Foodborne illnesses such as E. coli, Salmonella, Listeria and Norovirus cause seriously illness. Here’s how to protect yourself
, as well as the advent of freezers, electric ovens and fridges, millions of people can now access safe, disease-free food in many parts of the world. But despite these advances, foodborne illnesses endure. The Centers for Disease Control and Prevention estimates thatHarmful, illness-causing pathogens lurk and fester in many different foods, from salad greens, fruit and vegetables to meat, eggs, rice and seafood.
It is possible for contamination to occur during growth of crops, animal agriculture and production procedures, however. Strict food hygiene laws and monitoring agencies ensure that the U.S. has one of the. But unexpected events or mistakes on farms or in factories can still lead to foodborne pathogen contamination.
Common symptoms of foodborne illness include upset stomach, nausea, vomiting, diarrhea, fatigue and fever. In severe cases, people can be hospitalized and die. Pregnant women, elderly adults, immunocompromised individuals and young children are more susceptible to foodborne illnesses. Aroundas common sources of foodborne illness. Bacteria, viruses, chemicals and even parasites can all be culprits. These are some of the major microbes you should especially watch out for.
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