Most food-borne illnesses last only a few days, but in some cases, they can have long-term consequences, particularly in children, U.S. researchers say.
Most food-borne illnesses last only a few days, but in some cases, they can have long-term consequences, particularly in children, U.S. researchers say.
A study released Thursday by the Center for Foodborne Illness Research & Prevention in Grove City, Pa., reviewed the five most common food-borne diseases.
It found that while common symptoms such as diarrhea and vomiting usually last only a few days, in a small percentage of cases, foodborne pathogens can cause serious, acute and/or life-long complications.
Life-long complications include:
Kidney failure.
Paralysis.
Seizures.
Hearing or visual impairments.
Mental retardation.
In two to three per cent of cases, foodborne disease can cause serious, long-term health problems, according to the U.S. Food and Drug Administration.
“It’s not just a tummy ache,” the Pennsylvania centre’s Tanya Roberts told reporters.
The team focused on five foodborne pathogens:
Campylobacter.
E. coli O157:H7.
Listeria monocytogenes.
Salmonella.
Toxoplasma gondii.
Campylobacter is generally foodborne. It is associated with Guillain-Barre syndrome, the most common cause of paralysis in the United States. It can also trigger arthritis, heart infections and blood infections, the researchers said.
In 2000, seven people died and more than 2,300 others fell ill in Walkerton, Ont. in Canada’s worst outbreak of E. coli O157:H7. The bacteria contaminated the town’s water supply.
People who suffer severe E. coli O157:H7 poisoning face a 30 per cent higher risk of high blood pressure or kidney damage, according to a Canadian study of Walkerton residents released in October 2008.
E. coli O157:H7 can develop into hemolytic uremeic syndrome, or HUS, the leading cause of acute kidney failure in American children, the latest report said. HUS can lead to death, or in some cases end-stage kidney disease, neurological complications and insulin-dependent diabetes.
Multiple outbreaks
The foodborne bacteria Listeria has been linked with infections of the brain and spinal cord, resulting in serious neurological dysfunctions or death. Most reported cases occur in children under the age of four, and about one in five people afflicted die as a result of infection, the team said.
Listeroisis can also cause miscarriage, premature birth or stillbirth.
In certain people, salmonella and other foodborne bacteria can cause reactive arthritis, a painful form of arthritis that can interfere with work and quality of life.
When pregnant women have the parasitic infection Toxoplasma gondii, the fetus or the newborn may develop mild to severe mental retardation, crossed-eyes and in some cases, blindness in one or both eyes.
The Pew Health Group, in collaboration with the researchers, also released a fact sheet on children and foodborne illness.
Sandra Eskin, director of the food safety project for the Pew Health Group, called on Congress to enact stronger food safety laws before the end of year.
The U.S. has experienced outbreaks of foodborne illness over the last several years. Sources of the bacteria have ranged from spinach to peppers to peanut butter products.
In 2006, tainted spinach led to the deaths of three people and sickened 204 people, including one Canadian woman. In a separate outbreak, Ontario health authorities in October 2008 investigated an E. coli outbreak linked to a Harvey’s restaurant in North Bay.
There are 11 million to 13 million cases of foodborne illness in Canada every year, according to the Canadian Food Inspection Agency.
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