At least 55 children and their teachers became violently ill with nausea, vomiting, dehydration and diarrhea during a three-day stay at the Borambola Sport and Recreation Centre in New South Wales, Australia.
Eleven ambulances from across the region and medical staff from Wagga Base Hospital were called to the center.
Initially the number of those affected was only small, but it quickly became apparent it was highly contagious with about 55 falling ill over the course of just a few hours.
If you’ve ever become sick after eating a food contaminated with disease-causing bacteria, it’s not an experience you want to repeat.
But if you’re part of what is called an “at-risk” or “vulnerable” population, a foodborne illness can be extremely dangerous. Symptoms—such as vomiting, diarrhea and fever—can intensify and the illness can become life-threatening.
Posted in Bacteria, FDA, Food Hygiene, Food Illness, Food Inspections, Food Micro Blog, Food Microbiology, Food Poisoning, Food Safety, Food Safety Alert, Food Testing, Foodborne Illness, Hygiene, Illness, Laboratory, Microbiology, Pathogen, Research
Tagged dangerous symptoms, diarrhea, disease causing bacteria, foodborne illness, vulnerable population
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