Foodborne Diseases: Causes, Impact, WHO Initiatives and Prevention

Foodborne diseases arise when individuals consume contaminated food or beverages. These illnesses encompass both foodborne intoxications and infections, commonly misconstrued as food poisoning. Various factors, including viruses, bacteria, parasites, toxins, metals, and prions, contribute to the emergence of different foodborne diseases. Symptoms of these illnesses span from mild gastroenteritis to severe neurologic, hepatic, and renal syndromes, posing potential life-threatening risks. According to the Health Minister of India, these diseases cost the Indian economy around USD 15 billion every year.

This article provides an in-depth understanding of foodborne diseases, its prevention, symptoms and classification. Foodborne Diseases is importnat topic for UPSC IAS EXam.

About Foodborne Diseases

The World Health Organisation reports that there are over 200 diseases caused by food contaminated with harmful substances like bacteria, viruses, and parasites. Foodborne diseases not only impact public health but also have significant economic repercussions as they disrupt trade and tourism.

These illnesses can occur at any stage of food production, delivery, and consumption due to contamination. They can cause various health issues, from gastrointestinal problems like diarrhoea to severe conditions like cancer and neurological disorders. In several low and middle-income countries, diarrhoea, a result of food poisoning, is a significant public health concern. 

Some of the symptoms of foodborne diseases include ommon gastrointestinal issues such as nausea, vomiting, diarrhea, and abdominal pain, often accompanied by fever, muscle aches, headaches, and fatigue. Dehydration can result from the loss of fluids due to diarrhea and vomiting. In some cases, joint pain, neurological symptoms like confusion or seizures, skin reactions such as rashes, and even rare respiratory issues may manifest. It is crucial to be aware of these symptoms to promptly identify and address potential foodborne illnesses.

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Common Causes of Foodborne Diseases

Foodborne diseases are often the result of improper handling, preparation, or storage of food. In many cases, a combination of these factors can lead to disease. One of the most effective ways to prevent foodborne diseases is thorough handwashing.

Here are some of the common pathogens that cause foodborne diseases:

1. Bacteria: Bacteria are a common cause of foodborne illnesses. Symptoms associated with bacterial infections usually appear 12-72 hours after consuming contaminated food.
2. Viruses: Viral infections account for at least one-third of food poisoning cases in developed countries. The symptoms of viral foodborne infections typically appear within 1-3 days of consumption. Some commonly known foodborne viruses include Hepatitis A, Hepatitis E, Norovirus, and Rotavirus.
3. Parasites: Most foodborne parasites are zoonotic, meaning they are transmitted from animals to humans. The symptoms are similar to those of bacterial and viral foodborne diseases.
4. Natural Toxins: Many foods contain natural toxins. While some plants contain substances that are toxic in large doses but have therapeutic properties in appropriate dosages, others like certain types of mushrooms can be fatal to humans and animals.

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Efforts by WHO to Combat Foodborne Diseases

The World Health Organisation has undertaken numerous initiatives to help countries detect, manage, and prevent foodborne risks. Foodborne diseases are a part of the Sustainable Development Goal 3 and are of utmost importance to WHO's work.

WHO has developed a 'Five Keys to Safer Food' manual to provide guidelines on how to process, handle, and consume food to limit the spread of foodborne illnesses. The core messages of the Five Keys to Safer Food are: Keep clean; Separate raw and cooked; Cook thoroughly; Keep food at safe temperatures; and Use safe water and raw materials.

WHO has also collaborated with the Food and Agriculture Organization to create the Codex Alimentarius, a nongovernmental organization that develops food standards, guidelines, and codes of practice to ensure the safety and quality of international food trade.

Prevention of Foodborne Diseases

The prevention of foodborne diseases are listed below.

• Hygiene Practices: Ensure proper handwashing before handling food, and maintain clean kitchen surfaces and utensils.
• Cook Thoroughly: Cook food, especially meat, poultry, and eggs, to the recommended internal temperatures to kill harmful bacteria.
• Separate Raw and Cooked Foods: Prevent cross-contamination by keeping raw and cooked foods separate during storage and preparation.
• Safe Food Storage: Refrigerate perishable foods promptly and at the right temperature to inhibit bacterial growth.
• Avoid Raw or Undercooked Eggs and Meat: Consume eggs and meat thoroughly cooked to minimize the risk of bacterial infections.
• Safe Water Sources: Use clean and safe water for food preparation, cooking, and drinking.
• Education and Awareness: Stay informed about food safety practices and educate others to prevent the spread of foodborne diseases.

Classification of Foodborne Diseases

Foodborne diseases are classified based on the causative agents and the symptoms they produce. The primary classifications include bacterial infections, viral infections, parasitic infections, and intoxications caused by toxins.

• Bacterial Infections:
  • Examples: Salmonella, Escherichia coli (E. coli), Campylobacter, Listeria.
  • Symptoms: Gastrointestinal issues such as diarrhea, nausea, and abdominal pain.
• Viral Infections:
  • Examples: Norovirus, Hepatitis A, Rotavirus.
  • Symptoms: Nausea, vomiting, diarrhea, fever, and in some cases, jaundice.
• Parasitic Infections:
  • Examples: Giardia, Cryptosporidium, Trichinella.
  • Symptoms: Abdominal pain, diarrhea, and, in severe cases, systemic issues.
• Intoxications:
  • Caused by toxins produced by bacteria or other organisms.
  • Examples: Botulism (Clostridium botulinum toxin), Staphylococcal food poisoning.
  • Symptoms: Vary based on the toxin but often include gastrointestinal distress.

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