Beware of These 7 Deadly Foodborne Bacterial Diseases (Plus 15 Other Sneaky Causes You Didn’t Know About)!

Foodborne illness, commonly called food poisoning, is caused by the consumption of contaminated food or beverages. The contamination can be caused by pathogenic bacteria, viruses, parasites, and chemicals.

In India and around the world, foodborne diseases are a major public health concern. They are an ever-present threat that can be prevented by proper care and handling of food products. An estimated 24 to 81 million cases of foodborne diarrheal disease occur in India every year. According to India's Union Health Minister, food poisoning costs India $15 billion annually. 

In this blog, we will focus on foodborne bacterial diseases and discuss other sneaky causes that can cause foodborne infections. So, stay cautioned and let’s get into the topic!

Table Of Contents

1. Understanding Foodborne Bacterial Infections—How Do Bacteria Grow In Food?
2. What Are The Food-Related Bacterial Diseases? 7 Deadly Foodborne Bacterial Diseases
3. Danger on Your Dinner Plate: 15 Causes of Foodborne Illness
4. Dietitian’s Recommendation
5. The Final Say
6. FAQs
7. References 
    

Understanding Foodborne Bacterial Infections—How Do Bacteria Grow In Food?

Bacterial foodborne illness happens when a person consumes contaminated food or drink. Several disease-causing microbes and pathogens can contaminate food, which might be transferred or fostered by poor personal hygiene, inefficient cleaning of storage and preparation areas, and unclean utensils. Most foodborne illnesses are infections caused by various bacteria, viruses, and parasites. However, harmful toxins and chemicals can also contaminate food and cause foodborne illness.

Bacteria are unicellular organisms that reproduce by cell division under suitable environmental conditions. Conditions that affect bacterial growth can be the food itself, pH level, time, temperature, nutrients, cross-contamination, oxygen and moisture. In order to live and thrive, bacteria need nutrients, moisture, oxygen, and an average pH level and time. When the conditions are perfect, bacteria grow. 

Foodborne bacteria that cause disease in humans differ in their physiology, pathogenicity, transmission ability and growth and survival abilities. These are ideal conditions for food-borne bacteria to grow:

1. Temperature: 4°C to 60°C (40°F to 140°F) is the favourable temperature for bacterial growth. 
    
2. Moisture: High moisture content promotes bacterial growth. Foods with a high water activity (like meats and dairy) are more susceptible to bacteria growth.
    
3. pH Level: Most bacteria prefer a neutral pH, which is around 7. Foods with low acidity (like raw meats) can be contaminated more easily.
    
4. Oxygen Levels: Some bacteria thrive in oxygenated areas, while others grow better in without oxygen. 
    
5. Nutrient Availability: Foods rich in proteins, carbohydrates, and fats provide the nutrients necessary for bacterial growth.
    
6. Time: The longer food remains in the danger zone, the more opportunity bacteria have to multiply. 

It is necessary to manage these situations with food to avoid food-borne diseases. Additionally, inadequate cooking or improper handling of home preserves can cause very serious food poisoning. 

Also Read: How To Increase Good Gut Bacteria? 8 Natural Ways And Tips For A Healthy Gut!

What Are The Food-Related Bacterial Diseases? 7 Deadly Foodborne Bacterial Diseases 

The most common bacteria that can cause food-borne diseases include Salmonella, Campylobacter, and E. coli. Symptoms can vary and may range from mild nausea, diarrhoea, and abdominal pain to severe fevers and headaches. 

Knowing the characteristics of these bacteria is essential to prevent foodborne illness. Here are some foodborne bacterial diseases: 

1. Salmonellosis (Caused by Salmonella spp.)

Salmonella is commonly found in animal products, with eggs and poultry being the biggest culprits. This strain of bacteria is one of the most common drivers of diarrheal disease cases worldwide, with symptoms usually appearing between 12-36 hours after consuming the Salmonella-infested food. The illness lasts two to seven days, and the severity can vary.

2. Campylobacter Infection (Caused by Campylobacter jejuni)

Raw, unpasteurised milk is the main source of Campylobacter. Inadequately cooked chicken and poultry is another major cause of Campylobacter infections. The bacteria lives in warm-blooded animals and continues to thrive in raw meat and other animal products like milk. Exposure to heat quickly kills Campylobacter species, so it is important to thoroughly boil milk and cook meat before consuming. 

3. Enterohemorrhagic E.coli (Caused by Escherichia coli O157:H7)

Enterohemorrhagic Escherichia coli, more commonly known as E. coli, lives in the lower intestine of animals. While most strains of E. coli may be harmless, some might result in serious foodborne illness. Outbreaks often occur after consumption of insufficiently heat-treated meat products. Vegetables and fruits contaminated with faeces and untreated juices can also lead to severe symptoms of E. coli. The bacteria are sensitive to heat, meaning they can be easily destroyed by cooking food thoroughly.

4. Listeriosis (Caused by Listeria monocytogenes)

Although the rate of Listeria infection is low, the results can be devastating. The infection is caused by a type of pathogenic bacteria called Listeria monocytogenes, which is usually found in unpasteurised dairy products. The infection can even cause miscarriages and lead to death in newborns and infants, as well as in the elderly and people with compromised immune systems.

5. Clostridium Infection (Caused by Clostridium perfringens)

Almost a million cases of foodborne illness are caused by the bacterium Clostridium perfringens. The bacteria is found in the intestines of animals and even in the environment. Unlike other bacteria, Clostridium perfringens produces spores that help the bacteria survive in a dormant state. When Clostridium perfringens is exposed to nutrients found in food, it reactivates and begins to grow rapidly. 

Consuming this food can cause infection, leading to vomiting, diarrhoea, nausea and abdominal pain. 

6. Staphylococcal Food Poisoning or Staph Infection (Caused by Staphylococcus Aureus)

Staphylococcus aureus (Staph) is naturally found on human skin and the nose. When it is transferred to food, Staph can produce toxins that lead to food poisoning if ingested. Staph food poisoning mostly occurs in foods that require hand preparation, like salads or sandwich spreads. Sometimes, these foods may be left at room temperature for long periods of time, which fosters bacterial growth and toxin production. Good personal hygiene when handling food will help keep Staph out of food.

7. Botulism (Caused by Clostridium botulinum)

Botulism is a food disease caused by the toxin produced by Clostridium botulinum, which is often found in improperly canned or preserved foods. Symptoms include muscle weakness, blurred vision, and difficulty swallowing, which can even lead to respiratory failure and, sometimes, even death. To prevent botulism, it’s essential to use proper canning techniques and avoid consuming contents from swollen or damaged cans.

Also Read: Cure Fever Without Paracetamol! Know How To Reduce Fever At Home With Easy Home Remedies!

Danger on Your Dinner Plate: 15 Causes of Foodborne Illness

The 15 most common causes of foodborne illness are:

1. Improper Food Handling

Improper food handling can lead to cross-contamination and spread harmful bacteria, increasing the risk of foodborne illnesses. To avoid this, practice good hygiene, such as washing hands frequently, using separate utensils for raw and cooked foods, and avoiding contact between contaminated surfaces and food.

2. Cross-Contamination 

Contact between contaminated surfaces, utensils, or foods can spread bacteria, facilitating their growth in previously uncontaminated foods. An example of cross-contamination is cutting raw chicken on a board and then, without washing or sanitising, using the same cutting board and knife to cut vegetables for a salad.

3. Inadequate Cooking Temperatures

Inadequate cooking temperatures can allow harmful bacteria to survive in food, leading to foodborne illnesses. Always use a food thermometer to prevent this and ensure meats and other dishes reach the recommended internal temperatures.

The ideal cooking temperature for food depends on the type of food being cooked: 

• Poultry: 165°F (73.9°C) 
• Eggs: 160°F (71.1°C) 
• Fish and shellfish: 145°F (62.8°C) 
• Leftovers: 165°F (73.9°C) 

4. Improper Food Storage

Improper food storage can lead to contamination and spoilage, which increases the risk of foodborne illnesses if not spotted. Proper food storage includes:
 

• Storing perishable food at temperatures below 4°C (40°F) and frozen foods at -18°C (0°F).
• Store raw meats, poultry and seafood separately from other foods.
• Use airtight containers to block airflow and moisture.
• Keep dry goods like grains and canned foods in a cool and dry place, away from direct sunlight.
   

5. Using Unpasteurised Products

Using unpasteurised products can expose consumers to harmful bacteria, increasing the risk of foodborne illnesses. To mitigate this risk, always choose pasteurised dairy and juice products, which have been treated to eliminate pathogens.

6. Improper Reheating 

It's crucial to heat leftover food at 74°C (165°F) or more to ensure safety and eliminate harmful pathogens. Note: Steam tables are not intended to reheat food. 

7. Mixing Raw Foods With Cooked Foods 

Mixing raw foods with cooked foods can lead to cross-contamination, transferring harmful bacteria from raw items to ready-to-eat foods. A good example is adding raw eggs to prepared eggs on the steam table. 

8. Using Foods From Non-Approved Sources 

Food from non-approved sources may not meet safety standards and could be contaminated with harmful bacteria or toxins. You should only buy foods from sources that comply with all food and food labelling laws to ensure better quality and minimal risk of foodborne illness. 

Safety standards are established guidelines and regulations that ensure food products are safe for consumption, preventing contamination and foodborne illnesses. In India, the FSSAI mark indicates that a food product meets safety standards. This mark helps consumers make informed choices and promotes food safety across the supply chain.

9. Poor Hygiene Practices 

Proper hand washing is one of the most important means of preventing the spread of infection. Maintaining good hygiene practices, such as trimming nails and wearing clean clothing, can significantly enhance food safety.

10. Improper Cleaning Techniques 

Improper cleaning of food preparation areas and utensils can lead to bacterial buildup, which increases the risk of foodborne illness. Equipment and utensils must be washed, rinsed and disinfected to avoid cross-contamination.

11. Inadequate Refrigeration 

Inadequate refrigeration can cause harmful bacteria to grow in perishable foods like meat and vegetables, increasing the risk of foodborne illness. When food is not stored below 4°C or 40°F, it can spoil quickly and become unsafe to consume.

12. Using Simmering as a Preservation Method 

Simmering is done by bringing the dish’s liquid just below the boiling point over lower heat. This preservation method can be risky if not done correctly, as it may not reach high enough temperatures to kill all harmful bacteria and pathogens effectively. This might turn the food into a breeding ground for bacteria. 

13. Environmental Pollutants

Byproducts of plastic production, waste management, and heavy metals like lead and mercury in water and soil can contaminate food and lead to foodborne illness.

14. Chemical Hazards 

Chemical hazards refer to harmful substances that contaminate food, such as pesticides, food additives, cleaning agents, and heavy metals. Some ingredients, such as sulfites, may pose a danger to some people. Improper cleaning or improper use of chemicals (such as cleaners) may result in chemical contamination.

15. Food Allergens

Food allergens are specific proteins in certain foods that trigger allergic reactions in some people. Common allergens include nuts, dairy, eggs, shellfish, and wheat, so it's vital to label food accurately and prevent cross-contamination to protect those with food allergies.

Also Read: Noticing Itchy Bumps On Skin? Know The Causes And Treatments For Red, Itchy Spots On the Skin 

Dietitian’s Recommendation

Treatment for foodborne bacterial diseases depends on the severity of the symptoms and what caused the illness. In most cases, drug treatment is not necessary. You can reduce the likelihood of contracting a foodborne illness by frequently washing your hands, food preparation surfaces, utensils, and cutting boards with warm, soapy water, separating raw food from cooked food, and proper food storage.

Dt. Lavina Chauhan

The Final Say

In conclusion, it's important to be aware of these foodborne bacterial diseases and the other sneaky causes of foodborne illnesses. By understanding these risks, you can take steps to keep yourself and your family safe. Always practice good hygiene, cook food properly, and store it at the right temperatures. Staying informed helps you enjoy your meals without worrying about getting sick!

FAQs

1. What are the 7 major causes of foodborne illness?

Here are the 7 major causes of foodborne illnesses: 

• Pathogenic infection (bacteria, virus, fungi and other parasites)
• Improper food handling
• Contaminated water
• Unsafe food storage
• Chemical contamination
• Using unpasteurised products
• Poor hygiene practices 

2. What are some symptoms commonly associated with foodborne illness?

Symptoms often include vomiting, fever, aches, and diarrhoea. The bouts of vomiting may recur with an extended interval between them because even if the infected food was expelled from the stomach in the first bout, microbes such as bacteria (if present) can pass through the stomach into the intestine and begin to multiply. Some types of microbes remain in the intestines.

References 

• https://www.mayoclinic.org/diseases-conditions/food-poisoning/diagnosis-treatment/drc-20356236
• https://www.healthline.com/health/food-borne-illness#takeaway
• https://www.foodauthority.nsw.gov.au/consumer/food-poisoning/foodborne-illness-pathogens
• https://www.labmate-online.com/news/mass-spectrometry-and-spectroscopy/41/breaking-news/bacteria-in-food-types-testing-problems/57909
• https://www.health.state.mn.us/diseases/foodborne/basics.html
• https://www.sciencedirect.com/topics/food-science/foodborne-bacteria
• https://www.labmate-online.com/news/mass-spectrometry-and-spectroscopy/41/breaking-news/what-are-the-different-kinds-of-bacteria-in-food/57937
• https://aggie-horticulture.tamu.edu/food-technology/bacterial-food-poisoning/
• https://www.cravencountync.gov/1423/Top-10-Causes-of-Food-Borne-Illness
• https://byjus.com/free-ias-prep/foodborne-diseases/

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