Approximately 600 million (almost 1 in 10 people in the world) become sick after consuming contaminated food. As a result, 420 000 die every year. Food contaminated with bacteria, parasites, viruses, or chemical substances such as heavy metals or mycotoxins causes over 200 diseases ranging from diarrhea to cancers. Most common are gastrointestinal issues, though neurological, gynecological, and immunological symptoms can also occur. Diarrhea remains a significant problem in all countries of the world. Simultaneously, low- and middle-income countries and children under five years of age are most burdened. Foodborne diseases have a considerable negative socioeconomic impact and contribute to the global burden of disease and mortality. They put a strain on the healthcare system, industries, and harm tourism and trade. Furthermore, food safety, nutrition, and food security are inseparably connected. Unsafe food generates a vicious cycle of illness and malnutrition. Particularly susceptible are infants, young children, the elderly, and the sick.
Food contamination can occur at any stage of the food supply chain, from production, delivery, to the consumption stage. It can emerge from polluted water, soil, and air or unsafe food storage and processing.
Foodborne pathogens can cause severe diarrhea or infections. Whereas, chemical contamination induces acute poisoning or long-term diseases, such as cancer.
Bacteria
Salmonella, Campylobacter, and Enterohaemorrhagic Escherichia coli are among the most common foodborne pathogens.
Salmonella (non-typhoidal) is one of 4 main agents causing diarrhoeal diseases. This bacteria is present in farm animals: poultry, pigs, and cattle. It is also prevalent in pets: cats, dogs, birds, and reptiles such as turtles. Salmonella can pass through the entire food chain starting from animal feed, through primary production, processing facilities, and to the final consumer.
Campylobacter is another key global cause of diarrhoeal diseases. It is considered to be the most common bacterial agent of human gastroenteritis in the world. Infections are generally mild however can be fatal for very young children, the elderly, and immunosuppressed people. Bacteria are common in farm animals: poultry, cattle, pigs, sheep, and ostriches. They are also found in pets, including cats and dogs, and shellfish. The most common symptoms of the infection involve diarrhea (frequently bloody), abdominal pain, nausea, and/or vomiting, fever, and headache.
Escherichia coli (E. coli) is part of the microbiota of the lower intestine of warm-blooded organisms. The majority of E.coli strains are harmless, but few can provoke severe food poisoning. Enterohaemorrhagic E. coli serotype of Shiga toxin-producing strain is associated with raw or undercooked ground meat products, unpasteurized milk, vegetables contaminated by feces (including sprouts, spinach, lettuce, coleslaw, and salad). The main reservoir of this pathogen is cattle. However, other ruminants such as sheep, goats, deer are considered significant carriers.
Listeria monocytogenes is present in the soil, water, vegetation, and feces of some animals. A disease caused by the bacterium is called listeriosis. Although incidents are rare, it is a severe, but preventable and treatable disease. Most vulnerable are pregnant women, the elderly, or people with a weakened immune system, such as individuals with immuno-compromised status due to HIV/AIDS, leukemia, cancer, kidney transplant, and undergoing steroid therapy. The infection leads to miscarriage in pregnant women or the death of newborn babies. Listeria is found in unpasteurized dairy products, deli meat, soft cheeses, cold smoked fishery products, and various ready-to-eat foods (for example cooked, cured, and/or fermented meats and sausages). Most importantly, it can grow at refrigeration temperatures.
Vibrio cholerae bacteria infect people through water or food contaminated by the feces of an infected person. This bacteria causes a disease called cholera. It spreads in places with poor sanitation, inadequate water treatment, and poor hygiene. Symptoms of infection include abdominal pain, vomiting, and profuse watery diarrhea. These may lead to severe dehydration and possibly death. Sorce of these bacteria is rice, vegetables, millet gruel, and various types of seafood.