Four Common Kinds of Food Poisoning

Campylobacter jejuni, E-coli, Salmonella, and Staphylococcus aureus are tiny villains that can bring down even the strongest among us. These bacteria are all common causes of food poisoning. They are by no means the only bacteria that cause food poisoning-- others, such as Clostridium botulinum (the bacterium that causes botulism) also cause significant, and in many cases deadly, foodborne illnesses. However, Campylobacter, E-coli, Salmonella, and Staphylococcus Aureus, are among the most common causes of food poisoning in the United States, and it is these four that I will discuss in this article.

Campylobacter jejuni (C. jejuni)

Campylobacter jejuni is one of the most common causes of food poisoning, with well over 2 million cases diagnosed in the United States per year.

Symptoms

Campylobacter causes cramping, fever, and diarrhea (sometimes bloody).

Common ways Campylobacter jejuni is contracted:

Campylobacter jejuni flourishes in poultry and can also be present in other meats including beef. It is also found in unpasteurized milk, insects, and untreated water.

Prevention

All poultry products should be cooked thoroughly, and care should be taken that liquids from raw poultry not come into contact with other foods or with cooking surfaces. Flies can carry C. Jejuni (and other diseases) and should not be allowed to land on food.

Treatment

Most people recover on their own. In severe cases, antibiotics may be prescribed.

Long-term effects of Campylobacter infection

Researchers say that Guillian-Barre syndrome is preceded, in many cases, by gastrointestinal illnesses such as C. Jejuni. Guillian-Barre syndrome is a very serious condition in which the immune system wages war against the nervous system.

Like many other foodborne illnesses C.Jejuni infection is also implicated in *Reiter's syndrome, an illness that causes arthritic symptoms and other physical ailments

E. coli 0157:H7

E.Coli 0157:H7 is one of several strains of E. coli. It is this strain of E. coli that commonly causes food poisoning (some strains of E. coli are beneficial to the digestive system). According to the CDC, around 73,000 cases of E. Coli infection occurr each year in the U.S. .

How E. coli is contracted

E. coli is commonly contracted from infected meat or from vegetables that have come into contact with the bacterium. Thorough cooking can kill E.coli.

Symptoms of E. coli

E. coli causes severe and sometimes bloody diarrhea and cramping. Dehydration is common.

Treatment

Most people can recover without treatment. Some patients, especially the elderly and the very young, may require hospitalization to replace lost fluids.

Long term effects

E. coli infections sometimes result in a condition called hemolytic uremic syndrome. This syndrome occurs more commonly in children than in adults. The condition is usually short term but can, in some cases, cause permanent kidney damage. Hemolytic uremic syndrome occurs when toxins (caused by the bacteria) in the digestive tract enter the blood stream and start killing off red blood cells. Hemolytic uremic syndrome can lead to sudden kidney failure if the kidneys become clogged with the dying blood cells.

E.coli is also implicated in Reiter's syndrome. Other possible long-term effects of E.coli infections are currently being studied.

Prevention of E. coli infection:

Meat should be cooked thoroughly. Vegetables should be washed well. In 2007, E-coli contamination of bagged spinach was traced to farming methods that allowed the spinach to come into contact with contaminated water. This was, unfortunately, not an isolated incident. Spinach and other vegetables have been contaminated this way many times before.

Salmonella

Salmonella is the bacteria responsible for a foodborne illness called Salmonellosis. According to the CDC, around 40,000 cases of salmonellosis are reported each year in the United States.

How Salmonellosis is contracted

Salmonellosis can be contracted from, uncooked foods, such as eggs and poultry, contaminated with salmonella. Reptiles and birds often harbor salmonella. Uncooked vegetables can also harbor salmonella if they come in contact with the bacteria on cutting boards, utensils, or other sources.

Symptoms

Salmonella symptoms begin 12 hours to 3 days after infection. Symptoms are diarrhea, vomiting, fever, and stomach cramps. The illness lasts a week or longer.

Treatment

Salmonellosis sometimes requires antibiotics and/or hospitalization if the infection spreads and/or there is significant fluid loss.

Prevention

Wash hands thoroughly before handling food. Cook eggs and meat thoroughly.

Long term effects

Some salmonella sufferers may later develop Reiter's syndrome.

Staphyloccocal Food poisoning

Staphylococcus aureus, a common bacterium implicated in other illnesses, can also produce toxins in foods (as the bacteria multiply), that can cause food poisoning.

One significant, and awful, feature of the toxins produced by staphylococcus is that cooking will not destroy them.

How food gets contaminated with staphylococcus aureus:

Staphylococcus aureus is a ubiquitous germ. It commonly exists in the nasal passages and elsewhere on the body. Handling food with bare hands is a great way to spread this bacteria. Food left out at room temperature offers a great environment for the bacteria to colonize the food and produce toxins as it rapidly multiplies.

Symptoms of staphyloccocal food poisoning

Unlike E-coli or salmonella, symptoms of staphylococcal food poisoning usually occur very quickly, within just a few hours after eating contaminated food. Symptoms include stomach cramps, vomiting and diarrhea.

Treatment

Staphylococcal food poisoning is usually allowed to run its course (which is short term). As with all illnesses that cause diarrhea, the elderly and very young may require hospitalization to prevent dehydration.

Prevention

You should always wash your hands thoroughly and/or wear disposable gloves when preparing food. Nothing else should be touched or handled while wearing the gloves. Don't rub your nose, don't touch anything. Food should not be left out at room temperature.

*For more information on Reiter's Syndrome or to learn more about food poisoning, please visit the links in the resources section of this article.