The most notorious pathogens of our food

1. Eating can make you seriously ill. But one intestinal infection is not the other, and one bacteria is not the other either. For example, did you know how long the norovirus remains contagious? And the listeria bacteria, will it survive in the freezer?

1. In this article you can read what bacteria such as salmonella, campylobacter and E. Coli can cause and how to keep them off. The latter is not always easy, but… a forewarned person counts for two.

Food infection

1. To start with, what is the difference between food infection and food poisoning? Well: you get a food infection through food with a pathogenic amount of bacteria, parasites or viruses. Such a bacterium or virus enters the intestine through food and can even appear in the stool for several weeks. Someone who does not observe enough hygiene can thus infect other people for weeks.

2. To start with, what is the difference between food infection and food poisoning? Well: you get a food infection through food with a pathogenic amount of bacteria, parasites or viruses. Such a bacterium or virus enters the intestine through food and can even appear in the stool for several weeks. Someone who does not observe hygiene enough can thus infect other people for weeks.

Food poisoning

1. You get food poisoning because the food contains toxic substances. These toxic substances can arise from improper storage of food. This gives bacteria or fungi the opportunity to produce toxic substances. Heating food kills the pathogens, but unfortunately that does not apply to the toxins they may already have produced.

Basic rules to prevent infections

1. Food is an important source of various infections. That is why it is important to always work hygienically. Always observe these basic rules: Wash hands with soap and water before handling food. Wash hands with soap and water if you have touched raw meat. Wash hands with soap and water after going to the toilet or cleaning the toilet. Change the towel, tea towel and dishcloth every day. Use clean utensils. Avoid cross-contamination: Do not use the same cutlery for cooked vegetables as for meat that is still raw. Always use separate cutting boards for cutting vegetables and meat. Cook meat through and through. Wash all vegetables, fruits and herbs thoroughly under running water. Briefly dip sprouts such as bean sprouts in boiling water if you are serving them raw. Do not use raw eggs in dishes that are not heated. Preferably eat eggs fried or hard boiled.

Salmonella

1. Salmonella is a bacteria that can occur in raw animal products (meat, fish, eggs); raw chicken and raw egg are the most infamous examples. It is less known that salmonella also occurs on raw vegetables, sprouts and fruit. 2,300 different types of salmonella are known. Risk groups salmonella destination Especially children up to 5 years old, pregnant women, the sick and the elderly. Symptoms of a salmonella infection In case of a light infection, the bacteria causes inflammation in the small intestine. Within 12 to 36 hours the patient develops diarrhea, abdominal pain and (mild) fever. Usually the symptoms disappear after 2 to 3 days. In exceptional cases, salmonella penetrates the bloodstream, causing joint inflammation or long-term abdominal complaints (cramps, diarrhea, constipation). Very rarely salmonella causes heart problems, abscesses and bone inflammation. If the patient dehydrates and the kidneys stop, a salmonella infection can lead to death. The patient can also die from septicemia and shock as a result of the infection. Treatment of a salmonella infection Rest and drink enough - avoid dehydration

2. Salmonella is a bacteria that can occur in raw animal products (meat, fish, eggs); raw chicken and raw egg are the most infamous examples. It is less known that salmonella also occurs on raw vegetables, sprouts and fruit. 2,300 different types of salmonella are known. Risk groups salmonella destination Especially children up to 5 years old, pregnant women, the sick and the elderly. Symptoms of a salmonella infection In case of a light infection, the bacteria causes inflammation in the small intestine. Within 12 to 36 hours the patient develops diarrhea, abdominal pain and (mild) fever. Usually the symptoms disappear after 2 to 3 days. In exceptional cases, salmonella penetrates the bloodstream, resulting in joint inflammation or long-term abdominal complaints (cramps, diarrhea, constipation). Very rarely salmonella causes heart problems, abscesses and bone inflammation. If the patient dehydrates and the kidneys stop, a salmonella infection can lead to death. The patient can also die from septicemia and shock as a result of the infection. Treatment of a salmonella infection Rest and drink enough - avoid dehydration

Listeria

1. The listeria bacteria causes the foodborne infection listeriosis. The bacterium occurs in products that have been kept cool for a long time and are eaten without heating. Examples are raw milk cheese (such as soft mold cheeses), prepackaged smoked fish, prepackaged meat products, refrigerated sandwiches and refrigerated ready-to-eat dishes such as raw vegetable salads and raw animal products. Listeria is a bacterium that can also grow in the refrigerator. Listeria infections are uncommon. Risk groups for listeria contamination Pregnant women, newborn babies, the elderly and people with reduced immunity. Symptoms of a listeria infection In a healthy person, listeriosis causes no or only mild flu-like symptoms. The complaints can still arise up to 90 days after infection. This often makes it difficult to determine the cause. Someone with a severely reduced immune system can experience serious conditions such as septicemia, meningitis, inflammation of the inner lining of the heart, gastrointestinal infection and infections of the skin and eyes. A pregnant woman can have a miscarriage or premature birth due to a listeria infection. Treatment of a listeria infection Depending on the condition. This way you prevent listeria contamination See above: Basic rules to prevent infections. And further: The listeria bacteria do not survive at temperatures above 70 degrees, so heating food is important. Store cooled products in a refrigerator at a temperature of 4 degrees. Discard any perishable food after its expiration date. Once the packaging has been opened, eat the product within 3 days. Risk groups should avoid the following products: Cheeses with â € au lait cruâ € ™ or â € made from raw milkâ € ™ on the label. Most cheeses in the Netherlands are pasteurized (heated) and therefore safe. This also applies to quark, cottage cheese, cottage cheese and cheese spread Ready-to-eat smoked fish from the refrigerator Raw animal products. Think of raw meat, raw egg, raw milk, raw crustaceans and shellfish, raw fish (sushi, herring).

E. Coli bacteria

1. The E. Coli bacteria - also known as poop bacteria - is actually a group of bacteria that occurs naturally in the intestines of humans and animals. The bacteria there protects against other harmful bacteria. Some types of the E. Coli produce a toxin that can cause a food infection. However, the vast majority of E. Coli does not cause any symptoms of disease. E. Coli can be found on raw meat, raw vegetables and raw dairy products. E. Coli does occur in locations where a lot of food is used, such as restaurants or cruise ships. In such cases, this is often the result of unhygienic work. E. Coli also survives in water - even several weeks. That is probably also the reason that infections with E. Coli are more common in the summer. Risk groups E Coli contamination Young children, the elderly, pregnant women, people with reduced immunity. Symptoms of an E Coli contamination The symptoms of an infection with E. Coli depend on the type of E. Coli. Often someone does get infected, but does not notice it. If someone does get symptoms, these are often nausea, vomiting and (sometimes bloody) diarrhea. Severe infection can lead to reduced kidney function and blood breakdown (the so-called Haemolytic Uremic Syndrome (HUS). HUS is fatal in 3 to 5 percent of cases. About 30 percent of travelers to subtropical regions suffer from traveler's diarrhea as a result of contamination with E. Coli. Treatment of E Coli contamination Usually the intestinal infection will go away on its own. If you are ill, at least keep drinking well. And if the symptoms do not disappear, if they worsen or if your housemates also become ill, contact your doctor. This way you prevent an E Coli contamination See above: Basic rules to prevent infections. [!add internal link] And further: E. Coli does not survive at a temperature higher than 65 degrees. Avoid the following products: Raw meat, such as ground beef, a half-cooked hamburger or filet American Unpasteurized milk, raw milk cheese and unpasteurized fruit juice Patients with E. Coli can transmit the bacteria through their faeces for about two months. Washing your hands well after every visit to the toilet is therefore very important

EHEC

1. EHEC is part of the E. Coli family. EHEC can occur on raw beef, raw vegetables and raw dairy products. In the vast majority of cases, the intestinal infection resolves by itself, but in 2 to 7 percent of patients, EHEC leads to Haemolytic Uremic Syndrome (HUS). HUS is fatal in 3 to 5 percent of cases. Risk groups EHEC contamination Young children, the elderly, pregnant women, people with reduced immunity. Symptoms of an EHEC contamination In some cases, someone who is infected will not notice this contamination. Other people experience mild symptoms such as diarrhea - this can last up to 14 days after infection. There are also variants of EHEC that cause severe bleeding in the gut. That blood then comes out with the diarrhea. In severe cases, EHEC can lead to serious kidney damage. An outbreak in Germany in 2011 even resulted in the death of dozens of patients. Treatment of an EHEC infection Usually the intestinal infection will go away on its own. If you are ill, at least keep drinking well. And if the symptoms do not disappear, if they worsen or if your housemates also become ill, contact your doctor. This way you prevent an EHEC contamination See above: Basic rules to prevent infections. And further: Avoid the following products: Raw meat, such as ground beef, a half-cooked hamburger or filet American Unpasteurized milk, raw milk cheese and unpasteurized fruit juice Patients with EHEC can transmit the bacteria through the faeces for about two months. Washing your hands well after every visit to the toilet is therefore very important

Norovirus

1. The norovirus is a highly contagious virus that can cause foodborne infections. It occurs in raw crustaceans and shellfish and in raw fruits and vegetables. Human-to-human contamination is very common. The norovirus appears especially in the cold months. Every year the Netherlands has 4.5 million cases of stomach flu. In half a million of those cases, the norovirus is the culprit. Risk groups norovirus Young children, the elderly, pregnant women, people with reduced immunity. Symptoms of a noro infection Nausea within 15 to 48 hours, often accompanied by severe vomiting. In addition, fever, headache, stomach ache and stomach cramps also occur regularly. In most cases, the complaints are over after 1 to 4 days. Occasionally, hospitalization follows because of dehydration symptoms. Treatment of a noro infection Usually the intestinal infection will go away on its own. If you are ill, at least keep drinking well. If the symptoms do not disappear, if they worsen or if there are dehydration symptoms, please contact your doctor. This way you prevent a noro contamination See above: Basic rules to prevent infections. And further: The norovirus survives in water, in freezing cold and can also spread through the air. After an outbreak, you run the risk of contamination for a few days. The virus only dies after heating at 70 degrees or higher. Do not eat raw crustaceans and shellfish, such as oysters or mussels. Soft fruits, such as forest fruits, are extra sensitive to norovirus contamination. The vast majority of the infections with the norovirus (about 60 percent) take place from person to person. The virus gets on the hands via vomit or faeces, after which it spreads very quickly via door handles, toys and food, for example. The stool can still be contagious for up to 3 weeks after infection. Due to the high risk of contamination with the norovirus, the following advice also applies: If possible, have the patient use a separate toilet until he is free of symptoms for 4 days Clean the toilet with a bleach solution at least once a day. Keep to the following sequence: door knob, light switch, tap, flush button, flushing reservoir, outside toilet, walls, floor and only then the toilet seat and the inside of the toilet Wash contaminated materials such as soiled bedding, dirty clothes or toys at 60 degrees as soon as possible and iron the laundry after drying Do not allow the patient to prepare food for other people for up to 4 days after the last complaints Avoid direct physical contact with the patient for up to 4 days after the symptoms disappear.

Campylobacter

1. Campylobacter  is a bacterium that occurs in the intestines of animals. The bacteria spreads through their feces, including on foods: raw chicken is the most notorious. The bacteria is also found in raw milk and on raw vegetables. Only a few bacteria are needed to get sick from campylobacter. Campylobacter infections are increasingly common. Risk groups campylobacter Young children, the elderly, pregnant women, people with reduced immunity. Symptoms of a campylobacter infection Campylobacter can cause mild gastrointestinal complaints, flu, stomach pain and (bloody) diarrhea. The complaints last for about 5 to 7 days, intestinal cramps can last for weeks. Very rarely, campylobacter causes an autoimmune disease: Guillain Barré syndrome or Reiter's syndrome. Permanent muscle weakness or joint problems can then be the consequences. Treatment of campylobacter infection Usually the intestinal infection will go away on its own. If you are ill, at least keep drinking well. If the symptoms do not disappear, if they worsen or if there are dehydration symptoms, please contact your doctor. This will prevent campylobacter contamination See above: Basic rules to prevent infections. And further: Crustaceans and shellfish can also transmit the bacteria Campylobacter survives in fresh and salt water and dies from boiling, baking or roasting Contamination is more likely in Mediterranean and Asian countries: when traveling there, be extra careful with food and tap water When abroad, only drink tap water if you are sure it is safe

How to store food!

1. How to best store food? You read it here. In it you can read, among other things, about the sense and nonsense of the crisper drawer in your refrigerator. But chocolate that has turned white is also discussed in the article â € “throw it away or eat it anyway, you know? On the website of the Netherlands Nutrition Center you can quickly find out how best to store them for more than 2,000 products.

Checking our food

1. In our country, the Netherlands Food and Consumer Product Safety Authority (NVWA) supervises food safety. That supervision is broad: the NVWA monitors companies that produce or process food, but also livestock companies and feed companies, for example. Only when a company has been recognized by the NVWA, can it market products. Every company must comply with Dutch and European laws and regulations and the company itself is responsible for all daily checks. The NVWA then checks whether the company's control system is in order. If that is the case, the NVWA checks that company less often. However, if the control system is not in order, the NVWA will visit the floor more often.

Got sick? Report it!

1. If you became ill after visiting a restaurant, for example, or if you bought something in the store that turned out to be spoiled when you opened it, you can report this to the NVWA. The NVWA will then contact you and discuss with you what will happen next.