FOOD POISONING

The FCDC claims that each year over six million Americans are stricken with a food-borne disease. Most suffer only a few days of gastrointestinal illness, but for an estimated one thousand it means death.

SALMONELLA - For most people it is more an inconvenience than a danger, the mild effects resembling the flu. But it can be fatal to the elderly, very young, the fetus of a pregnant woman, or those with reduced immunity. It is present in foods and grows rapidly at temperatures between 45° and 115° . The bacteria are destroyed by cooking at 140° or higher for at least ten minutes; freezing will not destroy them. Foods most often affected are unpasteurized milk, eggs, poultry, meat, fish and shellfish. The theory that the acidity from vinegar or lemon juice inhibits the growth of harmful salmonella bacteria has not been proven.

STAPHYLOCCOCCUS - usually not life-threatening. Source of contamination is most often a food handler who is infected with boils, pimples, and other infections in the nose or throat. It can also be found in custardy foods, salads and cured meats that have been exposed to room temperature for several hours.

CLOSTRIDIUM PERFRINGENS - takes root in poultry and beef and later produces toxin in humans. It's usually not destroyed by cooking. Foods affected are cooked meats and gravy that have been inadequately cooled, then reheated and left at room temperatures for hours.

CLOSTRIDIUM BOTULISM - rare, but the most deadly form of food poisoning. Home canned foods are the most common source of botulism, although 10% of the cases are caused by commercially prepared foods. Failure to seal freezer bags properly can also be a cause. The bacteria can also be found in soil. Therefore it is imperative that all vegetables and fruits be thoroughly washed before eating. Signals of botulism include dizziness, double or blurred vision, and paralysis, affecting the nervous system. Immediate hospitalization is a must. Honey is the suspected source of infant botulism.

HEPATITIS- develops several weeks after ingesting the food. Signs include jaundice, nausea, and exhaustion. The word "hepatitis" means inflammation of the liver. It is often found in shellfish coming from contaminated waters.

MYTILOTIXISM - paralytic shellfish poisoning that cannot be detected by appearance or odor. It's caused by eating tainted mollusks (mussels, clams and oysters). Nausea is followed by numbness in the lips, tongue and fingers, quickly spreading to the rest of the body. Victims and also anyone else who has eaten the same shellfish should be given syrup of Ipecac (available at drug stores without prescription) to induce vomiting. Rush victim to the hospital.

CIQUATERA - caused by eating any bad seafood. It cannot be detected by appearance or odor. Three or more hours after eating, headache and dizziness will occur, followed by difficult breathing. Rush victim to the hospital.

TRICHINOSIS - caused by trichinae worms in pork. It is killed by cooking pork to (well done). Trichinosis is rare, but it is well to be informed of it.

E. COLI - found in the excrement of animals, this bacterium is more prevalent in ground meats, especially in hamburger which often is not cooked to an internal temperature of 160° , which is high enough to kill the bacteria.

Please follow the following guide for the recommended internal cooked Fahrenheit temperature for meats and eggs:

Fresh Beef, Veal, Lamb
     Ground...................................160°
     Cuts such as roasts and steaks
         Medium rare..........................145°
         Medium...............................160°
         Well Done............................170°

Fresh Pork
     Ground...................................160°
     Cuts such as roasts and steaks
         Medium...............................160°
         Well Done............................170°

Poultry (chicken,turkey, duck, game hen)
     Ground...................................165°
     Whole (measured in thigh)................180°
     Thigh, drumstick.........................180°
     Breast...................................170°
     Stuffing (preferably cooked separately)..165°

Eggs
     Casseroles, sauces, custards.............160°