FOOD-RELATED ILLNESSES & ALLERGIES | FOOD POISONING

FOOD-RELATED ILLNESSES AND ALLERGIES

FOOD-RELATED ILLNESSES & ALLERGIES | What is FOOD POISONING?

FOOD POISONING: The most nutritious food can cause illness if it is contaminated with disease-causing agents called pathogens or certain chemicals. Some of the pathogens that can cause food born illness include viruses, molds, worms, protozoa, and certain bacteria.

The chemicals that cause food-borne illnesses may be a natural component of specific foods, that are either intentionally added during production or processing, or accidentally added through carelessness or pollution.

Microorganisms are present in the environment some are useful, such as the bacteria used to make yogurt and certain cheeses Others are pathogens.  These Pathogens may be in the air, on equipment, in food, on the skin, or in mucus and feces.

Food is a particularly good breeding place for them because it provides nutrients, moisture, and often warmth. Even though pathogens can be found in all food groups, they are most commonly found in foods from animal sources. Contaminated food seldom smells, looks, or tastes different from noncontaminated food.

Food Poisoning:

Foodborne illness is generally termed food poisoning.

  • Foodborne infection- it is described as a condition in which food poisoning develops as a result of a pathogen’s infecting someone.
  • Food intoxication- When food poisoning is caused by toxins produced by the pathogen, it is called
    food intoxication and, in the case of botulism, it can kill. Toxins can be produced by bacteria by bacteria in one’s digestive tract or during food preparation or storage.
  • Neurotoxins– These are the toxins that affect the nervous system.
  • Enterotoxins-These are the toxins that affect mucous membranes.

Substances That causes Food Poisoning:

Bacteria:

Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cyclospora, Cayetanensis, Escherichia coli, Listeria monocytogenes, Salmonella, Shigella, and Staphylococcus aureus are examples of bacteria that can cause foodborne illness.

Campylobacter:

transmission of this bacteria include unpasteurized milk, contaminated water, raw and undercooked meat, and shellfish. meat and fish thoroughly. Its symptoms include diarrhea, fever, headache, abdominal pain, and nausea. Preventions include avoiding unpasteurized milk and questionable water. cook meat and fist thoroughly.

Escherichia coli:

which is commonly called E. coli is a group of bacteria that can cause illness in humans. It is transmitted to humans through unpasteurized milk or apple juice, raw or rare ground beef products, unwashed
fruits or vegetables, contaminated water, and directly from person to person. Plant foods can be contaminated
by fertilization with irrigation with contaminated water raw manure.
Symptoms include severe abdominal cramps and nausea diarrhea that may be watery or bloody. E. coli can be controlled by careful choice and cooking of foods. Prevention of it includes avoiding the use of unpasteurized milk and other dairy products and vegetable and fruit juices. Fruits and vegetables should be carefully washed. All meats and poultry should be cooked thoroughly.

Salmonellosis:

commonly called salmonella is an infection caused by the Salmonella bacteria. Salmonella can be found in raw meats, poultry, fish, milk, and eggs. It is transmitted by eating contaminated food or by contact with a carrier. It is characterized by vomiting, diarrhea, headache, abdominal cramps, and fever. Symptoms generally begin from 6 to 48 hours after eating. In severe cases, it can result in death. To prevent contamination cook immediately poultry and meats in the refrigerator or microwave to avoid cross-contamination of raw and cooked foods by carefully cleaning utensils and counter surfaces that were in
contact with raw food.

Mold:

a type of fungus whose roots go down, into the food, and it grows a stalk upward on which spores form. The green “fuzzy” part which can be seen by the naked eye is where the spores are found. Some spores cause respiratory problems and allergic reactions for some people. For this reason, moldy food should never be smelled.
Some molds produce a dangerous mycotoxin called aflatoxin that can cause cancer.

Trichinosis:

It is a disease caused by the parasitic roundworm Trichinella spiralis; can be transmitted through undercooked pork that is infected with the Trichinella spiralis parasite. Symptoms include abdominal pain, vomiting, chills, fever, and muscle pain. Symptoms occur about 24 hours after ingesting infected pork. Cooking all pork to an internal temperature of at least 170°F kills the organism and helps in preventing this disease. It can also be destroyed by freezing.

Dysentery:

is a disease caused by protozoa (small, one-celled animal).The protozoa are introduced to food by carriers or contaminated water they cause severe diarrhea that can occur intermittently until the patient is treated
appropriately.

PREVENTION OF FOODBORNE ILLNESSES:

  • Cleanliness is especially important in preventing foodborne illness utensils used to hold uncooked meat, poultry, fish, or eggs must always be washed before cooked foods are placed on them.
  • Food workers who have even small cuts on their hands must wear gloves because a wound could carry a pathogen.
  • Temperatures during the preparation and storage of food must be carefully observed. When infected foods are undercooked, the pathogen is not destroyed and can be passed to consumers.
  • Avoid using water from unknown sources for cooking because it, too, can carry pathogens.

Related Articles:Probiotics And Healthy Gut Bacteria


Helthwell: To maintain good health keep sure you make a healthy approach regarding physical, mental and your own well-being.


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Author: Dua Zehra

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