19 avril 2013 ~ 0 Commentaire

Food Bourne Diseases and YOU!

I thought I would share some information that people should already know. I cooked for a total of 16 years and also did my Chef Training Apprenticeship at college. I could have written for my red seal to be a chef but unfortunately where I a from the Chef positions are far and few between, and those that are, are work more get paid less.

So, on to the Food Bourne Diseases. The list to the left, shows the proper internal temperatures to cook meat to so that you don’t end up in the bathroom, hospital or even in a grave. Food Bourne Illnesses can cause many symptoms and negative results for people and the more we can get everyone to understand these illnesses, the more we can prevent them.

According to the Article in the Medical News Today website http://www.medicalnewstoday.com/articles/259334.php dated today: 18 Apr 2013 – 13:00 PDT:

Rates of food borne illnesses – also known as « food poisoning » are on the rise, according to a new report released today by the Centers for Disease Control and Prevention (CDC).

The report compared rates of food borne infections from 2012 to rates from the period spanning 2006-2008 and found that the prevalence of infections from bacteria called Campylobacter and Vibrio increased.

Additionally, they found that rates of infections from Cryptosporidium, Listeria, Salmonella, Shigella, Shiga toxin-producing Escherichia coli (STEC) O157, and Yersinia remained the same.


Symptoms of foodborne botulism include: dDouble vision and drooping eyelids, slurred speech, dry mouth and difficulty Food Bourne Diseases and YOU!swallowing and weak muscles. Symptoms usually begin within 18 to 36 hours after you eat contaminated food, but can occur in as few as 6 hours or as long as 10 days afterward.

Botulism is caused by toxin (poison) produced by Clostridium botulinum bacteria. This toxin affects your nerves and, if untreated, can cause paralysis and respiratory failure. C. botulinum toxin is one of the most powerful naturally occuring toxins. Exposure to the toxin, particularly in an aerosolized (spray) form, can be fatal.

Cases of foodborne botulism often originate with home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. Clostridium botulinum, the bacterium that causes botulism, thrives in sealed containers because it is anaerobic, meaning it can survive and grow with little or no oxygen.

If you are diagnosed with botulism early, your healthcare provider can treat you successfully with an antitoxin that blocks the action of the bacterial toxin circulating in your blood. Although antitoxin keeps the disease from becoming worse, it will still take many weeks before you recover.

E. coli

Shiga toxin-producing E. coli (STEC) can cause the following symptoms: nausea, severe abdominal cramps, watery or very bloody diarrhea and fatigue. Symptoms usually begin from 2 to 5 days after eating contaminated food or drinking contaminated liquids. Symptoms may last for 8 days, and most people recover completely from the disease.

Food Bourne Diseases and YOU!While there are many types of E. coli bacteria, only certain types cause foodborne illness. Hundreds of harmless strains of E. coli can be found widely in nature, including the intestinal tracts of humans and other warm-blooded animals. Disease-causing strains, however, are a frequent cause of both intestinal and urinary-genital tract infections. Cattle are the main sources of E. coli, but these bacteria also can be found in other domestic and wild mammals.

The most common contaminated foods and liquids that have caused E. coli outbreaks include: Undercooked or raw hamburgers, Salami, Produce such as spinach, lettuce, sprouted seeds, Unpasteurized milk, apple juice, and apple cider. Contaminated well water or surface water frequented by animals.

According to the Centers for Disease Control and Prevention, early supportive treatment is important for people with E. coli infection, especially those who have Shiga toxin-producing E. coli (STEC). There is no evidence that treatment with antibiotics is helpful, and taking antibiotics may increase the risk of hemolytic uremic syndrome, a serious complication of STEC that can lead to kidney failure.


The following symptoms usually begin from 12 hours to 3 days after you are infected: diarrhea, fever, abdominal cramps and headache.

Many types of Salmonella bacteria cause salmonellosis in animals and people. While the occurrence of different types of Salmonella varies from country to country, S. typhimurium and S. enteritidis are the two most commonly found in the United States. Some strains of Salmonella have become resistant to several antibiotics normally used to treat people with salmonella Food Bourne Diseases and YOU!disease, posing a serious public health threat.

Salmonella bacteria can be found in food products such as raw poultry, eggs, and beef, and sometimes on unwashed fruit. Food prepared on surfaces that previously were in contact with raw meat or meat products can, in turn, become contaminated with the bacteria. This is called cross-contamination.

If you are like most people with salmonella, the disease will clear up within five to seven days and you won’t need to be treated. If you have severe diarrhea, however, you may need intravenous fluids. If the disease spreads from your intestines into your bloodstream, your healthcare provider can treat it with antibiotics such as ampicillin. Some strains of Salmonella have become resistant to several antibiotics normally used to treat people with salmonella disease, posing a serious public health threat.


Abdominal symptoms can occur within two to seven days of infection. Other symptoms usually start one to eight weeks later. Severity of symptoms usually depends on the number of larvae consumed in the infected meat.

Trichinosis (also termed trichinellosis, trichiniasis, or trichinelliasis) is a disease caused by parasites, called roundworms (Trichinella spp.), that can infect and damage many body tissues. Although the parasites can pass through the intestinal tract and other tissues, muscle tissues are where the majority of them persist.

Trichinosis is caused by Trichinella species (also termed parasitic nematodes, intestinal worms, and roundworms) that initially enter the body when meat containing the Trichinella cysts (roundworm larvae) is eaten. For humans, undercooked or raw pork and pork products, such as pork sausage, has been the meat most commonly responsible for transmitting the Trichinella parasites. Most trichinosis infections, according to the experts, are subclinical or have minor symptoms and do not require any treatment as they are self-limited (all symptoms resolve without treatment). In patients with more intense symptoms, thiabendazole (Mintezol) can be used to eliminate the adult worms in the gastrointestinal tract.

These Food Bourne Diseases were the top four that we were concerned with when in the Chef training course, and all through my cooking career. The best ways to avoid these types of illnesses is to keep food cold at or below 4 C/41 F and hot at or above 60 C/140 F.

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