Health Outcomes - Foodborne Disease

A Closer Look at Food Safety and Food Poisoning
Food poisoning and food safety are health issues that affect everyone. One of every six Americans gets sick from contaminated food each year.

The link between food safety and food poisoning

Every year, more than 3,000 Americans die from a foodborne illness, and one of every six people in the U.S. gets sick from consuming contaminated foods. Those numbers could actually be higher, since many cases of foodborne illness go unreported.
Most foodborne disease stem from infections from bacteria, viruses, microbes (pathogens) and parasites. About 90 percent of all foodborne illnesses stem from these seven pathogens:

  • Salmonella
  • Norovirus
  • E. coli
  • Listeria
  • Campylobacter
  • Toxoplasma gondii
  • Clostridium perfringens
Common Causes of Food Poisoning
Most instances of food contamination stem from one of the following reasons (and all are avoidable):
  • Poor slaughter practices
  • Poor handling during shipping
  • Poor packaging
  • Poor refrigeration
  • Poor food handling at point during preparation and cooking
Common symptoms of food poisoning
Foodborne illnesses manifest in various ways. Common symptoms include:
  • Upset stomach
  • Abdominal cramping
  • Nausea, vomiting and diarrhea
  • Fever
  • Dehydration
In some cases, these combined symptoms can be fatal.

 

Why is food poisoning an issue in a developed country like the United States? There are many reasons why food poisoning persists despite strict federal regulations on food handling and food preparation practices. Water. Virtually all foods contain water. Bacteria and pathogens need water to survive and flourish. “Eat fresh” movement. Although fresh fruits and vegetables are great, they can harbor pathogens. Overseas farming. Fifty percent of all fruits and 20 percent of all vegetables consumed in the U.S. are imported. The greater the distance of travel before consumption the greater the likelihood of failure in refrigeration and food handling practices. Eating out. Americans eat nearly 50 percent of meals out of the home, which increases the risk of contaminated food from unsafe food handling and preparation practices. “Eat local” movement. Small locally sourced food producers are not regulated with the same stringent standards as large national producers. Overuse of antibiotics. Overuse of antibiotics in animal agricultural production had led to antibiotic-resistant strains of bacteria. Peak Health’s solution to food safety We are committed to providing the highest-quality foods using only the highest-quality ingredients. In addition to practicing manufacturing best practices, Peak Health also:

  • Removes water our foods until time of consumption (bacteria and pathogens cannot grow without water)
  • Uses only GMO-free ingredients
  • Has no antibiotic residues in any of its ingredients
  • Provides ready-to-eat foods with minimal preparation. Our foods only require water at time of use.