While food poisoning is typically regarded as a short term illness, with symptoms
subsiding after four to seven days and the body then returning to normal
without the need for medical intervention, a new study recently published to
the journal mBio has cast doubt on that theory.
In the UK, an estimated 500,000 people contract food poisoning
in any given year, with the vast majority of these cases attributed to salmonella.
However, it’s not quite that simple, as there are in fact over 2.500 known
strains of the bacteria. It is also worth noting however that of these 2,500
strains, the vast majority of foodborne illnesses are caused by fewer than 100
of these varieties.
Carried out by a team of researchers from the Cornell
University of New York, the study focused primarily on the strain known as
Typhi, which is known to cause typhoid fever and produce a toxin known as
S-CDT. The unimaginatively-named toxin can cause serious problems, attacking
cells and damaging DNA.
The worrying part is that tests carried out as part of the
study found that other, far more common strains of the bacteria are also capable
of producing the same toxin, causing DNA damage during laboratory experiments
as a result. While our bodies are capable of repairing minor DNA damage, each
attempted fix carries the potential of incorrect repairs.
Research author Rachel Miller explains: “Think about DNA
damage this way: We apply sunscreen to keep the sun from damaging our skin. If
you don’t apply sunscreen, you can get a sunburn - and possibly develop skin
problems later in life.
“While not the sun, salmonella bacteria may work in a
similar way.
“The more you expose your body’s cells to DNA damage, the
more DNA damage that needs to be repaired, and there may one day be a chance
that the DNA is not correctly repaired.”
If damage is done to the DNA, those involved in the study
state that this could lead to the individual being more susceptible to repeat occurrences
whilst also contributing to long-term health problems such as diabetes,
arthritis, kidney failure and high blood pressure. They did however admit that
the “true permanent damage” caused by salmonella infections remains unclear.
Martin Wiedmann, co-author of the study, stated: “A person’s
damaged DNA from salmonella could lead to long-term health consequences after
the infection subsides, such as longer bouts with food borne illness.”
While we will have to wait on the results of more research
before any potential danger is fully understood, it may be worth taking that
extra minute to ensure that any food you consume is properly prepared, lest you
pay dearly for the mistake in the future.
Sam Bonson
Sam
is an aspiring novelist with a passion for fantasy and crime thrillers. He is currently
working as a content writer, journalist & editor in an attempt to expand
his horizons.
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