? Campylobacteriosis is an infection by the Campylobacter bacterium. The disease is usually caused by C. jejuni, a spiral and comma shaped bacterium normally found in cattle, swine, and birds. The infection is found in generally unpasteurized (raw) milk and undercooked or poorly handled poultry. The common symptoms are fever, headache, and myalgia, lasting as long as 24 hours. The actual latent period is 2–5 days (sometimes 1–6 days). In other words, it typically takes 1–2 days until actual symptoms develop. These are diarrhea or dysentery, cramps, abdominal pain, and fever as high as 40°C (104°F) Most important preventions are:
Your food should be properly cooked and hot when served. Consume only pasteurized or boiled milk and milk products, never raw milk products. If you are not sure of the safety of drinking water, boil it, or disinfect it with chemical disinfectant. Wash hands thoroughly and frequently with soap, especially after using the toilet and after contact with pets and farm animals. Wash fruits and vegetables thoroughly, especially if they are to be eaten raw. Peel fruits and vegetables whenever possible. Food handlers, professionals and at home, should observe hygienic rules during food preparation.
Professional food handlers should immediately report to their employer any fever, diarrhea, vomiting or visible infected skin lesions. Salmonellosis is an infection with Salmonella bacteria. The bacteria are found in cows, chicken and pigs. The foods that it is commonly found are: Poultry, pork, and beef, if the meat is prepared incorrectly or is infected with the bacteria after preparation, infected eggs, egg products, and milk when not prepared, handled, or refrigerated properly and tainted fruits and vegetables. The most common symptoms are: diarrhea, fever, vomiting, and abdominal cramps 12 to 72 hours after infection.
To help reduce the chance of food-borne salmonellosis. Food must be cooked to 68–72°C (145–160°F), and liquids such as soups or gravies must be boiled. Salmonellosis in humans Shigellosis, also known as bacillary dysentery or Marlow Syndrome, in its most severe manifestation, is a foodborne illness caused by infection by bacteria of the genus Shigella. Shigellosis rarely occurs in animals other than humans and other primates like monkeys and chimpanzees. The causative organism is frequently found in water polluted with human feces. It commonly found in foods like salads, shrimp, meat etc.
The most common symptoms are: mild abdominal discomfort to full-blown dysentery characterized by cramps, diarrhea, fever, vomiting, blood, pus, or mucus in stools or tenesmus. The most important prevention is to wash hands before handling food and thoroughly cook all food before eating. Listeriosis is a bacterial infection most commonly caused by Listeria monocytogenes. It is found in infected animals. It’s found in food such as soft cheeses, unpasteurized milk and unpasteurised pate. A person with listeriosis usually has fever and muscle aches, often preceded by diarrhea or other gastrointestinal symptoms.
The main means of prevention is through the promotion of safe handling, cooking and consumption of food. This includes washing raw vegetables and cooking raw food thoroughly, as well as reheating leftover or ready-to-eat foods like hot dogs until steaming hot. FOOD BORNE INTOXICATION Bacillus cereus is an endemic, soil-dwelling, Gram-positive, rod-shaped, beta hemolytic bacterium. The food is commonly found in fried rice dishes that have been sitting at room temperature for hours (such as at a buffet). Common symptoms are: headache and diarrhea.
An important prevention is to replace food on a buffet table after 4 hours with fresh food. Staphylococcus is a genus of Gram-positive bacteria. They reside normally on the skin and mucous membranes of humans and other organisms. These can be found in food such as pork, beef and chicken. Symptoms include redness, swelling, and pain at the site of infection on the skin also symptoms of these infections include: difficulty breathing, malaise, fever, or chills. The best prevention is to wash hands before handling food especially when coming from the bathroom.
Botulism is, in humans, a rare and sometimes fatal paralytic illness. Foodborne botulism is an intoxication caused by consuming food contaminated with the botulinum toxin, it is not passed on from person to person when the skin is intact. It has more frequently been found in home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. The muscle weakness of botulism characteristically starts in the muscles supplied by the cranial nerves. A group of twelve nerves controls eye movements, the facial muscles and the muscles controlling chewing and swallowing.
Double vision, drooping of both eyelids, loss of facial expression and swallowing problems may therefore occur, as well as difficulty with talking. The weakness then spreads to the arms legs. The most important prevention is to cook food thorough over the course of a few minutes. FOOD BORNE TOXIN MEDICATED INFECTIONS Clostridium perfringens is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium. [1] C. perfringens is ever present in nature and can be found as a normal component of decaying vegetation, marine sediment, the intestinal tract of humans and other vertebrates, insects, and soil.
It is in food such as cooked beans. The most common symptoms are: abdominal bloating and increased gas, fatigue, loss of appetite and weight loss and muscle ache. Symptoms of C. perfringens may occur within 6 to 24 hours after eating contaminated food. The most important prevention is to avoid overstocking the refrigerator to allow cool air to circulate freely. VIRAL FOOD BORNE ILLNESSES Hepatitis A is an acute infectious disease of the liver caused by the hepatitis A virus (HAV). Is found in contaminated water and food. It is most commonly found in on tainted green onions.
Most common symptoms are: Fatigue, Fever, Nausea, Appetite loss and Jaundice, a yellowing of the skin or whites of the eyes due to hyperbilirubinemia. Hepatitis A can be best prevented by vaccination, good hygiene and sanitation. Norovirus is a genus of genetically diverse single-stranded RNA, non-enveloped viruses in the Caliciviridae family. Norovirus is found in humans. It is also commonly found in shellfish and salads. Symptoms are as followed: nausea, forceful vomiting, watery diarrhea, and abdominal pain, and in some cases, loss of taste.
The most important prevention is to wash hands with soap and water especially after using the bathroom. PARASTIC FOOD BORNE ILLNESSES Anisakiasis is a human parasitic infection of the gastrointestinal tract. It is found in consumption of raw or undercooked seafood. Symptoms are as followed: violent abdominal pain, nausea, and vomiting may occur. Anisakiasis can be easily prevented by adequate cooking at temperatures greater than 60°C or freezing. Cyclosporiasis is an infection with the protozoan Cyclospora cayetanensis. It is found in contaminated fresh produce and water.
It found in foods like salads. Symptoms are: watery diarrhea, bloating, fever, stomach cramps, and muscle aches. The most important prevention is to cook food properly. Cryptosporidiosis, also known as crypto, is a parasitic disease caused by Cryptosporidium, a protozoan parasite in the phylum Apicomplexa. It is found in contaminated water. Its commonly found in foods like pork and poultry. Symptoms include: watery diarrhea, stomach pains and a low fever. Symptoms appear from two to ten days after infection. One of the best prevention is to use clean water to cook food.
Giardiasis popularly known as beaver fever is a parasitic disease caused by the flagellate protozoan Giardia lamblia. It’s found in the digestive tract of a wide variety of domestic and wild animal species, as well as humans. It’s found in foods like pork and poultry. Symptoms include loss of appetite, diarrhea, hematuria, loose or watery stool, stomach cramps, upset stomach, projectile vomiting, bloating, excessive gas, and burping. Symptoms typically begin one to two weeks after infection. The most important prevention is to cook food properly.