Foodborne Disease

Foodborne Disease
It is estimated that between 24 and 81+ million cases of foodborne diarrheal disease occur each year in United States, costing between $5 billion and $17 billion in medical care and lost productivity. These figure likely estimate only about 75% of the whole possible spectrum of disease in food is a vector. Moreover, it is generally accepted in the scientific community that the true incidence of foodborne disease is underreported.

While outbreaks associated with a particular commercial processed food received widespread public attention, a much greater number of individual cases of foodborne illness occurring in home and restaurant are not reported. Estimating the only one person in 25 (at least) or one in 100 (at most) seek medical attention, the actual number of cases occurring annually in United States is more.
Foodborne Disease

Cholera

Cholera
Cholera is a bacterial disease that affects the intestinal tract. The bacterium is called Vibrio cholera. Although cholera is a very rare disease today, six worldwide outbreaks were documented between 1817 and 1911 that resulted in hundreds of thousands of deaths. Currently, only a few cas es are reported in the United States each year.

While cholera is a rare disease, those who may be at risk include people traveling to foreign countries where outbreaks are occurring and people who consume raw or undercooked seafood from warm coastal waters subject to sewage contamination. In both instances, the risk is quite small.

The cholera bacteria is passed in the stools (feces). It is spread by eating or drinking food or water contaminated by the fecal waste of an infected person. This occurs more often in underdev eloped countries lacking adequate water supplies and proper sewage disposal. People exposed to cholera may experience mild to severe diarrhea, vomiting and dehydration. Fever is usually absent.
Cholera