The three most common microorganisms that cause food spoilage are bacteria, parasites, and viruses. Bacteria seems to be the most common type, and this type of spoilage results due to lack of storage facility.
Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses.
Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food.
Of note many foodborne pathogens also can be acquired through recreational or drinking water, from contact with animals or their environment, or through person-to-person spread.
Symptoms of Foodborne Illness
Common symptoms of foodborne illness are diarrhea and/or vomiting, typically lasting 1 to 7 days. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.
What some people call the “stomach flu” may actually be a foodborne illness caused by a pathogen (i.e., virus, bacteria, or parasite) in contaminated food or drink.
The incubation period (the time between exposure to the pathogen and onset of symptoms) can range from several hours to 1 week. What are good microorganisms found in food?
Probiotics are in foods such as yogurt and sauerkraut. Prebiotics are in foods such as whole grains, bananas, greens, onions, garlic, soybeans and artichokes. In addition, probiotics and prebiotics are added to some foods and available as dietary supplements.
Simeon Collins is a former Director of the Grenada Bureau of Standards and first Chief Executive Officer (CEO) of the Caribbean Agricultural Health and Food Safety Agency (CAHFSA), a CARICOM Institution. He is also a certified OSHA Auditor. He was also the Chairman of the Emergency Housing Committee (EHC) named by the Government of Grenada after Hurricane Ivan destroyed Grenada to rebuild the houses stock in this country