According to Centers for Disease Control and Prevention, three pathogens namely Salmonella, Listeria and Toxoplasma cause 1,500 out of the 5,000 Foodborne illness deaths. What are these pathogens? And what are Foodborne illnesses? Do they have any symptoms and can they be prevented? This article tries to gain further insight.

What are Foodborne Illnesses and Pathogens? Bacteria are the organisms present everywhere. They are useful and harmful too. Harmful bacteria causes diseases. They are called pathogens. When these pathogens attack the food items we consume, foodborne illnesses take place. Pregnant women, Infants, Old people and persons suffering from complications like diabetes, blood pressure etc are prone to the attack of pathogens. It is because of the weak and sensitive immune sysytem of their body.

Statistics of Foodborne Illnesses:

• 76 million americans get affected per year by these diseases.
• 3,25,000 hospitalizations takes place.
• 5,000 deaths are registered because of this ailment.
• Known Pathogens cause 14 million infections and 1,800 deaths.

Symptoms of Foodborne Illnesses:

For a complete list of pathogens and symptoms, visit: SOURCE

Pitfalls and Preventions of Foodborne Illnesses: The favourable temperature zone for the pathogens to grow is between 40 °F and 140 °F. That is why, store food items in the refrigerator below 40 °F. Cook food especially the meat items above 140 °F. It is a good habit to eat cooked food of the previous day after heating it once again. This kills the pathogens. If a food item is found to be suspected, it can be wrapped properly and labelled “DANGER”. Also, note the food item, date, time of consumption, and the time of onset of the symptoms. These information will turn to be handy when the treatment is seeked from the doctor.

For further information, visit: ORIGINAL SOURCE

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