As the summer months approach, we will be providing you with additional information concerning Shigella, Campylobacter, and E. coli as well as many other foodborne illnesses caused by bacteria and parasites.
Escherichia Coli is a bacterial food poisoning which can cause bloody diarrhea and many other gastrointestinal problems in victims. E. coli O157:H7 is a particular strain of E. coli bacteria which can produce toxins. These E. coli toxins can lead to Hemolytic Uremic Syndrome (HUS). E. coli related Hemolytic Uremic Syndrome (HUS) can lead to kidney failure, particularly in young children. The elderly and those with poor immune systems who contract E. coli and develop Hemolytic Uremic Syndrome(HUS) can also have great difficulty overcoming this potentially fatal E. coli complication.
Shigella, on the other hand, is a bacteria which leads to a foodborne illness known as Shigellosis. Shigellosis is highly contagious. Shigella bacteria can easily spread through daycare centers and nursing homes is proper safety precautions are not taken by workers. Shigella can be spread by an infected party after the symptoms of Shigella have disappeared. Shigella food poisoning symptoms include watery or bloody diarrhea, abdominal pain, and vomiting.
Campylobacter is a bacteria which causes Campylobacteriosis. Campylobacter symptoms often manifest as vomiting, nausea, fever, and diarrhea. The most common Campylobacter strain causing foodborne illness is Campylobacter jejuni. A possible but rare Campylobacteriosis complication is the possible onset of Guillain-Barré Syndrome. Guillain-Barré is a nerve disorder which can result in paralysis.
Stay tuned for more food safety tips, new food safety legislation, and updates on foodborne illness outbreaks.
Richard J. Arsenault, 2010
