Treatment of Foodborne Illness

Most cases of foodborne illness are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. In cases with gastrointestinal or neurologic symptoms, people should seek medical attention.

In the most severe situations, such as HUS, the patient may need hospitalization in order to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Early dialysis is crucial until the kidneys can function normally again, and blood transfusions may be needed.

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

Prevention of Foodborne Illness

Most cases of foodborne illness can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this "danger zone."

To prevent harmful bacteria from growing in food, always

• Refrigerate foods promptly. If you let prepared food stand at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.
  
  
• Cook food to the appropriate temperature (145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry). Use a thermometer to be sure! Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illness.
  
  
• Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from other foods that are ready to eat.
  
  
• Handle food properly. Always wash your hands before touching food and after using the bathroom, changing diapers, or handling pets, as well as after handling raw meat, poultry, fish, shellfish, or eggs. Clean surfaces well before preparing food on them.
  
  
• Keep cold food cold and hot food hot.
  
  
• Maintain hot cooked food at 140°F or higher.
  
  
• Reheat cooked food to at least 165°F.
  
  
• Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours.
  
  
• Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
  
  
• Never let food marinate at room temperature; refrigerate it.
  
  
• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
  
  
• Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
  
  
• Do not pack the refrigerator. Cool air must circulate to keep food safe.

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

Food Irradiation to Kill Bacteria and Prevent Foodborne Illness

Food irradiation is the treatment of food with high energy such as gamma rays, electron beams, or x rays as a means of cold pasteurization, which destroys living bacteria, to control foodborne disease. The United States relies exclusively on the use of gamma rays, which are similar to ultraviolet light and microwaves and pass through the food leaving no residue or "radioactivity." Food irradiation is currently approved for wheat, potatoes, spices, seasonings, pork, poultry, red meats, whole fresh fruits, and dry or dehydrated products. Although irradiation destroys many bacteria, it does not sterilize food. Even if you're using food that has been irradiated by the manufacturer, you must continue to take precautions against foodborne illness, through proper refrigeration and handling, to safeguard against any surviving organisms.

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

Foodborne Illness and Links to Other Disorders

Scientists suspect that foodborne pathogens are linked to chronic disorders and can even cause permanent tissue or organ destruction. Research suggests that when some people are infected by foodborne pathogens, the activation of their immune system can trigger an inappropriate autoimmune response, which means the immune system attacks the body's own cells. In some people, an autoimmune response leads to a chronic health condition.

Chronic disorders that may be triggered by foodborne pathogens are

• arthritis
  
  
• inflammatory bowel disease
  
  
• kidney failure
  
  
• Guillain-Barré syndrome
  
  
• autoimmune disorders
  
  

Further research is needed to explain the link.

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

Common Sources of Foodborne Illness

Source of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Source of illness: Raw (unpasteurized) milk and dairy products, such as soft cheeses
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhea
Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Source of illness: Raw or undercooked eggs. Raw eggs may not be recognized in some foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhea
Bacteria: Salmonella enteriditis

Source of illness: Raw or undercooked shellfish
Symptoms: Chills, fever, and collapse
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus

Source of illness: Improperly canned goods, and smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe (seek medical help right away!)
Bacteria: C. botulinum

Source of illness: Fresh or minimally processed produce
Symptoms: Diarrhea, nausea, and vomiting
Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

Points to Remember About Bacteria and Foodborne Illness

• Foodborne illness results from eating food that is contaminated with bacteria, viruses, or parasites.
  
  
• People at greater risk for foodborne illness include young children, pregnant women and their fetuses, the elderly, and people with lowered immunity.
  
  
• Symptoms usually resemble intestinal flu. See a doctor immediately if you have more serious problems, or if you do not seem to be improving as you'd expect.
  
  
• Treatment may range from replacement of lost fluids and electrolytes for mild cases of foodborne illness, to hospitalization for severe conditions such as hemolytic uremic syndrome.
  
  
• You can prevent foodborne illness by taking the following precautions:
  
  
  • Wash your hands with hot, soapy water before preparing food and after using the bathroom or changing diapers.
    
    
  • Keep raw meat, poultry, or seafood and their juices away from ready-to-eat foods.
    
    
  • Cook foods properly and at a high enough temperature to kill harmful bacteria.
    
    
  • Refrigerate foods within 2 hours or less after cooking because cold temperatures will help keep harmful bacteria from growing and multiplying.
    
    
  • Clean surfaces well before using them to prepare foods.

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm

For More Information About Bacteria and Foodborne Illness

American Dietetic Association
120 South Riverside Plaza, Suite 2000
Chicago, IL 60606-6995
Consumer Nutrition Hotline: 1-800-366-1655 or 1-800-877-1600
Internet: www.eatright.org

U.S. Department of Agriculture
14th & Independence Avenue SW.
Washington, DC 20250
Meat and Poultry Hotline: 1-800-535-4555
Internet: www.usda.gov

U.S. Department of Health and Human Services
200 Independence Avenue SW.
Washington, DC 20201
Phone: 1-877-696-6775 or (202) 619-0257
Internet: www.os.dhhs.gov

U.S. Environmental Protection Agency (EPA)
Ariel Rios Building
1200 Pennsylvania Avenue NW.
Washington, DC 20460
Phone: (202) 272-0167
Internet: www.epa.gov

U.S. Food and Drug Administration
FDA (HFE-88)
5600 Fishers Lane
Rockville, MD 20857-0001
Phone: 1-888-INFO-FDA (463-6332)
Internet: www.fda.gov

Center for Food Safety & Applied Nutrition
5100 Paint Branch Parkway
College Park, MD 20740-3835
Food Information Line: 1-888-SAFEFOOD (723-3366)
Internet: http://vm.cfsan.fda.gov/list.html

Centers for Disease Control and Prevention
1600 Clifton Road
Atlanta, GA 30333
Phone: 1-800-311-3435 or (404) 639-3534
Internet: www.cdc.gov

Gateway to Government Food Safety Information
Internet: www.FoodSafety.gov

Partnership for Food Safety Education
Internet: www.fightbac.org

source: http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htm