So Many Sick Substances!

Contaminants go by such names as campylobacter, clostridium botulinum, clostridium perfringens, E.coli, giardia lamblia, hepatitis A, listeria, noroviruses, salmonella, rotavirus and more.

All of them are capable of inducing such symptoms as frequent vomiting, bloody vomit or stools, inability to keep liquids down, extreme pain, abdominal cramping, body temperature 101.5 degrees or higher, dehydration, dizziness, lightheadedness, blurry vision, muscle weakness and tingling in the arms.

There may be long-term consequences as well, and those are not confined to those who were so severely ill that they required hospitalization. The long-term effects include urinary tract problems, reactive arthritis, damage to the eyes, Guillain-Barre syndrome, ulcerative colitis, kidney failure and diabetes.

All kinds of foods are vulnerable to the agents that cause food poisoning, including meat and poultry, home-canned foods with low acidity, smoked or salted fish, potatoes baked in aluminum foil, unpasteurized milk, contaminated water, stews, gravies, shellfish, cheeses and even processed foods. All are vulnerable to the introduction of bacteria if the food is not hot enough, is chilled too slowly or is made with contaminated products. Infected food handlers can pass along their illness or fecal matter that clings to fingernails, and the counter space where the food is prepared may be contaminated with pathogens.

Those who are already in frail health or have vulnerable immune systems are at particular risk for food illnesses. These include older adults, pregnant women, infants, young children, people who have chronic conditions like liver disease, HIV/AIDS or diabetes, and those undergoing radiation therapy or chemotherapy for cancer. But even the strongest and healthiest people can be struck down if they consume the wrong product at the wrong time.