Yersiniosis

What is Yersinia enterocolitica?

Yersinia enterocolitica can be found in meats, oysters, fish, and raw milk. The exact cause of the food contamination is unknown. However, poor sanitation practices by food handlers, including improper storage, can contribute to contamination. CDC estimates that about 17,000 cases occur annually in the USA. It is a far more common disease in Northern Europe, Scandinavia, and Japan.

The major "complication" is the performance of unnecessary appendectomies, since one of the main symptoms of infection is abdominal pain of the lower right quadrant.

More Information on Yersinia enterocolitica:

• Yersinia enterocolitica - U S Food & Drug Administration - Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book) 
• Yersinia enterocolitica - Centers for Disease Control and Prevention

Vibrio parahaemolyticus

Both pathogenic and non-pathogenic forms of Vibrio can be found in fish and shellfish in marine environments of the United States.  The duration of the illness is generally two to three days, with an incubation period ranging from four hours to four days after ingestion.
Only a few cases of Vibrio require hospitalization, because the disease is usually mild.  Effects take route when the organism binds to the walls of the small intestine and excretes toxin. (The secreted toxin is currently unidentified). Symptoms of Vibrio may include: diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills.
Vibrio infections have been reported with the consumption of raw or improperly cooked fish and shellfish.  There is a correlation between Vibrio infection and the warmer months of the year. Improper refrigeration of contaminated seafood will allow proliferation, which increases risk of infection. All consumers of contaminated seafood are at risk of contracting Vibrio; however, few cases require antibiotics.

More Information on Vibrio:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)
• Vibrio parahaemolyticus - Centers for Disease Control and Prevention (CDC)

Toxoplasma Gondii

What is Toxoplasma gondii?
Toxoplasmosis is caused by the parasite Toxoplasma gondii. The parasite is common in warm-blooded animals including cats, rats, mice, pigs, cows, sheep, chickens,and birds. In healthy children and adults, toxoplasmosis may cause no symptoms at all, or may cause a mild illness (swollen lymphglands, fever, headache, and muscle aches) 5-23 days after exposure. However, Toxoplasmosis is a very severe infection for unborn babies and for people with immune system disorders.

Unborn babies catch this parasite from their mother if the mother is infected during pregnancy, especially during the first three months. Unborn babies are at risk of severe infection that may result in mental retardation, blindness, or death. People who have had toxoplasmosis in the past and then develop problems with their immune systems (such as AIDS) can have severe infections of the brain that may lead to death. Infections can be treated with antibiotics.

To prevent infections:

• Throw cat litter out every day.
• Feed cats commercial cat food.
• Don't let cats eat wild rodents, birds or raw or undercooked kitchen scraps.
• Cook lamb, beef, and pork until well done.
• Wash fruits and vegetables thoroughly before eating.
• Eliminate cross-contamination from raw foods to cooked ones by washing hands, cutting boards, knives, and other utensils thoroughly.
• Wash hands thoroughly after working with soil, cleaning litter boxes, before and after handling foods, and before eating.
• Cover sandboxes when not in use.
• Persons with weakened immune systems and pregnant women should be particularly careful to avoid contact with cat feces and soil and to avoid ingestion of undercooked meats.

Shigella

Shigella accounts for less than ten percent of reported foodborne illnesses in the United States. While it is relatively uncommon, Shigella is highly infectious and the effects are serious.

Onset time for Shigella is 12 to 50 hours. At this time the organisms bind to, and then penetrate the cells that cover the mucus of the intestine.  After attacking, they rapidly multiply and invade neighboring cells, which results in severe tissue damage.  The most severe symptom occurs in infants and the elderly, although all humans are susceptible to the disease.  Abdominal pain, cramps, diarrhea, fever, and vomiting are all indications of Shigella. In most cases, Shigella is resolved five to seven days after infection, though it may be several months before bowel movements are back to normal.

Shigella is passed from the stools or soiled fingers of one infected person to another. The disease can also be found on raw produce harvested from fields with sewage in it. All foods exposed to water contaminated by Shigella are considered infectious. Such foods may include: salads, raw vegetables, dairy products and poultry.

Sanitary food handling and proper hand washing techniques can prevent the disease. Persons with diarrheal illnesses should not prepare food for others.

More Information on Shigella:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)
• Shigellosis (Shigella)  - Centers for Disease Control and Prevention (CDC)

Staphylococcus

What is Staphylococcus aureus?

Staphylococcus aureus is a spherical bacteria capable of producing a heat-stable toxin that causes illness in humans. Foods that are often associated with staphylococcal

food poisoning include meat and meat products, poultry and egg products, milk and dairy products, and egg or tuna salad.  Foods that require considerable handling during preparation and are kept at slightly elevated temperatures after preparation are frequently involved.

Staphylococcus exist in air, dust, sewage, water, milk, equipment used in the preparation of food, environmental surfaces, humans and animals. They are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy persons.

Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with Staphylococcus aureus.

The onset of symptoms of staphylococcal food poisoning can be fast and furious, depending on the individual's susceptibility to the toxin, the amount of food eaten, and the individual's general health.

More Information on Staphylococcus:

• Staphylococcus aureus - Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)

Salmonella

What is Salmonella?

Consumers expect meat and poultry that is as free as possible from bacteria. More than twenty years of research shows that it is just not economically feasible to produce bacteria-free raw meat and poultry. That's why good sanitation and careful food handling will always be necessary to prevent bacteria on raw meat products from causing illness.

Salmonellosis is the most common foodborne illness, but it is usually preventable. Foods like eggs, raw milk, and all raw foods of animal origin may carry salmonella and other bacteria. Bacteria don't have to cause illness, though. Routine food safety practices can destroy salmonella and other bacteria.

Symptoms of Salmonellosis may lead a person to believe they have the flu. The only way to tell if you are infected is through lab tests, a process that can take several days.

The salmonella family includes about 2,000 different strains of bacteria, but only ten strains cause most reported salmonella infections. Strains that may cause no symptoms in animals can make people sick, and vice versa.

A Salmonella bacterium is a one-celled organism that can't be seen, touched or tasted. The bacteria are common in the intestinal tracts and waste of livestock, poultry, dogs, cats, rats, and other warm-blooded animals. There will always be some risk of bacterial contamination from foods of animal origin. Food safety is necessary to prevent bacteria on raw foods from causing illness.

More Information on Salmonella:

• Salmonella spp. - Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)
• Salmonellosis - Centers for Disease Control and Prevention

Norovirus or Norwalk Virus

What is the Norovirus or Norwalk Virus?

It is estimated that nearly 65% of nonbacterial gastroenteritis in the US is attributable to Norwalk and Norwalk-like viruses. Approximately 181,000 cases occur annually, with no known associated deaths. Norwalk and Norwalk-like viruses have been associated with outbreaks on cruise ships and in communities, camps, schools, institutions and families. Foods such as raw oysters, cake frosting and salads, as well as drinking water, have been implicated as a common source of viral infection in several outbreaks.

Norwalk and Norwalk-like viruses also are referred to as "noroviruses." infection symptoms include nausea, vomiting, diarrhea and abdominal cramps. The incubation period is between 12 and 48 hours (average of 36 hours, with usual duration of 12-60 hours. Symptoms experienced less often include headache, fever, chills and myalgias. Fluid replacement is the common therapy.

Transmission of Norwalk virus is through the fecal-oral cycle. Although food is an efficient means of transmitting these agents, Norwalk and Norwalk-like viruses can be transmitted via water and by person-to-person contact. Transmission is of special concern for the fishing industry, since molluscan shellfish, being filter feeders, are readily contaminated with the stool-shed viruses present in human sewage.

More Information on Norovirus:

• Centers for Disease Control and Prevention
• Norwalk virus - Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)
• Norwalk-like Viruses. Morbidity Mortality Weekly Reports

Listeria monocytogenes

What is Listeria monocytogenes?

Listeria monocytogenes has been recognized as a human pathogen for 60 years, but food was not thought to be a vehicle of transmission until recently. In the United States, an estimated 2,000 persons become seriously ill with listeriosis each year. Of these, 500 die. Pregnant women, newborns, and adults with weakened immune systems are primarily at risk. About one-third of Listeria monocytogenes cases occur during pregnancy.

Listeria monocytogenes is found in soil and water. Vegetables can become contaminated from the soil or from manure used as fertilizer. Animals can carry the bacteria without appearing ill and can contaminate foods of animal origin such as meats and dairy products. The bacteria can be found in a variety of raw foods, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing, such as soft cheeses and cold cuts at the deli counter. Unpasteurized (raw) milk or foods made from unpasteurized milk may contain the bacteria.

Symptoms vary and depend on the individual's susceptibility, but may include fever, fatigue, nausea, vomiting and diarrhea.

More Information on Listeria monocytogenes:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)

• Listeriosis Information - Centers for Disease Control

Hepatitis A

Epidemic jaundice, infectious hepatitis, epidemic hepatitis, catarrhal jaundice, infectious icterus, Botkins disease and MS-1 hepatitis are now embodied under one title: Hepatitis A Virus (HAV). Generally a mild illness, Hepatitis A is characterized by sudden fever, malaise, nausea, and abdominal discomfort.

Infections of Hepatitis A begin with consumption of water or foods contaminated with the feces of infected persons. To prevent risk of the virus wash hands carefully after using a restroom, changing a diaper, and before preparing food.

Water, fruits, vegetables, iced drinks, shellfish, and salads are most frequently contaminated by Hepatitis A. When the virus occurs, it is usually mild with a recovery period of one to two weeks. There is no long term effect of Hepatitis A. Disease from Hepatitis A is more common in adults than in children.

More Information on Hepatitis A:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)
• Hepatitis - Centers for Disease Control and Prevention (CDC)

Escherichia Coli

Escherichia Coli 0157:H7

What is E. coli O157:H7?
E. coli is a bacteria commonly found in cattle feces. According to Centers for Disease Control estimates, up to 20,400 cases of E. coli infection and 500 deaths from E. coli disease occur annually in the United States. Nearly three-quarters of all cases are directly linked to ground beef.
What can you do to keep your family safe - - or at least, safer - - from the possibility of E. coli contamination? First of all, don't eat undercooked hamburger. When preparing hamburger at home, cook ground beef until the interior is no longer pink and the juices run clear. Separate dishes and utensils that have come into contact with uncooked ground beef, so they don't contaminate other foods. Wash your hands thoroughly after handling raw meats.
If someone in your family develops symptoms of E. coli infection, see your physician for treatment immediately. Rapid medical intervention can save lives; it can also help prevent additional infections.
More Information on E. coli 0157:H7:

• Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book)

Cryptosporidium Parvum

What is Cryptosporidium parvum?

Cryptosporidiosis is a disease caused by the one-celled animal Cryptosporidium parvum.

Cryptosporidium parvum infection symptoms include watery diarrhea, stomach cramps, an upset stomach or a slight fever. The first symptoms may appear two to ten days after a person becomes infected. In a healthy person with a normal immune system, symptoms normally last about two weeks, although individuals may recover then get worse again.

Some people may carry Cryptosporidium parvum and not get sick, but pass the disease to others. Children are especially susceptible. Cryptosporidiosis can be life-threatening among persons with weakened immune systems.

More Information on Cryptosporidium parvum:

• Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book) 
• The Centers for Disease Control and Prevention

Clostridium perfringens

Clostridium perfringens is widely present in the environment, and often occurs in the intestines of humans and many animals. C.  perfringens is one of the most common foodborne illnesses in the United States. Institutional foodservice areas such as school cafeterias, hospitals, and nursing homes are primary targets for populations of the organism. 

In most cases, the cause of C. perfringens is improper attention to temperature in foods such as meat and gravy.  If proper temperatures are neglected, small numbers of C. perfringens will survive cooking. The remaining organisms multiply to infectious levels during cool down and storage.

The common form of C. perfringens illness may be identified 8 to 22 hours after consumption when severe abdominal cramps and diarrhea begin.  Typically, the illness is over after 24 hours, but additional symptoms may continue in some individuals for one to two weeks. Further complications rarely occur.

More Information on Clostridium perfringens:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book) - Clostridium perfringens

Botulism

What is foodborne botulism or Clostridium botulinum?

Foodborne botulism is a disease (actually a foodborne intoxication) caused by toxins produced by the growth of the baterium Clostridium botulinum. Foodborne botulism is a severe type of food poisoning caused by the ingestion of foods containing a potent toxin that affects the nervous sytem. The toxin can be destroyed if food is boiled (212° F or 100°C) for 10 minutes or longer. Although the incidence of the disease is low, the mortality rate is high if the patient is not treated immediately and properly. Onset of symptoms usually occurs 18 to 36 hours after ingestion of the food containing the toxin, although onset has varied from 4 hours to 8 days.
Most of the 10 to 30 outbreaks reported annually in the United States 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 are the most frequent vehicles for foodborne botulism in humans.
More Information on Botulism:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)
• Botulism - Centers for Disease Control and Prevention (CDC)

Campylobacter Jejuni

What is Campylobacter jejuni?

Campylobacter jejuni is the leading cause of bacterial diarrhea in the United States. Although anyone can have a C. jejuni infection, children under five years and young adults (15-29) are more frequently affected than other age groups. Symptoms of diarrhea, fever and vomitting usually occur two to five days after ingestion of the contaminated food or water.
C. jejuni is frequently found in raw chicken. Raw milk is also a source of infection, since the bacteria are often carried by healthy cattle and flies on farms.
Non-chlorinated water may also be a source of contamination. Cook chicken properly and purchase pasterized milk and chlorinated drinking water.

More Information on Campylobacter jejuni:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book)

Bacillus cereus

Every person is potentially vulnerable to Bacillus cereus.  B. cereus food poisoning is the common description, though there are two recognized types of the illness: diarrheal and emetic (vomiting).

The diarrheal type of illness is caused by a large protein, and can be brought on by contaminated meats, milk, vegetables and fish. Symptoms such as watery diarrhea and abdominal cramps begin 6 to 15 hours after consumption, and persist for 24 hours. Nausea may also occur, but vomiting is a rare accompaniment to the symptoms in the diarrheal type of B. cereus illness.

The emetic type of illness is recognized 30 minutes to 6 hours after consumption when both nausea and vomiting occur. Generally, symptoms persist less than 24 hours. Emetic-type outbreaks are associated with rice, potato, pasta, and cheese products. This type of food poisoning is sufficiently diagnosed by the rapid onset time to symptoms, coupled with evidence of contamination in the food.

No specific complications of diarrheal and emetic toxins have been identified.  However, other clinical manifestations have been observed including: bovine mastitis, severe infections, gangrene, septic meningitis, cellulitis, panophthalmitis, lung abscesses, infant death, and endocarditis.

More Information on Bacillus cereus:

• Foodborne Pathogenic Microorganisms and Natural Toxins (Bad Bug Book) - Bacillus cereus