The consumption of contaminated beverages and foods by disease-infected pathogens, microbes and poisonous substances or chemicals are the main cause of foodborne diseases. Most of the time, food becomes contaminated in many ways because microbial substances are present in almost every living and non-living things. During butchering, poultry and meat can be both very susceptible to bacteria coming from their intestinal contents. While vegetables and fruits are infected when they are “washed with water that is contaminated with human and animal manure.
” More so, microorganisms can also be transmitted during food processing through “cross contamination from other raw agricultural product” and the administration of food by contaminated humans. Also, improper refrigeration and under exposure to heat makes microbes multiply resulting to a speedy transmission(Department of Health and Human Services, “Foodborne Illness”). Foodborne illnesses are serious threats specifically to human health. Bold actions must be taken to prevent this disease from escalating. Prevention should first take place at home because this is the place where most people usually engage in eating.
There are three simple ways to reduce the risk of food being contaminated with harmful bacteria or microbes which are safe storage, maintenance of cleanliness and proper temperature for cooking. Food storage safety is done by immediately freezing perishable goods and placing them in tight containers. Also, food information should always be looked at to determine proper storage.
Maintaining cleanliness requires frequent washing of hands with soap before preparing and eating food. When cooking, make sure that the food is cooked thoroughly to eliminate the spread of bacteria or microbes (U.S. Food and Drug Administration, “Food, Nutrition and Cosmetics Questions &Answers). It is very important to treat food properly and develop sanitary routines to ensure food safety thus having a healthy and disease-free living.
References Department of Health and Human Services. (2005, October 25). Foodborne Illness. Retrieved March 11, 2008, from http://www. cdc. gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g. htm#morelikely U. S. Food and Drug Administration. (2003, March). Food, Nutrition and Cosmetics Questions &Answers. Retrieved March 11, 2008, from http://www. cfsan. fda. gov/~dms/qa-topfd. html