Food Contamination

Treatment
Most cases of food borne illness are mild and can be treated by increasing fluid intake,
either orally or intravenously, to replace lost fluids and electrolytes. In cases with
gastrointestinal or neuralgic symptoms, people should seek medical attention.

In the most severe situations, such as HUS, the patient may need hospitalization in
order to receive supportive nutritional and medical therapy. Maintaining adequate fluid
and electrolyte balance and controlling blood pressure are important. Doctors will try to
minimize the impact of reduced kidney function. Early dialysis is crucial until the
kidneys can function normally again, and blood transfusions may be needed.

Prevention
Most cases of food borne illness can be prevented through proper cooking or
processing of food, which kills bacteria. In addition, because bacteria multiply rapidly
between 40°F and 140°F, food must be kept out of this "danger zone."

To prevent harmful bacteria from growing in food, always

Refrigerate foods promptly. If you let prepared food stand at room temperature for more
than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your
freezer at 0°F.

Cook food to the appropriate temperature (145°F for roasts, steaks, and chops of beef,
veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry;
and 180°F for whole poultry). Use a thermometer to be sure! Foods are properly cooked
only when they are heated long enough and at a high enough temperature to kill the
harmful bacteria that cause illness.

Prevent cross-contamination. Bacteria can spread from one food product to another
throughout the kitchen and can get onto cutting boards, knives, sponges, and
countertops. Keep raw meat, poultry, seafood, and their juices away from other foods
that are ready to eat.

Handle food properly. Always wash your hands before touching food and after using
the bathroom, changing diapers, or handling pets, as well as after handling raw meat,
poultry, fish, shellfish, or eggs. Clean surfaces well before preparing food on them.

Keep cold food cold and hot food hot.
Maintain hot cooked food at 140°F or higher.
Reheat cooked food to at least 165°F.
Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours.
Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or
the microwave oven.
Never let food marinate at room temperature; refrigerate it.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the
refrigerator.
Remove the stuffing from poultry and other meats immediately and refrigerate it in a
separate container.
Do not pack the refrigerator. Cool air must circulate to keep food safe.

Food Irradiation
Food irradiation is the treatment of food with high energy such as gamma rays, electron
beams, or x rays as a means of cold pasteurization, which destroys living bacteria, to
control food borne disease. The United States relies exclusively on the use of gamma
rays, which are similar to ultraviolet light and microwaves and pass through the food
leaving no residue or "radioactivity." Food irradiation is currently approved for wheat,
potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or
dehydrated products. Although irradiation destroys many bacteria, it does not sterilize
food. Even if you're using food that has been irradiated by the manufacturer, you must
continue to take precautions against food borne illness, through proper refrigeration
and handling, to safeguard against any surviving organisms.

Links to Other Disorders
Scientists suspect that food borne pathogens are linked to chronic disorders and can
even cause permanent tissue or organ destruction. Research suggests that when some
people are infected by food borne pathogens, the activation of their immune system can
trigger an inappropriate autoimmune response, which means the immune system
attacks the body's own cells. In some people, an autoimmune response leads to a
chronic health condition.

Chronic disorders that may be triggered by food borne pathogens are
Arthritis
Inflammatory bowel disease
Kidney failure
Guillain-Barré syndrome
Autoimmune disorders

Further research is needed to explain the link.
Common Sources of Food borne Illness
Source of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejune, E. coli O157:H7, L Salmonella

Source of illness:
Raw milk and dairy products, such as soft cheeses
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhea
Bacteria: L., Salmonella, Staphylococcus

Source of illness:
Raw or undercooked eggs. Raw eggs may not be recognized in some foods such as
homemade hollandaise sauce, Caesar and other salad dressings, tiramisu, homemade
ice cream, homemade mayonnaise, cookie dough, and frostings.

Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhea
Bacteria: Salmonella

Source of illness: Raw or undercooked shellfish
Symptoms: Chills, fever, and collapse

Source of illness: Improperly canned goods, and smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to
breathe (seek medical help right away!)

Source of illness: Fresh or minimally processed produce
Symptoms: Diarrhea, nausea, and vomiting
Bacteria: E. coli O157:H7, L., Salmonella, Shigelloses, viruses, and parasites

Points to Remember
Food borne illness results from eating food that is contaminated with bacteria, viruses,
or parasites.

People at greater risk for food borne illness include young children, pregnant women
and their fetuses, the elderly, and people with lowered immunity.

Symptoms usually resemble intestinal flu. See a doctor immediately if you have more
serious problems, or if you do not seem to be improving as you'd expect.

Treatment may range from replacement of lost fluids and electrolytes for mild cases of
food borne illness, to hospitalization for severe conditions such as hemolytic uremia
syndrome.

You can prevent food borne illness by taking the following precautions:

Wash your hands with hot, soapy water before preparing food and after using the
bathroom or changing diapers.

Keep raw meat, poultry, or seafood and their juices away from ready-to-eat foods.

Cook foods properly and at a high enough temperature to kill harmful bacteria.

Refrigerate foods within 2 hours or less after cooking because cold temperatures will
help keep harmful bacteria from growing and multiplying.

Clean surfaces well before using them to prepare foods.

Results from eating food contaminated with bacteria (or their
toxins) or other pathogens such as parasites or viruses. The
illnesses range from upset stomach to more serious symptoms,
including diarrhea, fever, vomiting, abdominal cramps, and
dehydration. Although most food borne infections are
undiagnosed and unreported, the Centers for Disease Control
and Prevention estimates that every year about 76 million
people in the United States become ill from pathogens in food.
Of these, about 5,000 die.

Causes
Harmful bacteria are the most common causes of food borne
illnesses. Some bacteria may be present on foods when you
purchase them. Raw foods are not sterile. Raw meat and poultry
may become contaminated during slaughter. Seafood may
become contaminated during harvest or through processing.
One in 20,000 eggs may be contaminated with Salmonella inside
the egg shell. Produce such as lettuce, tomatoes, sprouts, and
melons can become contaminated with Salmonella, or
Escherichia coli (E. coli) O157:H7. Contamination can occur
during growing, harvesting, processing, storing, shipping, or
final preparation. Sources of contamination are varied; however,
these items are grown in the soil and therefore may become
contaminated during growth or through processing and
distribution. Contamination may also occur during food
preparation in the restaurant or in the person's kitchen.

When food is cooked and left out for more than 2 hours at room
temperature, bacteria can multiply quickly. Most bacteria grow
undetected because they do not produce an "off" odor or
change the color or texture of the food. Freezing food slows or
stops bacteria's growth but does not destroy the bacteria. The
microbes can become reactivated when the food is thawed.
Refrigeration may slow the growth of some bacteria, but
thorough cooking is needed to destroy the bacteria.

Symptoms
In most cases of food borne illness, symptoms resemble
intestinal flu and may last a few hours or even several days.
Symptoms can range from mild to serious and include

Abdominal cramps
Nausea
Vomiting
Diarrhea
Fever
Dehydration

Risk Factors
Some people are at greater risk for bacterial infections because
of their age or immune status. Young children, pregnant women
and their fetuses, the elderly, and people with lowered immunity
are at greatest risk.

Complications
Some micro-organisms, such as Clostridium botulism, cause far
more serious illness than vomiting or diarrhea. They can cause
spontaneous abortion or death.

In some people, especially children, hemolytic uremia syndrome
(HUS) can result from infection by a particular strain of bacteria,
E. coli O157:H7, and can lead to kidney failure and death. HUS is
a rare disorder that affects primarily young children between the
ages of 1 and 10 years and is the leading cause of acute renal
failure in previously healthy children. The child may become
infected after consuming a contaminated food, such as meat
(especially undercooked ground beef), raw apple cider or apple
juice, or raw sprouts.

The most common symptoms of infection are vomiting,
abdominal pain, and diarrhea, which may be bloody. In 5 to 10
percent of cases, HUS develops about 2 to 6 days after the
onset of illness. This disease may last from 1 to 15 days and is
fatal in 3 to 5 percent of cases. Symptoms of HUS include fever,
lethargy, irritability, and pallor. In about half the cases, the
disease progresses until the kidneys are unable to remove
waste products from the blood and excrete them into the urine
(acute renal failure). A decrease in circulating red blood cells
and blood platelets and reduced blood flow to organs may lead
to multiple organ failure. Seizures, heart failure, inflammation of
the pancreas, and diabetes can also result. However, most
children recover completely.

You need to see a doctor right away if you have any of the
following symptoms, with or without gastrointestinal symptoms:

Signs of shock, such as weak or rapid pulse; shallow breathing;
cold, clammy, pale skin; shaking or chills; or chest pain.

Signs of severe dehydration, such as dry mouth, sticky saliva,
decreased urine output, dizziness, fatigue, sunken eyes, low
blood pressure, or increased heart rate and breathing.

Confusion or difficulty reasoning.

Diagnosis
Your doctor may be able to diagnose food borne illness from a
list of what you've recently eaten and results from the proper
laboratory tests. Diagnostic tests for food borne illness should
include examination of the feces. A sample of the suspected
food, if available, can also be tested for bacteria and their toxins
as well as for viruses and parasites.