The cost of food poisoning to the nation, based on direct medical expenses, lost wages, and productivity, and industry loss of tainted food products, is estimated at $1 billion to $10 billion annually. Food poisoning is on the rise. Some contributing factors are: 1) better detection methods, which enable scientists to identify organisms not previously associated with food-borne disease, 2) centralization of the food industry, which, when an outbreak of food poisoning occurs, can affect thousands of people, and 3) increased virulence of certain organisms.
Have students complete both columns of the lesson; then check answers and discuss. Ask students to relate personal food poisoning experiences or incidents they have heard about. It is possible that someone will mention ptomaine poisoning. Point out that this is an inaccurate and outdated term. Ptomaines form decomposing proteins and are completely neutralized by the human digestive system. They do not cause food poisoning.
Answers: 1. F, 2. T, 3. T, 4. F, 5. The action of both affect the health and safety of others.
Read each statement and check "true" or "false".
1. Food poisoning never results in more than minor discomfort. It's really no big deal.
True False
2. Food that is contaminated enough to cause serious illness may or may not have a different odor or flavor than usual.
True False
3. Food poisoning is caused by organisms from the environment, many of which occur naturally in foods.
True False
4. If food is contaminated before you buy it there, isn't much you can do to protect yourself.
True False
5. What do the driver of a car and a cook have in common?
Read the next column for evidence to prove your answers. Underline the evidence. You may decide to change your answers.
The safety of everyone in a car depends on the driver's actions. Sloppy driving can cause an accident. Similarly, the health of everyone eating a meal depends on the cook's actions. Sloppy food preparation can result in food poisoning.
If you learn that someone has a cold, you usually assume he or she is coughing and sneezing. Similarly, food poisoning is usually associated with diarrhea and vomiting. Both conditions are uncomfortable, to be sure, but is food poisoning really worth worrying about? Yes! The estimated 21 million to 81 million cases of diarrhea a year caused by food poisoning are just one of the minor results of this food safety hazard. In some people, particularly in children, the elderly, alcoholics, and those already ill with certain diseases, food poisoning may develop into a serious long-term illness. Certain types of food poisoning can even kill.
Food poisoning results from contaminated (impure) food. Most food contamination is caused by organisms that occur naturally in foods. The organisms responsible for the most contamination are bacteria. Bacteria are everywhere, even in the human body. Fortunately, only a few types of bacteria are harmful. Viruses are also responsible for some food-borne illnesses. Shellfish and salads are especially "friendly" to viruses. Still another source of contamination is mold. Molds vary in their ability to cause illness, but some are deadly.
Some contamination, such as spoiled fruit, is easy to see and smell. Contamination, however, is not always easy to detect. For example, the bacteria that cause botulism (a deadly type of food poisoning) may cause no noticeable change in food.
It's true that you may buy food that contains bacteria or viruses or molds and not even know it. The good news is that you can take simple steps when handling and preparing food to protect yourself from food poisoning.
Is food poisoning a big deal? You bet, and you have the power to prevent a lot of it. If you learn how to reduce your risk of eating contaminated food and act responsibly when handling and preparing food, you may prevent a case of serious illness. You might even save a life. It's in your hands.
* U.S. Food and Drug Administration and the International Food Information Council Foundation, 1993