What Goes in Must Come Out, Potentially … Explosively

There is nothing like being away from home, on vacation or on a business trip, and enjoying the local cuisine, but nothing can ruin a trip faster than a bout of food poisoning. Recently, while on a business trip, we decided to partake of some BBQ at a local chain restaurant where we were staying. It wasn’t long before I felt the rumblings in my stomach. I am fairly sure it was the coleslaw. However, many of the items that are featured at BBQ restaurants across the country can lead to foodborne illness. The types of food that are served can be conducive to foodborne illness because of cooking and holding methods and ingredients. Meats are cooked slowly and must reach 165 °F and kept warm at temperatures of 135 °F or warmer. Cold foods should be kept below 40 °F, which is hard to do when the temperature outside is 111°F. Many other situations can lead to food safety hazards including lack of training, being short staffed, or even the ingredients that are used. Food isn’t bacteria free, by any means.

Have you ever wondered who is affected by foodborne illness? Your coworker, neighbor, or even your physician can be affected. You can be truly knowledgeable about food safety and still be one of the casualties. The CDC estimates that 1 in 6 Americans are affected by foodborne illness (1). That means that contracting it is pretty commonplace. There are several classes of people that can be affected by foodborne illness, even as others eat the same foods and do not become sick. Let us take a look at those consumers who should be more cautious in the foods that they eat.

1. The Elderly – As we start to age our immune system gets less efficient at attacking and removing harmful bacteria. As you get older, the chance of acquiring a chronic disease such as diabetes, is higher, which in turn also contributes to developing foodborne illness. According to the CDC, half of people over 65 that are diagnosed with a foodborne illness require hospitalization (2).
2. Children Under 5 – Children under five, and especially infants, are developing their immune systems. Children get dehydrated much more quickly than adults which results in a higher rate of hospitalization (2).
3. People with Weakened Immune Systems – Generally, these are people which chronic disease such as diabetes, kidney disease, HIV/AIDS, or alcoholism. These diseases put a strain on the immune system, which in turn allows foodborne illness to develop (2).
4. Pregnant Women – Pregnant women are much more likely to develop listeriosis than other foodborne illnesses, and this can result in miscarriage or premature delivery. The CDC provides a comprehensive list of foods to avoid which can be accessed here: https://www.foodsafety.gov/people-at-risk/pregnant-women
5. People Who Are Using Proton Pump Inhibitors (PPI’s) or Chemotherapy – PPI’s are used to control heartburn and other gastric symptoms. They can be purchased over the counter or by prescription, but they all reduce the acid concentration in the stomach. This interferes with the acid destroying harmful bacteria that is often found in food, but not in sufficient quantities that would make one sick. People receiving radiation therapy and/or chemotherapy are also at risk due to the nature of how these treatment work (2).

When food manufacturers develop their food safety plans, the intended consumer profiles are considered when designing the critical control points, programs, and other ways to reduce the hazard of foodborne illness. Infants, small children, and the elderly are often the targeted consumer for certain foods, such as infant formula, chicken nuggets, macaroni and cheese, yogurt, and nutrition beverages and replacement meals. However, in restaurants and delis, these safeguards may not be in place. While they follow food safety guidelines mandated by the states or cities, they may not be as strict in their guidelines, or they may differ from state to state. Contracting listeriosis from deli foods can be a higher risk for those with kidney disease or who are pregnant (2).

So when you are traveling, dining out at your favorite restaurant or eating new foods in exotic locales, be mindful of the precautions that you can take, such as checking out the general cleanliness, how food is stored (if you can see it), check out the condition of the salad bar (no ice or it looks like it has been there a while, pass on it), and general food safety precautions, such as hand washing and behaviors. Going through the drive thru and not checking out the restaurant was my biggest mistake on our last trip. It definitely will make me more cautious in the future. Stay safe, enjoy your travels, and wash your hands!

1. Burden of Foodborne Illness: Findings. (2018, November 19). https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html
2. People With a Higher Risk of Food Poisoning. (2021, August 31). https://www.cdc.gov/foodsafety/people-at-risk-food-poisoning.html