For example, in 2010 there were approximately 13.5 million cases of typhoid fever globally, with 210,000 related deaths reported in 2000. There are marked regional differences in the occurrence of many of these conditions and so case profiles in forensic morgues will have considerable geographic variability. The intestine is edematous with submucosal hemorrhage The large intestine of an 8-year-old girl who died of bacillary dysentery due to Shigella spp. Sudden deterioration and death can result from dehydration, fluid and electrolyte imbalances, shock, intestinal perforation, and disseminated intravascular coagulation. (Figs.1 1 and and2), 2), through pre-formed toxins as in Clostridium botulinum and Staphylococcus aureus, or by producing toxins within the intestine as in Vibrio spp., Clostridium perfringens and Shiga toxin-producing Escherichia coli. Undercooking may then result in inadvertent exposure to these pathogens from the non-sterile center of the meat.īacteria can cause disease by direct invasion of intestinal mucosal cells causing ulceration as in Salmonella, Shigella, Campylobacter and Yersinia (Figs.
įood manipulation such as the use of transglutaminase as “meat glue” to “restructure” “low-value cuts and trimmings” by fusing scraps of meat together, may also result in bacteria being trapped within an apparent single piece of meat. These include an aging population with more immunologically compromised individuals (heightened vulnerability), more exotic or under-cooked/raw meals (greater exposure to pathogens), increased organic farming, a global marketplace for vegetables, fruit and meat (that are sometimes sourced from countries with suboptimal monitoring of standards), changing farming practices, increased movement of human populations, and faster transport of ingredients/foodstuffs (facilitating pathogen survival). Ī number of issues have been identified that have led to increases in infective foodborne illnesses and deaths. Campylobacter is found in poultry, Shigella and Vibrio in seafood (the latter particularly in raw oysters) and Listeria monocytogenes in prepared prepackaged foods (as it is capable of surviving refrigeration temperatures). These bacteria are readily able to adapt to their environments, with increasing antibiotic resistance and changes in activity for example Salmonella, which is typically found in dairy products, pork, poultry and beef, is now able to colonize vegetables. Common bacteria include Salmonella spp., Campylobacter spp. In 1999 it was estimated that 5000 deaths occurred in the United States annually from foodborne agents. This resulted in a death toll of approximately 1.8 million people from diarrhea globally in 2005, due most likely to the consumption of contaminated water and/or food. Infection is a major issue, as food provides an excellent transport media for bacteria, viruses, parasites and even prions.
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