FOODBORNE ILLNESSES
According to public health and food safety experts, each year millions of illnesses in this country can be traced to foodborne bacteria.
While the likelihood of serious complications is unknown, the Food and Drug Administration estimates that two to three percent of all foodborne illnesses lead to secondary long-term illnesses.
For example, certain strains of E.coli can cause kidney failure in young children and infants; Salmonella can lead to reactive arthritis and serious infections. (fightbac.com)
Botulism/ These bacteria produce toxin only in an anaerobic (oxygenless) environment of little acidity. The spores are heat resistant and can survive in foods that are incorrectly or minimally processed. Most of the small numbers of outbreaks reported annually in the U.S. are associated with inadequately processed, home-canned foods, but occasionally commercially-produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products have beenvehicles for human botulism. / Onset: Generally 4-36 hours after eating.
Symptoms: Neurotoxic symptoms, including double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system.
Get Medical Help Immediately. Botulism Can Be Fatal.
E-coli O157:H7
Escherichia coliO157:H7
/ The bacterium E. coli O157:H7is a rare but dangerous type of E. coli. The organism can be found on a small number of cattle farms and can live in the intestines of healthy cattle. Meat can become contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Bacteria present on the cow's udders or on equipment may get into raw milk.
Eating meat, especially ground beef that has not been cooked sufficiently to kill E. coli O157:H7 can cause infection. Contaminated meat looks and smells normal. Although the number of organisms required to cause disease is not known, it is suspected to be very small.
Among other known sources of infection is consumption of sprouts, lettuce, salami,unpasteurized milk and juice, and swimming in or drinking sewage-contaminated water. / Onset: Generally 2-5 days after eating.
Symptoms: Severe bloody diarrhea and abdominal cramps; sometimes the infection causes nonbloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days.
Salmonellosis
Salmonella bacteria
/ Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved. / Onset: Generally 8-12 hours after eating.
Symptoms: Abdominal pain and diarrhea, and sometimes nausea and vomiting. Symptoms last a day or less and are usually mild.