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Intentional (see also terrorism)

	Epidemic Diseases
	Biological Agents / Bioterrorism
	Food Safety Network
	US Department of Agriculture
	US Food and Drug Administration
	US Centers for Disease Control and Prevention
	World Health Organization

According to the Centers for Disease Control and Prevention (CDC), food-borne pathogens and contaminants each year cause:

more than 76 million illnesses (known pathogens are responsible for 14 million cases); 325,000 hospitalizations; up to 5,000 deaths (this includes food that is contaminated during the food producing and distributing process, at restaurants, and at home!)

CAMPYLOBACTER ESCHERICHIA COLI O157:H7 Hundreds of strains of the Escherichia coli bacterium exist; most are harmless. The combination of letters and numbers in the name refers to specific markers on the surface of a bacterium and distinguishes it from other types. The strain known as O157:H7 originates in the intestines of cattle and is a major cause of diarrheal illness. In some cases, particularly with children under five, the elderly, and those with weakened immune systems, bloody diarrhea can lead to a hemolytic uremic syndrome which causes kidney failure. In the USA alone each year more than 70,000 people become infected and ill with E. coli O157, 2,000 of them need hospital treatment, and 60 die, the majority of them children. The bacteria is usually spread by

under-cooked meat non-pasteurized milk and juices sewage-contaminated water poor hygiene and person-to-person contact

Treatment of illnesses caused by E. coli O157:H7 is rather difficult. Antibiotics may not always work and can worsen the symptoms in same cases. The E. coli O157:H7 bacteria become active in the human intestines where they receive molecular signals from other -harmless- bacteria and adrenaline molecules. O157 bacteria then begin to release toxins that cause severe stomach pain, cramps, nausea, and diarrhea. A new study suggests that Beta blockers might be successful in shutting down the communication between the intestine bacteria and the E. coli O157 and prevent the release of the toxin. The key to avoiding the disease is public education about hygiene and food preparation and a comprehensive restaurant inspection program.

Meat should be cooked until each part has reached a temperature of 160 degrees Fahrenheit; Raw meat, utensils, and surfaces used for food preparation must be separated from other food and thoroughly cleaned after use; Hands must be thoroughly washed, particularly before and after handling food; Fresh fruit and vegetables must be carefully washed

1992 - USA, Washington, numerous Jack-in-the-Box fast food restaurants: more than 600 people became ill with severe diarrhea after eating undercooked hamburgers contaminated with E. coli O157 bacteria; 3 small children died 1996 October - USA, Washington, Seattle: contaminated apple juice; more than 70 people developed severe symptoms; 1 child died 1996 - Japan, Hungry Tiger fast-food chain: more than 10,000 people became sick after eating domestic beef contaminated with E. coli O157 1998 June - USA, Wyoming, Alpine: scores of people developed diarrhea and 19 were hospitalized due to an E. coli O157 contamination of the town's tap water system 2000 February - Japan, Tokyo, Hungry Tiger fast-food restaurants: frozen hamburger patties imported from the USA were contaminated with E. coli O157; 11 people became ill 2000 July 14 - 21 - USA, Milwaukee, Sizzler Restaurant on West Layton Avenue: watermelons in the salad bar were polluted with E. coli O157 caused by contaminated raw sirloin meat. The meat was thoroughly cooked which killed the bacteria. However, employees used the same knives and cutting boards for the infected raw meat and the watermelon cuts. Other findings of the Milwaukee health department investigators:

employees moved from jobs as cook to server to cashier within one shift employees worked even when they were sick many employees spoke only Spanish but instructions about food-handling procedures were given in English

More than 60 people became ill, including at least 20 children; a 3-year old child died, two other children may experience long-term health effects.

The contaminated raw meat came to the restaurant from a facility in Fort Morgan, Colorado, that slaughters 4,000 head of cattle each day and belongs to Excel Corporation, the second-largest beef producer in the US.

2002 May - USA, Colorado, Greely, ConAgra plant: contaminated beef was distributed causing outbreaks in multiple states; at least 47 people became and 1 person died

LISTERIA

2002 October - USA, Pilgrim's Pride Corporation recalled 27.4 million pounds of chicken and turkey products under the brand name Wampler due to possible Listeria contamination; as of July 2003 the largest food recall in US history

SALMONELLA

1984 USA, Oregon: saladbars in 12 restaurants were contaminated with Salmonella by a radical group before county elections; one of the group members was trained in microbiology; 750 people became ill.

1996 USA, Texas, Dallas: donates and muffins were contaminated