A Guide to Foodborne Illnesses

Foodborne illnesses are surprisingly common in the United States. The Centers for Disease Control says that 48 million fall ill every year due to foodborne illnesses. Here’s a guide with everything you need to know, from symptoms to treatment.

Salmonella

What is that: A group of bacteria which can cause gastrointestinal diseases. It is typically associated with meat and poultry, as well as undercooked eggs, but dairy, fruit and leafy greens can also be contaminated.

What are the symptoms: Gastrointestinal illness, which includes diarrhea, fever, and stomach cramps. The most serious illnesses associated with salmonella include high fever, lethargy, rash, and blood in urine or feces, according to the FDA.

What experts need you to know: In the US, poultry and eggs are the most common sources of salmonella, says Dr., professor of infectious diseases at Stanford University School of Medicine. You can usually avoid bacteria by cooking your food. It’s also important to avoid cross-contamination during food preparation by making sure that raw ingredients don’t touch anything you’ll be consuming.

Dr. infectious disease expert and professor of medicine at Yale School of Medicine, says that for those with normal immune systems, salmonella typically runs its course in two to three days. While most people recover at home, Parsonnet says it is possible to see “severe illness in people who are immunocompromised or have sickle cell anemia.”

Listeria

What is that: A disease-causing bacteria called Listeria monocytogenes. It can survive and grow under refrigeration. The illness that people develop after eating food contaminated with this bacteria is called listeriosis.

What are the symptoms: Mild symptoms of listeriosis include fever, muscle aches, nausea, vomiting and diarrhea, while symptoms of the more severe form of listeriosis include headache, neck stiffness, confusion, loss of balance and seizures, according to the FDA.

What experts need you to know: “Listeria has the unfortunate property of growing at refrigeration temperatures, which is uncommon in foodborne illnesses,” Shaw told Yahoo Life. “It can contaminate any food, really, but we see outbreaks in raw fruits and vegetables, as well as improperly heated hot dogs and things like deli meats. Unpasteurized milk or soft cheeses, especially Brie and queso, made with potentially unpasteurized ingredients have been linked to outbreaks in the past.”

Although listeriosis symptoms can typically be treated at home, Parsonnet notes that the disease can be serious in certain individuals. “Pregnant women are at risk because the bacteria can enter the bloodstream and placenta, and there is a high risk of fetal loss due to infection,” she told Yahoo Life. “Older people can also contract listeria in their blood and brain, causing meningitis. It is not a common cause of illness, but among foodborne illnesses, listeria is one of the most common causes of death.”

E. coli

What is that: Escherichia colior E. coli, is a bacteria that lives in the intestines of people and animals. Although it is harmless in the intestine, ingesting certain types of E. coli – as E. coli O157:H7 — can cause serious gastrointestinal problems, according to the Mayo Clinic. One Way E. coli Spread occurs when feces contaminate food and water. How Animals Can Potentially Transmit Pathogenic Diseases E. coliTouching animals, such as at a zoo, can put you at risk.

What are the symptoms: Stomach problems include intense cramps, diarrhea, nausea and vomiting. Fever is also common. In extreme cases, E. coli it can lead to a type of kidney failure called hemolytic uremic syndrome (HUS), or the development of high blood pressure, chronic kidney disease and neurological problems, according to the FDA.

“If people develop bloody diarrhea or have decreased urine production or become pale, they should seek medical attention,” says Shaw.

What experts need you to know: Consuming ground beef can potentially put you at greater risk of AND. colla exhibition. “If you cook your steak and cook it on the outside, you are generally protected from it,” says Parsonnet. “But if you make burgers, you take the outside of the meat that has been contaminated and mix it in the middle.” (The U.S. Department of Agriculture recommends cooking ground beef to a safe minimum internal level temperature of 160°F to destroy harmful bacteria.)

But it’s not just ground beef that’s been linked to outbreaks. “A few years ago, there was a E. coli outbreak in apple juice because it was probably contaminated by feces,” says Parsonnet. Anything contaminated with animal feces, such as produce grown in fields, has the potential to expose you to E. colishe says.

Hepatitis A

What is that: Hepatitis A is a highly contagious liver infection caused by the hepatitis A virus. Exposure typically occurs when people come into close contact with an infected person, as well as when eating or drinking food or water contaminated with the virus.

What are the symptoms: Lethargy, nausea, vomiting, loss of appetite, joint pain, and dark-colored urine are common symptoms. Clay or grayish-colored stools, as well as intense itching and jaundice of the skin, are signs that can distinguish a hepatitis A infection from other food-borne illnesses.

What experts need you to know: Hepatitis A is quite rare in the US, thanks to vaccines, notes Parsonnet. Adults who contract hepatitis A typically recover within one to two weeks, but it is possible for the disease to become chronic, which can lead to liver failure and death.

Shaw says hepatitis A “is usually transmitted through food, either by contamination in fields or by a food handler who prepares the food without sufficient precautions. Transmission can come from someone who goes to the bathroom and doesn’t wash their hands enough and then prepare food.”

Recent outbreaks of hepatitis A have been linked to strawberries, as well as raw scallops, frozen tuna and conventional blackberries.

Norovirus

What is that: A highly contagious virus that causes vomiting and diarrhea.

What are the symptoms: Norovirus causes nausea, vomiting, diarrhea and abdominal pain. “It usually resolves within two to three days,” says Shaw. These symptoms usually last one to three daysaccording to the Mayo Clinic.

What experts need you to know: Typically, people become infected after coming into contact with the virus by consuming food or drink contaminated by someone else with the virus or by coming into contact with a surface or object with the virus on it and then touching their mouth.

According to the CDC, norovirus is responsible for about 50% of all outbreaks of food-related illnesses, most of which occur in food service environments such as restaurants.

“This is the virus associated with outbreaks on cruise ships,” Shaw points out. “It is highly contagious because the dose needed to become infected is very low.”

Parsonnet agrees, adding, “If you have it, you can easily give it to your family and other people in the house,” being in close contact, such as sharing food or eating utensils. Most people recover without treatment, but symptoms such as diarrhea and vomiting can cause severe dehydration.

How to Recover from Foodborne Illness

Treatment for mild foodborne illnesses usually consists of rest and drinking plenty of fluids to prevent dehydration. In rare and serious cases, listeria and salmonella can be treated with antibiotics.

It’s also important to keep an eye on symptoms, notes Parsonnet. Fever greater than 102°F, bloody diarrhea or diarrhea with mucus, severe abdominal cramps, weakness or confusion, and symptoms that do not improve within 48 hours warrant seeing a healthcare professional.

This article was originally published on June 15, 2023 and has been updated.