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       #Post#: 418--------------------------------------------------
       Food safety risks
       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).[/quote]
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