Having an in-depth understanding of foodborne pathogens is critical for everyday people, but even more so for food handlers who serve and sell food to the public. Not understanding how food pathogens work may put people at risk of uncomfortable and even life-threatening illnesses.
While you can learn a great deal about food pathogens in a Texas Food Handlers certification, we’ve also included some basic information below that may help you provide safe food service:
What Are Foodborne Pathogens?
Foodborne pathogens are viruses, parasites, bacteria, and fungi that can end up in food and cause food poisoning. Worldwide, an estimated 600 million people fall ill from food poisoning every year, and 420,000 lose their lives. In the United States alone, the annual cost of treating foodborne illnesses is around $15 billion.
What Are the Big 6 Foodborne Pathogens?
While many forms of contamination can result in food poisoning, six stand out as being the most highly infectious:
Norovirus
Norovirus describes a virus that can cause acute gastroenteritis. Outbreaks of this virus often affect healthcare facilities, cruise ships, and schools. Norovirus spreads through contaminated food, water, and surfaces, as well as through close contact with infected people.
The most common symptoms associated with Norovirus are diarrhea, nausea, vomiting, and stomach pain.
Nontyphoidal Salmonella
Nontyphoidal salmonella is among the leading bacterial causes of diarrhea, resulting in 150 million illnesses and 60,000 deaths annually. Human infections typically come from contact with infected animals and ingesting contaminated food and beverages. You can also be infected with nontyphoidal salmonella from people with a diarrheal illness.
Salmonella Typhi
Salmonella typhi, also known as typhoid fever, is a form of bacteria that infects the intestinal tract and blood. It’s common in developing countries with poor sewage and water treatment systems. You can be infected with typhoid fever through consuming contaminated food and drink and contact with infected human feces.
Symptoms of salmonella typhi include constipation or diarrhea, fatigue, headache, cough, loss of appetite, dizziness, and a rash.
E. coli
E.coli is a group of bacteria that can result in gut, urinary, and other infections. Many strains can cause uncomfortable symptoms like diarrhea, fever, and vomiting. You can be infected with E.coli in many different ways, such as by eating contaminated food, drinking unpasteurized drinks and contaminated water, and touching contaminated surfaces.
Shigella
Shigella is an intestinal infection that causes sufferers to experience diarrhea. Most people who are diagnosed with a shigella infection have picked it up through eating and drinking contaminated food and drinks. However, it can also be spread through sexual activity with a sick person.
Just swallowing a small amount of Shigella germs can result in an illness. Symptoms of Shigella include bloody or prolonged diarrhea, stomach pain, and fever.
Hepatitis A
Hepatitis A is liver inflammation that can result in a minor or severe illness. It’s a virus that’s transmitted through ingesting contaminated food and water or through contact with someone with Hepatitis A. Symptoms of this condition can include appetite loss, diarrhea, nausea, fever, malaise, dark urine, and jaundice.
How Do We Prevent Foodborne Illness?
Foodborne illnesses can be uncomfortable and long-lasting. Fortunately, many can be prevented with these approaches:
Worker Hygiene – Hand Hygiene and Handwashing
Good hygiene practices can be integral for preventing foodborne illnesses. If you’ve ever wondered what helps prevent hands from transferring pathogens to food, handwashing is often the answer!
Always wash your hands with clean running water and soap. Be sure to lather the soap between your fingers, on the backs of your hands, and under your nails. Scrub your hands for at least 20 seconds before rinsing them well under clean, running water and drying them with a clean towel or air dryer.
Proper Food Storage
Food safety and storage go hand in hand. Always ensure that food is stored in the right place, at the right temperature, and for the right length of time. When it comes to food safety fridge storage, ensure you store all perishable food in refrigerators set to 40°F within 60 minutes. You can also store food in your freezer within the same time period at 0°F.
Ensure all fish, meat, and poultry are wrapped to prevent contamination and leakage and are stored separately from ready-to-eat ingredients, fruit, and vegetables.
Good Food Preparation Practices
Good food preparation practices can go a long way toward preventing foodborne illnesses, such as:
- Separating raw and cooked foods
- Using correct temperatures
- Adequate storage
- Good cooking techniques
- Personal hygiene
What Is the Main Cause of Food Contamination?
Biological contamination from bacteria, viruses, parasites, and fungi is the leading cause of foodborne illnesses. However, food can also be contaminated through:
- Chemical contamination from heavy metals, pesticides, herbicides, preservatives, and food additives
- Physical contamination from foreign objects and improper handling
- Improper food storage
- Poor personal hygiene
- Inadequate cooking
What Is Cross-Contamination in Food?
Cross-contamination in food happens when allergens, contaminants, and harmful microorganisms transfer from food to surfaces or people, sometimes causing foodborne illnesses and allergic reactions.
Cross-contamination happens in many different ways, such as through:
- Direct contact (raw to cooked food, unwashed hands)
- Indirect contact (contaminated equipment or utensils, surface transfer)
- Airborne transfer (tiny particles from cooking processes settling on surfaces)
- Allergens (shared utensils and surfaces)
Learn More About Foodborne Illnesses and Pathogens Through TABC Pronto
It’s easier than you think to keep your customers and family safe when preparing and serving food. Enroll in TABC Pronto’s Texas Food Handlers Card today for up-to-date information on how to be a responsible, safe, and hygienic food handler in the food industry.