Bacteria and Parasites in Food: Sources and Symptoms of the Five Cs

A lot of the bacteria found in food are innocuous. In fact, they are used in making cheese, yogurt, cultured buttermilk, and other fermented milk products. Yet some bacteria are known to be the primary cause of food-borne illness. Consumption of undercooked food is not the sole culprit in many incidents of food poisoning. Certain foods, including eggs, ice cream, and some fruits and vegetables, are likewise known to carry certain bacteria (and parasites, too) that can make a person sick. Even the water that we drink can contain these bacterial and parasitic contaminants.

Three types of bacteria (Clostridium botulinum, Clostridium perfringens, and Campylobacter jejuni) and two kinds of parasites (Cryptosporidium parvum and Cyclospora cayetanensis) are some of the leading causes of food-borne illness. Take note of their possible sources and symptoms.

Clostridium botulinum may be present in canned foods that are bulging or leaky. Canned foods in these conditions should be thrown away. Accidental consumption of such can cause breathing, speaking, or swallowing difficulties, as well as blurred vision and progressive weakness. The illness this bacterium can bring, if not treated at once, can be fatal.

Clostridium perfringens may grow on any cooked food that has been left unrefrigerated for more than a couple of hours. If eaten, it can cause mild to severe stomach distress, often lasting for about twenty-four hours. If symptoms continue for more than this length of time, the affected person should immediately see a doctor. In the elderly and those who may already be suffering from certain illnesses, the symptoms can be more severe.

Campylobacter jejuni may be found in raw or undercooked shellfish, poultry, or beef, as well as in unpasteurized milk. Eating such contaminated foods can cause nausea, fever, cramps, abdominal pain, and bloody diarrhea. In some cases, neurological symptoms may occur. In such a case, the person should see a doctor immediately. This bacterium is one of the most common causes of food-borne illness. In very rare cases, it may lead to Guillain-Barre syndrome (also called acute ideopathic polyneuritis), a potentially fatal disease of the peripheral nervous system which is characterized by weakness in muscle action.

Cryptosporidium parvum may be in untreated drinking water, while Cyclospora cayetanensis may be clinging on berries, lettuce, and other produce. These parasites can cause nausea, cramps, vomiting, and bloody diarrhea, all of which can recur periodically. Symptoms that persist for more than a day are signs the person must seek medical assistance at once.

Most of the food-borne illnesses have practically no serious effects on healthy people, often being mild and short-lived. Still, even the halest of people will find that a day of diarrhea and cramping can cause much inconvenience. As always, prevention is an indispensable something.