Foodborne illness, often called food poisoning, results from consuming food or beverages contaminated with harmful agents like bacteria, viruses, parasites, or toxins. While primarily caused by ingesting contaminated food, some forms can be contagious, spreading from person to person. This article clarifies how foodborne illness spreads and outlines preventative measures.
Understanding Foodborne Illness
Foodborne illness results from ingesting food or water containing harmful microorganisms or their toxic byproducts. These microorganisms, known as pathogens, include bacteria like Salmonella and E. coli, viruses such as norovirus and hepatitis A, and various parasites. Toxins produced by certain bacteria or molds can also cause illness, even if the microorganisms themselves are no longer present.
Symptoms often resemble the flu, including upset stomach, diarrhea, and vomiting, appearing within hours or several days after consumption. Unlike illnesses spread through respiratory droplets or direct physical contact, foodborne illness originates from contaminated food or drink.
How Foodborne Illness Spreads
Most foodborne illnesses are not contagious like a cold or flu spread through coughs or sneezes. The primary mode of transmission is directly from contaminated food to the person who consumes it.
However, secondary person-to-person transmission can occur, particularly with certain viral and bacterial pathogens. This spread typically happens via the fecal-oral route, where microscopic particles from an infected person’s feces are ingested by another. This often results from poor hygiene, such as an infected individual not washing hands thoroughly after using the restroom and then touching surfaces or preparing food.
Cross-contamination is another way pathogens spread, even without direct person-to-person contact. This involves the unintentional transfer of harmful microorganisms from one food item to another, or from surfaces and utensils to food. For example, bacteria from raw meat can spread to ready-to-eat foods if the same cutting board is used without proper cleaning.
Preventing Foodborne Illness
Preventing foodborne illness involves following food safety principles. Thorough handwashing is a primary defense, especially before and after handling food, after using the restroom, and after contact with pets. Hands should be scrubbed with soap and warm water for at least 20 seconds.
Cross-contamination can be avoided by keeping raw meats, poultry, seafood, and their juices separate from other foods, particularly those eaten raw. Using separate cutting boards and utensils for raw and cooked items is important. Cooking foods to their safe internal temperatures kills harmful bacteria; for example, poultry should reach 165°F and ground meats 160°F.
Promptly chilling perishable foods is another preventative measure, as bacteria multiply rapidly between 40°F and 140°F. Refrigerate foods within two hours of serving to keep them out of this “Danger Zone.” These practices protect individuals and help prevent secondary spread.