In recent weeks, a variety of foodborne illnesses have occurred across America. They have ranged from contaminated carrots, over 167,000 pounds of ground beef, slivered onions on McDonald’s quarter pounder hamburgers, thousands of organic eggs from COSTCO, Boar’s Head meat products, 72,000 pounds of ready-to-eat meat and poultry products, and pounds of contaminated cucumbers.

Sadly, people have died, including a baby, with dozens upon dozens being hospitalized or violently ill.

Most recently, the United States Department of Agriculture has begun in-depth monitoring of raw (unpasteurized) milk where the bird flu virus has inflected hundreds of cows. The USDA reports over 60 individuals have contracted the virus. Thus far, none of the infections have been transmitted from person to person.

According to the Centers for Disease Control and Prevention, one of the nation’s leading departments overseeing foodborne illness, many pathogens can come into contact with food at any stage. This could occur during production, processing, transportation, preparation, cooking, and storage.

In addition to the CDC, food safety and foodborne illness are monitored by local and state health departments, the United States Department of Agriculture, and the Food and Drug Administration.

CDC research notes annually about one in six Americans (or 48 million people) contract foodborne illnesses with 128,000 being hospitalized, and 3,000 who die.

Data from the CDC went on to reveal the top five pathogens responsible for most domestic foodborne illnesses are norovirus (58%), salmonella (11%), Clostridium perfringens (10%), Campylobacter (9%), and Staphylococcus aureus (3%).

The CDC’s research data noted the top five pathogens causing domestic infections that lead to death are salmonella (28%), Toxoplasma gondii (24%), Listeria monocytogenes (19%), norovirus (11%), and Campylobacter (9%).

CDC data reveals, while at 20% of foodborne illness, Listeria monocytogenes is fatal to children under five years of age, people with underlying medical conditions, those who are immune-compromised, and pregnant women and their unborn babies.

FOODBORNE ILLNESS SYMPTOMS

At times when a person falls ill, they may think it is the flu or a related intestinal virus.

However, according to Rori Aaron, DVM, a retired U.S. Army veterinary officer and USDA employee with decades of service, “This may not be true.”

Originally from Alpena, Aaron stated typical signs of foodborne illness are:

∫ Upset stomach

∫ Vomiting

∫ Diarrhea

∫ Diarrhea with bloody stools

∫ Stomach pain and cramps

∫ Fever

∫ Headache

She went on to comment, “Foodborne illness can also affect the body’s nervous system exhibiting the symptoms of blurred or double vision, loss of movement in limbs, problems with swallowing, tingling or numbness of skin, overall weakness, and changes in the sound of the voice.”

TYPICAL CAUSES OF FOODBORNE ILLNESS

Aaron stated the most prevalent foodborne illness tends to center upon any type of ground meat or poultry, raw fruits, and vegetables, as well as sauces and gravies.

She cited two major historic restaurant instances which involved substantial numbers in foodborne illnesses and deaths.

The first, involved a suburban Pittsburgh, Pennsylvania Chi-Chi’s Mexican-themed restaurant where 650 people became ill and four died of Hepatitis A from tainted green onions.

The second, involved a Milwaukee, Wisconsin Sizzler steak eatery where a number of children became ill with E. coli. A three-year-old girl died due to the outbreak. Health inspectors determined the bacteria was contracted from fruit being cut on an uncleaned cutting board which was previously used for meat preparation.

Foodborne illness can occur at numerous levels ranging from the vendor’s growing or production site, food storage or preparation, infected restaurant or food handling staff, or at special events when food is served by untrained staff.

A 2023 CDC research study stated, “Sick restaurant employees were responsible for about 40% of foodborne illness outbreaks with known causes between 2017 and 2019.”

The study added, “Of the 800 outbreaks reviewed from 875 restaurants during the span, norovirus and salmonella were the most common causes.”

The research added, “While 85% of restaurants claimed to have policies restricting sick staff from working, only 16% of the policies detailed what symptoms should require workers to call out sick, including vomiting, diarrhea and sore throat with fever.”

In general, restaurants are out of your control for food safety.

However, what can you do at home to avoid foodborne illness?

STEPS YOU CAN TAKE AT HOME TO AVOID FOODBORNE ILLNESS

Aaron and the CDC offers the following guidelines which center upon Clean, Separate, Cook, Chill, and Store:

∫ Frequently wash your hands with soap and water, as well as food preparation areas, utensils and cutting boards

∫ Avoid wooden cutting boards and utensils

∫ Maintain food storage, preparation, and serving at appropriate temperatures

∫ Keep foods such as raw meat, poultry, seafood, produce, open dairy products separate from each other when purchasing, storing, and preparing

∫ Thoroughly heat meats, poultry, and seafood using a food thermometer; with eggs cook until the yolk and white are firm

∫ Chill or cool promptly perishable foods within two hours or if above 90 degrees F within one hour

∫ Store safely in airtight containers or with snug-fitting wrappings

∫ Reheat properly – bringing sauces, soups, and gravy to a boil

TREATMENT

APPROACHES FOR FOODBORNE ILLNESS

Many victims of foodborne illness tend to think their illness is from something recently consumed.

However, Aaron commented, “It is just as likely the tainted food is from something consumed up to ten days prior. It takes time to work its way into the body’s system.”

In summary, if you appear to experience foodborne illness, promptly seek medical attention. Be prepared to offer historical facts of what was consumed and where. This helps with the diagnosis and treatment.

Additional information on foodborne illness and safety can be found at CDC.gov, usda.gov, and fda.gov seeking the food safety and poisoning (foodborne illness) subheadings. Also, visit foodsafetynews.com.

Jeffrey D. Brasie is a retired health care CEO. He frequently writes historic feature stories and op-eds for various Michigan newspapers. As a Vietnam-era veteran, he served in the U.S. Navy and U.S. Naval Reserve. He served on the public affairs staff of the Secretary of the Navy. He grew up in Alpena and resides in suburban Detroit.