Showing posts in September, 2014

Food Borne Illnesses

Do you know anyone who has been affected by a food borne illness?  Do you take all the precautions to make sure that no one in your family falls into the group of 48 million people?  With nearly 48 million people in the United States alone infected with a food borne illness each year, it affects almost everyone somehow.

The Centers for Disease Control and Prevention (CDC) estimate that the leading cause of illnesses are norovirus and the bacteria Salmonella, Campylobacter, and Clostridium perfingens.  The types of illnesses that we see now are constantly changing.  We used to see typhoid fever and tuberculosis but due to new food safety regulations such as pasteurization and safe canning we have seen those illnesses disappear.

Although typhoid fever and tuberculosis sound much worse than E.coli or Campylobacter, that is not true.  Both of these infections have diseases that are complications of these food borne illnesses.  Many cases of acute kidney failure in children can be traced back to E.coli.  Guillian-Barre syndrome can also be traced back to Campylobacter infections.

Take a moment to read this heartwarming story about a young girl who decided she was going to be a food safety advocate.  She is still suffering the side effects of a food borne illness from when she was three years old but has not let that stop her from achieving her goals.


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