Food! We all do it, we all eat. Not only because we have to in order to survive, but also because we like it. Most cultures are unique when it comes to culinary treats, with at least a couple of dishes to set them easily aside from the rest of the world. Cooking may come in different shapes and sizes, but the raw material is (more or less) the same everywhere. We need organic material as fuel. But the organic material we ingurgitate may sometimes be infected by pathogens that will cause us harm. Food or beverages that contain certain bacteria, viruses, parasites, or even chemicals will cause great distress and irritation to the gastrointestinal tract. Most of the gastrointestinal afflictions are acute; they manifest themselves rapidly, with fever diarrhea, and vomiting and won’t last more than a few days, even without medical treatment. Others, on the other hand, will manifest themselves way more severely and will cause rapid death if left untreated.
This tiny bacterium (Salmonella enterica) is one of the most common and wildly spread foodborne pathogens on the face of the Earth. It lives in the intestinal tracts of animals and it’s transmitted to humans through food that hasn’t been properly washed and that previously came in contact with animal waste. What makes it dangerous and so wildly spread is the fact that it’s practically impossible to detect. Diseased animals manifest no exact symptoms; nor will the food products that get tainted. It’s not resistant to high temperatures, so cooking the food properly will destroy the proteins that make up the bacteria. If not, hell will soon follow. Within 12 to 72 hours from infection, the pathogen will make itself “visible” through acute abdominal pain and cramps, fever, and diarrhea. The diarrhea is severe in this case, so drinking plenty of fluids is a must, in order to avoid dehydration. In a strong and healthy individual, the disease shouldn’t last more than 5 – 7 days. Medication is necessary only if the infection has already spread to the intestines; also if the infected person has a compromised immune system or is an elderly citizen, that will have problems fighting the disease on his own. It can sometimes lead to a complication known as Reiter’s syndrome or reactive arthritis, which causes painful joints, painful urination, eye soreness, and chronic arthritis. The best way to avoid salmonella infection is to cook your food carefully, especially meat and eggs.
Trichinella spiralis cysts in muscle mass
Also known as trichinellosis, is a disease that’s easily contracted by humans who consume meat infected with the larvae of the trichinella worm (Trichinella spiralis), be it from domesticated pigs or other wild animals. The larvae are encased in a cyst in animal meat. After ingestion, it gets into a human host, where the digestive acids found in our stomachs dissolve the cyst and release the worm. They mature in a couple of days in the small intestine. They will mate and lay eggs, and from these eggs, small worms will make their way to muscle tissue (through the arteries), where they’ll incase themselves in cystic form again. In an attempt to fight the invasive creatures, you’ll body will suffer nausea, vomiting, diarrhea, and acute stomachaches in the first 2 – 3 days after eating the tainted meat. After the worms have matured and started reproducing (2 – 8 weeks), you’ll also experience fever, chills, coughing, eye-sealing, headaches, itchy skin, joint pain, and irregularities of the digestive system (constipation or diarrhea). It’s a disease that should not be left untreated. The best way to avoid getting trichinosis is to cook meat at about 160°F, a temperature that will destroy the cysts. You can also freeze your pork for 20 days in order to kill the worms, however, this might not work when it comes to game animals.
The O157:H7 E. coli
The Escherichia coli is a large group of bacteria, out of which most are harmless. The one that’s able to cause havoc is called the O157:H7 and is part of the STEC group (the E. coli that produce the Shiga toxin). They’re mostly found in the intestines and stomachs of ruminant animals (cattle) but also in sheep, goats, elk, deer, etc. When the animal is eviscerated, the intestines might get cut and spill out on the meat, immediately infecting it. The most common method of spreading the bacteria is through ground meat, but it is also found in milk and other dairy products. Vegetables or fruits that come in contact with infected animal waste will also get tainted. Although it doesn’t manifest itself in any way in the animal hosts, in humans it can cause fever, nausea, vomiting, cramps, and even bloody diarrhea. The infection spreads rapidly so that about a third of the people infected will get hospitalized; about 10% of those who get hospitalized will die. It’s most dangerous when it comes to children ages 5 – 10. The risk of developing hemolytic-uremic syndrome as a result of the E. coli infection, which can lead to kidney failure. You can avoid E. coli infection by regularly washing your hands, washing vegetables, and cooking your meat at a temperature of at least 160°F.
To avoid getting dangerous foodborne diseases, hygiene is a must. Always wash your hands, and your food, and avoid eating from unreliable sources. If you manifest any of the symptoms that I’ve listed above, check with your doctor immediately, and don’t leave anything to chance. Most of the incipient symptoms are common in most types of food-related infections, so it’s hard to tell on your own whether you’ve contracted something that’s life-threatening or not.
I Can’t Help Showing This Off:
If you haven’t heard of Claude Davis yet do yourself a huge favor and watch this video .
One of the smartest guys I ever had the pleasure of meeting, Claude set up a unique prepping system that changed his life forever.
I already tried it myself and let me tell… you I was completely blown away… His surprising tactics could make your life easier and give you the peace of mind you deserve.
Don’t just take my word for it… watch his short video and decide for yourself.
Most People Don’t Have The Guts To Try This:
An amazing discovery in an abandoned house in Austin, Texas: A lost book of amazing survival knowledge, believed to have long vanished to history, has been found in a dusty drawer in the house which belonged to a guy named Claude Davis.
Remember… back in those days, there was no electricity… no refrigerators… no law enforcement… and certainly no grocery stores or supermarkets… Some of these exceptional skills are hundreds of years old and they were learned the hard way by the early pioneers.
We’ve lost to history so much survival knowledge that we’ve become clueless compared to what our great-grandfathers did or built on a daily basis to sustain their families.
Neighbors said that for the last couple of years, Claude has tried to unearth and learn the forgotten ways of our great-grandparents and claimed to have found a secret of gargantuan proportions. A secret that he is about to reveal together with 3 old teachings that will change everything you think you know about preparedness:
More Off-Grid And Survival Resources:
What REALLY Happens When You Bury a Shipping Container? (Hint: It’s A Bit Crazy…)
Shipping containers are all the rage – but if you are thinking about buying one, you MUST watch this video first:
There’s a general belief that if you bury a shipping container you can create an awesome root cellar/storm shelter/survival bunker.
But is a shipping container strong enough to handle the pressure?
Watch the video to see what happens: