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Food Poisoning / Food Borne Illness and Chronic Illness & Disorders New Research Links Food Poisoning Infections Acquired Years Earlier to Chronic Diseases Last Updated: July 27, 2010 Published: December 01, 2008 by Michael Doom, REHS
Researchers into food safety and food poisoning infections are starting to observe a previously unknown and unforeseen link between a severe acute (short and / or rapid onset of symptoms) food poisoning infection and a strong likeness of developing chronic (a disease that is long-lasting or recurrent) disorders or symptoms later in life. According to the Centers for Disease Control and Prevention (CDC), chronic disorders can even develop in patients years after their case of food poisoning. “It’s a dirty little secret of food poisoning,” says Lauren Neergaard of Yahoo News. “E. coli and certain other foodborne illnesses can sometimes trigger serious health problems months or years after patients survived that initial bout. Scientists only now are unraveling a legacy that has largely gone unnoticed.” “Folks often assume once you’re over the acute illness, that’s it, you’re back to normal and that’s the end of it,” said Dr. Robert Tauxe of the Centers for Disease Control and Prevention. “The long-term consequences are an important but relatively poorly documented, poorly studied area of foodborne illness.” A consumer advocacy group STOP (Safe Tables Our Priority) is beginning the first national registry of food-poisoning survivors with long-term health problems — people willing to share their medical histories with scientists in hopes of boosting much needed research. Here are the most common chronic disorders which can result from food poisoning:
Other more immediate secondary disorders and complications from food poisoning include:
REFERENCES 1. “Food poisoning victims suffer from chronic symptoms long after acute infection is gone” Author: Amy Proal http://bacteriality.com/2008/02/02/ecol/ 2. Siegler, R. L., Pavia, A. T., Christofferson, R. D., & Milligan, M. K. (1994). A 20-year population-based study of postdiarrheal hemolytic uremic syndrome in Utah. Pediatrics, 94(1), 35-40. |
About the Author
Michael Doom worked as a Registered Environmental Health Specialist (REHS) for Los Angeles County for more than 21 years. For most of these years he worked as a field inspector and Supervising Senior REHS in the retail food inspection programs. His experience within Los Angeles County has taken him to some of the smallest “mom and pop” restaurants and markets in the poorest areas of south Los Angeles, as well as to the largest facilities and affluent areas on the west side. He has literally conducted thousands of inspections of numerous types of restaurants, food markets, warehouses, events, and more; educated hundreds, if not more than a thousand, food facility owners, managers and employees on food sanitation and food safety , and how to prevent food poisoning hazards; has supervised more than 50 field inspectors that were responsible for an inventory of food facilities larger than many U.S. states.
Mr. Doom has a B.S. in Biology from Loyola Marymount University, an REHS with the state of California, holds a Project Management Professional (PMP®) credential from the Project Management Institute, and a Master's Certificate in Project Management from George Washington University. Mr. Doom continuously works to expand his knowledge and experience in the subject of food safety, sanitation and food poisoning prevention.
He can be reached at Mike@foodpoisoningprevention.com