The foodborne illness which is also known as food poisoning or foodborne disease is a type of illness resulting from the food spoilage contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food (Riemann, 2006). Foodborne illness mostly affects older adults, young children, pregnant women, and also people with weak immune system. Foodborne illness is associated with some risks for instance; cooking foods to the wrong temperatures; when it comes to cooking food some food requires more heat than others. For example, according to Doyle (2006), some pathogens live on animal products can only be killed at specific high temperatures; if the temperatures are not reached during cooking the bacteria ends up not killed and thus not safe for consumption yet people will consume them.
Another major risk factor related to foodborne illness is the use of contaminated utensils and cooking equipment; dirty and contaminated equipment transfer contamination to food. Utensils can be contaminated by not cleaning them well whereby pathogens and old food residue build-up on utensils. Additionally failing to follow personal hygiene rules can lead to food poisoning; an example of personal hygiene include showering, wearing clean clothes, and washing hands before touching utensils (Hobbs, 1993). Another cause of foodborne disease is purchasing food from unsafe sources such as unapproved suppliers, buying foods from unapproved supplier’s means gambling with food safety.
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A person can prevent him/herself from foodborne disease; for example by ensuring that food is cooked to the right temperatures; I apply this at home as I usually ensure that I cook food to the right temperatures, foods such as meat requires more heat that vegetables and I ensure that I cook meat up to high temperatures. Keeping personal hygiene can prevent foodborne illness; I usually ensure that I wash my hands with soap before touching utensils or cooking equipment. Proper cleaning and sanitation of utensils are also important; I ensure that my utensils are well cleaned and I regularly sanitize them to ensure that they are not contaminated.
References
Doyle, M. (2006). Reducing the carriage of Foodborne pathogens in livestock and poultry . Poultry science.
Hobbs, Betty. (1993). Food Poisoning and Food Hygiene. Edward Arnold.
Riemann, Hans. (2006). Foodborne Infections and Intoxications . Academic Press.
