In the United States, an average of 145 cases of botulism are reported each year.  Of these, approximately 15% are foodborne, 65% are infant botulism, and 20% are wound.  Outbreaks of foodborne botulism involving two or more persons are usually caused by eating contaminated home-canned foods. The number of cases of foodborne and infant botulism has changed little in recent years. [more]

Here is the continuation of yesterday’s post about the worst foodborne illness complications. Today we cover the top five nastiest complications. 5. Organ Damage Most “simple” food poisonings are anything but simple. While most food pathogens are not considered a serious threat to a normal healthy person, foodborne pathogens can infect and threaten the life of anyone unfortunate enough to... [more]

For most people who get a foodborne illness, it is a 2 or 3 days of sickness followed by a quick recovery with no serious long term effects (except for the memories of how intense a food poisoning illness can be). But for an unfortunate few and their families, a foodborne bacteria, virus or parasite can change everything in an instant. There are quite a few pathogens that use food as a transmission... [more]

San Link Inc at 54B Marjorie Street Staten Island, NY 10309 is recalling Vacuum Pack Dried Lesh (fish) and Dried Krasnoperka (fish) because the products were found to be uneviscerated. The recalled Vacuum Pack dried Lesh (fish) and dried Krasnoperka (fish) were distributed in New York State, New Jersey State and Connecticut State in vacuum pack containers.  The Vacuum Pack Dried Fish are products... [more]

Plum Organics of Emeryville, Calif., is recalling some of its apple and carrot portable pouch baby food because of concerns over possible botulism contamination. The product was sold individually throughout the country at Toys R Us and Babies R Us stores. The recalled product is sold in 4.22-ounce pouches, with a “best by” date of May 21, 2010, and UPC 890180001221. “The product did... [more]

Foodborne illness microbes are killed by heat.  Food heated to an internal temperature above 160oF, even for a few seconds, is typically sufficient to kill parasites, viruses or bacteria. That is except for the Clostridium bacteria, which produce a heat-resistant spore.  Clostridium spores are killed only at temperatures above boiling.  This is why canned foods must be cooked to a high temperature... [more]

Some foodborne illnesses are caused by toxins in the things that was produced by a microbe in the food.  For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting.  The deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin.  These toxins can produce illness even if the pathogens... [more]

The toxin produced by the bacterium Clostridium botulinum is one of the most powerful poisons in the world. Lethal botulinum intoxication, or botulism, can occur from exposure to as little as one microgram of toxin. The amount of botulinum toxin equivalent to the weight of a nickel would be enough to kill every resident in the state of Colorado, around 5 million people. A mere 6 kilos or about 13 pounds... [more]

According to the CDC, as many as 76 million Americans suffer from some sort of foodborne illness every year. For most people, food poisoning is just a few stomach problems, a little nausea and maybe diarrhea, but for children, the elderly and those with compromised immune systems, a simple foodborne infection can mean serious long term organ damage and even death. Here is a list of the food bugs that... [more]

      Clostridium botulinum, Salmonella, and allergens have prompted still more recalls of illness-instigating foods. Here are four reports from the FDA, followed by one from the CFIA: Clostridium Botulinum Bao Ding Seafood of New York, NY 10002 is recalling Boiled Horse Mackerel, because it has the potential to be contaminated with clostridium botulinum, a bacterium which can cause life-threatening... [more]