🔅Foodborne diseases are illnesses that result from eating or drinking contaminated food or water.
– They can be caused by various microorganisms, such as bacteria, viruses, parasites, or fungi, or by toxins, chemicals, or pollutants that enter the food chain.
– Foodborne diseases can cause a range of symptoms, such as nausea, vomiting, diarrhea, abdominal pain, fever, headache, and dehydration. Some foodborne diseases can also lead to serious complications, such as kidney failure, liver damage, neurological disorders, or death.
– According to the World Health Organization (WHO), an estimated 600 million people worldwide fall ill after eating contaminated food and 420,000 die every year.
– The prevention and treatment of foodborne diseases depend on the type and severity of the illness, as well as the age and health status of the affected person.
🔅 General measures to prevent and treat foodborne diseases;
A) Practicing good hygiene and sanitation. – This includes:
1) Washing hands with soap and running water before and after handling food.
2) Cooking food thoroughly and at the right temperature.
3) Storing food properly and at the right temperature.
4). Avoiding cross-contamination between raw and cooked foods.
5). Using clean utensils and equipment, and disposing of waste properly.
6). Drinking safe water. This includes boiling or treating water before drinking or using it for cooking or washing food.
7). Using bottled water or filtered water if the tap water is not safe.
8). Avoiding ice cubes or beverages made from unsafe water sources.
B) Seeking medical attention. This includes:
– Consulting a doctor or a health care provider if you have symptoms of foodborne disease especially if you are pregnant, elderly, have a weakened immune system, or have a chronic medical condition. You may need to take medications such as antibiotics, antivirals, antifungals, or antiparasitics to treat the infection or intoxication. You may also need to take fluids and electrolytes to prevent dehydration and restore the balance of fluids in your body.
C) Reporting suspected cases. This includes:
– Notifying the local health authorities or food safety agencies if you/ suspect that you or someone else has contracted a foodborne disease from a specific food source or establishment. This can help identify the cause of the outbreak and prevent further spread of the disease.
