"Why did my friend get sick when I didn’t and we ate the same food?"
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EmailWhy do some people seem more susceptible to foodborne illness than others?
Sometimes when someone gets sick from a foodborne illness, or they know someone else who has experienced a foodborne illness, they might be questioning why they both didn’t fall ill even though they ate the same foods.
The answer is because foodborne illness can happen to anyone. Just because we may be healthy or at least appear healthy does not mean we can resist getting sick from a foodborne illness. Sickness from foodborne illness happens when food becomes contaminated with bacteria and then when it’s ingested, the body is either able to fight the bacteria or the bacteria can cause sickness.
Our body’s immune system is the determining factor between who can successfully fight off bacteria and who will become sick. In general, there are populations of people that can be more susceptible to contracting a foodborne illness. Keep in mind though, anyone can become sick, not only those with low immune systems can be affected when a food contaminated with bacteria is ingested. One way to protect yourself or others from becoming sick is to wash your hands properly. Also, staying home when you are sick can help keep others from becoming sick.
Populations that are at a high risk of developing a foodborne illness include older adults, very young children, anyone that has recently had surgery, or people taking certain medications or antibiotics. Individuals who have a long-term illness, such as cancer treatment patients, people living with diabetes or HIV, and transplant recipients also have higher risk of contracting foodborne illness from contaminated foods.
There are some foods that should be avoided by those at a higher risk for foodborne illness or who have weakened immune systems because they have a higher potential of carrying foodborne illness. Examples of these foods include any undercooked or raw fish, poultry, shellfish, unpasteurized milk, cheese or yogurt. Additional examples include cheese with mold that is not a natural part of the cheese, unwashed fruits and vegetables, deli lunch meats and raw sprouts.
Some foods can be made safer for those at a higher risk of experiencing foodborne illness. The USDA states that some premade foods with eggs are made safe because the manufacturer uses pasteurized eggs or egg product. Pasteurization is when a heat treatment is applied to that food product, killing potentially harmful bacteria and lowering the risk of foodborne illness.
Michigan State University Extension suggests being cautious about the foods we eat and the way they are prepared and recommends the following:
- Wash your hands often to protect yourself and others.
- Keep the refrigerator at 40 degrees Fahrenheit or below to keep cold foods safe.
- Monitor the freezer to make sure it is working properly.
- Use an appliance thermometer in the refrigerator and freezer.
- Place a food thermometer in each appliance to make sure it is maintaining the correct temperatures.
It is helpful to remember that there are factors that can place even a healthy person in the high-risk group. Always be safe with food when preparing and serving a high-risk population. Be aware that you may not be the one that gets ill, but your friend could get sick.
For more information on food safety, visit MSU Extension's Safe Food & Water website.
