Bacteria, Viruses, Parasites, and Yeast - The Source of Toxins Inside the Body

When you were little and your parents were always telling you to wash your hands before eating and after using the bathroom, to not eat food from places with dubious looking hygiene or to wash fruits and vegetables before consuming them, they were not exaggerating. Bacteria, Viruses, Parasites, and Fungi are everywhere, and they are especially fond of invading the foods we eat. All of these microorganisms produce microbial toxins that promote infection and disease through damage to the tissues and the disabling of the immune system.

TIP: Download the complete guide to detox.

The World Health Organization has estimated that more six hundred million people become infected with microbial toxins after consuming foods that have been contaminated by bacteria, viruses, parasites, and fungi. Over four hundred thousand people die each year from complications arising from these infections.

The most common complications are those that cause diarrhea. Over five hundred thousand people are afflicted by diarrhea caused by microbial toxins each year. Toxin-induced diarrhea is mostly contracted by ingesting raw meat or eggs, poorly washed vegetables and fruits, and dairy products that have become contaminated with Norovirus, Campylobacter, Salmonella and Escherichia Coli toxins.

Nontyphoid Salmonella infections, for example, are a prevalent public health problem in developed countries and the developing world equally. Diseases associated with Escherichia Coli, such as Typhoid Fever and Cholera, are much more prevalent in developing countries, while infections caused by Campylobacter are principally found in wealthy nations.

Let us talk about the most common of these afflictions: Salmonella, Campylobacter, and Escherichia Coli. Symptoms often associated with these infections are fever, headaches, nausea, vomiting, abdominal pain and diarrhea.

1. Salmonellosis is contracted through the consumption of eggs, poultry, and other contaminated animal proteins. Campylobacter infections are contracted by consuming contaminated milk, raw poultry, and unsanitary water. Diseases caused by Escherichia Coli infections are contracted through the ingestion of unpasteurized milk, undercooked meat and contaminated fruits and vegetables.
    
2. Listeriosis, caused by toxins produced by the bacteria Listeria Monocytogenes, is one of the most severe diseases caused by microbial toxins. Listeriosis has a mortality rate of over twenty percent with sepsis and meningitis being two of the most common complications. Listeriosis may also cause spontaneous abortions and neonatal death. Listeria is found in unpasteurized dairy products and diverse processed foods. Listeria can reproduce and propagate even in refrigerated conditions.
    
3. Vibrio cholerae is a transmitted through the consumption of water and food products that have become contaminated with human feces. Symptoms associated with the disease caused by this bacterium are vomiting, watery diarrhea, and abdominal pain. Vibrio cholerae infects an estimated five million people worldwide and is the cause of over one hundred thousand deaths.

An example of viral toxin is found in infections of Hepatitis A. Hepatitis A is generally transmitted through the consumption of foods and water contaminated with human feces and close contact with an infected person. Symptoms typically include nausea, vomiting, diarrhea, jaundice, fever and abdominal pain but it may lead to acute liver failure in some rare cases.

When parasites take residence in your body, they create toxins. Parasite feces, urine and dead bodies are sources of dangerous toxins. Once released into your bloodstream these toxins are the cause of many diseases. Common symptoms caused by parasitic toxins include dry skin, brittle hair, hair loss, hives, food allergies, rashes, eczema, ulcers, papular lesions, mood swings, anxiety, restlessness, diminished motor function, fatigue, and lethargy. Parasitic infections occur through direct contact with infected host animals and ingestion of contaminated foods.

Have you ever heard of "mad cow disease"? The real name is Bovine Spongiform Encephalopathy. This neurodegenerative severe disease is caused by infectious agents called Prions. Prions are misfolded proteins, and these when transmitted to humans through the consumption of infected meat; cause Variant Creutzfeldt-Jakob Disease. Creutzfeldt-Jakob disease is always fatal in humans.

Although diarrheic diseases are the most common of those caused by microbial toxicity, some natural toxins found in natural food products and environmental contaminants can also cause adverse health effects.

Foods like corn and varied cereals may contain elevated levels of mycotoxins. Mycotoxins are those chemical products produced by fungi that live off of food crops. The World Health Organization warns that prolonged exposure to mycotoxins can negatively affect the immune system as well as cause developmental problems and may even lead to cancer.

1. Aflatoxin B1 is the most potent mycotoxin produced by Aspergillus fungi. Aflatoxin1 is a potent carcinogen and has been directly linked to liver cancer. This mycotoxin is usually found in cotton, peanuts, spices, and corn.
2. Ochratoxin is a mycotoxin produced by Penicillium fungi. Ochratoxin is found in a wide range of alcoholic drinks. It has been linked to urinary tract tumors.
3. Citrinin is a mycotoxin that causes elevated toxicity to the kidneys. It is associated with wheat, rice, barley, and oats.

So what can we do to avoid coming into direct contact with all these toxins? Well, the World Health Organization explains that foods can become contaminated at any step during the process of production and distribution. Many of the diseases produced by microbial toxins are caused by foodstuffs that have been poorly prepared or manipulated under poor hygiene. The World Health Organization then recommends the following:

1. Choose the foods we consume conscientiously.
2. Familiarize ourselves with the most common diseases caused by microbial toxins infections.
3. Wash hands before and after manipulating foods.
4. Disinfect surfaces on which you prepare foods as well as the utensils used during the preparation.
5. Separate raw foods from cooked foods at all times.
6. Cook foods thoroughly; especially red meats, poultry, fish, and eggs.
7. Keep food products at the correct temperatures for safe consumption.
8. Wash with potable water all fruits and vegetables before consumption especially if they are to be eaten raw.

Not all producers and consumers know the importance of adopting basic hygienic practices when buying, selling, and preparing foods. If you want to protect your health and the health of your loved one, it is time you take conscience.

References:

1. Kadis, Solomon, Alex CIEGLER, and SJ AIL. "Microbial toxins. A comprehensive treatise. Vol. VIII. Fungal toxins." Microbial toxins. A comprehensive treatise. Vol. VIII. Fungal toxins. (1972).
    
2. Bullen, J. J. "Role of toxins in host-parasite relationships." Microbial toxins 1 (1970): 233-276.
    
3. Guerrant, R. L. "Microbial toxins and diarrhoeal diseases: introduction and overview." Ciba Foundation Symposium 112-Microbial Toxins and Diarrhoeal Disease. John Wiley & Sons, Ltd., 1985.
    
4. Hussein, Hussein S., and Jeffrey M. Brasel. "Toxicity, metabolism, and impact of mycotoxins on humans and animals." Toxicology 167.2 (2001): 101-134.