Food safety is essential when it comes to the prevention of food-borne diseases. Wrong preparation procedures or lowered hygienic standards can be truly dangerous.
People rarely take the time to think about food-borne illnesses. Such conditions are infectious or toxic in nature and are caused by agents and substances that enter the human body after the consumption of food. Food-borne diseases are a widespread problem in society today.
Most food-borne diseases are caused by microorganisms. These are the most common ones.
Salmonellosis
Salmonellosis is an infection caused by a bacterium called salmonella.
Symptoms of the infection include fever, headache, nausea, vomiting, stomachache and diarrhea. Most often, salmonellosis is caused by the consumption of eggs, poultry products, raw milk and even chocolate.
The condition continues up to one week and the majority of people are able to recover without medical treatment. Salmonellosis becomes dangerous if the patient continues having diarrhea over a longer period of time. In such instances, the body gets too dehydrated.
Campylobacteriosis
Campylobacteriosis is a food-borne infection that occurs frequently in a number of countries. This infection is more common than salmonellosis.
The cause for this infection is Campylobacter Jejuni. These bacteria usually inhabit the digestive system of animals but humans can be carriers, as well. The bacteria multiply in milk and meat, especially in poultry.
It is important to know that the bacteria survive refrigeration and freezing.
Symptoms of the infection include stomachache, fever, nausea and diarrhea. In 10 percent of all cases, the bacteria can cause a chronic health problem including arthritis and neurological conditions.
Most people are able to recover from the infection without treatment. In some instances, antibiotics treatment could be necessary.
E. Coli Infections
Escherichia Coli or E. Coli is one of the most common causes of food-borne infections. The exact bacterium that causes food-borne diseases is Escherichia Coli O157:H7.
The infection causes hemorrhages, diarrhea, even kidney failure.
Most often, the infection occurs through the consumption of undercooked ground beef that has been contaminated. Contaminated vegetables can also cause an E. Coli infection.
This bacterium is highly virulent. A small dose is needed to cause an infection. Impeccable hygiene and strict food preparation practices are needed to prevent the condition, which can on occasions be dangerous.
Botulism
Botulism is very rare but serious disease. It is caused by a bacterium known as Clostridium Botulinum. This bacterium produces toxins called botulinum toxins.
Symptoms of the infection include sore throat, vomiting, impaired vision, spasms, diarrhea, shallow breathing and nervous system disorders. Botulism can eventually lead to paralysis. Nearly 70 percent of all botulism cases have lethal outcome.
Clostridium Botulinum is an anaerobic bacterium. It forms spores that are highly resistant to thermal processing. The infection occurs through the consumption of improperly canned foods and smoked foods. The infection is usually caused by homemade cans. The bacteria are almost never present in commercially produced cans.
Brucellosis
Brucellosis is an infectious disease. A microorganism called Brucella causes the infection. It is commonly found in milk and meat.
The bacteria infect humans after coming in contact with skin or mucous membranes. They call swelling and inflammations. If the immune system fails dealing with the bacteria, Brucella spread throughout the body.
The infection settles in the liver, spleen and joints. It can also affect the heart and nervous system. Common symptoms include fever, sweating, headache and muscle pain.
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