What do you call this? PLEASE HELP?!
MY son is very sick (vomited twice already) after eating a common latin dis containing pork!. now im scared he may have been poisoned but i cant remember the name of the bacteria in pork that causes these symptoms!. I know chicken causes salmonella poisoning but what is the name of the pork bacteria!?!?!? please help if you know
PS: i dont think its botulism nor E!.Coli either, but i really just forgotWww@FoodAQ@Com
PS: i dont think its botulism nor E!.Coli either, but i really just forgotWww@FoodAQ@Com
Answers:
It's definitely not botulism, because the symptoms don't match and he would have to eat Neurotoxin!.Go to this website it tells all about trichinosis and you can get facts about illnesses from real doctor who know more than me!.But you should make an appointment for your son!.I hope he feels better:)Www@FoodAQ@Com
Aww I'm sorry for your son! If you really need to know why search "Undercooked pork bacteria" or something like that in google instead of sitting and waiting for answers while your son is sick!. Good luck, don't worry your son will get better!Www@FoodAQ@Com
It is called trichinosis!. However, it is now considered Ok to eat light pink pork!. also, if it is food poisoning, everyone who ate it will be sick around the same time!.Www@FoodAQ@Com
Trichinosis!? It's not botulism, that's for sure!.Www@FoodAQ@Com
trichinosisWww@FoodAQ@Com
Staphylococcus aureus
Man's respiratory passages, skin and superficial wounds are common sources of S!. aureus!. When S!. aureus is allowed to grow in foods, it can produce a toxin that causes illness!. Although cooking destroys the bacteria, the toxin produced is heat stable and may not be destroyed!. Staphylococcal food poisoning occurs most often in foods that require hand preparation, such as potato salad, ham salad and sandwich spreads!. Sometimes these types of foods are left at room temperature for long periods of time, allowing the bacteria to grow and produce toxin!. Good personal hygiene while handling foods will help keep S!. aureus out of foods, and refrigeration of raw and cooked foods will prevent the growth of these bacteria if any are present!.
Salmonella
The gastrointestinal tracts of animals and man are common sources of Salmonella!. High protein foods such as meat, poultry, fish and eggs are most commonly associated with Salmonella!. However, any food that becomes contaminated and is then held at improper temperatures can cause salmonellosis!. Salmonella are destroyed at cooking temperatures above 150 degrees F!. The major causes of salmonellosis are contamination of cooked foods and insufficient cooking!. contamination of cooked foods occurs from contact with surfaces or utensils that were not properly washed after use with raw products!. If Salmonella is present on raw or cooked foods, its growth can be controlled by refrigeration below 40 degrees F!.
Clostridium perfringens
C!. perfringens is found in soil, dust and the gastrointestinal tracts of animals and man!. When food containing a large number of C!. perfringens is consumed, the bacteria produce a toxin in the intestinal tract that causes illness!. C!. perfringens can exist as a heat-resistant spore, so it may survive cooking and grow to large numbers if the cooked food is held between 40 degrees F and 140 degrees F for an extensive time period!. Meat and poultry dishes, sauces and gravies are the foods most frequently involved!. Hot foods should be served immediately or held above 140 degrees F!. When refrigerating large volumes of gravies, meat dishes, etc!., divide them into small portions so they will cool rapidly!. The food should be reheated to 165o F!. prior to serving!.
Clostridium botulinum
Botulism accounts for fewer than one of every 400 cases of food poisoning in the U!.S!., but two factors make it very important!. First, it has caused death in approximately 30 percent of the cases; and secondly, it occurs mostly in home-canned foods!. In 1975, for example, 18 or 19 confirmed cases of botulism were caused by home-processed foods, and the other was caused by a commercial product that was mishandled in the home!. Cl!. botulinum can exist as a heat-resistant spore, and can grow and produce a neurotoxin in under processed, home-canned foods!. An affected food may show signs of spoilage such as a bulging can or an off-odor!. This is not true in all cases, so canned foods should not be tasted before heating!. The botulinum toxin is destroyed by boiling the food for 10 minutes!.
Vibrio parahaemolyticus
V!. parahaemolyticus is found on seafoods, and requires the salt environment of sea water for growth!. V!. parahaemolyticus is very sensitive to cold and heat!. Proper storage of perishable seafoods below 40 degrees F, and subsequent cooking and holding above 140 degrees F, will destroy all the V!. parahaemolyticus on seafoods!. food poisoning caused by this bacterium is a result of insufficient cooking and/or contamination of the cooked product by a raw product, followed by improper storage temperature!. It is a major problem in Japan where many seafoods are consumed raw!. Vibrio vulnificus is another member of the vibrio genus that is found in the marine environment!. V!. vulnificus is truly an emerging pathogen, but it can be controlled with proper cooking and refrigeration!.
Bacillus cereus
B!. cereus is found in dust, soil and spices!. It can survive normal cooking as a heat-resistant spore, and then produce a large number of cells if the storage temperature is incorrect!. Starchy foods such as rice, macaroni and potato dishes are most often involved!. The spores may be present on raw foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria!.
Listeria
Before the 1980's most problems associated with disease caused by Listeria were related to cattle or sheep!. This changed with food related outbreaks in Nova Scotia, Massachusetts, California and Texas!. As a result of its widespread distribution in the environment, its ability to survive long periods of time under adverse conditions, and its ability to grow at refrigeration temperatures, Listeria is now recognized as an important food-borne pathogen!.
Immunocompromised humans such as pregnant women or the elderly are highly susceptible to virulent Listeria!. Listeria monocytogenes is theWww@FoodAQ@Com
Man's respiratory passages, skin and superficial wounds are common sources of S!. aureus!. When S!. aureus is allowed to grow in foods, it can produce a toxin that causes illness!. Although cooking destroys the bacteria, the toxin produced is heat stable and may not be destroyed!. Staphylococcal food poisoning occurs most often in foods that require hand preparation, such as potato salad, ham salad and sandwich spreads!. Sometimes these types of foods are left at room temperature for long periods of time, allowing the bacteria to grow and produce toxin!. Good personal hygiene while handling foods will help keep S!. aureus out of foods, and refrigeration of raw and cooked foods will prevent the growth of these bacteria if any are present!.
Salmonella
The gastrointestinal tracts of animals and man are common sources of Salmonella!. High protein foods such as meat, poultry, fish and eggs are most commonly associated with Salmonella!. However, any food that becomes contaminated and is then held at improper temperatures can cause salmonellosis!. Salmonella are destroyed at cooking temperatures above 150 degrees F!. The major causes of salmonellosis are contamination of cooked foods and insufficient cooking!. contamination of cooked foods occurs from contact with surfaces or utensils that were not properly washed after use with raw products!. If Salmonella is present on raw or cooked foods, its growth can be controlled by refrigeration below 40 degrees F!.
Clostridium perfringens
C!. perfringens is found in soil, dust and the gastrointestinal tracts of animals and man!. When food containing a large number of C!. perfringens is consumed, the bacteria produce a toxin in the intestinal tract that causes illness!. C!. perfringens can exist as a heat-resistant spore, so it may survive cooking and grow to large numbers if the cooked food is held between 40 degrees F and 140 degrees F for an extensive time period!. Meat and poultry dishes, sauces and gravies are the foods most frequently involved!. Hot foods should be served immediately or held above 140 degrees F!. When refrigerating large volumes of gravies, meat dishes, etc!., divide them into small portions so they will cool rapidly!. The food should be reheated to 165o F!. prior to serving!.
Clostridium botulinum
Botulism accounts for fewer than one of every 400 cases of food poisoning in the U!.S!., but two factors make it very important!. First, it has caused death in approximately 30 percent of the cases; and secondly, it occurs mostly in home-canned foods!. In 1975, for example, 18 or 19 confirmed cases of botulism were caused by home-processed foods, and the other was caused by a commercial product that was mishandled in the home!. Cl!. botulinum can exist as a heat-resistant spore, and can grow and produce a neurotoxin in under processed, home-canned foods!. An affected food may show signs of spoilage such as a bulging can or an off-odor!. This is not true in all cases, so canned foods should not be tasted before heating!. The botulinum toxin is destroyed by boiling the food for 10 minutes!.
Vibrio parahaemolyticus
V!. parahaemolyticus is found on seafoods, and requires the salt environment of sea water for growth!. V!. parahaemolyticus is very sensitive to cold and heat!. Proper storage of perishable seafoods below 40 degrees F, and subsequent cooking and holding above 140 degrees F, will destroy all the V!. parahaemolyticus on seafoods!. food poisoning caused by this bacterium is a result of insufficient cooking and/or contamination of the cooked product by a raw product, followed by improper storage temperature!. It is a major problem in Japan where many seafoods are consumed raw!. Vibrio vulnificus is another member of the vibrio genus that is found in the marine environment!. V!. vulnificus is truly an emerging pathogen, but it can be controlled with proper cooking and refrigeration!.
Bacillus cereus
B!. cereus is found in dust, soil and spices!. It can survive normal cooking as a heat-resistant spore, and then produce a large number of cells if the storage temperature is incorrect!. Starchy foods such as rice, macaroni and potato dishes are most often involved!. The spores may be present on raw foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria!.
Listeria
Before the 1980's most problems associated with disease caused by Listeria were related to cattle or sheep!. This changed with food related outbreaks in Nova Scotia, Massachusetts, California and Texas!. As a result of its widespread distribution in the environment, its ability to survive long periods of time under adverse conditions, and its ability to grow at refrigeration temperatures, Listeria is now recognized as an important food-borne pathogen!.
Immunocompromised humans such as pregnant women or the elderly are highly susceptible to virulent Listeria!. Listeria monocytogenes is theWww@FoodAQ@Com