The Centers for Disease Control issued an alarming report today concerning the problems of foodborne germs.
Foodborne germs, that are antibiotic resistance is a continuing public health threat. The Centers for Disease Control and Prevention found that every year, antibiotic-resistant infections from foodborne germs cause an estimated 430,000 illnesses in the United States. Multi-drug resistant Salmonella, from food and other sources, causes about 100,000 illnesses in the United States each year.
Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. The bacteria and viruses that cause the most illnesses, hospitalizations, and deaths in the United States are Salmonella, Norovirus (Norwalk Virus), Campylobacter, E. coli, Listeria and Clostridium perfringens. Foodborne illness in the United States causes an estimated 48 million illnesses and 3,000 deaths each year.
If you have eaten contaminated food, the onset of symptoms may occur within minutes to weeks and often presents itself as flu-like symptoms. Symptoms such as nausea, vomiting, diarrhea, or fever are common. The symptoms are often flu-like and many folks may not recognize that the illness is caused by pathogens or harmful bacteria.
Although recent data revealed that multi-drug resistant Salmonella decreased during the past decade. Unfortunately, Salmonella typhi, the germ that causes typhoid fever, resistance to quinolone drugs increased to 68 percent in 2012, raising concerns that one of the common treatments for typhoid fever may not work in many cases.
The Salmonella that has been linked to recent outbreaks associated with poultry. Is resistant to ceftriaxone, a cephalapsorin drug. Ceftriaxone resistance is a problem because it makes severe Salmonella infections harder to treat, especially in children.
A report from Centers for Disease Control NARMS compares resistance levels in human samples in 2012 to a baseline period of 2003-2007. According to Robert Tauxe, M.D., M.P.H, deputy director of CDC’s Division of Foodborne, Waterborne, and Environmental Diseases
“Our latest data show some progress in reducing resistance among some germs that make people sick but unfortunately we’re also seeing greater resistance in some pathogens, like certain types of Salmonella,” He said. “Infections with antibiotic-resistant germs are often more severe. These data will help doctors prescribe treatments that work and to help CDC and our public health partners identify and stop outbreaks caused by resistant germs faster and protect people’s health.”
The President’s budget for 2015 requests funding for CDC to improve early detection and tracking of multidrug resistant Salmonella and other urgent antibiotic resistance threats. The proposed initiative would increase CDC’s ability to test drug-resistant Salmonella. With a $30 million annual funding level over 5 years, CDC estimates that it could achieve a 25 percent reduction in multidrug resistant Salmonella infections, as well as significant reductions in other resistant infections.
What this all means is you need to be careful. Bacteria multiply rapidly between 40 °F and 140 °F. Remember to keep cold food cold and hot food hot. Store food in the refrigerator (40 °F or below) or freezer (0 °F or below). Always cook food to a safe minimum internal temperature.
Beef, pork, lamb and veal steaks, chops, and roasts should be cooked to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For raw ground ground beef, pork, lamb, and veal cook to an internal temperature of 160 °F as measured with a food thermometer. All poultry should be cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.
In case of suspected foodborne illness use this general guidelines:
Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark “DANGER” and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
Seek treatment as necessary. If the victim is in an “at risk” group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
Call our office and we can assist you further. We are always here to help. Please call us, the Law Offices of Richard M. Katz at 626-796-6333. We are located at 1122 East Green Street, Pasadena, California 91106. We are here to assist you on your personal injury claims.