Are you protecting your Child from the Unseen Dangers of What’s on their Food?
 
For years we have been told that fruits and vegetables are good for us as they provide nutrients and vitamins necessary for our health. However, the number of produce-associated food borne disease outbreaks and the number of cases of illness due to food pathogens have significantly increased in recent years. As a society we have washed our fruits and vegetables with the chlorinated water that comes from our faucets believing we are protecting our families from food borne bacteria (pathogens). But studies have shown that chlorine is limited in its ability to kill bacteria on fruit and vegetable surfaces.

 
The nature and extent of foodborne diseases are changing. Pathogens can get into food and water in a number of ways. Food can become contaminated on the farm, during processing, storage, transportation or preparation. Sometimes pathogens can be present in food and water naturally, without there being a human cause for contamination. For example: Vibrio bacteria, is naturally present in sea water, can be found in oysters and other shellfish. 

Symptoms of foodborne illness can begin within hours or days after consuming contaminated food or drink. The time depends on the type and amount of pathogen you've consumed, and your general health. Many people experience nausea, vomiting and diarrhea. Food or drink that has pathogens can cause foodborne illness, also known as "food poisoning". Some people can have foodborne illness with mild symptoms and not even know they have it. Although most people fully recover, some people may have more severe and possibly long-term or permanent consequences and they will need to visit a doctor. In some cases, foodborne illness can cause death.

With food being produced and processed at ever-increasing volumes, there is a greater chance of foodborne bacteria being spread to a large number of people.