National Food Safety Education Month® 2007

Overview

In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include:

• abdominal cramps
• nausea
• vomiting
• diarrhea, which is sometimes bloody
• fever
• dehydration

Some people are at greater risk for bacterial infections because of their age or a weakened immune system. Infants and young children, pregnant women, older adults, and people with weakened immune systems such as those with cancer, HIV/AIDS, diabetes, or bone marrow and organ transplant recipients, are at a higher risk for foodborne illness.

Some microorganisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious symptoms than vomiting and diarrhea. They can cause spontaneous abortion or death.

In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157:H7, and can lead to kidney failure and death.

Infants, young children, pregnant women, older adults, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness.

Infants and Children

Infants and children are more vulnerable because their immune system is not fully developed and their stomachs produce less acid, making it easier for bacteria and viruses to multiply.

Pregnant Women

Pregnant women and their unborn are at risk because of hormonal changes during pregnancy and a fetus does not have a fully developed immune system.

Older Adults

Older adults are more susceptible to foodborne illness because of inadequate nutrition, lack of protein in their diets, poor blood circulation, decreasing system functions, and/or chronic diseases.

Chronically Ill & People who take medications that affect their immune system

People who are chronically ill or who take medication that weaken their immune system are also at greater risk of becoming sick from a foodborne illness. This could include, for example, people with cancer, diabetes, AIDS and those who take antibiotics.