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Feature: Food Safety Always a Concern Although the United States has reduced the incidents of food borne illness, the threat of disease as a result of unsafe food is still a global concern. Food borne illness is defined as a disease either toxic or infectious in nature, caused by substances that enter the body with the consumption of food.Everyone eats; therefore everyone is at risk. In the year 2000, an estimated 2.1 million people died from diarrhoeal disease. Although food borne illness is mainly considered a problem of the developing world, this is not true, as 30 % of all cases happen in industrialized countries. For example, the United States reported approximately 76 million cases of food borne illness resulting in 5000 deaths annually5.In addition, roughly 2 million Australians suffer from food borne illness each year1. Jointly, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have launched an evaluation of their food standard programs, including the Codex Alimentarius. The Codex Alimentarius was established 40 years ago and is recognized as the food standards reference for foodstuff traded under the World Trade Organization7. Those who are very young or very old, pregnant woman, or people with weakened immune systems are at the highest risk. In general, symptoms are flu-like with nausea, vomiting, diarrhoea or fever3. Over 250 different food borne illness have been described. The large percentages are caused by bacteria, parasites and viruses2. However, toxins or other agents may be at fault (see insert box “Other Food Safety Contaminants).
The major food borne
micro-organisms are5 1 3Salmonella Many types of salmonella exist. This bacterium is a worldwide problem found in poultry, eggs, chocolate, other meats, seafood, raw milk and dairy products5 3.Symptoms usually occur in 8 to 72 hours after ingestion of food. Campylobacter is also an international concern. This bacterium is considered the major cause of food borne illness in Australia1.The bacteria may be found in contaminated water, raw or undercooked meat, poultry or seafood, and raw milk. The infections may lead to long term health concerns, such as neurological disorders and reactive arthritis5. Many E. coli bacteria are harmless and naturally found in the digestive tract of humans and animals. The E. coli 0157 produces a toxin than cause infection of the colon, which results in bloody diarrhoea. This strain of E. coli can also cause kidney failure, especially in the very young where the child develops haemolytic-uremic syndrome (HUS). In adults, a similar disease known as thrombotic thrombocytopenic purpura (TTP) may occur3. E. coli 0157 has been found mainly in beef, sprouts, lettuce and juice5. E. coli contamination may also occur through contaminated water, raw milk, raw or under cooked ground beef, uncooked fruits and vegetables, unpasteurized apple juice or cider, and person to person contact3. Like E. coli, Listeria infection is most severe in the very young or old. Listeria infection has a mortality rate of up to 30 %. Meningitis or miscarriages are the most frequent effects. Meningitis may also occur in the foetus or newborn infant. Foods of concern are generally those that have undergone long term refrigeration5. Foods such as luncheon meats, hot dogs, fermented or dried sausage, soft cheese and unpasturized milk can be contaminated. Pinpointing the source of the contamination may be difficult as the illness may take up to 3 weeks to occur3. Rapid treatment is essential for survival. Cholera is generally associated with developing countries.It is caused by the bacteria Vibrio cholerae. Water or contaminated foods are the source of the infection. Severe dehydration accompanies the flu-like symptoms. Death may occur, unless fluid and salt is replenished5. Clostridium botulinum releases a toxin that causes a very severe food borne illness; luckily the prevalence of this bacterium is rare. Improperly canned food is the main source of the contaminant. Vacuumed packed food may also be a source1 3. Symptoms appear generally within 18 to 36 hours of ingestion of the food, but are not flu-like in nature. Double visions, droopy eyelids, difficulty speaking, swallowing and breathing are symptomatic of this toxin’s affect on the nervous system. Medical treatment is required to eliminate fatalities3. The “cafeteria germ” is what clostridium perfringens is sometimes referred to. This is because food borne illness outbreaks are associated with food left for extended periods of time at room temperature or in steam tables3. What can you do as
a consumer to ensure food safety is maintained? Four key factors
should be remembered : CLEAN,
SEPARATE, COOK and CHILL(as
seen above) 4. CLEAN SEPARATE
CHILL These four basic hints will help you and your family remain safe from food borne illness. Reference
for Food Safety Always a Concern
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Around
the world different governments, world organizations, regulatory
bodies, and food industries associations are continually working
to make our food safer. As mentioned above, both the WHO and FAO
are re-evaluating their food safety programs. Pasteurisations of
milk and fruit juices and irradiation of meat are examples of technological
advancements that are making our food safer. Food canning standards
have helped eliminate botulism as a threat. Programs, such as HACCP
(Hazard Analysis Critical Control Point) that look at quality control
from the farm gate to the consumer are also important. This program
identifies the principal areas of hazards of contamination for prevention,
limiting or elimination. HACCP was first developed to ensure the
food eaten by astronauts was safe2.
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