The Serious Side of Foodborne Illness

Foodborne illness commonly shows itself as flu-like symptoms. On occasion, however, the consequences of eating contaminated food can be grave, or even deadly. A recent article in the Journal of the American Geriatrics Society reports the results of an investigation into an outbreak of campylobacteriosis that resulted in the hospitalization of three older adults and the death of a fourth.

Campylobacteriosis: A common foodborne illness

Campylobacteriosis is a usually mild infectious disease caused by the Campylobacter bacteria. While the name may sound unfamiliar, campylobacteriosis is a common foodborne disease, estimated to affect about 1% of the United States population each year. Campylobacter frequently contaminates raw chicken; other sources include unpasteurized milk and non-chlorinated water. Most people who become ill with campylobacteriosis develop diarrhea, cramping, abdominal pain and fever anywhere from 2 to 5 days after consuming a contaminated food.

In the case reported by the journal, public health personnel were notified by a hospital nurse that Campylobacter bacteria had been found in four people. Upon investigation, the problem was traced to a local senior center, the only common location where all four people had eaten.

Outbreak investigated

To ascertain the scope and cause of the campylobacteriosis outbreak, the investigators identified the time period in which the tainted food was consumed. They then used a questionnaire to survey other patrons regarding recent gastrointestinal illness and food eaten at the senior center during that time period. A total of 16 cases of campylobacteriosis were identifed, and a sweet potato casserole was implicated as the likely contaminated food.

Investigators believe that cross-contamination--allowing the juice or blood of raw animal food to come into contact with cooked food, or food to be eaten raw--caused the campylobacteriosis. In the process of tracking the problem, a number of food-handling problems were uncovered. For example, raw chicken livers were washed in an area where dirty water splashed into a neighboring sink. That sink was later used to soak the sweet potatoes (which then may not have been cooked to a high enough temperature to kill bacteria), and to clean raw kale that was used as a garnish on the casserole.

As a group, older adults have an increased likelihood of contracting a foodborne illness, and suffer more severely when they do become ill. In this case, investigators also examined data regarding campylobacteriosis in the state of Connecticut, where the outbreak occurred. They found that while young adults were the most likely to contract campylobacteriosis, older adults were more likely to be hospitalized as a result.

Avoiding cross-contamination

A single drop of raw chicken juice can contain enough Campylobacter to make someone sick. To reduce opportunities for foodborne illness caused by cross-contamination, consider the following:

• When shopping, place raw meat, poultry, and fish in a plastic bag in your grocery cart. At the register, ask to have these items bagged separately from other food. At home, keep them in the plastic bag and store on a bottom shelf in the refrigerator.
• Do not put cooked food back onto a plate that held raw food.
• Do not reuse marinades on cooked foods that were used for raw foods, unless they are boiled first.
• Wash your hands with soap and water before, and immediately after, handling raw food of animal origin. Also wash your hands with soap and water after contact with pet feces, changing a diaper, or caring for someone with diarrhea.
• Wash kitchen surfaces, cutting boards, and knives or other kitchen tools immediately after they have come into contact with raw meat, fish, or poultry. Wash sinks frequently.