Food-borne Pathogens

Outbreaks of food-borne pathogens are unfortunately a common occurrence in the U.S., with hundreds of recalls each year due to bacteria, viruses, fungi, and parasites. Some of the most common food recalls include the following pathogens:

• Clostridium botulinum is most commonly found in canned beans and seafood. It is a bacterium which can cause botulism. The botulism toxin is very potent, and botulism is a life-threatening illness. Symptoms of botulism can begin from six hours to two weeks after eating food that contains the toxin. The symptoms may include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness that moves progressively down the body, affecting the shoulders first then descending to the upper arms, lower arms, thighs, and calves. Botulism may also cause paralysis of the breathing muscles, which can result in death unless assistance with breathing (mechanical ventilation) is provided.

• Salmonella is commonly found in vegetables, eggs, and chicken as well as pet foods. It is a bacterial organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with this organism often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

• Listeria monocytogenes is commonly found in a variety of foods including cheese, chicken, seafood, pastas, as well as dog and cat foods. Contaminated products could cause Listeriosis, a disease that usually causes mild flu-like symptoms in healthy individuals; however in immune-compromised individuals, meningitis and blood poisoning can occur. Pregnant women are also considered a high-risk group, as Listeriosis can cause stillbirths.

• Bacillus cereus is a bacterium that may cause vomiting or diarrhea and is found in contaminated water. The symptoms of B. cereus diarrheal type food poisoning usually include onset of watery diarrhea, abdominal cramps, and pain 6-15 hours after consumption of contaminated food. Nausea may accompany diarrhea, but vomiting rarely occurs. Symptoms persist for 24 hours in most instances. The vomiting type of food poisoning associated with B. cereus is characterized by nausea and vomiting within 30 minutes to 6 hours after consumption of contaminated foods. Duration of symptoms is generally less than 24 hours. Infants, children and pregnant women are susceptible to dehydration resulting from diarrhea.

• Cryptosporidium is a parasite that can cause intestinal infections and is found in contaminated water. The most common symptom of infection is watery diarrhea. Other symptoms can include dehydration, weight loss, stomach cramps or pain, fever, nausea and vomiting.  Symptoms generally begin two to ten days after becoming infected with the parasite and generally last one to two weeks. While most people with healthy immune systems will recover without treatment, the infection could be serious or life-threatening for certain individuals. Infants, children and pregnant women are susceptible to dehydration resulting from diarrhea, which can be life-threatening. Individuals with weakened immune systems are also at risk for a more serious and life-threatening form of illness.

• E. coli O157:H7 is a potentially deadly bacterium that is commonly found in ground beef products. It causes bloody diarrhea and dehydration. The very young, seniors and persons with compromised immune systems are the most susceptible to the foodborne illness.

• Shigella is a bacterium that can infect vegetables. It causes diarrhea (possibly bloody), fever, nausea and vomiting. Illness usually lasts from 4 to 14 days. In some persons, especially the very young, the very old and people with compromised immune systems, diarrhea can be more severe. Infection can occur after eating and drinking food and water that is contaminated with Shigella and can be passed from person to person.

For more information, visit the Center for Disease Control website.

 For current updates on all food recalls, visit: U.S. Food and Drug Administration Recalls and USDA Food Safety and Inspection Recalls.