Key Takeaways:
– Federal authorities are monitoring the situation as foodborne illnesses are increasing countrywide.
– Baby carrots are the recent food items scrutinized for E. coli bacteria.
– Pre-Packaged, cold-storage items are more susceptible to listeria contamination.
– With more reliance on multi-state grocery vendors, risk of widespread outbreaks increases.
– Food safety regulations that give companies wide testing latitude are being questioned.
Foodborne Illnesses on the Rise
America’s increasing reliance on pre-packaged, cold-storage food items has led to a rise in foodborne illnesses. According to recent reports, foods such as Boar’s Head Deli Meats, cucumbers, fresh basil, and now baby carrots have been linked to these illnesses. The baby carrots were sold at popular Florida stores including Publix, Target, Trader Joe’s, and Whole Foods.
Although no E. coli cases relating to the consumption of baby carrots have been reported in Florida yet, federal authorities remain watchful. As per U.S. Food and Drug Administration data, across the country, foodborne illnesses have led to 39 illnesses, 15 hospitalizations, and one death.
Food Safety Practices and Outbreak Trends
The increasing number of foodborne illnesses has caused food safety experts to anticipate more people falling sick due to contaminated food. They point to listeria contamination-prone cold-storage items, the nation’s reliance on such items, an overstretched Food and Drug Administration and wide testing latitude granted to companies by the food-safety law, as reasons for this increase.
According to Dr. Keith Schenider, a professor of Food Science and Human Nutrition at the University of Florida, the shift from local markets to multi-state grocery vendors increases the likelihood of more widespread outbreaks. He explains that large scale investigations and reporting of health issues caused by salmonella or E. coli occur only when a considerable number of individuals fall sick.
Increasing Frequency of Food Recalls
Interestingly, an increasing number of food recalls are happening before people actually fall sick. Foodborne illnesses are investigated by the Centers for Disease Control website which coordinates 17 to 36 multi-state investigations weekly. Presently there are 21 active investigations for outbreaks from E. coli, salmonella, listeria, and campylobacter – pathogens that can cause gastrointestinal illness.
How Foodborne Illnesses Spread
Foods such as fruits and vegetables, which are mostly eaten raw, are at a higher risk for E. coli contamination. Listeria, another common foodborne illness, is usually contracted by eating contaminated food like processed meats and unpasteurized milk products. Listeria tends to grow in low temperatures which is a concern as most meat, dairy, and produce processing factories are kept at cool temperatures.
Symptoms, Precautions and Prevention
Symptoms of a severe E. coli infection include abdominal cramps, vomiting, and bloody diarrhea. Similarly, people with listeria infection may experience fever, nausea, and muscle aches. Individuals under the age of five and over 65 are more likely to fall severely sick from such infections.
The best way to prevent these illnesses is to thoroughly cook food, especially poultry and meats, constantly wash hands, and maintain cleanliness while preparing food. However, consumers should be aware that there is an inherent risk associated with food, and absolute safety cannot be guaranteed.