‘The tropical climate in many countries promotes spread of pests,’ says WHO; some common foodborne illnesses and how to spot them

Food is a basic necessity for human survival, yet the very thing that nourishes us can sometimes make us ill. According to the World Health Organization, an estimated 1.6 million people worldwide fall sick every year from consuming contaminated food. 

In a statement released on its website, it mentioned, “Some 40 percent of them are children under 5, already at a higher risk of malnutrition and mortality due to unsafe food. In low- and middle-income countries, an estimated annual loss of USD 110 billion is linked to reduced productivity and heightened medical costs resulting from foodborne illnesses.”

“The tropical climate in many countries in the region promotes the spread of pests and advances the formation of naturally occurring toxins, a situation worsened by the impacts of climate change. The frequency and intensity of extreme weather events are increasing which is estimated to have the potential of causing, enhancing or modifying the occurrence and incidence of food-borne and water-borne diseases,” it adds.

Foodborne illnesses, also known as food poisoning, can range from mild digestive discomfort to severe, life-threatening conditions. Recognising the symptoms of common foodborne diseases is crucial for seeking prompt treatment and preventing the spread of illness. Understanding the causes, symptoms, and preventative measures against foodborne illnesses is vital for safeguarding personal and public health.

Kanikka Malhotra, consultant dietician and certified diabetes educator, says, “Young children, pregnant women, elderly individuals, and those with weaker immune systems are more susceptible to foodborne illnesses.”

Some of the most common foodborne illnesses

By understanding the symptoms of the most common foodborne illnesses, Malhotra says that  you can be more vigilant and seek help if needed. 

Staphylococcal food poisoning: This is a major worry in India. This bacterial infection is caused by toxins generated by Staphylococcus aureus, which are typically found in milk products such as unpasteurized milk, curd (dahi), and sweets. Symptoms include vomiting, nausea, and stomach cramps, which usually emerge within a few hours of eating infected food. 

Fuzzy patches of mould, especially on soft foods like bread, fruits, or cheese, indicate spoilage and potential contamination. (Source: Freepik)

Vibrio cholerae infection: Cholera, typically a waterborne disease, can also be transmitted by infected seafood, particularly when raw or undercooked. Look out for watery diarrhea, dehydration, and weakness. This can be a serious sickness, thus quick medical attention is required. 

Salmonella: Salmonella is a problem in India, just as it is worldwide. Contaminated poultry, eggs, and unpasteurized milk products are popular sources. If you become infected, you will develop a fever, diarrhea, stomach cramps, and vomiting. 

Rotavirus: This extremely contagious virus is a leading cause of diarrhea, particularly in youngsters. It spreads by contaminated food or water, resulting in watery diarrhea, vomiting, and dehydration.

Common signs of contaminated food

Identifying contaminated food before consumption isn’t always foolproof, but here are some red flags to watch out for:

*Mould growth: Fuzzy patches of mould, especially on soft foods like bread, fruits, or cheese, indicate spoilage and potential contamination. 

*Discolouration: Meat turning an unnatural grey or green, or fish losing its bright colour and becoming dull, can signal spoilage. 

*Unusual slime: Fresh meat shouldn’t be sticky or slimy

*Off-odours: A sour or pungent smell is a major warning sign. Fresh food should have a pleasant aroma. 

*Leakage or bloating: Leaky packages or bulging cans could indicate bacterial growth inside. 

*Unusual softness: Fruits or vegetables that are mushy or have leaking fluids might be spoiled. 

“If something about the food seems off, it’s best to err on the side of caution and discard it,” warns Malhotra. 

How to reduce the risk of getting foodborne illnesses

Malhotra suggests the following measures that can be taken to reduce the risk of foodborne illnesses:

Source carefully: Whenever feasible, purchase fruits, vegetables, and meat from reliable vendors who value sanitation. Look for clean stalls and proper storage procedures. 

Wash meticulously: Wash every produce well under running water, even if it looks to be clean. Consider using a vegetable wash solution as an additional layer of protection. 

Double-check packaging: Examine pre-packaged items for leaks, tears, or bulging, which may indicate spoilage or contamination. 

Prioritise proper storage: Refrigerate perishable foods such as meat, poultry, and shellfish as soon as they are purchased. Maintain the right refrigerator temperature (preferably below 40°F).

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