Part 2: Foodborne Illness – Protecting Yourself from Serious Complications
In part one, we discussed some of the potentially severe complications that can arise from foodborne illness. In Part 2 of Foodborne Illness, we will explore Reactive Arthritis (ReA) and wrap up with some tips on preventing foodborne illness.
Reactive Arthritis (ReA):
ReA is a type of inflammatory arthritis that develops after an infection in another part of the body, often the gastrointestinal tract. This means an infection caused by foodborne bacteria like Salmonella, Campylobacter, or Shigella can trigger ReA.
What are the Symptoms of ReA?
- Joint pain, swelling, and stiffness, typically affect the legs, but sometimes the arms and spine
- Eye redness (conjunctivitis)
- Burning sensation during urination (urethritis)
Symptoms usually appear within days or weeks of the initial infection and can last for months. While most cases resolve eventually, some people experience chronic joint pain and damage.
Preventing Foodborne Illness
The good news is there are steps you can take to significantly reduce your risk of foodborne illness and its potential complications:
- Practice safe food handling: Wash your hands thoroughly with soap and water before, during, and after preparing food. Keep surfaces and utensils clean and sanitized.
- Cook food thoroughly: Ensure meats and poultry reach proper internal temperatures to kill harmful bacteria.
- Refrigerate leftovers promptly: Don’t let cooked food sit out at room temperature for extended periods.
- Beware of raw and undercooked foods: Be cautious with raw or undercooked meat, poultry, eggs, and unpasteurized dairy products.
- Wash fruits and vegetables: Give produce a good rinse under running water before eating.
- Choose safe water sources: Drink clean, treated water whenever possible. Be cautious with well water or untreated sources.
By following these tips and maintaining good food hygiene practices, you can significantly reduce your risk of foodborne illness and the potential for serious complications. Remember, an ounce of prevention is worth a pound of cure!
If you experience symptoms of foodborne illness, consult a doctor immediately. Early diagnosis and treatment can help prevent complications.