According to the CDC :” it is estimated that 76 million food borne illness, or food poisoning, cases occur in the United States every year, which means that one in four Americans contracts a food borne illness annually after eating foods contaminated with such pathogens as E. coli O157:H7, Salmonella, Hepatitis A, Campylobacter, Shigella, Norovirus, and Listeria.”( http://www.foodborneillness.com/sitemap).
I would like to address the pathogens associated with food poisoning, there nature, and ways of dissemination. There are two types of microbes, ones that love environments rich in oxygen, known as:”Aerobic bacteria“, and others that thrive in environments poor in oxygen, and referred to as :” Anaerobic bacteria“.
An example of Anaerobic Bacteria is clostridium botulism, they cause food poisoning, and love canned food. “Most of the 10 to 30 outbreaks that are reported annually in the United States are associated with inadequately processed, home-canned foods, but occasionally commercially produced foods are implicated as the source of outbreaks. Sausages, meat products, canned vegetables, and seafood products have been the most frequent vehicles for food borne botulism.”( http://www.foodborneillness.com/sitemap).
An example of Aerobic Bacteria is Bacillus cereus. This organism is commonly acquired from refried rice, ” B. cereus causes two types of food-borne illnesses. One type is characterized by nausea and vomiting and abdominal cramps and has an incubation period of 1 to 6 hours. It resembles Staphylococcus aureus (staph) food poisoning in its symptoms and incubation period. This is the “short-incubation” or emetic form of the disease.” (http://www.textbookofbacteriology.net/B.cereus.html)
Dr. Zachary Lahlou