Foodborne infections and food poisoning

-Automatic translation

Foodborne illnesses are synonymous with food poisoning and foodborne infections; however, the distinction between the two can be explained as follows:

• Food poisoning: The consumption of food that contains toxins produced and released into the food by microorganisms that have contaminated it. These toxins can remain present and cause illness even if the microorganisms have been killed during food handling or cooking. Symptoms typically appear rapidly (within a few hours) and usually last for a short duration. Food poisoning is not contagious between individuals.

  • The primary pathogens responsible for producing toxins linked to food poisoning include Staphylococcus aureus, Bacillus cereus, and Clostridium perfringens. Bacillus cereus can produce two types of toxins: one that causes vomiting and another that mainly results in diarrhoea.

• Foodborne infection: Consuming food that contains microorganisms (such as bacteria, viruses, and parasites) capable of multiplying in the digestive tract can result in infections. Symptoms typically appear after a few days and last longer than food poisoning. Foodborne infections can also be transmitted from one person to another.

  • Microorganisms responsible for foodborne infections can include bacteria (such as Salmonella, Campylobacter, certain types of E. coli, or Listeria monocytogenes), viruses (like norovirus), or parasites (such as Cryptosporidium).

The Chief Epidemiologist's website provides an overview of foodborne outbreaks in Iceland. In recent years, outbreaks of norovirus have been significant. Norovirus is a group of viruses that infect the digestive tract. The most common symptoms include vomiting and diarrhoea, which may accompany abdominal pain, muscle aches, headaches, and occasionally a mild fever. In most cases, the illness resolves within one to two days. There is no specific treatment available. The Chief Epidemiologist has published a brochure (in Icelandic) detailing measures to reduce the spread of norovirus infection.

Another common cause of foodborne outbreaks in Iceland is various types of Salmonella, a bacterium with over 2000 variants (serotypes). The most prevalent strains in Iceland are S. Enteritidis and S. Typhimurium, with infections arising domestically and from overseas travel. The most significant Salmonella outbreaks in Iceland occurred in 1996, caused by S. Enteritidis, likely linked to cream buns and eggs used in their preparation, and in 2000, when S. Typhimurium was probably introduced through imported iceberg lettuce.

The scale of foodborne illnesses varies considerably, from isolated incidents to widespread outbreaks that may coincide in numerous countries. The rise in international food trade intensifies their spread across nations. The European Centre for Disease Prevention and Control (ECDC), the European Food Safety Authority (EFSA), and other international organisations monitor foodborne outbreaks in Europe and beyond; however, cooperation among countries can aid in detecting and preventing foodborne illnesses.

From 2019 to 2023, the predominant cause of foodborne illness in EU/EEA countries was "unknown cause," followed by Salmonella, unspecified bacterial toxins, Campylobacter, and norovirus.

Foodborne illnesses can lead to severe health complications and hospitalisation, although they generally resolve quickly. From 2019 to 2023, deaths attributed to foodborne infections in the EU/EEA were mainly associated with Listeria monocytogenes (43% of deaths), followed by Salmonella (15%).

Paying attention to general hygiene in food production, serving, and proper handling is essential to prevent foodborne illnesses. The World Health Organisation (WHO) emphasises five key points to enhance food safety:

• Prioritise cleanliness:

  • Wash your hands before handling food and frequently during preparation cooking.

  • Ensure you wash your hands after using the toilet.

  • Clean all surfaces and utensils used for cooking.

  • Protect the kitchen and food from insects, pests, and other creatures.

• Keep raw and cooked foods separate:

  • Ensure raw meat, poultry, and seafood are kept separate from other foods.

  • Use separate utensils and chopping boards for raw ingredients.

  • Store food in sealed containers to avoid cross-contamination between raw ingredients and ready-to-eat foods.

• Prepare the food properly:

  • Cook food thoroughly, particularly meat, poultry, eggs, and seafood.

  • Ensure that dishes such as soups and stews are boiled adequately to reach a temperature of 70 °C.

  • Ensure that the juices from meat and poultry run clear rather than pink. If possible, utilise a meat thermometer.

• Store food at safe temperatures:

  • Avoid leaving cooked food at room temperature for longer than two hours.

  • Cool cooked and perishable foods quickly, ideally to below 5°C.

  • Keep cooked food at a temperature above 60°C before serving.

  • Avoid keeping food for too long, even in the fridge.

• Ensure the use of safe water and high-quality ingredients:

  • Ensure access to safe drinking water or purify it if necessary.

  • Choose fresh and nutritious foods.

  • Select foods treated to guarantee safety, such as pasteurised milk.

  • Wash fruits and vegetables, mainly if they are to be eaten raw. Peel them whenever possible.

  • Do not consume food that has expired.

The Chief Epidemiologist