Food poisoning, also known as foodborne illness or disease, is a critical public health issue resulting from the consumption of contaminated food or water. This contamination can be due to microorganisms such as bacteria, viruses, parasites, protozoa, or fungi, their toxins, as well as chemical contaminants or allergens. The World Health Organization (WHO) identifies over 200 different diseases associated with contaminated food.
Microbial contaminations that are commonly associated with food poisoning are due to certain types of bacteria, including Salmonella, Escherichia coli (E.coli), Campylobacter, Listeria monocytogenes, Clostridium perfringens and Staphylococcus aureus, among others. According to WHO, bacterial foodborne diseases account for over 226 million cases globally. Viruses also contribute to foodborne illnesses; for instance, Norovirus and Hepatitis A are highly infectious and can spread rapidly in environments like restaurants, cruise ships, and communal living areas, with virus-related infections estimated to exceed 138 million annually. Additionally, contamination by parasites like Protozoa (eg, Giardia, Cryptosporidium), helminths (eg, Trichinella, Taenia), in food and water sources cause around 11 million infections each year, as reported by WHO. These microorganisms can be present in food at any stage from harvesting, processing, distribution, storage, or cooking.
Chemical contaminants on the other hand, are substances that are unintentionally present in food or feed. These may come from various stages of production, processing, or transport, or from the surrounding environment. Common examples include detergents and sanitisers used during cleaning, as well as fertilizers, herbicides, and pesticides if not properly managed. Food additives can also be a source of chemical contamination if misused or overused, leading to adverse reactions or toxicity in humans and animals.
Allergenic contamination occurs also when a food containing allergens comes into contact with another food, leading to unintended exposure for sensitive individuals. This can happen through cross-contact during preparation, handling, or storage. Common allergens include tree nuts, peanuts, milk, eggs, soy, wheat, fish, and shellfish.
Foodborne illness can manifest in a range of symptoms and vary depending on the type of pathogen, chemical, or allergen involved. The common symptoms are nausea, vomiting, diarrhea, abdominal pain, muscle aches, fatigue and fever, and most of which affect the digestive system. In severe cases, symptoms may include dehydration, or neurological symptoms such as blurred vision or difficulty swallowing, kidney and liver failure, brain disorders, arthritis, miscarriage, cancer, and, in some extreme cases, death. The severity and duration of symptoms vary depending on the type of contaminant and the health of the infected individual. Certain groups, including children, the elderly, and those with weakened immune systems, are at higher risk for severe complications.
According to the World Health Organization (WHO), one in ten people globally falls ill after consuming contaminated food, leading to 600 million cases and over 420,000 deaths annually. Children are particularly vulnerable, with an estimated 30 per cent of foodborne deaths occurring among those under five years old.
Despite the implication of food poisoning, its true impact and severity is often underestimated. While symptoms of food poisoning, such as diarrhea or vomiting, may seem minor as they often resolve within a few days, they have become so common that the underlying causes may not be thoroughly investigated. This can result in inadequate examination of whether the issue stems from poor food preparation or an allergy to specific foods. Previously, it was believed that recovery from food poisoning meant a complete return to health. However, it is now understood that some foodborne illnesses can lead to long-term health problems and serious complications even after the initial infection has subsided.
Emerging threats that increase the incidence of foodborne illnesses are continually escalating due to factors such as environmental changes, climate change, the emergence of new and evolving bacteria and toxins, and antibiotic resistance. Additionally, changes in food production, distribution, and consumption patterns, coupled with the globalisation of food trade, heightens the risk.
Rising global temperatures contribute to increased food poisoning cases, and the Sultanate of Oman is no exception. Warm and humid conditions, combined with inadequate cooling, promote the rapid growth of microorganisms. According to 2022 statistics from the Ministry of Health, Oman reported 64 food poisoning cases, a notable decrease from previous years. Most cases were among individuals aged 10-14 and 20-24, with no cases reported in those over 45 years of age. Food poisoning cases typically peak during summer seasons spanning from July to November. These figures may underrepresent the true number of cases, as many individuals may not seek medical attention or report their symptoms, since they appear shortly after ingestion and can persist for up to six days, with severity depending on the intensity of symptoms.
Food poisoning poses a serious threat not only to public health but also has significant economic and social impacts. It results in substantial costs, including medical expenses, strain on healthcare systems, loss of productivity, and expenses related to prevention and investigation. It can also negatively affect tourism, trade, and employment, while damaging the reputation and trust of affected food establishments and industries, which in turn affects their sales and customer relationships.
Is food safety important? Absolutely and it is crucial and indispensable. The experiences of those who have suffered from severe food poisoning serve as a painful reminder of this ongoing threat.
From simple street vendors to fancy banquets, no food is entirely free from contamination risks. It is crucial to address this hidden issue of food poisoning and to raise awareness on the importance of food safety practices within our communities to protect them from this ongoing threat and mitigate its sources.
Food poisoning typically arises from improper food handling and processing practices, such as undercooking meat and poultry, incorrect food storage temperatures, or inadequate washing of fruits and vegetables. Preventing food poisoning involves maintaining good hygiene practices, including thorough hand washing, using separate utensils for different foods, keeping raw ingredients separate from ready-to-eat items, cooking foods to the correct temperatures, avoiding prolonged room temperature storage, and refrigerating food promptly.
It is therefore advisable to seek medical assistance in the case of suspected food poisoning. Retaining samples of the suspected food for analysis by relevant authorities can aid in identifying the contamination source and implementing necessary preventive actions. Staying hydrated, getting adequate rest, and monitoring any worsening symptoms are very crucial. Reporting suspected food poisoning cases to the appropriate authorities is vital for preventing additional incidents. By emphasising proper food safety practices and maintaining vigilance over food safety by understanding its causes, symptoms, and preventive measures, individuals and communities can better protect themselves from this hidden enemy.
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