Infectious diseases spread through food or beverages are a common, and sometimes life-threatening problem for millions of people in the United States and other countries around the world. Around 76 million people suffer from food borne illnesses each year in the United States, 325,000 hospitalizations and more than 5,000 deaths. The most severe cases tend to occur in the very old, the very young, and those who have an illness already that has already reduced their immune system function and in people who are exposed to an extremely high dose of an organism.
Food borne diseases is extremely costly. Around $5 or $6 billion are directly connected to medical expenses and lost productivity. Infections with the bacteria Salmonella alone account for $1 billion yearly in medical costs.
Recently, there has been a growing concern over keeping the nation's food and water supply safe from terrorist acts. This bioterrorism threat is being studied by a number of U.S. agencies.
There are more than 250 known food borne diseases. Bacteria cause most cases, followed by viruses and parasites. Natural and manufactured chemicals in food products also can make people sick. Poisons cause some diseases from the disease-causing organism, others by bodily reactions to the organism itself. People infected with food borne germs may have no symptoms or they may develop symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea. Some of the illnesses are the following:.
Botulism.
Campylobacteriosis.
E. coli infection.
Salmonellosis.
Shinellosis.
How Food Become Contaminated.
There are many opportunities for food to become contaminated. Many food borne organisms are present in healthy animals raised for food. Meat and poultry carcasses can become contaminated during slaughter by contact with small amounts of intestinal contents. Fresh fruits and vegetables can also become contaminated if they are washed with water that is contaminated with animal manure or human sewage.
