Stink Baits Found To Cause Salmonellosis Among Anglers
Let it be known that as I sit here writing this article, I am eating a chopped beef sandwich.
Everyone knows the long list of dangers associated with fishing. While not considered a high-risk sport, you must know boating safety, have appropriate weather and safety gear on board, be aware of other anglers within close proximity, and make sure to have your first aid kit stocked for minor emergencies. Did you know that you can have all of this checked off your list and still put yourself at risk?
Stink baits have been found to cause Salmonellosis, or Salmonella Poisoning, among anglers.
While most anglers like to argue catfish baits have to stink to work, the stinkier the better, there are huge risks. Some of our local fishing guides can attest to the effects of stink baits gone wrong, as they have lived through the aftermath a time or two! Luckily, I haven’t personally had to endure this agony, as I have my own homemade solution…but I’ll get to that later!
Anglers can become contaminated with Salmonella by handling popular stink baits containing rotten cheese, chicken livers, decomposing fish, hog brains, and a plethora of other unmentionable ingredients. If you’re out on the water reeling in the fish on a hot summer’s day and you want to take a drink of water, BEWARE! You can get Salmonellosis! If you get pricked with a hook, BEWARE! You can get Salmonellosis! If you get finned by your catch, BEWARE! You can get Salmonellosis! If you want to eat a sandwich, rub your eyes, or blow your nose anytime between fishing and showering, BEWARE! You can get Salmonellosis!
Did I mention the chopped beef sandwich?
What is Salmonellosis?
Salmonellosis is a potentially fatal disease caused by salmonella bacteria that can often be found in the intestines of animals. Commonly referred to as “food poisoning”, Salmonellosis is caused by the Salmonella Enterica bacterium. There are many different kinds of this bacteria. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common types in the United States.
Salmonellosis is more common in the summer than in the winter. Children are the most likely to get Salmonellosis. Young children, older adults, and people who have impaired immune systems are the most likely to have severe infections.
The number of Salmonella outbreaks linked to fish is relatively small and widely scattered. That makes them harder to trace than the vastly more numerous infections from raw or undercooked poultry, other meats, raw eggs or other contaminated food.
Suddenly I’m not so interested in this chopped beef sandwich!
Where is Salmonella found?
– Cheese can become contaminated with Salmonella after pasteurization, or in raw or soft cheeses that are not sufficiently aged. Cheese is also high risk for contamination with E-coli bacteria! Dairy products are highly perishable! If cheese was not stored at a low temperature and used past the expiry date, it is likely to be spoiled! Stinky Cheese Baits are a breeding ground for Salmonella and E-Coli!
– Raw meat. This would include hogs, beef, blood, and anything else raw or undercooked. Seriously though, who would want to stick their hand in a tub of hog brains anyway?
– Poultry. Yes, these are your precious chicken livers you just love to fish with!
– Seafood. C’mon now! Do you really want to lather yourself up with rotten shad and other decomposing fish?
Symptoms of Salmonellosis:
The effects of food spoilage on health are unwanted and best avoided. The effects of Salmonella are seen within 12-72 hours of exposure and can last a week. Most common symptoms are:
– Fever
– Vomitting
– Diarrhea
– Abdominal Cramps
– Bloody Stools
Other illnesses found to be associated with using stink baits are Listeria and E-Coli Bacteria.
Remember the Blue Bell famine? Well, they called it a ‘recall’ but we all know what it really was! While we sincerely missed Homemade Vanilla and Pecan Pralines ‘n’ Crème Ice Cream waiting for us in the grocery store freezer aisle, they were recalled for good reason! Contamination by Listeria Bacteria is a huge concern, especially for pregnant women and children. It can cause fever and vomiting which can last weeks combined! Confusion and weakness is also common. It can gravely effect the fetus and damage organs like the brain if the infection is not controlled.
Soft cheeses are high-risk for contamination with E-coli Bacteria. This is because raw milk is used to make this cheese. Upon infection, diarrhea with blood and chills can be seen. In severe cases, there have been damage to the kidneys which required dialysis. If untreated, may lead to death.
Okay. I’m not finishing this chopped beef sandwich!
Solution:
While we have proven time and time again that Catfish Bubblegum works without the gut wrenching (literally) smell, it is better for you, and for the fish! Catfish Bubblegum is made with all natural ingredients that do not spoil or rot, therefore eliminating your risk of contracting Salmonellosis, E-Coli Bacteria, and Listeria. Not only is it safer than stink baits for you and your children to handle, it is better for the fish. Catfish Bubblegum contains amino acids that actually improve the health of the fish; kind of like taking your vitamins! If released after ingesting Catfish Bubblegum, the fish are more likely to thrive than when given Satan’s stanky decomposing armpit cheese bait with a side of rotting goat brains and chicken hearts!
Catfish Bubblegum is all-natural, beneficial to the fish and therefore the environment, doesn’t have a horrid stench, and it catches your dinner! Doesn’t that sound better than puking for days? I’d say so!
Sources: Mayo Clinic, Center of Disease Control (CDC), Healthy Eating, Michigan.gov (In confusion, Bob at April Sound Bait & Tackle is not our local source for this article.)
http://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/dxc-20314799
https://www.cdc.gov/salmonella/stanley-01-14/index.html
http://healthyeating.sfgate.com/signs-symptoms-eating-undercooked-chicken-5300.html
http://www.michigan.gov/dnr/0,4570,7-153-10370_12150_12220-27268–,00.html
