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.
Cooking food with contaminated water also poses a risk of catching the virus. Both hepatitis A and hepatitis E are found worldwide. Hepatitis A is mostly found in countries with poor sanitary and hygienic conditions.Countries with economies in transition and some regions of industrialized countries where sanitary conditions are sub-standard are highly affected. Where water isn’t filtered and food isn’t checked like it is here in America. What is an example of a real life outbreak of this foodborne illness in the United States?
In fact, we couldn’t survive without bacteria in our body. Bacterial infection is described as an imbalance of bacteria that can cause harm to our bodies. It occurs when the harmful bacteria enter our body through contaminated, non pasteurized or expired foods; cuts or sores on our skin; and even through open passages such as eyes, ears, teeth or genitals. Bacterial infections could be harmful to us because it produces toxins which damage surrounding cells. Most bacterial infections are generally in one single area of the body and are characterized by pain and some swelling.
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.
Food and water borne illness is caused due to the bacteria or virus in it. Many people fall sick when they take food or water which has virus or bacteria in it and this is called food poisoning. This food and water borne illness are not caused due to person contact but when take poisonous food which has bacteria in them. Some of the infections that are caused due to food and water borne illness are diarrhea, vomiting, nausea, fever, stomach gripping, dehydration, flatulence etc. But this food and water borne illness has never stated any death.
A food allergy is an immune system reaction that occurs soon after eating, or coming into contact with, a certain food. Most common food allergies are peanuts, eggs, fish, tree nuts, milk, wheat, soy, and shellfish. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as: digestive problems, hives, swollen airways, shortness of breath, reduced blood pressure, coughing, vomiting, or diarrhea. In some people, a food allergy can cause severe symptoms, or even a life-threatening condition known as anaphylaxis. Emergency treatment is essential and cannot be ignored for anaphylaxis.
Food joints and chop bars normally serve it up hot in these packaging plastic containers which are very harmful when it comes to human health. Businesses however store the piping hot food in plastic ice chests or reheat it on plastic containers plates in microwaves, to ensure that it is hot when customers buy it. When food is placed in a plastic container and micro waved, substances used in manufacturing the plastic may leak into the food. Moreover when food is being heated, these plastic materials can release damaging chemicals into the food, which can cause serious medical complications as far as consumers are concerned. Certain medical researchers have also identified a range of hormone-related developmental issues that can arise in children exposed to these chemicals.
A nutritional disease is normally connected to chronic malnutrition. Examples of deficiency diseases are Iron, Beriberi, pellagra anemia scurvy and rickets. Acute poisoning can also result from excessive intake of certain nutrients. DEFICIENCY DISEASE | SYMPTOMS | TREATMENT | KWASHIORKOR | Irritability and Fatigue | Fluids and Antibiotics | ANAEMIA | * Tiredness * Lack of energy * Brittle nails * Swelling or soreness of the tongue. | A change in diet, eat food that is rich in vitamin C, blood transfusion if it is severe and treatment to stop the bleeding.
It is transmitted through food when a human ingests meat or poultry that is contaminated with animal excrement. This disease can also be transmitted when a restaurant employee uses the bathroom at work or home and does not wash his or her hands properly. This can also happen at home with anyone who cooks or prepares meals for their family. It is always essential to wash your hands whether you are coking or using the bathroom or after tending to household pet or reptiles such as turtle chickens lizards and ducklings. • What is an example of a real life outbreak of this foodborne illness in the United States?
1.1 Bacterial Contamination The main causes of bacterial contamination resulting in food poisoning are: • Insufficient cooking of food • Poor storage temperatures • Cross contamination 1.2 Cooking and Reheating of Food To kill food poisoning bacteria such as E. coli, Salmonella etc., food must be thoroughly cooked. This means ensuring you achieve a minimum temperature at the centre of the food of 75°C for at least 30 seconds. To reheat food safely, it must be done quickly and also achieve a minimum temperature of 75°C for 30 seconds in the centre. In addition food must never be reheated more than once. You must, therefore, regularly check foods after cooking or reheating with