Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Friday, July 18, 2014

Guillain–Barré syndrome

The best-known complications associated with foodborne pathogens include reactive arthritis, hemolytic uremic syndrome and Guillain–Barré syndrome.

Guillain–Barré syndrome is a type of peripheral neuropathy – Ga condition involving nerves extending into the head, trunk and limbs.

It is a disorder in which the body’s immune system attacks part of the nervous system. The first symptoms of this disorder include varying degrees of weakness or tingling sensation in the legs.

Campylobacter may be the most common precipitating factor for the Guillain–Barré syndrome, which is now one of the leading causes of paralysis from disease in the United States.

Campylobacter infections occur in all age groups, with the greatest incidence in children under 1 year age.

Guillain–Barré syndrome mortality, caused the primarily by acute respiratory failure, can vary from 4 to 20%.
Guillain–Barré syndrome

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