don't worry, once they get rid of the FDA with all those lefty bastards we'll be able to eat the cheapest food we ever had because there are no more regulations on what we're able to stuff into our mouths. A little salmonella is good for character. Lysteria, trichinosis and the list goes on.. and forget about getting help for your illness because the ACA will be gone too and you have a preexisting condition, being human, eating poisoned food. Wait until lead and asbestos are brought back into our building materials and smog fills our cities again. It will be glorious when I can finally rip those left wing solar panels off my roof and the coal delivery comes to my house again. Burn a windmill, save a whale is my motto
Furthermore, foodborne illness can be caused by a number of chemicals, such as pesticides, medicines, and natural toxic substances such as vomitoxin, poisonous mushrooms or reef fish.[4]
Bacteria
Bacteria are a common cause of foodborne illness. In 2000, the United Kingdom reported the individual bacteria involved as the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%.[5]
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. Toxins from bacterial infections are delayed because the bacteria need time to multiply. As a result, symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. However, in some cases, such as Staphylococcal food poisoning, the onset of illness can be as soon as 30 minutes after ingesting contaminated food.[6]
Salmonella
A 2022 study concluded that washing uncooked chicken could increase the risk of pathogen transfer, and that specific washing conditions can decrease the risk of transfer.[7][8]
Most common bacterial foodborne pathogens are:
Campylobacter jejuni which can lead to secondary Guillain–Barré syndrome and periodontitis[9]
Clostridium perfringens, the "cafeteria germ"[10][11]
Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens[12][13][14]
Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome
Other common bacterial foodborne pathogens are:[15]
Bacillus cereus
Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
Listeria monocytogenes
Shigella spp.
Staphylococcus aureus
Streptococcus
Vibrio cholerae, including O1 and non-O1
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica and Yersinia pseudotuberculosis
Less common bacterial agents:[citation needed]
Brucella spp.
Corynebacterium ulcerans
Coxiella burnetii or Q fever
Plesiomonas shigelloides
Enterotoxins
See also: Botulism
In addition to disease caused by direct bacterial infection, some foodborne illnesses are caused by enterotoxins (exotoxins targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. Symptom onset varies with the toxin but may be rapid in onset, as in the case of enterotoxins of Staphylococcus aureus in which symptoms appear in one to six hours.[16] This causes intense vomiting including or not including diarrhea (resulting in staphylococcal enteritis), and staphylococcal enterotoxins (most commonly staphylococcal enterotoxin A but also including staphylococcal enterotoxin B) are the most commonly reported enterotoxins although cases of poisoning are likely underestimated.[17] It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. aureus.[17] The CDC has estimated about 240,000 cases per year in the United States.[18]
Clostridium botulinum
Clostridium perfringens
Bacillus cereus
The rare but potentially deadly disease botulism occurs when the anaerobic bacterium Clostridium botulinum grows in improperly canned low-acid foods and produces botulin, a powerful paralytic toxin.[citation needed]
Pseudoalteromonas tetraodonis, certain species of Pseudomonas and Vibrio, and some other bacteria, produce the lethal tetrodotoxin, which is present in the tissues of some living animal species rather than being a product of decomposition.[citation needed]
Emerging foodborne pathogens
Aeromonas hydrophila, Aeromonas caviae, Aeromonas sobria
Scandinavian outbreaks of Yersinia enterocolitica have recently increased to an annual basis, connected to the non-canonical contamination of pre-washed salad.[19]
Preventing bacterial food poisoning
Proper storage and refrigeration of food help in the prevention of food poisoning.
Governments have the primary mandate of ensuring safe food for all, however all actors in the food chain are responsible to ensure only safe food reaches the consumer, thus preventing foodborne illnesses. This is achieved through the implementation of strict hygiene rules and a public veterinary and phytosanitary service that monitors animal products throughout the food chain, from farming to delivery in shops and restaurants. This regulation includes:
traceability: the origin of the ingredients (farm of origin, identification of the crop or animal) and where and when it has been processed must be known in the final product; in this way, the origin of the disease can be traced and resolved (and possibly penalized), and the final products can be removed from sale if a problem is detected;
enforcement of hygiene procedures such as HACCP and the "cold chain";
power of control and of law enforcement of veterinarians.
In August 2006, the United States Food and Drug Administration approved phage therapy which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has raised concerns because without mandatory labeling, consumers would not know that meat and poultry products have been treated with the spray.[20]
At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented by cooking food sufficiently, and either eating it quickly or refrigerating it effectively.[2] Many toxins, however, are not destroyed by heat treatment.
Techniques that help prevent food borne illness in the kitchen are hand washing, rinsing produce,[21] preventing cross-contamination, proper storage, and maintaining cooking temperatures. In general, freezing or refrigerating prevents virtually all bacteria from growing, and heating food sufficiently kills parasites, viruses, and most bacteria. Bacteria grow most rapidly at the range of temperatures between 40 and 140 °F (4 and 60 °C), called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria.[22]
Mycotoxins and alimentary mycotoxicoses
The term alimentary mycotoxicosis refers to the effect of poisoning by mycotoxins through food consumption. The term mycotoxin is usually reserved for the toxic chemical compounds naturally produced by fungi that readily colonize crops under given temperature and moisture conditions. Mycotoxins can have important effects on human and animal health. For example, an outbreak which occurred in the UK during 1960 caused the death of 100,000 turkeys which had consumed aflatoxin-contaminated peanut meal. In the USSR in World War II, 5,000 people died due to alimentary toxic aleukia (ALA).[23] In Kenya, mycotoxins led to the death of 125 people in 2004, after consumption of contaminated grains.[24] In animals, mycotoxicosis targets organ systems such as liver and digestive system. Other effects can include reduced productivity and suppression of the immune system, thus pre-disposing the animals to other secondary infections.[25] The common foodborne Mycotoxins include:
Aflatoxins – originating from Aspergillus parasiticus and Aspergillus flavus. They are frequently found in tree nuts, peanuts, maize, sorghum and other oilseeds, including corn and cottonseeds. The pronounced forms of aflatoxins are those of B1, B2, G1, and G2, amongst which Aflatoxin B1 predominantly targets the liver, which will result in necrosis, cirrhosis, and carcinoma. Other forms of aflatoxins exist as metabolites such as Aflatoxin M1.[26][27] In the US, the acceptable level of total aflatoxins in foods is less than 20 µg/kg, except for Aflatoxin M1 in milk, which should be less than 0.5 µg/kg The official document can be found at FDA's website.[28][29] The European union has more stringent standards, set at 10 µg/kg in cereals and cereal products. These references are also adopted in other countries.[30][31]
Altertoxins – are those of alternariol (AOH), alternariol methyl ether (AME), altenuene (ALT), altertoxin-1 (ATX-1), tenuazonic acid (TeA), and radicinin (RAD), originating from Alternaria spp. Some of the toxins can be present in sorghum, ragi, wheat and tomatoes.[32][33][34] Some research has shown that the toxins can be easily cross-contaminated between grain commodities, suggesting that manufacturing and storage of grain commodities is a critical practice.[35]
Citrinin
Citreoviridin
Cyclopiazonic acid
Cytochalasins
Ergot alkaloids / ergopeptine alkaloids – ergotamine
Fumonisins – Crop corn can be easily contaminated by the fungi Fusarium moniliforme, and its fumonisin B1 will cause leukoencephalomalacia (LEM) in horses, pulmonary edema syndrome (PES) in pigs, liver cancer in rats and esophageal cancer in humans.[36][37] For human and animal health, both the FDA and the EC have regulated the content levels of toxins in food and animal feed.[38][39]
Fusaric acid
Fusarochromanone
Kojic acid
Lolitrem alkaloids
Moniliformin
3-Nitropropionic acid
Nivalenol
Ochratoxins – In Australia, The Limit of Reporting (LOR) level for ochratoxin A (OTA) analyses in 20th Australian Total Diet Survey was 1 µg/kg,[40] whereas the EC restricts the content of OTA to 5 µg/kg in cereal commodities, 3 µg/kg in processed products and 10 µg/kg in dried vine fruits.[41]
Oosporeine
Patulin – Currently, this toxin has been advisably regulated on fruit products. The EC and the FDA have limited it to under 50 µg/kg for fruit juice and fruit nectar, while limits of 25 µg/kg for solid-contained fruit products and 10 µg/kg for baby foods were specified by the EC.[41][42]
Phomopsins
Sporidesmin A
Sterigmatocystin
Tremorgenic mycotoxins – Five of them have been reported to be associated with molds found in fermented meats. These are fumitremorgen B, paxilline, penitrem A, verrucosidin, and verruculogen.[43]
Trichothecenes – sourced from Cephalosporium, Fusarium, Myrothecium, Stachybotrys, and Trichoderma. The toxins are usually found in molded maize, wheat, corn, peanuts and rice, or animal feed of hay and straw.[44][45] Four trichothecenes, T-2 toxin, HT-2 toxin, diacetoxyscirpenol (DAS), and deoxynivalenol (DON) have been most commonly encountered by humans and animals. The consequences of oral intake of, or dermal exposure to, the toxins will result in alimentary toxic aleukia, neutropenia, aplastic anemia, thrombocytopenia and/or skin irritation.[46][47][48] In 1993, the FDA issued a document for the content limits of DON in food and animal feed at an advisory level.[49] In 2003, US published a patent that is very promising for farmers to produce a trichothecene-resistant crop.[50]
Zearalenone
Zearalenols
Viruses
Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral and noroviruses are the most common foodborne illness, causing 57% of outbreaks in 2004. Foodborne viral infection are usually of intermediate (1–3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals; they are similar to the bacterial forms described above.[citation needed]
Enterovirus
Hepatitis A is distinguished from other viral causes by its prolonged (2–6 week) incubation period and its ability to spread beyond the stomach and intestines into the liver. It often results in jaundice, or yellowing of the skin, but rarely leads to chronic liver dysfunction. The virus has been found to cause infection due to the consumption of fresh-cut produce which has fecal contamination.[51][52]
Hepatitis E
Norovirus
Rotavirus
Rotavirus
Parasites
Most foodborne parasites are zoonoses.[53]
Platyhelminthes:[citation needed]
Diphyllobothrium sp.
Nanophyetus sp.
Taenia saginata
Taenia solium
Fasciola hepatica
See also: Tapeworm and Flatworm
Nematode:[54]
Anisakis sp.
Ascaris lumbricoides
Eustrongylides sp.
Toxocara
Trichinella spiralis
Trichuris trichiura
Protozoa:[citation needed]
Acanthamoeba and other free-living amoebae
Cryptosporidiosis
Cyclospora cayetanensis
Entamoeba histolytica
Giardia lamblia
Giardia lamblia
Sarcocystis hominis
Sarcocystis suihominis
Toxoplasma
Natural toxins
Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesised by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.[citation needed]
Alkaloids
Ciguatera poisoning
Grayanotoxin (honey intoxication)
Hormones from the thyroid glands of slaughtered animals (especially triiodothyronine in cases of hamburger thyrotoxicosis or alimentary thyrotoxicosis)[55][56][57][58][59][60]
Mushroom toxins
Phytohaemagglutinin (red kidney bean poisoning; destroyed by boiling)
Pyrrolizidine alkaloids
Shellfish toxin, including paralytic shellfish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, amnesic shellfish poisoning and ciguatera fish poisoning
Scombrotoxin
Solanine (green potato poisoning)
Tetrodotoxin (fugu fish poisoning)
Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.
Foxglove contains cardiac glycosides.
Poisonous hemlock (conium) has medicinal uses. [citation needed]
Other pathogenic agents
Prions, resulting in Creutzfeldt–Jakob disease (CJD) and its variant (vCJD)
"Ptomaine poisoning" misconception
Ptomaine poisoning was a myth that persisted in the public consciousness, in newspaper headlines, and legal cases as an official diagnosis, decades after it had been scientifically disproven in the 1910s.[61]
In the 19th century, the Italian chemist Francesco Selmi, of Bologna, introduced the generic name ptomaine (from Greek ptoma, "fall, fallen body, corpse") for alkaloids found in decaying animal and vegetable matter, especially (as reflected in their names) putrescine and cadaverine.[62] The 1892 Merck's Bulletin stated, "We name such products of bacterial origin ptomaines; and the special alkaloid produced by the comma bacillus is variously named Cadaverine, Putrescine, etc."[63] while The Lancet stated, "The chemical ferments produced in the system, the... ptomaines which may exercise so disastrous an influence."[64] It is now known that the "disastrous... influence" is due to the direct action of bacteria and only slightly due to the alkaloids. Thus, the use of the phrase "ptomaine poisoning" is now largely obsolete.[citation needed]
At a Communist political convention in Massillon, Ohio,[65] and aboard a cruise ship in Washington, D.C., hundreds of people were sickened in separate incidents by tainted potato salad, during a single week in 1932, drawing national attention to the dangers of so-called "ptomaine poisoning" in the pages of the American news weekly, Time.[66] In 1944, another newspaper article reported that over 150 people in Chicago were hospitalized with ptomaine poisoning, apparently from rice pudding served by a restaurant chain.
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