The Threat of Foodborne Infections

The Threat of Foodborne Infections

Foodborne infections pose a threat to everyone. Although the United States has one of the safest food supplies in the world, foodborne infections are relatively prominent in this nation. For example, there has recently been some contaminated produce, such as spinach and lettuce, which was distributed to numerous states that has caused a variety of unwanted symptoms and even resulted in death. This was widely reported in the news and had many individuals worried about what they were eating. Although the United States has many ways to combat the contamination of our food supply, it is still a threat to the nation. Foodborne infections can result from unsafe handling of food in the home, at the grocery store, at restaurants, as well as in many other places. Because foodborne infections are so easily transmitted, we need to be aware of how to protect ourselves and others from their harmful effects. Foodborne infections result from many different pathogens in our foods. These pathogens include bacteria, viruses, and parasites. It is estimated that there are 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year due to foodborne infections. Montana statistics from 2005 reveal that there were 16 incidents and 693 cases of foodborne infections. (Mead et al., 2000). It is suspected that many cases of foodborne infections are not reported, either due to severity of the symptoms or due to lack of knowledge. Everyone is at risk for contracting a foodborne infection. Those most susceptible to foodborne infections include pregnant women, the very young, the elderly, the very sick, malnourished people, those with a weakened immune system, and people with chronic diseases. Chronic diseases that affect the severity of the infection include liver disease, hemochromatosis, diabetes, cancer, and steroid use. In these people, foodborne infections can be long-lasting and life-threatening (Todd, Betsy., 2006). There have been specific foods that have been implicated in foodborne infections, such as unpasteurized fruit and vegetable juices, uncooked eggs, chicken, tuna, potato and macaroni salads, cream filled pastries, and fresh produce. While these foods are certainly not the only ones that may carry a harmful pathogen, they are the most common (Weber, Carol, J., 2005). Symptoms of a foodborne infection include diarrhea, abdominal cramping, fever, headache, vomiting, exhaustion, and blood or pus in the stools. The symptoms one experiences are dependent on the type of pathogen causing the infection. When the infection is severe, the individual should seek medical help (Whitney, R., 2005). Primary prevention of foodborne infections include refrigerating foods promptly, at forty degrees or lower. Cook foods to the appropriate temperature, using a thermometer to be sure food is properly cooked. Keep hot foods hot and cold foods cold. Hot foods should maintain a temperature of at least 140 degrees. Prevent cross-contamination by keeping raw meat, poultry, seafood, and their juices away from foods that are ready to eat. Always wash your hands before touching foods and after using the bathroom, changing diapers, or handling pets. Clean kitchen surfaces well before preparing food on them. Refrigerate leftovers within two hours. Don’t leave food out on the kitchen counter to defrost or to marinate. The United States also uses irradiation to prevent foodborne infections. Education is another big factor in primary prevention (Whitney, R., 2005). Tertiary prevention includes replacing lost fluids and electrolytes. This can be done orally or intravenously. Controlling symptoms is the main tertiary prevention strategy employed. If the infection is causing serious symptoms, hospitalization is required. Blood pressure monitoring is another big concern for those with a foodborne infection (Todd, Betsy, 2006). A teaching plan regarding how to prevent foodborne infections is included in the appendix. As a nurse in the community, it is important to form partnerships to fight foodborne infections. For example, the local department of health and human services, department of agriculture, and the food and drug administration are all important contacts to have available. It would also be helpful to have information from various partnerships about food safety education available to clients. Having the County Health Department be involved in educating clients and helping to treat them is also an important partnership to have. The FDA has a food information hotline that can be reached (1800SAFEFOOD). This number has recorded information available twenty-four hours a day, as well as individuals to talk to. This number can help individuals get answers to various questions that they might have. By educating clients about the way they prepare food and the way they eat, foodborne infections can be reduced. Foodborne infections are a threat to everyone in the nation. We can minimize our chances of becoming ill from a foodborne infection by taking small steps in our daily activities. Foodborne infections don’t need to be as prevalent as they are. It is important to teach members of the community about how they can make a difference in reducing the number of foodborne infections.

Appendix

SUBJECT: Food Safety: Preventing food borne infections
INTENDED AUDIENCE: Group of adult males and females interested in preventing food borne infections
DATE: November 1, 2006
TIME: 5:00p.m.
PLACE: Benefis Healthcare West Campus, Room TBA
TEACHING GOAL: Reduce the number of cases of food borne infections in my area
TEACHING OBJECTIVES
1. Clients will correctly state three ways to prevent food borne infections by the end of the teaching session
2. Clients will correctly state what to do if they suspect they have contracted a food borne infection by the end of the teaching session.
TEACHING-LEARNING METHODS: Learning will take place with the use of lecture and discussion. Visual aids will be used, such as a power point and typed handouts. A food thermometer will be brought in for a visual aid.
ACTIVITIES AND/OR ASSIGNMENTS: The main activity will be a lecture with a discussion following. The food thermometer and handouts will be passed around. No assignments will be made.

COURSE OUTLINE
(All information came from Whitney, E., Rolfes, S.R. (2005). Understanding Nutrition (10th ed.). Belmont, CA: Thomson Wadsworth.)
Approximately 76 million people affected each year in the United States
What is a food borne infection?
Who is most vulnerable?
Types of microbes causing food borne infections
Signs and symptoms of food borne infections
What to do if food borne infection is suspected
Food safety in the kitchen (Washing, cooking, refrigeration, etc.)
Food safety while traveling
Websites for further information
EVALUATION CRITERIA
In order to evaluate if this teaching plan was effective, the group needs to be able to correctly state what a food borne infection is, what the signs and symptoms are, what to do if they think they have a food borne infection, and how to prevent food borne infections at the end of this lecture.

References
Mead, P.S., Slutsker, L., Dietz, V., McCaig, L.F., Bresee, J.S., Shapiro, C., Griffin, P.M., & Tauxe, R.V. (2000). Food-Related Illness and Death in the United States. Retrieved November 16, 2006, from http://www.cdc.gov/foodborne/publications/143-kennedy92000p.pdf
Todd, Betsy. (2006). Food industry practices, inadequate regulation, and antimicrobial resistance heighten concerns. American Journal of Nursing, 106, 35-41.
Weber, Carol J. (2005). Update on foodborne diseases. Journal of Urologic Nursing, 25, 126-

128.

Whitney, E., Rolfes, S.R. (2005). Understanding Nutrition (10th ed.). Belmont, CA: Thomson Wadsworth.