Increasing Risk of Food Poisoning

Public health authorities around the world are worried about the spread of foodborne disease and the emergence of new microbial strains entering our food supply. Contaminated food can cause diarrhea and dehydration, or more serious illnesses such as kidney failure or brain damage. Food poisoning can arise from bacterial toxins — such as those produced by Staphylococci or Clostridium Botulinum (which causes rare but deadly botulism, mostly from canned or bottled vegetables and meats) — or from bacteria that multiply in the body (such as Salmonelli or E. coli). Unlike food contaminated by mold or fungi, which looks and smells “bad” or rotten, food harbouring bacteria or their toxins may look fine, appear wholesome and smell normal, even though it is carrying http://miura-seikotsuin.com/
deadly microbes. The U.S. Food and Drug Administration (FDA) estimates that there are “millions of needless deaths” from foodborne illness around the globe each year. In developing areas, contaminated rivers, formula diluted with bacteria-laden water and poor sanitation compound the problem.
More and more foods contaminated
Surveys show that Salmonella, Listeria, Clostridium and other bacteria are contaminating ever more and different foods. For example, up to 80 per cent of chickens and other poultry are contaminated with Salmonella or Campylobacter by mechanized de-feathering and evisceration processes in which infected feces splatter the skin of the birds. Listeria bacteria are found in up to 15 per cent of soft-ripened cheeses; Yersinia bacteria are detectable in 20 per cent of raw (unpasteurized) milk products, Clostridium perfringens — sometimes called the “cafeteria bug” — is a frequent cause of food poisoning in re-warmed meats, casseroles, stews, pies and gravies; and Campylobacter jejuni bacteria, a recently discovered source of food poisoning, are now the chief contaminators of poultry, shellfish and unpasteurized milk. Chicken, turkey and other poultry should be well cooked and leftovers refrigerated, as left at room temperature any lingering bacteria multiply fast and next day’s turkey sandwich or casserole could make people ill. The problem is by no means confined to poultry, meat or dairy products. Food poisoning outbreaks in industrialized countries have been traced to such items as Belgian chocolates, bottled mushrooms, rice pudding, onion rings, bean sprouts, melon, specialty breads, orange juice and even frozen strawberries.
The alerting signs of food poisoning:

diarrhea, vomiting;
stomach cramps;
nausea, appetite loss;
possibly chills, fever.

The discomfort may begin within a few minutes to a few hours of consuming the contaminated food — or may only appear several days later when it’s no longer clearly linked to any particular food and might be self-d