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       #Post#: 418--------------------------------------------------
       Food safety risks
   DIR By: agate
       Date: August 4, 2014, 7:14 pm
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       From the Center for Science in the Public Interest Nutrition
       Action Newsletter, August 3, 2014:
       --- Quote ---
       > Learn More about these Dangerous Pathogens that Pose Major
       Food Safety Risks
       >
       > Posted By Caroline Smith DeWaal
       >
       > BACILLUS CEREUS: Often grows in foods that aren’t kept at the
       proper temperature. Less commonly causes vomiting syndrome,
       which causes minimal diarrhea or abdominal pain and is
       associated with fried rice.
       > Common food sources: Meats, stews, gravies, leftovers.
       >
       > CAMPYLOBACTER JEJUNI: One of the most common causes of
       diarrhea in the U.S.
       > Common food sources: Undercooked poultry, raw milk.
       >
       > CIGUATERA: Illness caused by an odorless, tasteless neurotoxin
       that contaminates some tropical reef fish and that is not
       destroyed by cooking.
       > Common food sources: Barracuda, amberjack, large groupers and
       snappers.
       >
       > CLOSTRIDIUM BOTULINUM (BOTULISM): Rare, but can be deadly if
       not treated. Caused by a toxin that can be inactivated by
       cooking.
       > Common food sources: Improperly home-canned foods.
       >
       > CLOSTRIDIUM PERFRINGENS: Often grows in foods that aren’t kept
       at the proper temperature by restaurants, cafeterias, or
       caterers.
       > Common food sources: Improperly cooled or stored prepared
       foods, particularly meats and gravies.
       >
       > CYCLOSPORA: A parasite spread by food or water contaminated
       with feces.
       > Common food sources: Imported berries, imported lettuce.
       >
       > ENTEROTOXIGENIC E. COLI: The most common cause of “traveler’s
       diarrhea.”
       > Common food sources: Food or water that has been contaminated
       by feces.
       >
       > E. COLI O157:H7: A particularly dangerous strain that can be
       fatal if left untreated.
       > Common food sources: Undercooked beef, raw milk, unpasteurized
       juice, raw sprouts, contaminated water.
       >
       > LISTERIA MONOCYTOGENES: One of the leading causes of death
       from foodborne illness. Primarily strikes older adults, pregnant
       women, newborns, and people with weakened immune systems.
       > Common food sources: Raw milk, cheeses made with raw milk,
       deli meats.
       >
       > NOROVIRUSES: The leading cause of foodborne illness in the
       U.S. (and on cruise ships).
       > Common food sources: Raw produce, mollusks (oysters, clams,
       mussels, scallops), food handled by an infected person.
       >
       > SALMONELLA: The leading cause of serious foodborne illness in
       the U.S.
       > Common food sources: Eggs, poultry, meat, raw milk,
       unpasteurized juice, raw produce.
       >
       > SHIGELLA: Typically spreads through person-to-person contact
       or contamination by food handlers.
       > Common food sources: Raw produce.
       >
       > STAPHYLOCOCCUS AUREUS: Introduced into foods by food handlers.
       Produces a toxin that causes severe vomiting.
       > Common food sources: Improperly refrigerated meats, potato
       salad, egg salad, cream-filled pastries.
       >
       > VIBRIO PARAHAEMOLYTICUS: Found in ocean water along the coast
       or in estuaries where ocean water mixes with river water.
       > Common food sources: Raw or improperly cooked oysters.
       >
       > YERSINIA: Infection may be misdiagnosed as appendicitis or
       Crohn’s disease.
       > Common food sources: Undercooked pork, raw milk.
       >
       > Key source: J. Glenn Morris, professor of infectious diseases
       and director of the Emerging Pathogens Institute at the
       University of Florida, and co-editor of Foodborne Infections and
       Intoxications.
       >
       > Other sources: Centers for Disease Control and Prevention,
       Food and Drug Administration, Marcus Glassman (Food Safety
       Project, Center for Science in the Public Interest).
       --- End Quote ---
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