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| Printable Page Special Interest Column FOODBORNE PATHOGENS |
| We do not live in a sterile environment. We are surrounded constantly by bacteria, virus, and other microbes. Most of these organisms are beneficial and essential for our well being. However, there are some bad actors in the crowd that can cause illness-sometimes even death. These disease causing organisms are called pathogens. Our bodies have developed immune systems to combat these pathogens. Healthy adults are best able to combat pathogens; whereas young people with undeveloped immunity or others with compromised immune systems are the most likely to succumb to these disease causing organisms. It is important to remember that for most people one foodborne pathogen organism is not enough to cause illness, even in immune compromised individuals. There needs to be enough of them to overwhelm your body's ability to combat these bad actors. The deadliest known pathogen--Bacillus anthracis--causes anthrax. This one is a zero order organism which means that one organism is sufficient to cause disease. Salmonella and Escherichia coli O157:H7 are third order organisms which means that a minimum of 1000 are necessary to cause illness. Most other known foodborne pathogens are fifth order organisms which means that a minimum of 100,000 are needed to cause illness. Bacterial control is a numbers game-keep the foodborne pathogen population below that necessary to cause disease. A number of strategies are utilized to accomplish this. No known foodborne pathogen survives above 180°F so heating foods to this temperature is an excellent means of controlling pathogens. Also, exposure to elevated temperatures for set periods of time is an effective means of controlling pathogens. Pasteurization can be accomplished by exposing food at 160°F for 15 minutes or 140°F for 30 minutes. Milk, which was a primary carrier of anthrax, is pasteurized routinely to eradicate this pathogen. Other strategies to control pathogens involve cleanliness and temperature control. Bacteria need a food source, moisture, warm temperatures and subdued lighting to thrive and multiply. While most bacteria can survive refrigeration, most (Listeria being the outstanding exception among foodborne pathogens) do not multiply--thus storing food below 40°F is a means of inhibiting bacterial growth. Washing dishes, cookware, and food preparation surfaces removes potential food sources for bacteria from these items. Drying dishes and cookware removes the moist environment required for them to thrive. Also allowing dish cloths, towels, sponges, and scouring pads to dry between uses further inhibits bacteria growth. Washing raw fruits and vegetables with clean water before use reduces bacteria numbers on these food items. Store non-moist food items in a dry location. Wash hands before preparing food. Prepare food on clean surfaces utilizing clean utensils. Serve food on clean dishes and eat it with clean eating utensils. Avoid cross contamination. For example, do not use utensils and surfaces used to cut up fresh meat to cut up salad ingredients without washing them first. These steps do not guarantee that you will not become ill from the food you eat. However, adhering to these precepts when handling food will reduce the chances of acquiring a foodborne illness. Remember that we do not live in a sterile (no living microbes present) environment-never have and never will. Furthermore, good health requires that we have microbes in our environment-most of them are beneficial to us. |
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