Healthcare providers at hospitals and physicians’ offices are in an important position to ensure consumers about food safety, Michael Doyle, a Regents Professor in the department of food science and technology at the University of Georgia reported. His opinion piece is published in Clinical Infectious Diseases.
The paper addressed clinicians specifically because the tendency is to treat rather than prevent the illness. Doyle and his colleagues emphasize, however, that educating consumers is the key to prevent illnesses from occurring.
Diagnosing illnesses, reporting cases, and educating the consumers are major ways clinicians can help reduce foodborne illness.
Doyle and his team also describe other ways to prevent foodborne illness in the home.
They stress the importance in recognizing who is most susceptible to illness, then identifying the main causes of it. Elderly individuals are more likely to experience severe complications if they come across foodborne diseases, and they may not bounce back from the illness easily.
The authors also address the dangers of imported foods entering the United States and how the problems associated with climate change within the United States are increasing the demand for imported foods.
In addition to the monitoring and regulation from the Centers for Disease Control (CDC) and the Food and Drug Administration (FDA), informing consumers about food safety will help with future prevention, the authors concluded.
This article originally appeared on MPR