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High Cost of Foodborne Illness
A single outbreak of foodborne illness can cost a foodservice operation as much as $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies, and lost income from negative publicity and/or being shut down. That figure increases dramatically if the incident involves death or serious injury.
National Restaurant Association
6640_ lores.jpg (51 KB)
This electron micrograph depicts an amoeba, Hartmannella vermiformis (orange) as it entraps a Legionella pneumophila bacterium (green) with an extended pseudopod.
After it is ingested, the Legionella pneumophila bacterium can survive as a symbiont within what then becomes its protozoan host. The amoeba then becomes what is referred to as a "Trojan horse", for by harboring the pathogenic bacteria, the amoeba can afford them protection, and in fact, in times of adverse environmental conditions, are able to metamorphose into a cystic stage enabling it, and its symbiotic resident pathogens to withstand such environmental stresses.
Source: CDC
Link to hi-res version:
http://phil.cdc.gov/PHIL_Images/20050107/97bf28c931d84e1aab9dd9d4b6451430/6640.tif
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