Microbiological Contamination in Relation to Foodborne Illnesses

Abstract

Foodborne illnesses can occur by the consumption of foods that have been contaminated with bacterial pathogens. Consuming these pathogens leads to the various effects on the body, some of which include vomiting and diarrhea. These illnesses occur frequently worldwide and have been a recurring topic in news headlines as outbreaks. To be considered an outbreak, foodborne illnesses must have two or more cases that are linked. Although this may seem easy to classify, foodborne illnesses can be hard to link to microbiological content due to a variety of reasons. Moreover, the rise of these illnesses can be related to obedience with food hygiene law. A 2018 study looked at this relationship and utilized food samples obtained from various businesses to examine microbiological content (Fleetwood, Janet, et al., 2018). Microbiological contamination within food has a strong impact on not only those directly affected, but also can be costly for the world economy. According to the United State Department of Agriculture (USDA), it is estimated that foodborne illnesses cost over $15.6 billion a year (“Burden of Foodborne Illness: Overview.”, 2018). In order to achieve a higher standard of food safety and lower the economic burden of foodborne illnesses, it is imperative to understand food hygiene ratings in relation to foodborne illnesses, and what type of bacteria are causing common foodborne illnesses.