The human intestine is 8-10 meters long, with countless folds and wrinkles, with a bend every 3.5 cm on average. Even with daily bowel movements, some food residue always gets trapped in the intestinal folds.
Foodborne diseases have also become the number one food safety issue in our country. However, in which foods do the pathogenic bacteria that cause foodborne diseases exist, and how should they be prevented?
1. E. coli
Undercooked beef, juice, raw milk, and contaminated drinking water may contain E. coli. Infection with this bacterium can cause severe diarrhea, abdominal pain, and vomiting, lasting for 5-10 days.
Prevention: Meat must be thoroughly cooked. Fruits and vegetables must be washed thoroughly before eating or cooking. Avoid drinking unpasteurized milk.
2. Vibrio parahaemolyticus
Vibrio parahaemolyticus is commonly found in raw seafood. About 24 hours after eating raw or undercooked shellfish, symptoms such as diarrhea, stomach cramps, nausea, vomiting, fever, and chills may appear. The illness generally lasts for 3 days.
Prevention: Do not eat seafood raw. It can be safely eaten only after being thoroughly cooked.
3. Listeria
Listeria is commonly found in soil and water, and also in raw foods and unpasteurized milk. Unlike other bacteria, Listeria can still grow at the low temperatures of a regular refrigerator. Infection symptoms include: fever, chills, headache, stomach discomfort, and vomiting.
Prevention: Residue and stains in the refrigerator should be cleaned promptly, especially blood and juices from raw meat, hot dogs, and luncheon meat. Unopened luncheon meat should not be kept in the refrigerator for more than two weeks. Meat purchased from a delicatessen should not be kept in the refrigerator for more than 5 days.
4. Salmonella
Salmonella is commonly found in raw poultry, eggs, beef, and unwashed fruits and vegetables. Infection with Salmonella can cause symptoms such as fever, diarrhea, and stomach cramps, lasting for 4-7 days.
Prevention: Do not eat raw or undercooked eggs. Raw meat should be stored separately from vegetables and cooked meat.
5. Campylobacter
Chicken and beef often contain Campylobacter. Most people who are infected will experience diarrhea, cramps, and fever 2-5 days later, and may also have nausea and vomiting. The illness lasts for about a week.
Prevention: In addition to thoroughly cooking meat, hands must be washed after handling raw or cold chicken or beef, and countertops and kitchen utensils should be cleaned promptly.
6. Toxoplasma
Contaminated water and undercooked meat may contain Toxoplasma. Usually, infection with Toxoplasma causes no symptoms, but some people may experience flu-like symptoms such as headache, body aches, and fever. In severe cases, Toxoplasma can also damage the brain, eyes, and other organs of pregnant women and people with weakened immune systems.
Prevention: Hands must be thoroughly washed when handling food. Avoid drinking unclean water.
7. Norovirus
Norovirus is commonly found in contaminated food and water and can also spread from person to person. Infection symptoms include: nausea, stomach cramps, vomiting, diarrhea, headache, and fever. Symptoms usually last for several days.
Prevention: Wash hands repeatedly with soap. Kitchen countertops should be thoroughly disinfected.
8. Salmonella
Salmonella is commonly found in raw poultry, eggs, beef, and unwashed fruits and vegetables. Infection with Salmonella can cause symptoms such as fever, diarrhea, and stomach cramps, lasting for 4-7 days.
Prevention: Do not eat raw or undercooked eggs. Raw meat should be stored separately from vegetables and cooked meat.