There are many different types of food borne illnesses. Although the bacteria from which they stem are different, their symptoms are generally quite similar. Furthermore, even though they are quite common, they are also easily preventable. Celebrity Foods has the highest standards in food preparation and prides itself on the quality of service and quality of food that we distribute.
Following is a list of the most common food-borne illnesses.
WARNING::::: DO NOT GOOGLE THESE IMAGES AS YOU WILL BE DISGUSTED AS TO THE REACTION THESE ILLNESSES HAVE ON THE HUMAN BODY ::: WARNING
|Campylobacter: This illness is the most commonly identified cause of diarrheal illness in the world. It is a pathogen that causes fever, diarrhea and abdominal cramps. This bacterium is found on most raw poultry; therefore the most frequent cause of contracting the illness is by eating undercooked chicken or turkey.|
|Salmonella: This bacterium is widespread in the intestines of birds, reptiles and mammals and is spread to humans through the consumption of food. Symptoms of the illness include fever, diarrhea and abdominal cramps. Unfortunately, salmonella can be life- threatening for already unhealthy people.|
|E-Coli 0157:H7: E-Coli is a bacterium pathogen found in cattle. Again, human illness comes from consumption of food or water that has been contaminated. E-Coli causes severe and bloody diarrhea and abdominal cramps. Also, a small amount of cases (3-5%) results in a condition called hemolytic uremic syndrome (HUS). This condition includes temporary amnesia, profuse bleeding and kidney failure.|
|Calicivirus or Norwalk-like virus: This illness is very common yet rarely diagnosed. Generally the illness is transmitted by the infections shigella and hepatitis A and the parasites giardia lamblia and cryptosporida. Unlike the other food borne illness, this one induces a greater amount of vomiting and less diarrhea. The gastro-intestinal discomfort usually subsides within one or two days. Another unique feature of this virus that it is spread through human contact more than through the consumption of contaminated food.|
|Entamoeba histolytica bacterium Bacillus Cereus: This illness is primarily caused by eating starchy foods such as rice or potatoes that have been cooled to slowly or not correctly refrigerated. The incubation period is generally 1-6 hours after eating contaminated food. There are two strains of this illness, emetic and diarrheal. Recovery from both types is relatively quick. Symptoms of emetic: nausea and vomiting, occasionally followed by diarrhea diarrheal symptoms: abdominal pain, watery diarrhea and occasional nausea. There are no long- term effects. Small amounts of the bacterium in food are not a hazard to humans’ health.|
bacillus cereus bacterium Giardiasis: These organisms thrive in cool moist conditions and the disease is most often contracted through drinking contaminated water. However it can be transmitted through undercooked foods that were contaminated during growing or through handling by contaminated food handlers. The onset is 1-3 days and symptoms include sudden onset of explosive watery stools, abdominal cramps, anorexia, nausea, and vomiting. Especially infects hikers, children, travelers, and institutionalized patients
flagellate protozoan Giardia lamblia Trichinosis: Trichinosis is caused by consuming raw or undercooked meat or poultry that has been infected with the larvae of the Trichinella spiralis worm. Human infection is very rare. Trichinosis can be avoided by properly cooking meat, especially that which has been hunted. The same care should be taken when thawing meat that has been frozen. The first symptoms of the disease in humans are high fever, nausea, diarrhea, vomiting and abdominal discomfort. Headaches, fever, chills, cough, aversion to bright light, swollen or puffy eyes, aching muscles and sometimes an itchy rash or skin irritation may follow. Symptoms may be mild and flu-like or severe, and can occur from 1-2 days and up to 8 weeks after eating poorly cooked, contaminated meat. Symptoms can be treated. The best way to prevent tricinosis is to cook meat to 170º F and cook all meat that is fed to pigs and other wild animals.
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