> > Demonstration have been made that bacterias per se are not a problem
>
> Ugh?  Foodborne illness (from the CDC)
> www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_t.htm

you missed the per se and come back with statistics . I am talking out of
live experience with bacteria rich foods .
where does those food borne diseases occur ? restaurants, home kitchens, ?
by the ingestion of  foods that have been cooked or frozen improperly not in
foods that have their cells still whole .
I have been eating  very rare or raw meats  and raw eggs since a child ( yes
in france we are not culturally so paranoiac about it and might have less
problems than north american with their highly industrialised aseptic
production of foods.
I will not eat the chicken or eggs  they are talking about  ,those animals
are barelly alive themselves to start with .
Is it surprising they have antibiotic resistant salmonellas considering the
antibiotics fed to them ?
Our relationship to bacterias is 2 way street. It is a question of balance
between the 2 not a question of one or the other .
the medical approach to that issue is to run after its tail , setting up the
conditions that render treatments necessary.Industrially fed  chickens or
industrially fed  humans same story.
jean-claude
>
> Clinical Features
> More than 250 foodborne diseases have been described. Symptoms vary widely
> depending on etiologic agent. Diarrhea and vomiting are the most common.
>
> Etiologic Agent
> Many different bacteria (e.g., Campylobacter, Salmonella, E. coli
O157:H7),
> viruses (e.g., caliciviruses), and parasites (e.g., Giardia, Cyclospora),
> and natural and manmade chemicals (e.g., mushroom toxins and heavy
metals).
>
> Incidence
> Estimated to cause 76 million illnesses, 325,000 hospitalizations, and
5,200
> deaths in the United States each year. Known pathogens account for an
> estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths
> annually.
>
> Sequelae
> Septicemia, abortion, localized infections, arthritis, hemolytic uremic
> syndrome, Guillain-Barré syndrome, death.
>
> Costs
> Unknown. Medical costs and lost wages due to foodborne salmonellosis, only
1
> of many foodborne infections, have been estimated to be more than $1
> billion/year.
>
> Trends
> New pathogens continue to emerge (e.g., Salmonella Typhimurium DT104,
> Salmonella Enteritidis phage type 4); older conditions re-emerging (e.g.,
> salmonellosis from pet reptiles).
>
> Proportion of outbreaks caused by fruits and vegetables has increased.
> Resistance of foodborne pathogens to antimicrobial agents is increasing.
>
> A recent survey found that 42% of supermarket poultry was contaminated
with
> salmonella and/or campylobacter bacteria, most of which is antibiotic
> resistant.
>
> Rob