A foodborne infection is an illness that occurs after consuming food or beverages contaminated with harmful microorganisms such as bacteria, viruses, or parasites. These germs can grow in food that is not stored, cooked, or handled properly. Common sources of foodborne infections include raw or undercooked meats, unwashed fruits and vegetables, and unpasteurized dairy products like raw milk.
Foodborne infections are important to public health because they can lead to severe illness, hospitalizations, and even death. Many people experience symptoms such as nausea, vomiting, diarrhea, and abdominal pain. These infections can affect anyone but are particularly dangerous for young children, the elderly, pregnant women, and people with weakened immune systems.
When someone gets a foodborne infection, their body responds by triggering the immune system to fight off the invading germs. This may lead to gastrointestinal symptoms as the body tries to eliminate the harmful substances. The recovery process can vary depending on the type of germ and the person's overall health. Staying hydrated is crucial during this time, as diarrhea and vomiting can lead to dehydration.
Preventing foodborne infections involves proper food handling, cooking, and storage practices. Washing hands, cooking food to safe temperatures, and avoiding unpasteurized products can help reduce the risk of these infections. Understanding foodborne infections is key to maintaining good health and safety in our diets.