3 Serious Foodborne Illnesses People Easily Overlook
Most people who handle food have heard of common foodborne illnesses like listeria, E. coli, salmonella, and other diseases that common hygiene and best practices can avoid.
However, according to the CDC, there are over 250 foodborne illnesses that have been identified; many of which remain unknown to the average home cook or even a newcomer to the food handling industry.
At Certified On The Fly, we take foodborne illness seriously and will always do everything we can to ensure our online registrants receive the most up-to-date information as possible about food handling best practices.
Let’s look at 3 foodborne illnesses that are a little less talked about throughout the public and what you and your staff can do to ensure your patrons don’t walk away with one of these nasty bugs.
Campylobacterosis impacts over a million people every year. It’s a foodborne illness that leaves those affected with severe loose stool that eventually resolves itself over time. However, there are rare cases that have led people to develop Guillain-Barre syndrome, so avoiding this disease should always be a priority.
Undercooked meats, poultry, unpasteurized milk, and eggs are the most common way for a person to contract campylobacteriosis. Even one drop of contamination in a person’s body is enough to cause the illness.
So, remember to always cook your meats properly, clean off your workspace between cooking processes, and always wash your hands before and after handling foods that could potentially spread this uncomfortable illness.
Although Giardia is one of the most common parasites in the United Kingdom, it doesn’t mean it should be ignored in the United States. This illness is one that is mainly spread through poor hygiene practices. Whether an infected person touches an uninfected person or handles food while infected, it’s very easy for this disease to jump between individuals.
Diarrhea, cramps, fatigue, and heavy gas are symptoms that can last 6-weeks or more if the Giardiasis goes untreated.
Stop the spread of this illness through strict enforcement of sending ill employees home and ensuring that everyone under your employment has excellent hygiene and takes every safety measure possible while serving food at your establishment (i.e. gloves, face masks, etc.).
Toxoplasmosis is an illness that stems from felines and can lead to serious complications in pregnant women like miscarriages and children born with serious disabilities. Most individuals that come into contact with parasite toxoplasma gondii are infected with the disease and remain asymptomatic. However, those with wavering immune systems could experience flu-like illness for months.
A person who comes into direct contact with a cat that hosts the parasite within its feces is the main catalyst for the spread of toxoplasmosis.
Avoiding this frightening disease is actually quite simple:
- Pregnant women should not eat undercooked meat
- Hand-washing before handling food
- Hand-washing during the food production process
- The use of clean water during the food preparation process
Learn More About Preventing Foodborne Illness with Certified On The Fly
If you and your team would like to learn more about how to prevent numerous foodborne illnesses, Certified On The Fly can help! Our online course makes learning and getting food handler certified a simple process.
Register online today and help prevent the spread of foodborne illness in 2022!Back to Blog