Food Contamination Disasters

Accidental Contamination

Most people do not live on the food they grow themselves, so they rely on food grown, distributed, and sold by others. Food distribution systems can be complex in a global economy, and products such as meats, fruits, and vegetables, which are offered year-round, are handled, stored, and prepared by multiple organizations and undergo numerous processes. As a result, there are many opportunities for accidental contamination and disaster.

The Centers for Disease Control and Prevention (CDC) estimates there are 76 million cases of foodborne disease annually in the United States. These diseases hospitalize around 325,000 people and result in about 5,000 deaths. There are more than 250 bacteria, viruses, parasites, toxins, and chemicals that can cause foodborne illness. The diversity of these contaminates creates a multitude of possible symptoms. The most common symptoms of foodborne disease are nausea, vomiting, abdominal cramps, and diarrhea, because the microbe or toxin enters the body through the gastrointestinal tract. Populations that are most vulnerable to foodborne illness are the very young and very old, and [Page 223]individuals who already have an illness that compromises their immune system.

Americans have one of the safest food supplies in the world, and the U.S. agricultural industry plays a large part in that success. At this hog slaughterhouse, a gauze sample is placed on the holding pen floor, and will be cultured for Salmonella bacteria

Outbreaks of foodborne disease are often local in nature. A group of people may become ill after eating at a restaurant, a catered meal, or even a potluck dinner. The illness may have been caused by improper preparation by restaurant staff or a contaminated ingredient such as lettuce or ice cream. Local outbreaks such as these are often discovered when someone calls the local health department; however, most foodborne diseases are unreported and even undiagnosed because the sufferer does not consult a physician, or their physician does not make a specific diagnosis. These smaller outbreaks may not develop into a disaster; however, they illustrate how easily food is contaminated and how vulnerable everyone is to the potential dangers of a widespread outbreak.

Public health departments are constantly engaged in disease surveillance, and routinely monitor a list of foodborne diseases that each state decides are the most important to their region. The most common infections are caused by Campylobacter, Salmonella, and Escherichia coli 0157:H7 (E. coli). County health departments report infections of these and other watched and unusual diseases to state health departments, which in turn report them to the CDC. FoodNet, developed by the CDC, is a food surveillance system that provides consumers and researchers with reliable information on specific, foodborne infections and creates an annual report with food contamination information.

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