Nine Nasty Foodborne Illnesses
by Susan on 08/20/09 at 9:42 am
Make sure to keep these illnesses away
It has been awhile since we’ve heard about any major food recalls, which is good news. The potential for a swine flu outbreak has knocked tainted food out of the headlines. However, that doesn’t mean we should let down our guard. Food poisoning is on the rise and can hit without any warning. Although we probably hear about E.coli and salmonella the most, there are seven other serious foodborne illnesses that can cause unpleasant complications, even death. Here is a brief alphabetical recap of the nine nasty foodborne illnesses that can strike quickly and cause uncomfortable and sometimes even deadly consequences.
Botulism is usually linked to improper home food preservation techniques, but outbreaks have also been traced to commercial canning facilities. Botulism causes muscle weakness, which manifests itself in trouble swallowing, droopy eyelids, slurred speech and blurry vision. It shows up within 24 to 48 hours of eating tainted food.
Campylobacter is bacteria that primarily affects poultry. It causes serious discomfort and illness if chicken or other products are not cooked to proper temperatures or if their raw juices cross-contaminate other food products or utensils. The bacteria naturally exist in most of the poultry we eat, but as long as we handle and prepare the food properly, it is harmless. Diarrhea is the most common symptom, which will disappear in a few days.
E. coli is a large group of bacteria, but the strain most of us hear about is what lives in the intestines of cattle. During processing, the bacteria can contaminate the meat, which cause stomach cramps, diarrhea, nausea and fever. About one third of those who develop E.coli will need hospitalization. E.Coli can also morph into a more serious illness that may cause kidney failure.
Listeria is found in soil and water, especially in places where manure has been used as a fertilization agent. It shows up in animal products such as meat, cheese and milk. Vegetable products that are exposed to the bacteria may also be affected. Interestingly, pregnant women are most often affected by listeria, which can cause fever, nausea, diarrhea and muscle aches. Serious cases may cause miscarriage and premature delivery.
“Mad cow” disease or bovine spongiform encephalopathy affects the nervous systems of cattle. Humans who consume the meat of infected animals may come down with Creutzfeldt-Jakobdisease. Although research is skimpy about how humans develop Creutzfeldt-Jakob disease, it is thought that it is contracted by eating the organs of affected animals. The incubation period for the disease is a year or more, so it has been difficult to follow. Symptoms include memory loss, personality changes and Parkinson’s-like symptoms.
Norovirusis a foodborne illness that is spread by humans, usually because they are not washing their hands after using the restroom. It most often is spread by workers in the food industry. The symptoms mimic the flu and many people who think they have the flu really have norovirus. It will usually clear up without intervention, but this is why proper hand washing is so important.
Salmonella is another bacteria living in the intestinal tracts of animals and can be transmitted to humans when animal waste is exposed to uncooked food. Salmonella affects more people than almost any other foodborne illness and is most problematic when it interacts with foods that are not usually cooked, such as fruits and vegetable, or food that is not cooked to proper temperature. The likely symptoms are diarrhea and stomach cramps, which usually go away on their own.
Staph affects people very quickly and resides in foods such as potato salad, sandwich fillings, egg and dairy products and filled baked goods. It is invisible bacteria so even though affected food is refrigerated, it can still grow and won’t emit any telltale odor or visible signs. Headache, stomach cramps and diarrhea are the typical symptoms, which will usually run its course within two or three days. Avoid staph by proper food cooking and storage.
Trichinosis or Trichinellosis is an infection, which has been widely attributed to eating undercooked pork products. It is caused by the larvae of a worm, which when ingested, is released into the small intestines, where colonies form. The symptoms include stomach cramps, diarrhea, fatigue, nausea or fever, but it can become more serious and manifest itself with eye swelling and itchy skin. Thankfully, this is a rare disease and is easily prevented by cooking pork and other wild game products thoroughly.
Although most of these foodborne illnesses present themselves with similar symptoms that also emulate the flu, it is important to recall your last few meals in the event you come down with something that feels like a bug. Although most episodes of food poisoning are not serious, they can develop into a life-threatening situation. Practice safe food handling, preparation and storage to protect yourself and those you love.
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