When Food Kills: Deadly Toxins, Oregon Data, And Safety Tips

Article By Rebekah Harcrow Published March 27, 2022
Article Source: When Food Kills: Deadly Toxins, Oregon Data, and Safety Tips - The Corvallis Advocate

Approximately 48 million Americans fall victim to foodborne illness each year; 128,000 are hospitalized, and roughly 3,000 die.  

Back in February, an East Coast man lost his limbs – and nearly lost his life – after eating his roommate’s leftover noodles.  

Within hours of eating the leftovers, the man was hospitalized after a bacterial infection caused neck stiffness, muscle pain, a skin rash, and other unsettling symptoms. Due to blood clotting from kidney failure, his extremities developed gangrene, which left doctors no choice but to amputate his fingers and legs below his knees. 

So… is left-out pasta really that dangerous? According to experts, it is – and can cost you your life. Australian National University biotechnology researcher Anukriti Mathur explained that the bacterium Bacillus cereus is the culprit when it comes to starchy foods like pasta and rice. The bacterium multiplies with the food’s nutrients, then releases toxins.  

“The bacterium releases two types of toxins: one that spreads throughout the food itself and can cause vomiting, and one that’s released within the small intestine after the food is consumed to cause cramps and diarrhea,” reads an article by Eat This Not That.  

In some cases, these toxins can have deadly consequences.  

Of course, a severe reaction is rare when it comes to foodborne illness. However, experts continue to urge Americans to take caution when it comes to preparing and storing food.  

Safely Storing Leftovers 

The United States Department of Agriculture’s Food Safety and Inspection Service provides helpful advice when it comes to properly storing leftover food items.   

First off, the USDA advises to ensure all food is cooked thoroughly. Next, food should be cooled quickly by dividing large portions up, then wrapping the leftovers well in airtight packaging or sealable containers. Additionally, food that sits in the fridge longer than three to four days should be tossed or frozen.  

When thawing frozen leftovers in cool water, ensure the food is completely sealed in an airtight container; otherwise, bacteria from the air can venture inside. When reheating refrigerated leftovers, ensure the food reaches at least 165 degrees Fahrenheit with a food thermometer. For liquid leftovers like soups and sauces, bring to a full boil.  

Other Foodborne Disease Sources  

While leftover meals can be a major source of bacteria, foodborne illnesses surface from many other sources. 

Here in Oregon, cases of foodborne illness are among the highest reported in the nation. However, despite the way it sounds, experts claim this is actually a good thing.  

“A high outbreak reporting rate actually can prevent illnesses, as it indicates state and local public health officials are looking for outbreaks and are more likely to identify contaminated foods or offending restaurants,” the Center for Science in the Public Interest told Statesman Journal.  

This data was derived from a ten-year study between 2003 and 2012. During this time, 310 outbreaks were documented. Out of those, roughly 34% were resolved.  

In other words, around eight outbreaks were reported per million population.  

In Benton County, these rates are steadily declining. However, it is estimated that one in six residents will contract foodborne illness each year.  

 In Oregon, bacteria that most commonly cause foodborne illness outbreaks are salmonella, shigella, E. coli, and norovirus, according to the Oregon Health Authority. In 2020, a salmonella outbreak from onions was reported in Newport.  

Thankfully, the Oregon Department of Agriculture announces recalls of such items if even a possibility of illness exists. You can refer to this page for updates on the latest food recalls in Oregon.  

In February, dried plums sold at Costco Wholesale in four states including Oregon were recalled due to a possible contamination with lead. Oregon was also affected by the major Dole Fresh Vegetable recall in January due to a high risk of listeria in certain packaged salads.  

While listeria is typically rare,  it can pose a major risk for pregnant women and their unborn fetus. In fact, pregnant women – and their fetuses – are 10 times more likely to get a listeria infection than other individuals are. Since the bacteria can be passed to the unborn child, effects can range from miscarriage to stillbirth to preterm labor.