Food Infection

"According to the CDC, more than 250 different foodborne diseases have been identified. 1 Majority of these diseases are food infections, which means they are caused from food contaminated by microorganisms, such as bacteria, by microscopic animals called parasites, or by viruses. The infection then grows inside the body and becomes the source of symptoms. Food infections can be sporadic and often are not reported to physicians. However, occasional outbreaks occur that put communities, states and provinces, or even entire nations at risk. For example, in 1994, an outbreak of the infection salmonellosis occurred in the United States due to contaminated ice cream. An estimated 224,000 people became ill. In 1988, contaminated clams resulted in an outbreak of hepatitis A in China, which affected about 300,000 people. 2\n\nThe Reproduction of Microorganisms\n\nBacteria, one of the most common agents of food infection, are single-celled microorganisms that are too small to be seen with the human eye. Microbes live, die, and reproduce, and like all living creatures, they depend on certain conditions to survive and thrive. In order to reproduce within food, microorganisms require the following:\n\n• Temperature. Between 40°F and 140°F, which is called the danger zone, bacteria grow rapidly.\n\n• Time. More than two hours in the danger zone.\n\n• Water. High moisture content is helpful. Fresh fruits and vegetables have the highest moisture content.\n\n• Oxygen. Most microorganisms need oxygen to grow and multiply, but a few are anaerobic and do not.\n\n• Acidity and pH Level. Foods that have a low level of acidity (or a high pH level) provide an ideal environment, since most microorganisms grow best around pH 7.0 and not many will grow below pH 4.0. Examples of higher pH foods include egg, meat, seafood, milk, and corn. Examples of low pH foods include citrus fruits, sauerkraut, tomatoes, and pineapples.\n\n• Nutrient Content. Microorganisms need protein, starch, sugars, fats, and other compounds to grow. Typically high-protein foods are better for bacterial growth.\n\n1. Foodborne Illnesses and Germs. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. Updated January 23, 2018. Accessed January 28, 2017.\n\n2. Food Safety. World Health Organization. http://www.who.int/mediacentre/factsheets/fs399/en/. Updated October 2017. Accessed January 18,"