These are the main causes of common foodborne zoonotic diseases and how to avoid them

Zoonotic foodborne diseases pose a serious threat to public health. In the European Union, More than 350,000 cases This happens every year, although authorities estimate the number could be higher. These diseases are caused by viruses, bacteria, parasites, or bacterial toxins, all of which can cause serious infections in the body that can be fatal if not treated properly.

According to the European Food Safety Authority (EFSA), more than 4,000 foodborne disease outbreaks occurred in 2021, including an increase of 29.8% Compared to the previous year. Zoonotic diseases are generally characterized by the transmission of viruses, bacteria, or parasites between animals and humans.

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Food contamination can occur in any point in the chain: On the farm, at slaughter, during processing, or even during home food preparation if not handled or cooked properly.

Although most of these types of illnesses are caused by bacteria Ccampylobacter, salmonella, Yersinia, E. coli and listeria, According to the European Food Safety Authority, there are many other bacteria, viruses, toxins and parasites that can cause foodborne illness:

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• bacteria: Campylobacter, salmonella, Listeria, Pathogenic Escherichia coli (E. coli), Yersinia
• Bacterial toxins: toxin Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum and Bacillus cereus
• Virus: calicivirus (including norovirus), rotavirus, hepatitis A virus, hepatitis E virus
• Parasites: Trichinella spiralis, Toxoplasma gondii, Cryptosporidium and Giardia

These bacteria have the potential to cause serious infections in infected people and cause very unpleasant symptoms such as High fever, vomiting, diarrhea, chills and stomachache. In many cases, these infections require immediate medical attention because they can cause other health problems or even be fatal.

The Spanish Agency for Food Safety and Nutrition (AESAN) has developed a series of recommendations on its website on how to prepare foods such as meat, fish, fruit and vegetables, as well as tips to avoid bacterial infections.Regarding the preparation of meat, the agency stresses that “must cook them well If you are going to eat it raw, wash it properly. “

However, according to AESAN, this is not enough.”Without hygiene, germs can spread throughout the kitchen, including hands, knives, cloths and cutting boards,” they say on their website. Keep a Kitchen hygiene is good This is key to avoiding infection, and authorities recommend washing hands and utensils used to handle raw food thoroughly with soap and water, drying hands with disposable paper and cooking food of animal origin thoroughly.

For fruits and vegetables, AESAN recommends choosing those with clean surfaces and the correct shape. Avoid placing them with meat, fish, shellfish and cleaning products during transport home. In the kitchen, you should wash your hands before and after preparing food, cut off damaged parts and wash them properly before eating.