Page 19 - Layout 1
P. 19
VACATION
INJURIES
FOODBORNE ILLNESS:
Hazards and Prevention
By Lawrence R. Suddendorf, PhD
As we enter the spring and summer seasons, typical times of the ducing E. coli) appear later and in only these specific circumstances.
year for outdoor activities and travel, we need to protect ourselves Some statistics to view:
from foodborne illness (FBI). Foods prepared by others, foods trans- • Over 48 Million FBI cases per year
ported away from kitchens and homes, and mishandled foods be- • Or, 1 in 6 Americans get a FBI
come support systems for dangerous hazards that result in everything • Over 128,000 serious cases requiring hospitalization
from inconvenience to tragedy. • 3,000 Deaths from food borne diseases
• Costs of $152 billion per year in health care and other losses
FBI not only incapacitates but kills victims. We need nourish-
ment, we desire convenience, and foods usually add to the enjoy- (CDC, 2011)
ment of our activities; therefore, food safety should become a
primary goal of planning our summertime fun. Another potential Two basic questions will be addressed here:
concern is the vague combination of signs and symptoms initially what are the hazards, and how should we
observed in FBI: nausea, vomiting, diarrhea, dehydration, cramps, prevent or control them?
prostration, chills, fever, headache, and fatigue. Definitive medical
care is usually not sought; victims often resort to over-the-counter The answers to our questions will discuss:
compounds for symptomatic relief. This may result in a delay that • the causes of food borne illness
complicates a potentially deadly illness. Obvious signs such as jaun- • safe preparation and storage to avoid serving contaminated foods
dice (Hepatitis) or hemolytic uremic syndrome (Shiga-toxin pro-
and thereby minimize food borne illness
• the role of personal health and hygiene in food safety
continued on page 20
visit us at www.bcms.org 19
