Foodborne Illness: What Does an Outbreak Mean?

There are millions of foodborne illness outbreaks in the U.S. each year, but most are minor.

Each year in the U.S., 1 in every 6 people will contract a foodborne illness, a sickness that is caused by bacteria, viruses, or fungi in the food or drink that they eat. Foodborne illness symptoms are more commonly known as food poisoning: they can include vomiting, diarrhea, and fever. In very severe cases foodborne illness can be fatal.

A foodborne illness outbreak happens any time two or more people get sick from eating the same item. That happens almost every day, but the government only issues outbreak notices in serious, widespread cases. In 2022 that happened 289 times.

Continue reading to learn more about their causes, symptoms, and how harmful foodborne illnesses can be.

Examples of Foodborne Illness

There are more than 250 different types of pathogens that can cause food poisoning. The five most common causes of foodborne illness are:

• Norovirus: This virus causes severe gastrointestinal symptoms like diarrhea and vomiting. It’s often passed by contaminated leafy greens, shellfish, and fresh fruit, and is often contracted in restaurants.

• Salmonella: This bacterium causes stomach cramps, vomiting and diarrhea. It’s often contracted through meat, milk and eggs that are undercooked.

• Clostridium perfringens: This bacterium causes diarrhea and tissue infection that can lead to gangrene. It’s often found in poultry and meat.

• Campylobacter: This bacteria, usually found in raw or undercooked chicken, can cause headaches, fever, and gastrointestinal symptoms.

• Staphylococcus aureus: This bacterium can cause nausea, vomiting and cramps. It’s often contracted through puddings, sandwiches and other foods that aren’t cooked after they’re prepared.

There are other well-known examples of foodborne illness, including E. coli and toxoplasmosis, causes by the parasite toxoplasma.

How Does a Foodborne Illness Outbreak Happen?

Any time two or more people get sick from food they ate, the government considers it an outbreak. That means an outbreak can happen at a certain farm or processing plant, from a waiter who didn't properly wash their hands, or even in your own kitchen. However, with about 48 million cases of foodborne illnesses each year, it would be impossible to report every outbreak.

Instead, the government issues warnings when is a high level of concern, and a specific food item has been identified as at risk for an outbreak. This happens about 290 times each year.

Contamination and Transmission

There are many ways that foodborne illness can be passed. Pathogens including bacteria, fungi and viruses exist naturally in the environment, and can get onto food as it is grown and produced. Other times, pathogens are introduced during the food processing or preparation process. Here’s what you should know about contamination and transmission of foodborne illnesses:

• Raw foods pose the highest risk, since heat often kills harmful pathogens.

• Unpasteurized dairy and juices pose a high risk, since pasteurization kills pathogens.

• Sprouts are high risk because the environment they grow in also helps pathogens grow.

• Foods that aren’t cooked to proper temperatures can increase risk.

• Poor hygiene, like not washing hands before preparing food, can contribute to illness.

• Dirty preparation surfaces can spread pathogens.

• Allowing foods to linger at room temperature can increase risk.

Prevention Measures

The CDC says that there are four steps to prevent food poisoning:

• Clean: Clean your hands before preparing food. Make sure that your cutting boards, countertops, tools and utensils are cleaned before and after preparing food. Never allow cooked and raw foods to share the same surfaces or utensils. Wash your hands after handling raw foods.

• Separate: Keep raw foods away from ready-to-eat foods. Store raw meat and dairy away from other foods in the fridge.

• Cook: Cook your food to the recommended internal temperature. Use a food thermometer to confirm. The safe internal temperature for fish and most meats is 145 degrees Fahrenheit; 165° for poultry and leftovers like casseroles.

• Chill: Put all food in the fridge within two hours. Keep the refrigerator temperature at 40°F or below.

Effects in High-Risk Groups

Certain people, including the following groups, are at higher risk for food poisoning:

• People 65 and older

• People under 5

• Pregnant people

• People with weakened immune systems

To reduce their risk of food poisoning, these people should avoid:

• Raw or undercooked animal products, including meat, eggs and dairy

• Raw sprouts

• Unpasteurized milks or juices

• Soft cheeses, which are often made with unpasteurized milk

Foodborne Illness Symptoms

The most common symptoms of foodborne illness are gastrointestinal symptoms, including stomach cramps, diarrhea, and vomiting. Food poisoning symptoms can also include headache and weakness.

Food Poisoning Can Be Deadly

Each year, about 3,000 Americans die from foodborne illness, and 128,000 are hospitalized. Call a doctor immediately if you have these symptoms:

• Dehydration, or an inability to keep down any liquids. Signs of dehydration include a very dry throat or mouth, reduced urine output, and a child not producing tears when crying.

• Light-headedness

• Diarrhea lasting more than three days

• High fever

• Bloody or dark tar-colored stools

• Severe abdominal pain
  

Treating Foodborne Illness in Individuals

The most important treatment for food poisoning is to stay hydrated. Adults can also use over-the-counter diarrhea medications like Imodium. In severe cases, your healthcare provider may suggest other medications, including antibiotics or medications that fight parasites, or an anti-emetic, a medication that prevents vomiting.

Treating Foodborne Illness Outbreaks in Families and Communities

When the government learns of a foodborne illness outbreak, it takes steps to alert the public, retailers, and restaurants through food safety notices. If needed, it issues a recall on the contaminated foods. The food safety notices also detail the signs and symptoms of the illness, so that people who might be impacted by the outbreak can spot the signs early.

Summary

Foodborne illness is very common. There are millions of foodborne illness outbreaks each year in the U.S. Many of them cause diarrhea and vomiting, but pass quickly, without the need for treatment. However, more than 100,000 people are hospitalized for food poisoning each year, so if you suspect that you have a serious case, reach out to your doctor for guidance.

Read the original article on Verywell Health.