Foodborne Illness

DISEASE SURVEILLANCE/FOODBORNE ILLNESS INCIDENTS

What is Foodborne Illness?

A foodborne illness is an infection, or intoxication resulting from the ingestion of food/water that is either biologically, or chemically contaminated. Biological contaminants may include: harmful bacteria, viruses, single-celled microorganisms, or parasites; where as chemical contaminants may include: heavy metal leachates, pesticides, cleaning chemicals, etc.

Most foodborne illnesses often mimic flu-like symptoms (nausea, vomiting, fever, abdominal cramps, diarrhea, etc), and typically last for duration of only a few days.

Although most foodborne illnesses go unreported, it is estimated that in the United States alone that as many as 500,000 individuals suffer from a foodborne illness each year resulting in an estimated 5000 deaths per year.

The Michigan Department of Agriculture defines a foodborne disease outbreak as an incident where either:

	Two or more persons, not of the same household, have ingested a common food and have a similar disease, similar symptoms, or excrete the same pathogens (disease causing microorganisms), and there is a time, place, or person association between these persons; or
	There is a single case of suspected botulism, mushroom poisoning, paralytic shellfish poisoning, or other rare disease; or
	There is a case of a disease or poisoning that can be definitely related to the ingestion of food.

Who is at risk of a foodborne Illness?

Unfortunately everyone is at risk for a foodborne illness. Although, certain factors such as: age (the very young and elderly), predisposed medical conditions, individuals with compromised immune systems, and/or pregnancy may greatly increase your risk for contracting a foodborne illness, as well as compound the severity of a foodborne illness.

What are the most common causes of foodborne illness?

The most commonly reported causes of foodborne illness are:

	Preparation of food by an ill food service worker.
	Poor personal hygiene of food service workers.
	Failure to cook and/or hold foods at proper temperature.
	Failure to properly cool foods.
	Issues of cross-contamination.

What should you do if you think you have a foodborne illness?

First, consult or seek medical attention if your illness is perceived to be either severe or prolonged for more than 24 hours.

Second, contact the Environmental Health Division to report a foodborne incident and preserve (do not freeze) any suspect food leftovers for possible laboratory analysis. In Barry County, call (269) 945-9516, option 5, and in Eaton County call (517) 541-2615.