The Problem of Food Contamination

Food contamination is a more serious problem than most people realise. The initial symptoms of food poising that are noticeable in forms of stomach ache, vomiting, dizziness, fever are most often dismissed by people who think they are occasional. They are thought to be minor ailments like indigestion that can be safely cured with self medication. But if someone in your family has eaten a particular food and is often complaining of such symptoms, the problem is more likely to be food poisoning than indigestion.

The bacteria that lead to food poisoning can't be seen, smelled, or recognised through taste, so a person won’t even know when he/she is taking them in. These organisms include:

Salmonella

There are many types of salmonella bacteria and they are major causes of food poisoning in Europe. The most frequently contaminated foods include raw meat, raw or undercooked eggs, and unpasteurized milk. The good part is that most of salmonella bacteria are killed when you cook the food thoroughly. The symptoms caused by salmonella poisoning begin between 16 and 48 hours after eating, and they may last up to 2-7 days.

Staphylococcus Aureus (Staph)

Staph contamination is a major cause of food poisoning. Generally, these bacteria cause skin infections visible in forms of acne or boils. They are usually transferred when foods are handled by a sick person. When food is left at a certain temperature, say 37.8 Celsius- the temperature that is lower than what is needed to keep food hot—the staphylococcus bacteria begin to multiply and create a toxin that ordinary cooking cannot destroy. The symptoms of problems caused by this bacteria start 1 to 6 hours after eating the spoiled food, and the uneasiness usually lasts about one day.

Clostridium Perfringens

Clostridium perfringens are bacteria often found in soil, sewage, and also in the intestines of humans and animals. Generally transmitted by the food handler to the food itself, these bacteria soon multiply and produce their toxin. Clostridium perfringens have also been found in school and office cafeterias as they thrives on food that is served in big quantities and is left out for prolonged periods at room temperature or on a steam table. The symptoms of poisoning caused by this bacteria start 8 to 24 hours after eating the contaminated food, and can last from 1 to many days.

Shigellosis

Shigellosis, are intestinal diseases triggered by one of many kinds of shigella bacteria. These bacteria can be transferred through spoiled foodstuff and water, as also due to poor hygiene (in child care centres, for example). The organisms attack the lining of the intestine, and can cause symptoms like diarrhoea, fever, and cramps.

Shigellosis and its symptoms typically drop down after about 5 -7 days. In the meantime, the person must consume extra fluids and use a rehydrating solution. In severe cases, the doctor may also prescribe antibiotics that can cut down the duration and intensity of the infection.

People who include meat products in their diet need to be particularly careful about food poisoning.

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