is another way for many individuals to become infected with food-borne diseases.
Undercooked or raw food can serve as a transmission route for food-borne diseases including salmonella. Foods that are cooked to minimal internal temperature between 145-160 degrees F depending on the type of meat can reduce the risk for this type of food poisoning. Always make sure that meats are properly cooked in order to minimize the risk of acquiring a food-borne illness.
Proper sanitation of kitchen surfaces and utensils can prevent the spread of these food-borne diseases. Even bacteria from raw poultry and eggs that stay on knives, cutting boards and kitchen counters can contaminate other foods. Once contaminated foods are eaten, undesirable symptoms such as vomiting, nausea and headache can occur.
Incorrect storage of food
Cooked foods that were not properly stored can also lead to the development of food-borne diseases. The bacteria can grow on the food if the dish has been left out too long without refrigeration. Hot entrees must be eaten right away upon serving in order to reduce the risk. As for leftovers, they must be stored in a 40 degree F refrigerator within two hours.
Those who have leftovers should not allow food to stay too long in the table. If possible, leftover dishes must be properly stored in the refrigerator to prevent the development of food-borne diseases.
Considerations to bear in mind
The symptoms of food-borne diseases can range from minor cases involving nausea to severe cases which involves dehydration. It is best to consult a doctor if the symptoms persist for more than a couple of days since it would require a specific mode of treatment.