The Relationship Among Listeriosis, Salmonella, E. Coli, and Iron

Canada recently weathered a Listeria outbreak and a Salmonella scare, and, in Walkerton, E. Coli caused the death of some of the town's citizens. I maintain that the omission of 'persons with iron overload' on official, published lists of those most at risk to have been a gross oversight.

There are other causes of iron overload, but I refer specifically to hemochromatosis --  the most common genetic or inherited disorder, a crippling condition which causes the body to store dangerous accumulations of iron. It can be fatal if left untreated.

If, as experts tell us, iron is an essential growth factor for the multiplication of most bacteria, viruses, and even some cancers, it explains why the only people I personally know of who were afflicted with listeriosis from eating unpasteurized soft cheeses like Camembert were hemochromatotic, as was one who nearly lost his hand because of Pasteurella from a cat bite.

In 1986 the Canadian Hemochromatosis Society printed the following in a newsletter to members:

Warnings have been issued in a number of medical journal articles, including one in the April 1985 FDA Drug Bulletin, to patients with chronic liver diseases (including Hemochromatosis) not to eat raw clams or oysters, and undercooked seafood, and—in the event of open wounds—to avoid bathing in salt water because of the danger of a virulent Vibrio bacteria (Vibrio Vulnificus). Treatment with tetracycline is specific.

In a letter to the editor of JAMA, June 19, 1987-Vol 257, no 23, the writers, Claudio Chiesa, M.D.; Lucia Pacifico, M.D.; Francesco Renzulli, M.D.; and Mario Midulla, M.D.; of La Sapienza University of Rome, and Laura Garlaschi, M.D. of the University of Milan reported:

From 1978 to 1986, in Italy, almost all cases of severe clinical disease due to Yersinia Enterocolitica Septicemia, developed in subjects with iron overload. Therefore, when confronted with this unusual problem, the diagnosis of Hemochromatosis should be entertained.

It is my personal contention that, in situations like the Walkerton E. Coli outbreak, and with other foodborne diseases looming on the horizon throughout the world, "Hemochromatotics" should always be considered to be at great risk. In fact, iron stores—particularly the Transferrin Saturation Percentage—should be monitored in all afflicted individuals. Not only for the benefit of the patient (as in the case of cancer victims, before treatment with Interferon), but it would also provide researchers with an invaluable opportunity for research.

Article Author: Marie Warder

Born in Ficksburg, South Africa, trained to be a journalist, fell in love - for keeps - at 16, married at 19, wrote novels, played the piano in my husband's dance band for 35 years, had two children, studied to be a teacher, started my own school and …

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