Printed from the Charlotte Observer -
Posted: Monday, Sep. 08, 2008

Chronic ills linked to food poisoning

By Annys Shin
Published in: Health
  • Precautions you can take to reduce the risk

    Meat and eggs need to be cooked thoroughly. Ground beef should reach an internal temperature of 160 degrees. Eggs should be cooked until the yolk is firm.

    Avoid cross-contamination by washing hands, utensils and cutting boards after they have been in contact with raw meat or poultry and before they touch another food.

    Refrigerate leftovers promptly.

    Clean: Wash your hands before preparing food. Rinse fresh fruit and vegetables in running tap water to remove dirt. Discard the outer leaves of a head of lettuce or cabbage.

  • Of the estimated 76 million cases of food-borne disease that occur each year in the U.S., the majority cause symptoms such as diarrhea and vomiting for just a day or two.

    The CDC recommends consulting your doctor if diarrhea is accompanied by:

    High fever (temperature over 101.5).

    Blood in the stools.

    Prolonged vomiting that prevents keeping liquids down; or, a doctor should also be called if the diarrheal illness lasts more than three days.

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    WASHINGTON Over the past five years, Sarah Pierce has suffered repeated kidney failure, spent three years on dialysis, had the plasma in her blood replaced twice, and lost a fiance, friends and a job – all because of something she ate.

    Pierce, now 30, was infected with a toxic strain of bacteria, E. coli O157:H7, that can be spread through undercooked meat or raw produce. Today, she has a healthy kidney donated by her brother, a full-time job and a husband. But the medicines she takes to keep her body from rejecting her replacement kidney carry a high risk of causing birth defects, so she has ruled out pregnancy.

    “I would have liked to have had children,” she said.

    Pierce belongs to a small subset of people who develop long-term health problems from food poisoning. Their ranks are growing. Over the past decade, as medical experts have sought out the source of certain chronic illnesses, they have increasingly found links to episodes of food poisoning, sometimes many years beforehand, according to the Centers for Disease Control and Prevention.

    Campylobacter, a bacterium associated with raw chicken, is now recognized as a leading cause of the sudden acute paralysis known as Guillain-Barre syndrome. Certain strains of salmonella, the bacterium involved in the recent outbreak in Mexican raw jalapeno and serrano peppers, can cause arthritis. And E. coli O157:H7, a strain of an otherwise harmless bacterium that lives in animal intestines, can release toxins that cause hemolytic uremic syndrome, or HUS, a kidney disorder that in 25 to 50 percent of cases leads to kidney failure, high blood pressure and other problems as much as 10 years later.

    This list is just the beginning of the many health problems some people are now attributing to food-borne infections.

    “What the classical medical literature says and what we've seen is not the same,” said Donna Rosenbaum, executive director of Safe Tables Our Priority, or STOP, a nonprofit that represents people who have suffered serious food-borne illness.

    Setting up national registry

    The CDC estimates there are 76 million cases of food-borne disease in the United States annually. The vast majority of people experience it only as an unpleasant bout of diarrhea or abdominal pain, though an estimated 5,000 to 9,000 Americans die each year from food poisoning. A handful of pathogens are responsible for more than 90 percent of those fatalities: salmonella, listeria, toxoplasma, noroviruses, campylobacter and E. coli. Those most susceptible to infection are small children, the elderly and people with compromised immune systems.

    Long-term health effects of food-borne infections are hard to study, for a variety of reasons. First, it is tough to prove a link between some of these illnesses and later chronic conditions such as arthritis. Second, despite annual outbreaks across the nation, the subject hasn't attracted much public attention or funding, Neill said. Also, federal health-care privacy laws make it difficult for researchers to approach anyone who is not in their direct care.

    To get around the last of these problems, STOP is setting up a national registry of victims of food-borne disease who would be willing to participate in longitudinal studies.

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