Agriculture Reference
In-Depth Information
the “cost” of food-boRne Illnesses
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The human costs associated with food-borne illnesses are high. Generally, the most
vulnerable groups are children, elderly, and individuals with compromised immune
systems; indeed, the highest morbidity and mortality rates occur among these
groups. However, practically anyone can contract a food-borne illness and succumb
to illness or death under the right circumstances. Food-borne pathogens can also
carry resistance to various antibiotics, which can potentially result in an increase
in morbidity and mortality from infection. Typical food-borne illnesses manifest
themselves as diarrhea. In combination with diarrheal disease, fever, vomiting, and
nausea can occur. Dehydration or malnutrition can occur as a result of typical food-
borne illnesses. Other problems can develop depending on the pathogen and range
from kidney failure to miscarriages.
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Salmonella
Salmonella
can originate from a number of animal and environmental sources. It
is commonly found in the intestinal tract of animals and is most often associated
with foods of animal origin. Typical food-borne illness symptoms usually develop
within 6 to 48 hours (Food and Drug Administration [FDA], 2008) and last 1 to 2
days. Cases of salmonellosis have been on the rise in the United States and in other
industrialized nations.
Campylobacter
Campylobacter
is an enteric pathogen originating primarily from the intestinal tracts
of warm-blooded animals. In the United States,
Campylobacter
is commonly identi-
fied as the leading bacterial cause of food-borne illness. Infection with this organism
usually results in diarrhea, sometimes with nausea, abdominal cramps, vomiting,
and muscle aches. Typical symptoms develop after 2 or 3 days and can last up to 7
to 10 days.
Enterohemorrhagic
Escherichia coli
Escherichia coli
O157:H7 is the most common enterohemorrhagic
E. coli
(EHEC)
pathogen that produces potent toxins (verotoxin or shiga-like toxin) and has been
identified as one of the causal agents of hemorrhagic colitis, hemolytic uremic syn-
drome, and thrombotic thrombocytopenic purpura. Cattle have been recognized as
the primary reservoir for this pathogen. Undercooked ground beef, lettuce, spin-
ach, milk, alfalfa sprouts, and unpasteurized fruit juices have all been implicated as
vehicles of infection for this pathogen.
Listeria monocytogenes
Listeria monocytogenes
is a gram-positive bacterium that causes listeriosis. The
manifestation of this disease includes intrauterine or cervical infections in pregnant
