 
Bacteria and Foodborne IllnessOn this page:
What are foodborne illnesses?Foodborne illnesses are caused by eating food or drinking beverages contaminated with bacteria, parasites, or viruses. Harmful chemicals can also cause foodborne illnesses if they have contaminated food during harvesting or processing. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most foodborne infections are undiagnosed and unreported, though the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens, or disease-causing substances, in food. Of these people, about 5,000 die. [Top] What are the causes of foodborne illnesses?Harmful bacteria are the most common cause of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of foodborne illnesses because they are not sterile; examples include raw meat and poultry that may have become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as spinach, lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of produce contamination are varied as these foods are grown in soil and can become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in a restaurant or a home kitchen. The most common form of contamination from handled foods is the calcivirus, also called the Norwalk-like virus. 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 don’t produce a bad 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 also can slow the growth of some bacteria. Thorough cooking is needed to destroy the bacteria. [Top] What are the symptoms of foodborne illnesses?In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include
[Top] What are the risk factors of foodborne illnesses?Some people are at greater risk for bacterial infections because of their age or an unhealthy immune system. Young children, pregnant women and their fetuses, and older adults are at greatest risk. [Top] What are the complications of foodborne illnesses?Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious symptoms than vomiting and diarrhea. They can cause spontaneous abortion or death. In some people, especially children, hemolytic uremic 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 children between the ages of 1 and 10 years and is the leading cause of acute renal failure in previously healthy children. A child may become infected after consuming contaminated food or beverages, such as meat, especially undercooked ground beef; unpasteurized juices; contaminated water; or through contact with an infected person. The most common symptoms of HUS infection are vomiting, abdominal pain, and diarrhea, which may be bloody. In 5 to 10 percent of cases, HUS develops about 5 to 10 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. Other symptoms of HUS include fever, lethargy or sluggishness, irritability, and paleness or pallor. In about half the cases, the disease progresses until it causes acute renal failure, which means the kidneys are unable to remove waste products from the blood and excrete them into the urine. 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. See a doctor right away if you or your child has any of the following symptoms with diarrhea:
[Top] How are foodborne illnesses diagnosed?Your doctor may be able to diagnose foodborne illnesses from a list of what you’ve eaten recently and from results of appropriate laboratory tests. Diagnostic tests for foodborne illnesses should include examination of the feces. A sample of the suspected food, if available, can also be tested for bacterial toxins, viruses, and parasites. [Top] How are foodborne illnesses treated?Most cases of foodborne illnesses are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. People who experience gastrointestinal or neurologic symptoms should seek medical attention. In the most severe situations, such as HUS, hospitalization may be needed 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. Dialysis may be needed until the kidneys can function normally. Blood transfusions also may be needed. [Top] How are foodborne illnesses prevented?Most cases of foodborne illnesses 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 temperature range. Follow these tips to prevent harmful bacteria from growing in food:
For more information about prevention of foodborne illnesses, the U.S. Department of Agriculture provides a fact sheet on safe food handling. [Top] What is 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 foodborne illnesses. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through food leaving no residue. Food irradiation is 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 foodborne illnesses—through proper refrigeration and handling—to safeguard against any surviving organisms. If you are traveling with food, make sure perishable items such as meats are wrapped to prevent leakage. Be sure to fill the cooler with plenty of ice and store it in the car, not the trunk. If any food seems warmer than 40°F, throw it out. [Top] Links to Other Disorders Related to Foodborne IllnessesScientists suspect that foodborne pathogens are linked to chronic disorders and can even cause permanent tissue or organ destruction. Research suggests that when some people are infected by foodborne 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 foodborne pathogens are
Further research is needed to explain the link between these disorders and foodborne illnesses. [Top] Common Sources of Foodborne IllnessSources of illness: Raw and undercooked meat and
poultry Sources of illness: Raw foods; unpasteurized
milk and dairy products, such as soft
cheeses Sources of illness: Raw and undercooked eggs.
Raw eggs are often used in foods such as homemade hollandaise sauce,
caesar and other salad dressings, tiramisu, homemade ice cream,
homemade mayonnaise, cookie dough, and
frostings. Sources of illness: Raw and undercooked
shellfish Sources of illness: Improperly canned goods;
smoked or salted fish Sources of illness: Fresh or minimally processed
produce; contaminated water [Top] Points to RememberFoodborne illnesses result from eating food or drinking beverages that are contaminated with bacteria, viruses, or parasites. People at greater risk for foodborne illnesses include young children, pregnant women and their fetuses, older adults, and people with lowered immunity. Symptoms usually resemble intestinal flu. See a doctor immediately if you have more serious problems or do not seem to be improving as expected. Treatment may range from replacement of lost fluids and electrolytes for mild cases of foodborne illnesses to hospitalization for severe conditions such as HUS. You can prevent foodborne illnesses by taking the following precautions:
The U.S. Government does not endorse or favor any specific commercial product or company. Trade, proprietary, or company names appearing in this document are used only because they are considered necessary in the context of the information provided. If a product is not mentioned, the omission does not mean or imply that the product is unsatisfactory. [Top] For More InformationAmerican Dietetic Association Center for Food Safety and Applied
Nutrition Centers for Disease Control and
Prevention Gateway to Government Food Safety
Information Partnership for Food Safety Education U.S. Department of Agriculture U.S. Department of Health and Human
Services U.S. Environmental Protection Agency U.S. Food and Drug Administration The National Digestive Diseases Information Clearinghouse collects resource information about digestive diseases for the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) Reference Collection. This database provides titles, abstracts, and availability information for health information and health education resources. The NIDDK Reference Collection is a service of the National Institutes of Health. You may view the results of the automatic search on bacteria and foodborne illness. If you wish to perform your own search of the database, you may access and search the NIDDK Reference Collection database online. MedlinePlus brings together a wealth of information from the National Library of Medicine, the National Institutes of Health, and other government agencies and health-related organizations. MedlinePlus offers easy access to medical journal articles, a medical dictionary and medical encyclopedia, health information in Spanish, hospital and physician directories, drug and supplement lists, interactive patient tutorials, links to hundreds of clinical trials, and the latest health news. Visit http://www.medlineplus.gov/. National Digestive Diseases Information Clearinghouse
The National Digestive Diseases Information Clearinghouse (NDDIC) is a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). The NIDDK is part of the National Institutes of Health of the U.S. Department of Health and Human Services. Established in 1980, the Clearinghouse provides information about digestive diseases to people with digestive disorders and to their families, health care professionals, and the public. The NDDIC answers inquiries, develops and distributes publications, and works closely with professional and patient organizations and Government agencies to coordinate resources about digestive diseases. Publications produced by the Clearinghouse are carefully reviewed by both NIDDK scientists and outside experts. This publication was originally reviewed by Howard Trachtman, M.D., Long Island Jewish Medical Center; Peter McNally, M.D., American College of Gastroenterology; and Howard Sutter, U.S. Food and Drug Administration. This publication is not copyrighted. The Clearinghouse encourages users of this publication to duplicate and distribute as many copies as desired. Top] |
| 100 N. Dean Road, Suite 101, Orlando, FL 32825 Phone (407)384-7388 Fax-(407)384-7391 www.dlcfl.com |