According to information shared by the World Health Organization, around 600 million people–almost one in ten inhabitants–get sick due to contaminated foods. Even in countries where there is a constant and convenient food supply, diseases caused by the intake of contaminated foods and beverages might result in hospital admission and death in any part of the world.

However, symptoms and severity of an illness could vary among people and have a more serious effect in vulnerable groups–particularly those with a weak immune system.

Out of the total population affected by these diseases, children under five represent forty per cent–being the largest group affected–, leading to 125,000 deaths a year.

How Is Food Contaminated?

Food can become dangerous when good hygiene practices are not followed, prompting what is known as Foodborne Diseases (FD) due to external agents of physical, chemical, or biological origin. 

Contamination is understood as the presence of external agents in contact with foods or beverages along the production chain or even at the moment of preparation due to cross contamination, which can happen in the kitchen of a house or a restaurant.

Organic and inorganic materials that accidentally get in contact with a product are considered contaminants when their presence is not desirable and surpasses the limit set forth in applicable regulations.  

Types of Food Contaminants

Chemical Contaminants

Their origin might be chemical toxic agents in environmental pollution, utensils made of aluminum or copper, or heavy metals like lead, mercury and cadmium. 

They can also come from toxins found in some types of fungi or mollusks and the mold covering foods once these have started decomposing.

Since chemical contaminants are not seen by the naked eye, their presence might go unnoticed by consumers and food and beverage manufacturers.

However, depending on the dose, they could cause serious poisoning problems, permanent consequences or even death. 

Physical Contaminants 

These can be easily detected and are classified into two categories:

• Category I: Sharp foreign objects which could cause cuts or suffocation and hard objects associated with dental risks.
• Category II: Presence of mites and disease carrier plagues such as insects, birds, or rodents. 

Risks associated with these type of contaminants do not cause any symptoms when ingested, yet they could be harmful depending on their size and/or concentration.

Even if they might not be spotted, these foreign objects can be clearly seen and, aside from giving a bad image of the product, they make consumers feel wary.

Biological Contaminants

The most relevant ones are fungi, yeasts, bacteria, virus and parasites. The three first are of medical significance.

Not all microorganisms are harmful, many are innocuous and are used in the production of food we eat on a daily basis like bread or fermented foods such as yogurt. 

All the same, those which cause harm to human health are known as pathogens and are responsible for causing from mild to severe symptoms depending on the amount ingested, the type of microorganism and the immune system condition of the person.

Most of the time, symptoms include nauseas, vomit, diarrhea, abdominal pain, fever, muscle pain, and chills. In certain cases, foodborne diseases might result in hospitalization and even death. 

We Can All Contribute to the Prevention of Foodborne Diseases

We all need to get involved in the promotion of hygiene and good practices in the food production and handling all year long and at all points of the food chain, from production to consumption.

During hot weather and humidity is when conditions are ideal for microorganism growth; pathogen bacteria can reproduce every 20 minutes and easily reach levels high enough to cause symptoms, which will be experienced hours after consuming contaminated products and even days after their intake. 

Food Industry Role in the Prevention of Foodborne Diseases 

It is true food products can be contaminated at any step of the supply chain–from their origin to the manufacturing process, distribution or storage–, yet food industry has the goal to produce and supply safe foods.

Good manufacturing practices and controls during the process reduce or eradicate toxic compounds in foods.

Five Basic Rules of Food Safety 

In order to prevent malpractices during food manufacturing and, therefore, set the conditions for pathogen microorganisms growth or pathogens which quicken food decay, the World Health Organization promotes five key practices for food safety and FD prevention:

1. Keep Things Clean. Wash your hands before and during cooking. Wash your hands after going to the toilet. Wash and sanitize surfaces and equipment used in food preparation. Protect food and cooking areas from pets and insects.
2. Separate Raw and Cooked Food. Raw, cooked and ready-to-eat food should always be separated. Use different appliances and utensils, such as knives and cut boards, to handle raw meat, poultry, fish, among others. For their storage, keep food separated to avoid contact between raw and cooked ingredients.
3. Cook Food Thoroughly. Particularly meat, poultry, eggs and fish. Boil foods like soups and stews up to 70ºC, using a thermometer is advised. For red meat and poultry,  make sure juices are clear and not rosy. For cooked food, reheat entirely.
4. Keep Food at Safe Temperatures. Do not leave cooked food at room temperature for more than two hours. Fridge cooked and perishable foods as soon as possible (below 5ºC). Keep hot food above 60ºC. Do not safe food in the fridge for too long.
5. Use Safe Raw Materials. Use safe water and raw materials. Choose healthy and fresh foods. Due to their safety, choose processed foods like pasteurized milk. Wash and sanitize fruits and vegetables, especially when they will be consumed raw. Do not use foods past their expiration date.

Most Common Foodborne Diseases

Common foodborne diseases which stand out are caused by pathogen bacteria like Campylobacter, Salmonella, Yersinia, Listeria, Escherichia Coli and Vibrio Cholerae–these can cause severe diarrhea and debilitating infections, and are mostly associated with raw or undercooked food intake. 

It is worth mentioning food is not the only way in which this type of illnesses spread; they can get to food through contaminated water, the environment, and even other people or animals. 

• Salmonella, Campylobacter, and Enterohemorrhagic Escherichia Coli affect millions of people every year, sometimes with severe or fatal consequences. The symptoms they cause are fever, headache, nausea, vomit, abdominal pain, and diarrhea. Foods associated to Salmonella are eggs, poultry, and other animal origin products, to name a few. Regarding Campylobacter, infections are mainly caused by raw milk, raw or undercooked poultry, and drinkable water. Enterohemorrhagic Escherichia Coli is associated with unpasteurized milk, undercooked meat, and fresh fruits and vegetables.
• Listeria infection results in spontaneous abortions and neonatal death. It is a rare disease, yet its consequences can be so severe as to be deadly–mostly for infants, children, and elderly adults. Listeria is found in unpasteurized products and can grow in refrigeration temperatures. 
• Yersiniosis is caused by a bacteria called Yersinia, which comes from food and water contaminated by the feces of infected animals. Some of the most commonly affected foods are raw or undercooked pork, milk and other dairy products, raw vegetables like lettuce and carrots. Yersinosis can also be contracted by being in close contact with infected animals, pigs and rodents to name a few. 
• Vibrio Cholerae infection is transmitted by drinking contaminated water or eating contaminated foods. Symptoms, among others, are abdominal pain, vomit, and abundant watery diarrhea which can lead to severe dehydration and death. Foods associated with cholera outbreaks are vegetables and some types of contaminated seafood. 

Do Not Forget to Follow the Five Key Rules of Food Safety as Prevention

Whatever the circumstances may be, the five basic rules of food safety will help prevent the different kinds of foodborne diseases, intoxication, infection, or toxicoinfection. 

Each illness is related to the cause or origin of contamination: 

• Intoxication. Caused by food intake contaminated with toxic substances like pesticides, food decomposition products, or toxins produced by microorganisms.
• Infection. Result of food intake contaminated with live microorganisms present in the product.
• Foodborne Toxicoinfection. It is the more complex ailment and is the result of food intake contaminated with pathogenic microorganisms and their toxins. 

If the presence of any symptom or sign associated with contaminated food consumption, it is recommended to seek medical assistance as soon as possible to carry out medical tests to identify accurately the contamination agent.  

Good hygiene and food prepping practices help keeping good health and enjoying food safely.