PATHOGENIC AGENTS

BACTERIA
Bacteria are a common cause of foodborne illness. In the United Kingdom during 2000 the individual bacteria involved were as follows: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.1%. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Symptoms for bacterial infections are delayed because the bacteria need time to multiply. They are usually not seen until 1272 hours or more after eating contaminated food. Most common bacterial foodborne pathogens are: Campylobacter jejuni, generally caused by undercooked chicken or food contaminated by raw chicken juices. It can lead to secondary Guillain-Barr syndrome, which affects the peripheral nervous system (the bodily nerves which control heart rate, breathing, muscles, skin, etc.) and periodontitis, a disease affecting the tissues around the teeth. Clostridium perfringens, the "cafeteria germ," generally caused by meat which is well prepared, but too far in advance. It usually causes 24 hour stomach cramps and diarrhea, but in very rare cases can Salmonella cause fever, nausea, and death. Salmonella, caused by consumption of eggs that are not adequately cooked or by other interactive human-animal pathogens. There are many types, some of which result only in diarrhea, but others can result in typhoid fever, bloody diarrhea, vomiting, and permanent reactive arthritis. The more severe symptoms are generally only found in more susceptible patients, like infants, elderly, and pregnant women. Escherichia coli O157:H7 enterohemorrhagic (EHEC) which causes hemolytic-uremic syndrome, a disease which causes abnormal kidney failure in about 1/3 of its victims, and high blood pressure, seizures, blindness, and paralysis in about 8%. 5-15% of HUS victims do not survive.