Foodborne Infection Rates for Vibrio and Campylobacter Rising
When analyzing the foodborne infections from 2012 and comparing them from the period of 2006 to 2008, researchers found out and published in a report that Vibrio and Campylobacter bacteria prevalence rates have risen significantly. The instances of these germ-based infections have become more ubiquitous as time passed by. Furthermore, they found infection rates from Yersinia, Shiga toxin that produces Escherichia coli (STEC) O157, Shigella, Salmonella, Listeria, and Cryptosporidium have remained virtually unchanged. Campylobacter is linked with several types of food, which includes contaminated water, raw milk, and poultry produce. As for Vibrio, it's mostly linked to the consumption of raw shellfish.
Regardless, there has been a 14% increase in Campylobacter infections, while Vibrio rose a whopping 43%. The symptoms and complications of a Campylobacter infection are as follows: Fever, stomach pain, and diarrhea. As for Vibrio, it's the more life-threatening condition, such that if you have liver disease, you should avoid getting Vibrio infections at all costs since it can cause you to lose your life. According to Tom Frieden, M.D., M.P.H., and CDC director, even though the U.S. food supply remains one of the safest food supplies in the globe (thanks in part of the Food and Drug Administration), foodborne diseases like Campylobacter and Vibrio are on the rise, so people should invest in emerging technologies to identify and prevent possible mass outbreaks of these issues.