Welcome to the Foodborne Disease website. The sources of pathogens responsible for causing foodborne illnesses are pervasive. Food and its derivatives will invariably harbor a small concentration of pathogenic agents. When existing in minor proportions, these detrimental microorganisms do not give rise to any concerns. However, upon surpassing a particular threshold of contamination, they hold the capability to initiate sickness and potentially lead to fatal outcomes..

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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