Most Common Foodborne Diseases

The Center for Disease Control (CDC) tracks outbreaks and incidents of food poisoning all across the country. There are a number of common foodborne diseases which can affect a variety of foods. In many cases the victim confuses the food poisoning with a stomach virus as the symptoms are very often similar in nature.

The most common foodborne disease is Campylobacter. This disease can cause fever, abdominal cramps and diarrhea. This bacteria is present in the intestines of healthy birds. The bacteria is killed and rendered harmless when the meat is well cooked, but when the meat is undercooked the bacteria can survive and infect the person digesting the meat.

Salmonella is very much like Campylobacter as it is found in the intestines of birds. Unlike Campylobacter, Salmonella is also found in the intestines of some reptiles and mammals. Most raw bird meat will have some element of Salmonella bacteria present. Again, this disease is transmitted by consuming undercooked or raw meat. The symptoms of Salmonella poisoning are fever, diarrhea and cramps. In persons with a weak immune system this disease can be far more serious and in some cases, fatal.

Cattle can often carry the disease E. coli which is a bacterial pathogen. The most common method for this disease to spread is when raw meat is contaminated with cow feces. This disease is more serious than the others mentioned and can result in severe and bloody diarrhea, and very painful cramps. There is normally little or no fever associated with E, coli. In severe cases complications from E. coli can result in severe bleeding and kidney failure.

Another of the most common foodborne diseases, yet it is rarely diagnosed as such, is Calicivirus. This disease is believed to be spread by workers who have the bacteria ob their hands. A worker preparing a meal can contaminate any type of food he/she comes into contact with. The spread of the contaminates will continue until the worker cleanses the bacteria from his hands. This disease rarely is associated with diarrhea, but does produce vomiting which can persist for up to two days.

Botulism is perhaps one of the best known and most feared foodborne diseases. Botulism is a very rare diseases which normally occurs during the canning or processed foods. While rare, Botulism can be extremely dangerous and in many cases deadly. Botulism occurs when Clostridium botulinum grows in food and produces a paralytic toxin. These toxins can remain dangerous even when the Clostridium botulinum is no longer present.