Seattle Common Foodborne Disease Pathogens
Campylobacter
The world’s most commonly identified cause of
bacterial illness. Persons infected with
Campylobacter commonly experience fever,
diarrhea, and cramps. Most infections are
caused by consumption of undercooked chicken
because the bacteria naturally live in the
intestines of birds. Most cases are minor
and treatable with rest and fluid intake. Campylobacteriosis is estimated to affect 2.4
million Americans every year.
Salmonella
The bacterium which causes salmonellosis,
whose symptoms typically include fever,
diarrhea, and cramps. In some cases, the
bacterium can invade the bloodstream and cause
serious infections. Most victims are ill
for 4-7 days and recover without medical
treatment. A small number of infections
lead to Reiter’s syndrome, which can develop
into chronic arthritis. Salmonellosis can
be avoided by thoroughly cooking foods and
washing one’s hands after handling reptiles,
birds or their excrement.
E. coli O157:H7
A pathogen commonly found in cattle, often
transmitted to humans who consume food
contaminated with small amounts of cow feces.
Symptoms include severe diarrhea and cramps.
The bacterium causes illness by producing a
toxin called Shiga toxin. Treatment with
antibiotics is not thought to be helpful.
Calicivirus
One of the most common causes of the “stomach flu." The virus commonly causes acute vomiting and is frequently transferred to food from an infected kitchen worker. The virus can also be spread person-to-person. Treatment mainly consists of prevention of dehydration; most victims will recover on their own. Infections typically last 1 to 10 days, depending on which strain of virus caused the illness.
Sources:
CDC Foodborne Illness FAQ
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/files/foodborne_illness_FAQ.pdf
http://www.cdc.gov/nczved/dfbmd/disease_listing/campylobacter_gi.html
http://www.cdc.gov/nczved/dfbmd/disease_listing/stec_gi.html
http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html
