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RE: Food poisoning
In the WMD training presented by SBCCOM to the largest 120 cities in the
cities Botulitis is some 3000 times more deadly then the nerve agent VX.
Interesting.
Jim Straka
DOE Albuquerque, NM
> ----------
> From: carol marcus[SMTP:csmarcus%ucla.edu@internet.al.gov]
> Sent: Monday, September 20, 1999 4:35 PM
> To: Multiple recipients of list
> Subject: Re: Food poisoning
>
> At 04:16 PM 9/20/99 -0500, you wrote:
> >One of the classes I had to take for my degree was Environmental
> >Eppidemiology. In this class we studied food born diseases. If I remember
> >correctly, there are two types of "disease" you can get from food. One is
> >eating the bacteria in which they infect you themselves. That being, did
> not
> >cook the food. Examples would be Salmonella, E. Coli, ect. But the most
> >about this stuff that bothered me was Cholstridium Botulitis. I am not
> sure
> >if I am spelling this correctly, but I remember this being one of the
> worst
> >types of "food poising". This is the one that lives in a low pH
> environment,
> >usually associated with canning of vegetables. You cannot smell it, nor
> >taste it. It will cause death by attacking your nervous system. I
> remember
> >reviewing a case of a young boy that ate some tomatoes his grandmother
> made
> >from stuff she canned. He was dead at the end of the day.
> >
> >Just wondering if I am correct about this. I can see what you mean about
> >irradiating would not help, because you cannot irradiate food yourself.
> >Also, the toxins are released when the can is sealed up, and cooking the
> >stuff as said earlier does not harm the toxins, but does kill the
> organism
> >that makes it.
> >
> >Just my two cents worth.
> >
> >Nathan Pell
> >Health Physicist,
> >RSO, Inc.
> >Laurel MD
> >-----Original Message-----
> >From: carol marcus <csmarcus@ucla.edu>
> >To: Multiple recipients of list <radsafe@romulus.ehs.uiuc.edu>
> >Date: Monday, September 20, 1999 4:11 PM
> >Subject: Re: Food poisoning
> >
> >
> >>At 12:39 PM 9/20/99 -0500, you wrote:
> >>>The following are compelling statistics to support radiation processing
> >>>of food, though it's not mentioned in the article:
> >>>
> >>>STUDY PUTS U.S. FOOD-POISONING TOLL AT 76 MILLION YEARLY
> >>>from The New York Times
> >>>
> >>>WASHINGTON -- Although the United States has one of the
> >>>safest food supplies in the world, about 76 million Americans
> >>>suffer food poisoning each year and about 5,000 die from it, the
> Federal
> >>>Government said on Thursday.
> >>>
> >>>The Centers for Disease Control and Prevention in Atlanta said the
> >>>estimates
> >>>in a study it released today were the most complete ever compiled on
> >>>food-borne illnesses (the agency avoided the everyday term "food
> >>>poisoning")
> >>>and were based on many sources, including death certificates, hospital
> >>>surveys and academic studies.
> >>>
> >>>"These new estimates provide a snapshot of the problem and do not
> >>>measure
> >>>trends and do not indicate that the problem is getting better or
> worse,"
> >>>Dr.
> >>>Jeffrey Koplan, the centers director, said in a statement.
> >>><http://www.nytimes.com/library/national/science/health/091799hth-food.
> htm
> >l>
> >>>--
> >>>In my personal opinion, SLG
> >>>==================================================
> >>>Susan L. Gawarecki, Ph.D., Executive Director
> >>>Oak Ridge Reservation Local Oversight Committee, Inc.
> >>>136 South Illinois Avenue, Suite 208
> >>>Oak Ridge, Tennessee 37830
> >>>Phone (423) 483-1333; Fax (423) 482-6572; E-mail loc@icx.net
> >>>VISIT OUR UPDATED WEB SITE: http://www.local-oversight.org
> >>>==================================================
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> >>>
> >>
> >>Dear Radsafers:
> >>
> >>I am, of course, in favor of food irradiation, but not all "food
> poisoning"
> >>is caused by live bacteria. Much of it, perhaps even most of it, is
> caused
> >>by toxins produced by the bacteria before they were cooked to death.
> The
> >>toxins are not significantly changed by cooking, and would not be
> >>radiosensitive, either.
> >>
> >>Just a clarification.
> >>
> >>Ciao, Carol
> >>
> >>Carol S. Marcus, Ph.D., M.D.
> >><csmarcus@ucla.edu>
> >>
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> >
>
> Dear Radsafers:
>
> The neurotoxin of Clostridium botulinum is a (fortunately) unusual cause
> of
> food poisoning, and it can be inactivated by heating at 100 degrees C. for
> 10 min. Supportive ICU treatment has resulted in a fatality rate of about
> 7.5%. In the USA, it is generally found in home canned foods.
>
> Ciao, Carol
>
> Carol S. Marcus, Ph.D., M.D.
> <csmarcus@ucla.edu>
>
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> information can be accessed at http://www.ehs.uiuc.edu/~rad/radsafe.html
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