Most of us are likely unaware that we deal with millions of bacteria and viruses every day. We cannot completely remove them from our environment, but we can learn to coexist with them in a simple way. It is best to know the adversary from the ground up.
Foodborne illnesses caused by *Salmonella* bacteria and other food-associated pathogens
Historically, *Salmonella* bacteria were primarily linked to raw eggs used in homemade ice cream, custards, or cake batters. However, contemporary epidemiological research confirms that these pathogens can also be found in a broader range of food products, including undercooked meat (particularly poultry, pork, and beef), processed meat items (such as pâtés, raw-cured sausages, or steak tartare), dairy products (soft cheeses, mold-ripened cheeses), and even unpasteurized fruit and vegetable juices. The hallmark clinical manifestations of *Salmonella* infection include: high fever (often exceeding 38.5°C/101.3°F), generalized chills, diffuse headaches, myalgia (muscle pain), persistent nausea, watery diarrhea (sometimes with blood or mucus), vomiting leading to rapid dehydration, and pronounced fatigue. How can the risk of infection be mitigated? It is essential to avoid consuming foods prepared from raw animal-derived ingredients, such as homemade mayonnaise, zabaglione, tartare, or carpaccio. All meat and egg-containing dishes must be thoroughly cooked; a core temperature of at least 65°C (149°F) maintained for a minimum of 15 minutes ensures pathogen elimination. Strict adherence to proper food storage protocols is equally critical: perishable items must be refrigerated at ≤5°C (41°F) immediately and never left at room temperature for more than two hours. Refreezing previously thawed foods is categorically prohibited. To prevent cross-contamination, dedicated cutting boards should be used (one exclusively for raw meat, another for fruits and vegetables). After handling raw animal products, hands must be washed with warm, soapy water for at least 20 seconds, and kitchen utensils should be sanitized. Fruits and vegetables require thorough rinsing under running water, with firm-skinned produce additionally scrubbed. Particular attention must be paid to expiration dates—dairy products, deli meats, and ready-to-eat meals should be consumed before the listed date, even if they appear and smell unspoiled.
Hepatitis A infection – the "unwashed hands disease"
Hepatitis A, colloquially referred to as "dirty hands disease" or "foodborne jaundice," is an acute hepatic infection caused by the hepatitis A virus (HAV). Transmission occurs predominantly via the fecal-oral route, meaning the pathogen spreads through ingestion of contaminated food or water. The incidence of infections exhibits a marked seasonal pattern, with peaks during summer months and holiday travel periods when hygiene practices are more likely to be compromised.
The clinical presentation initially mirrors nonspecific flu-like symptoms, including fever, myalgia, fatigue, and nausea. As the disease progresses, hallmark signs of hepatic dysfunction emerge: jaundice (yellowing of the skin and sclera), dark urine (due to elevated bilirubin excretion), and pale, clay-colored stools. While the majority of cases follow a benign, self-limiting course, severe complications—such as acute liver failure—may develop in a subset of patients, particularly those with preexisting hepatic conditions or immunocompromised states.
Preventive measures center on rigorous hygiene protocols. Consumption of meals from establishments with questionable sanitary standards—such as street vendors or unlicensed eateries—should be avoided. Drinking water must be boiled for at least 1–3 minutes or sourced from verified bottled supplies. Meticulous handwashing with soap and running water, especially before eating and after using the restroom, is critical. Vaccination against hepatitis A is strongly advised for travelers to high-endemic regions and healthcare workers exposed to infectious biological materials, as it provides long-term immunity and significantly reduces transmission risk.
*Escherichia coli*: A commensal intestinal bacterium with pathogenic capacity in urinary and gastrointestinal infections
*Escherichia coli*, commonly abbreviated as *E. coli*, is a Gram-negative bacillus that naturally inhabits the human gastrointestinal tract, where it typically exists as a harmless commensal organism under normal physiological conditions. However, when opportunistic circumstances arise—such as compromised immune function, microbial dysbiosis, or inadequate hygiene practices—the bacterium can migrate beyond its usual colonic environment. One of the most frequent sites of extrintestinal colonization is the urinary tract, where it may precipitate acute infections, including cystitis and pyelonephritis. Additionally, *E. coli* can contaminate food sources—particularly undercooked or raw meats—as well as unpasteurized dairy products, leading to foodborne illnesses upon ingestion. Clinically, infection manifests through persistent vomiting, watery (and occasionally bloody) diarrhea, and abdominal cramping, all of which warrant prompt medical evaluation. Preventive strategies emphasize rigorous hygiene protocols: thorough handwashing, proper thermal processing of meat (especially poultry and ground products), avoidance of raw-milk derivatives, and consumption of exclusively boiled or bottled water. Equally critical is the disinfection of fruits and vegetables prior to consumption, particularly those from unverified sources.
Red blood cells (dysentery)
Another disease that is among the most common dirty diseases of the year... is most commonly caused by a strain of Shigell's bacteria... infection can come through contact with an infected person or through eating contaminated food... symptoms include painful, bloody stools, fever, general weakness of the body... how to protect ourselves from infection? Avoid eating salads in suspicious bars or restaurants, and if you're making them yourself, remember to be thoroughly mindful of the ingredients under running water.
*Campylobacter jejuni* infections: epidemiological trends, clinical manifestations, and preventive strategies
Ranking among the most prevalent causes of foodborne bacterial infections globally, *Campylobacter jejuni* accounts for nearly half a billion documented cases annually—a figure that continues to climb. This pathogen naturally colonizes the gastrointestinal tracts of livestock, from which it transmits to humans via contaminated hands, undercooked meat products (particularly poultry), or tainted water supplies. Clinical presentation typically includes high fever, recurrent nausea, anorexia, generalized malaise, diffuse headaches, myalgia, colicky abdominal pain, and—at advanced stages—hemorrhagic diarrhea. How can exposure be mitigated? Critical measures include avoiding consumption of undercooked poultry and other grilled meats that have not reached safe internal temperatures, strictly adhering to thermal processing guidelines, refrigerating perishable foods promptly, and opting for pasteurized products. Drinking water must be boiled prior to consumption. Given the bacterium’s ubiquitous presence in the environment, complete eradication of exposure risk is impractical; thus, adherence to fundamental hygiene practices—such as thoroughly washing fruits and vegetables before eating—becomes paramount. A key principle remains: when it comes to health precautions, excessive caution is never unwarranted.
