This past year there have been reports of more than 9,000 deaths related to food-borne diseases. According to the Centers for Disease Control and Prevention, millions of cases involving microbial food-borne diseases are reported each year in the United States. Certainly that puts everyone's family at risk. With all the recent outbreaks, as consumers we need to better understand these food-borne illnesses and how to protect our family. So, let us look at two common and dangerous bacterial causes of food contamination and food poisoning.

Salmonella

When foods containing Salmonella are eaten, the bacteria pass the stomach, settle into the intestine and may penetrate the intestinal wall. Eventually, the Salmonella can travel to the liver or spleen. The bacteria have been responsible for severe sickness and death in both people and animals.

While dairy, poultry and meat products have been linked to Salmonella, it can also be found in chicken and eggs. Despite these two high risk foods, the USDA has estimated that the average consumer eats nearly 2 dozen undercooked eggs a year. Of course, this poses a substantial risk of food-borne illness.

Of the three basic types of Salmonella: Typhimurium, Enteritidis, and Typhi- The first is not common in the United States, the second had been a frequent cause of food illness until the 1980's; and, the last, Typhi, is currently the single most common cause of food poisoning in the United States. This strain can infect chicken flocks without causing visible disease, and then spreads quickly.

E. coli

Most people think about food safety issues in the context of bad hamburger, fruits or other produce. Certainly there have been numerous warnings about E. coli being found in spinach or lettuce in the news lately. E. coli is the abbreviated name for the Enterobacteriaceae named Escherichia (Genus) coli (Species) which is approximately 0.1 percent of the total bacteria within an adult's intestines.

The E. coli currently found to be responsible for many cases of food contamination and food poisoning is a rare strain E. coli O157:H7, which causes severe damage to the cells that line the intestine. When we eat contaminated foods, the effect of this bacteria causes our bodies to lose water and salts. The process can lead to injury to our blood vessels and catastrophic bleeding.

E. coli contamination creates greater risks to small children, the elderly and immune deficient individuals. These groups cannot tolerate much blood and fluid loss. For this reason, if anyone suffers what appears to be a food-borne illness, one including symptoms of vomiting or diarrhea, immediate medical attention is critical. Dehydration can prove to be an overwhelming complication of food poisoning victims.

As the stories of E. coli outbreaks have reported, there are many sources of food contamination. Meat is not the only source of contamination. Indeed, contaminated water or a contaminated person can spread these bacteria onto fruits, vegetables, or any kind of foods.

Reduce the Risk of Food Poisoning

At home there are simple steps you can take to protect your family. Always wash your hands, dishes, utensils and counter surfaces frequently while preparing foods. Fresh fruit and vegetables similarly should be carefully washed before eating. Meat should be thoroughly cooked. While a tasty RARE burger is a delight to many, there is always risk involved. Unless you cook your meat until the juices are clear and not pink, you have not done all you can to eliminate potential bacteria.

When you eat out or grab some fast food, you must rely on others to prepare your food for you. Unfortunately, there have been too many incidents of improper handling and dangerous procedures leading to serious food-borne illness. If you or someone you know has an unfortunate experience involving food contamination or food poisoning, please let us know if we can help. Contact us online or call us at 407-244-1212.