What are the most common bacteria in food and how to prevent them

The feeding It is a central activity in daily life, which gives us pleasure and satisfaction through the diversity of textures, flavors and sensations we experience when eating. However, this activity can also carry risks if proper precautions are not taken.

Food safety It is essential to ensure that the food we consume is free of contaminants that can cause diseases.

From production to final consumption, strict hygiene and handling standards must be followed to avoid bacterial contamination and other dangers.

Information and education on safe food handling practices are essential to protect the health of the entire population and prevent outbreaks of foodborne illness. So what are the most common bacteria in food?

What are the most common bacteria in food?

In accordance with Food Safetyan official US government website dedicated to food and nutrition for society, Bacteria and viruses are the most common causes of food poisoning.

The symptoms and severity of these poisonings vary depending on the type of bacteria or virus present in the food, the site tells us in an extensive article. To avoid illness, it is essential to follow food safety steps that include cleaning, separating, cooking and cooling food.

According to reports Medline Plus and the Puerto Rico Department of Health, every year 48 million people contract foodborne illnesses. The information comes from the Centers for Disease Control and Prevention (CDC), and refers to the population of the United States.

Of those 48 million with some dietary indisposition, 128,000 people are hospitalized and 3,000 die. Some microbes in food can be resistant to drugs, making them difficult to treat.

Although people with food poisoning They generally do not need antibiotics to recover, prevention is still the best defense.

The most common bacteria in food

The MejorconSalud site points out that consuming a pathogenic bacteria can alter the normal function of the digestive system, which can lead to nausea, vomiting, diarrhea, abdominal pain, gas and even fever.

Furthermore, the intestinal tube may not be able to absorb and direct nutrients properly, which could lead to dietary deficits.

According to an article in SuMedico site The most common bacteria in food are:

1. Salmonella

This bacteria is typical in meat and eggs and can cause symptoms such as vomiting, diarrhea, abdominal cramps and dehydration. It is mainly contracted through products made with eggs.

Salmonellosis is one of the leading causes of food poisoning worldwide. Preventing salmonellosis involves properly cooking food and avoiding cross-contamination in the kitchen.

2. Clostridium

It is the bacteria that causes botulism, a disease that causes progressive paralysis of the muscles of the human body and can be fatal. There is botulism from wounds, from food, and infant botulism. The latter usually affects children from 2 to 8 months.

Clostridium is found in poorly sterilized foods, and your risk can be reduced by checking expiration dates and packaging conditions. It is crucial to properly cook food to avoid contamination and to ensure that canned foods are in good condition before consumption.

3. Campylobacter

This bacteria causes enteritis, an inflammation of the intestine that can cause severe cramping, diarrhea, blood in the stool, and high fever. It is mainly contracted through the consumption of raw foods, especially contaminated poultry.

It is important to make sure you cook poultry meat thoroughly to avoid contamination. Additionally, avoid contact with contaminated surfaces and properly washing kitchen utensils and hands after handling raw foods can help prevent the spread of bacteria.

The prestigious site Healthy Children from the American Academy of Pediatrics, also adds the following bacteria as very harmful and that appear in food:

4. Escherichia coli

Group of bacteria that normally live in the intestines of children and adults. Some strains of these bacteria can cause food-related illnesses. Undercooked ground beef is a common source of E.coli although raw fresh produce and contaminated water have caused some outbreaks.

Symptoms of an E. coli infection typically include diarrhea (which can range from mild to severe), abdominal pain and, in some cases, nausea and vomiting. Some E. coli outbreaks have been serious, even causing deaths in rare cases.

5. Clostridium perfringens

Clostridium perfringens (C. perfringens) is a type of bacteria commonly found in soil, sewage, and the intestines of humans and animals. Typically, someone handling food transmits it to the food itself, where it multiplies and produces its toxin.

Generally, this bacteria is found in school cafeterias. This is because it grows on foods that are served in large quantities and left out for long periods at room temperature or on a steam table. The foods most frequently involved are beef, poultry, sauces, fish, stews, casseroles, and cooked bean burritos. Symptoms of this type of poisoning begin six to 24 hours after eating and can last from one to several days.

6. Staphylococcus aureus (Staph)

Contamination by Staphylococcus aureus is one of the main causes of food poisoning. These bacteria usually cause skin infections, such as pimples or boils. They can be transmitted when food is handled by someone who is infected.

When food is not kept hot enough, staph bacteria multiply and produce a toxin that common cooking will not destroy. Symptoms begin one to six hours after eating the contaminated food and usually last about a day.

7. Shigellosis

Shigella infections, or shigellosis, are intestinal infections caused by one of many types of shigella bacteria. These bacteria can be transmitted through contaminated food and drinking water, as well as through poor hygiene in places such as day care centers.

The germ invades the lining of the intestine and can cause symptoms such as diarrhea, fever and cramps. Shigellosis and its symptoms They usually begin one to three days after exposure and improve two to three days after the onset of symptoms. In the meantime, your child should drink extra fluids. Your pediatrician may also recommend a rehydrating solution. In severe cases, your doctor may prescribe antibiotics, which can shorten the duration and intensity of the infection.

How to prevent food poisoning

Although it may sound far away at times, food poisoning is much closer to our homes than we think. Therefore, we must be very cautious.

MedlinePlussite of the United States Library of Medicine, proposes some very specific measures to prevent food poisoning that are detailed on its website:

• Wash your hands carefully.
• Clean utensils that have been in contact with raw food.
• Use a cooking thermometer.
• Avoid mixing cooked and raw foods.
• Refrigerate food properly.
• Do not use expired foods, packaged foods with a broken seal, or cans that have bulges or indentations.
• Avoid eating foods with unusual smells.
• Do not drink water from untreated streams or wells. Only drink water that has been treated or chlorinated.
• If you care for young children, wash your hands frequently and dispose of diapers carefully so that bacteria cannot spread to other surfaces or people.
• If you can food at home, be sure to follow proper canning techniques to prevent botulism.
• Do not give honey to children under 1 year old.
• Do not eat wild mushrooms.
• When traveling to places where contamination is more likely, eat only freshly cooked, hot foods.
• Drink water only if it has been boiled.
• Do not eat raw vegetables or unpeeled fruits.
• Do not eat shellfish that have been exposed to red tides.
• If you are pregnant or have a weakened immune system, do not eat soft cheeses, especially those imported from countries outside the United States.

These measures are essential to ensure that our diet is safe and healthy. Education on proper food handling and preparation is essential to protect our health and that of our families.