Summer is high season for foodborne illnesses. Use these expert tips to avoid them.
What we often see when we’re enduring a bout of food poisoning is the body’s way of trying to eliminate a bacteria, explained Ben Chapman, Ph.D., a professor and food safety extension specialist at North Carolina State University. “There's bacteria that is just associated with animals that comes from their gastrointestinal tract — that doesn't always make them sick ... but it can just be resident there.
Viruses — such as norovirus, which can be transmitted by an asymptomatic food handler who doesn’t wash their hands properly — on the other hand “can't grow without taking over our cells,” he said. “So they essentially inject themselves inside of our cells … and make a virus factory. They make thousands, and even millions of copies of the virus … so many viruses that the cell blows apart. And then those viruses go and seek other cells that are close by.
Parasites are typically found in the environment, in contaminated water like rivers or wells, he said. The pathogens can also be spread through the water used to irrigate crops, or within a processing plant. And a clarification: we often use foodborne illness and food poisoning interchangeably but to be precise, Chapman said, all food poisoning is a foodborne illness, but not all foodborne illnesses are food poisoning.Symptoms of a foodborne illness are “very, very common,” Gravani said, including “nausea, vomiting, diarrhea, and feelings of malaise and tiredness.
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