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Foodborne Illnesses:

What You Need to Know to Stay Safe

Understanding the Hidden Risks in Our Food

We often assume that the food on our plates is safe. Whether it’s a home-cooked meal, takeaway lunch, or fresh produce from the market, food is a daily part of our lives. But behind the appearance of freshness and flavour, there may be hidden risks that are easy to overlook.

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Food can become contaminated at any point in the journey from farm to table by harmful bacteria, viruses, parasites, or chemical substances. These foodborne hazards are a leading cause of illness worldwide, affecting hundreds of millions of people every year.

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The Most Common and Dangerous Foodborne Hazards

Understanding the key threats is the first step toward prevention. Here are some of the most dangerous foodborne hazards and how they can affect you:

Salmonella

  • Often found in raw or undercooked meat, poultry, eggs, and unpasteurized dairy.

  • It causes fever, diarrhea, and stomach cramps.

Campylobacter

  • Linked to raw poultry, raw milk, and contaminated water.

  • It’s one of the leading causes of bacterial food poisoning globally.

E. Coli

  • Found in undercooked beef, unpasteurised milk, and raw vegetables.

  • In serious cases, it can lead to kidney failure.

Listeria Monocytogenes

  • Unusual because it can grow at refrigeration temperatures.

  • Found in deli meats, soft cheeses, and ready-to-eat foods.

  • Listeria infections are especially dangerous for pregnant women, newborns, and the elderly.

Vibrio Cholerae

  • Transmitted through contaminated water or raw vegetables and seafood.

  • Can cause severe diarrhea and dehydration, which can be fatal if untreated.

Staphylococcus Aureus

  • This bacteria produces toxins in food left at unsafe temperatures.

  • ​Spread through improper handling and hygiene.

  • It causes rapid-onset nausea, vomiting, and cramps.

Clostridium Botulinum

  • Causes botulism, a rare but deadly illness from improperly canned or preserved foods.

  • It produces a neurotoxin that can lead to paralysis and breathing difficulties.

Clostridium Perfringens

  • Often found in cooked meats that are not kept at safe temperatures.

  • Common in buffets and large-scale food service, it causes abdominal cramps and diarrhea.

IV drip in hospital

According to the World Health Organization (WHO),
600 million people fall ill each year from contaminated food, and 420,000 of them die.

Who’s Most at Risk?

While anyone can be affected, the most vulnerable are:

  Children  

  Elderly  

  Pregnant   women  

  People with weakened   immune systems  

Preparing Fresh Vegetables

Simple Steps to Keep Your Food Safe

The good news is that foodborne illnesses are preventable.

Here are practical steps you can take at home and in the workplace:

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Cook meats thoroughly

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Watch for swollen or expired canned goods

Wash your hands and kitchen tools regularly

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Avoid raw milk and raw eggs

Wash fruits and vegetables properly

Separate raw and cooked foods to prevent cross-contamination​

Store leftovers within 2 hours

Keep food at safe temperatures

Use safe, clean water for cooking and washing food

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