Bad Bugs That Thrive On Food

Contaminated food presents a far greater threat to health than pesticide residues and environmental contaminants. For infants, the elderly, pregnant women and those with compromised immune systems, food-borne microbes can be especially dangerous and stubborn. Here’s a closer look at the leading culprits.

• Salmonella: Typically found in undercooked meat, poultry, eggs and unpasteurised dairy products.

Symptoms of Infection: Symptoms of Salmonella infection include diarrhea, fever and abdominal cramps that develop after 12-72 hours. The illness usually lasts 4-7 days and most people recover without treatment. However, severe illness requires hospitalization.

• Campylobacter: Contaminated water, raw or undercooked mat or poultry and unpasteurised milk can carry this bacterium into the human intestine.

Symptoms of Infection: Campylobacter infection, which usually occurs within 2-10 days after the bacteria are ingested, may cause fever, headache and muscle pain, followed by diarrhea, stomach pain and nausea. In some cases antibiotics are required when diarrhea is severe.

• E.Coli 0157:H7: Most illness from E.Coli as been associated wit eating undercooked, contaminated ground beef. Person-to-person contact in families and child care centers is also an important mode of transmission. Infection can also occur after drinking unpasteurised milk or swimming in contaminated water.

Symptoms of Infection: Severe abdominal cramping and watery, bloody diarrhea are the most prevalent symptoms. Usually little or no fever is present and the illness resolves in 5-10 days. In some people, particularly children under age 5 and the elderly, the infection can cause haemolytic uremic syndrome, in which the red blood cells are destroyed and the kidney fails.

• Hepatitis A Virus: Water, shellfish and salads are the most common sources, but cold cuts, sandwiches, fruits, fruit juices, milk, milk products, vegetables and iced drinks have also been often implicated in outbreaks.

Symptoms of Infection: It may take a month after infection for symptoms to develop. These can include fever, fatigue, nausea, jaundice, poor appetite and abdominal paindefine.

• Listeria: This bacterium is found in the soil and water, thus vegetables get contaminated while growing. Also, a variety of raw foods, such as undercooked meats and fish, as well as foods that become contaminated during processing are possible sources.

Symptoms of Infection: Infection may cause influenza-like symptoms including persistent fever and stiff neck, sometimes preceded by nausea, vomiting and diarrhea. Symptoms usually appear 3 weeks after infection but can emerge as early as 11 days or as late as 70 days from ingestion. Miscarriage and stillbirth are risks for pregnant women.

• Norwalk-Like Viruses:

Although not a common problem, raw oysters, cake icing and salads, as well as drinking water, have been implicated in outbreaks.

Symptoms of Infection: Most common are mild and brief nausea, vomiting, diarrhea and abdominal pain. Headache and low grade fever may also occur. Severe illness requires hospitalization.