About Food Pathogens

If you have ever had a bought of cramps, nausea or diarrhea and automatically assumed that you had a stomach virus, you may be in for a surprise. Food-borne illnesses caused by pathogens are more common than you may think, and many times if the case is mild, most people are completely unaware that they have even come in contact with food pathogens. The way in which humans become exposed to these pathogens varies just as much as the individual bacteria themselves. Building an awareness of the different types of food pathogens and their sources will help you avoid situations that may put you at risk.

Type

Some of the most common food pathogens known to cause illness are E. coli, salmonella, listeriosis and staphylococcal bacteria. While E. coli and salmonella can be traced back to the intestines of livestock and other animals, listeria originates in water and soil. The symptoms surrounding the infection of any of these known food pathogens similarly involve the gastrointestinal tract, with more severe cases extending into other body organs, resulting in more severe consequences.

Risk Factors

The consumption of meats, poultry or dairy tainted with food pathogens will usually result in symptoms mimicking that of a stomach virus or flu. The severity of symptoms depends on the amount of exposure. Food pathogens have been known to affect the central nervous system of an infected person, which can result in comas, seizures and sometimes death. Vital organs, such as the kidneys, have also been known to be affected, leading to further complications. Depending on the severity of the food pathogen infection, medical treatment may be required, especially if symptoms progress past the flu stage.

Misconceptions

While it is true that many of the food pathogens present on raw meat find their way into the human body during the preparation of meals, there are some misconceptions about how and why it actually happens. For instance, most assume that because a food handler is wearing gloves, he is protected from bacteria transfer, but this is not always true. Gloves can become contaminated if not changed during the preparation process after touching raw meat, or if there is a small puncture that the food handler is unaware of. Punctures allow bacteria from the handler's own hands to transfer onto the food. There are also misconceptions of how a surface should be cleaned after the preparation of raw foods. Some believe that wiping the area with a sponge and antibacterial cleaner is all that is necessary. However, while the antibacterial agent is effective in eliminating food pathogens, the sponge is not. The household kitchen sponge is actually a haven for bacteria and should be replaced regularly. Paper towels that are thrown away after every use are a better idea. Some also believe that a clean kitchen is a safe kitchen, but just because it looks clean, doesn't mean that it actually is. Food pathogens can be alive on your countertops, appliances, door knobs and trash bin, and you may not even be aware of it. For this reason, it is important to thoroughly clean your kitchen with an antibacterial spray cleaner and paper towels after preparing food.

The Facts

While it is not possible to completely shield yourself from exposure to food pathogens, proper procedures can be followed that can minimize concerns. Food pathogens thrive on the outside of meats and poultry and not the inside; therefore, it is important for it to be washed and cooked thoroughly. Proper hand washing prior to handling food and after touching raw meat is another very important rule. Use hot water and soap to help kill the bacteria on your hands and lessen the chances of transfer onto other areas of your kitchen. Immediately clean food preparation areas with a bacterial disinfectant to cut down on contamination caused by food pathogens.

Expert Insight

Although there have been numerous recalls and news of bacterial outbreaks that have caused some to worry if our food is really safe to eat, many of these situations can be avoided. Following basic safety guidelines is the best way to prevent infection by food pathogens. And while it is impossible to control how food is handled by those in the food preparation industry, it is possible to minimize the exposure to food pathogens in your home.

Resources

• Proper food handling procedures