- Pathogens-0.mp3
- Pathogens-0.mp4
- Pathogens-I.mp3
- Pathogens-I.mp4
- Pathogens-II.mp3
- Pathogens-II.mp4
- Pathogens-Interlude.mp3
- Pathogens-Reggae.mp3
- Pathogens-Reggae.mp4
- Pathogens-intro.mp3
[Intro]
Food poisoning
(What’s the reasoning?)
Quick!
(Feeling sick)
[Verse 1]
Going to toss my cookies
Going to spill my guts
My gut’s tragedies
Driving me nuts
[Chorus]
Pathogens
(Attacking me again)
Pathogens
(Delicacy’s sin)
[Bridge]
Food poisoning
(What’s the reasoning?)
Quick!
(Feeling sick)
[Verse 2]
Oh, no going to puke
Woe, there’s no rebuke
About to blow chunks
Giant goo and lumps
[Chorus]
Pathogens
(Attacking me again)
Pathogens
(Delicacy’s sin)
[Bridge]
Food poisoning
(What’s the reasoning?)
Quick!
(Feeling sick)
[Chorus]
Pathogens
(Attacking me again)
Pathogens
(Delicacy’s sin)
[Outro]
Pathogens
(No one wins)
A SCIENCE NOTE
Food poisoning, also called foodborne illness, occurs when contaminated food or drink is consumed. It is commonly caused by pathogens (bacteria, viruses, or parasites) and toxins produced by these organisms. Here’s an overview of the most common causes:
1. Bacteria
Bacterial contamination is the leading cause of foodborne illness:
- Salmonella:
- Found in raw or undercooked poultry, eggs, meat, and unpasteurized dairy.
- Symptoms: Diarrhea, fever, and abdominal cramps.
- Escherichia coli (E. coli):
- Especially strains like E. coli O157:H7, found in undercooked ground beef, contaminated produce, and unpasteurized juices.
- Symptoms: Severe diarrhea (sometimes bloody), abdominal pain, and, in severe cases, kidney failure.
- Listeria monocytogenes:
- Found in ready-to-eat deli meats, soft cheeses, and unpasteurized milk products.
- High risk for pregnant women, newborns, and the immunocompromised.
- Symptoms: Fever, muscle aches, and sometimes meningitis.
- Clostridium perfringens:
- Grows in improperly cooked or stored foods, especially meat and gravies.
- Symptoms: Sudden diarrhea and abdominal cramps.
- Campylobacter:
- Found in raw or undercooked poultry and contaminated water.
- Symptoms: Diarrhea (sometimes bloody), fever, and cramps.
- Staphylococcus aureus:
- Produces toxins in improperly stored or prepared foods like cream-filled pastries, salads, and deli meats.
- Symptoms: Nausea, vomiting, and diarrhea (quick onset).
- Clostridium botulinum:
- Produces toxins in improperly canned or preserved foods.
- Symptoms: Difficulty swallowing, muscle weakness, and paralysis (rare but severe).
2. Viruses
Viruses cause a significant proportion of foodborne illnesses:
- Norovirus:
- Common in contaminated water, shellfish, or foods handled by infected individuals.
- Symptoms: Vomiting, diarrhea, and stomach cramps (extremely contagious).
- Hepatitis A:
- Transmitted through contaminated water or food, especially shellfish.
- Symptoms: Jaundice, fatigue, and abdominal pain.
3. Parasites
Less common but still significant:
- Toxoplasma gondii:
- Found in undercooked meat and contaminated water.
- Symptoms: Mild flu-like symptoms but can cause severe complications in pregnant women or the immunocompromised.
- Giardia lamblia:
- Found in contaminated water or raw produce.
- Symptoms: Prolonged diarrhea and abdominal cramps.
- Cyclospora:
- Found in contaminated fresh produce, like leafy greens or berries.
- Symptoms: Watery diarrhea, bloating, and fatigue.
4. Toxins
Certain toxins from bacteria, algae, or plants can cause food poisoning:
- Ciguatera toxin:
- Found in large reef fish like grouper or snapper.
- Symptoms: Nausea, neurological symptoms (like tingling), and temperature reversal sensation.
- Scombrotoxin:
- Found in improperly stored fish like tuna or mackerel.
- Symptoms: Flushing, rash, and diarrhea.
- Mycotoxins:
- Produced by molds growing on grains, nuts, or spoiled foods.
- Symptoms vary depending on the type of toxin.