Foodborne infections in private households – identifying sources and avoiding risks
Changes to the version from 9 September 2020: further information has been added to prevent foodborne infections regarding the selection and preparation of foods as well as cooking, keeping-hot and cooling of meals.
Many people are concerned about pesticides or other chemical substances in food. Handling food incorrectly can also endanger health, however, especially if it results in foodborne infections or food poisoning. Roughly 100,000 illnesses that may have been caused by the presence of microorganisms in food, in particular bacteria, viruses or parasites, are reported in Germany every year, and the real figure could be much higher. Foodborne infections are usually associated with stomach pain, diarrhoea and vomiting. Infections with hepatitis viruses could also lead to inflammation of the liver. Typically, foodborne infections and food poisoning are self-limiting diseases. For people whose body’s defences are impaired with respect to foodborne infections, or whose immune systems are not fully developed (small children, pregnant women, older people or people with existing illnesses), however, they can be life-threatening in extreme cases. The following steps should be taken to ensure that these consequences do not occur:
- Avoid the contamination of food with pathogens
- Reduce the propagation of pathogens in food and
- Prevent the survival of pathogens in food
In the following paragraphs, the BfR has compiled some recommendations for consumers aiming to protect themselves and their loved ones from illness through hygienic handling of food.