What food safety is:

Food safety describes the process by which the food we eat is confirmed to be void of harmful bacteria and foodborne illnesses in order to ensure the safety of the consumer. It can be achieved through collaboration between governments, producers and consumers who are necessary to ensure strength in food systems and distribution. Additionally, food safety is inseparably connected to food security and nutrition. 

 

How food safety impacts people’s lives:

Food security enables confident consumption by reducing the risk of obtaining food-borne diseases. Improving the quality of food by proving its safety allows for increased access to nutrition and longer lifespans, particularly aiding more vulnerable populations such as children, the elderly, and those further susceptible to contracting illnesses. 

 

Furthermore, food safety has universal impacts. Consideration towards improving food safety aids in the protection of at-risk members of society and thus the improvement of the wellbeing of global and local communities. Without it, the repercussions may extend beyond just human health; the presence of foodborne diseases likely impedes socioeconomic development, while harming economies, tourism and trade as well. 

 

Examples of foodborne illnesses:

Some foodborne germs include Norovirus, Salmonella, and Escherichia coli (E. coli). Norovirus is extremely contagious and can cause vomiting and diarrhea. Salmonella leads to around 420 deaths in the US each year, and can lead to enteric fever or salmonellosis. E. coli contains a widely diverse range of bacteria, which may induce various symptoms such as urinary tract infections or respiratory illness. 

 

Salmonellosis, Hepatitis A and Listeriosis are all examples of foodborne illnesses. Salmonellosis, an infection with the bacteria salmonella, is usually characterized by vomiting, nausea, diarrhea, cramps and fever, symptoms which typically ensue for a couple days. Hepatitis A may infect people if they consume contaminated food or water, and may be shown by symptoms such as low appetite, nausea or muscle aches. In general, water, shellfish and salads most often lead to outbreaks. Triggered by the pathogenic bacteria species listeria monocytogenes, Listeriosis is one of the largest origins of death due to foodborne illness. It is a more deadly form of illness that occurs once infection goes past the gut and invades sites like the blood and brain. This can bring about blood infection, meningitis (infection surrounding the brain) and other fatal problems. Pregnant women affected by listeriosis may experience miscarriage, stillbirth and severe illness or death in the newborn. 

 

Food outbreaks in the past year:

 

Throughout the summer of 2022, a strain of E. Coli infected a recorded total of 109 people in multiple states across the country. Although no confirmed origin was identified, 83% of infected people reported eating at a Wendy’s a week prior to their illness, with 68% claiming to have eaten a product containing Romaine lettuce. Several precautionary measures were taken to reduce possible exposure to the virus, such as Wendys’ removal of lettuce on its products in the incriminating restaurant locations, and the recall of a few romaine lettuce brands. 

 

Most recently, E. Coli dominates nationwide outbreaks as the prime bacterial instigator, frozen falafel being the main suspect as the recent viral originator and resulting in an immediate recall of Aldi’s brand Earth Grown frozen falafel. This outbreak is one of many that cultivated concern amidst global consumers, inspiring in its prevalence the implementation of more secure measures to ensure food safety within smaller localities. Examples of this increased drive to improve guaranteed safe consumption of food products include Kentucky’s new food safety initiative –– centralizing data regarding the infestation of foodborne illnesses within the state in a single database in order to more efficiently resolve compromising nutrition concerns, hopefully inspiring a new wave of more local addressment and resolution of foodborne illness outbreaks. 

 

Properly handling and preparing certain foods:

To reduce susceptibility to foodborne illnesses, it is important to wash hands and surfaces often, especially when preparing foods. Foods such as raw meats that are predominantly linked to harmful bacteria should be handled with utmost care: separated from other ingredients, completely cooked and properly disposed of to minimize contact and spreading of germs. 

 

Responding when exposed to foodborne illnesses:

If you are experiencing a high fever, prolonged vomiting, signs of dehydration, diarrheal illness, or blood in stools following the consumption of or contact with raw meat, recalled items, or any food that may yet to be linked with foodborne illnesses, instantly contact your healthcare provider.

 

How individuals can contribute to the improvement of food safety:

Individuals may aid in the improvement of food safety in their local communities by advocating for legislation that increases food manufacturing and distribution precautions or attempts a food safety website initiative like Kentucky’s Food Safety Branch of the Department of Public Health, as well as by supporting general workers’ rights bills –– improving laborer and regulatory sanitation procedures reduces risks of food contamination. Spreading awareness and knowledge about food safety is also integral to making progress.

Feel free to share thoughts and concerns with your members of Congress, or join local movements or organizations with similar goals, such as chapters of Food Safety Coalitions. Remain up to date on outbreaks and recalls, and be sure to report any complaints to the Maryland Office of Food Protection for further guidance.