Viruses The virus that most commonly causes gastrointestinal illness is the norovirus. It is easily transmitted from person to person, from contaminated food or water. Raw shellfish, particularly oysters, can also be a source of viral contamination. Infected people can also contaminate food if they do not wash their hands properly after going to the toilet and they then handle food. Parasites In the UK, food poisoning from parasites is rare.
Immune tolerant phase means that your immune system is ignoring the virus; immune clearance refers to the attempt your immune system makes in order to eliminate the virus; and quiescent phase means that the virus is less active. HAV can cause a rather quickly progression causing these cases to be fatal – although it is rare. The Hepatitis A virus is one of the most causes of foodborne infections. The contamination of HAV usually happens at any point during cultivation, harvest, processing, distribution, or preparation of food or water. One HAV-contaminated person that handles food in public places such as a restaurant can contaminate anywhere from a dozen to a hundreds of people.
Choose one of the following foodborne illnesses to complete this assignment: • Salmonella • Staphylococcus • Clostridium perfringens • Norovirus (formerly Norwalk virus) • Hepatitis A • Giardia or amoeba parasites Write a 75- to 100-word response to each of the following questions: • What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonella also known as salmonellosis lives in the stomachs and intestines or birds, animals, reptiles and humans. The infectious disease Salmonella also known as salmonellosis is caused in humans by ingesting food contaminated with animal excrement. The food is usually from an animal like beef, poultry, milk or eggs but all food including vegetables can get contaminated.
Most people get shots early in life to try to prevent this disease. How is this infectious agent transmitted through food and water? Hepatitis A and also Hepatitis E (which is similar to Hepatitis A) are both transmitted orally, most often through contaminated water and from person to person. It also can be transmitted through food contaminated by infected food handlers, uncooked foods, or foods handled after cooking. Cooking food with contaminated water also poses a risk of catching the virus.
(medium) A: Humans are affected by this process because they can get diseases such as hepatitis by eating seafood that has been poisoned. 3. Q: Do toxins consumed by fish affect their productive sucess? (hard) A: Yes, industrial wastes often carry toxic compounds. That damage the bhealth of aquatic animals, including their repoductive systems.
Best frozen foods are meats, poultry, fish, bread and baked goods. There are foods that during freezing will change texture, flavour or colour; these are fruits, potatoes, milk and dairy products, lettuce, cucumbers, celery, eggs, radishes. Drying is a very old method of food preservation that works by removing the water from food, which stops the growth of bacteria. The water is usually removed by evaporation (sun drying, air drying, wind drying). Because bacteria needs water to survive, drying effectively kills them.
Parasites survive by feeding from its host. 1.2 Bacteria, common illnesses caused by bacteria are MRSA, Salmonella, Legionnaires disease, food poisoning, Pneumonia and Bronchitis. Viruses, common viruses are A common cold, measles, chicken pox and HIV. Fungi, common fungi are, Athletes foot, Ringworm and yeast infection. Parasites, common parasites are, Malaria and worms.
Running head: Giardia Giardia Carla Linder University of Phoenix Abstract In the follow document you will learn how to identify the causes, view a list of the symptoms, and observe the treatment, diagnosis, and prevention associated with the parasite giardia also known as amoeba parasites. Giardiasis is the most frequently diagnosed intestinal parasitic disease in the United States. Giardia lamblia is a protozoa (an amoebic parasite) and it lives in the water, food, and soil. Giardia or amoeba parasites The infectious agent or pathogen that causes this infectious disease is a microscopic parasite called Giardia lamblia. Giardia lamblia is a single celled organism that causes a diarrheal infection of the small intestines and is one of the most common parasites in the United States.
A food allergy is an adverse immune response to a food protein.They are distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin-mediated reactions. The protein in the food is the most common allergic component. These kinds of allergies occur when the body's immune system mistakenly identifies a protein as harmful. Some proteins or fragments of proteins are resistant to digestion and those that are not broken down in the digestive process are tagged by the Immunoglobulin E (IgE). These tags fool the immune system into thinking that the protein is an invader.
They draw nourishment and other needs from their host organism. Parasites that cause infection and disease are known as Pathogenic parasites Identify common illnesses and infections caused by bacteria, viruses, fungi and parasites Virus Common cold, flu, mumps, measles, Chicken pox, Cold sores, HIV,