food poisoning

Introduction:

When a person eats food that contains bacteria, viruses, or other pathogens that can make people sick. An abundance of microbes causes food poisoning knew as a food-borne illness. Some of the most common, such as norovirus and salmonella. Some are less common Escherichia coli (E.coli ) its typically cause more severe symptoms. It can cause severe symptoms. The most common are stomach cramps, vomiting, diarrhea, nausea, and a loss of appetite. Those people who have a chronic illness have a greater risk of becoming ill with food poisoning.

 High-Risk Foods Which Cause Food Poisoning:

Meat:

especially uncooked or undercook meat, which carries a high range of food-borne illnesses, contaminated meat which can infect the other foods via cross-contamination, such as salmonella, E.coli, clostridium perfringens, and yersinia.

To reduce the risk of cross-contamination are.

Wash your hand properly after handling raw meat.

Wash utensils after using them for meat preparations.

Refrigerate any leftovers.

Cooking meat with high internal temperature will kill most of the pathogen.

Vegetables And Green Leaves:

The most common sources of food poisoning are vegetables and leafy green. The main culprits have included tomatoes, cabbage, lettuce, and spinach. It became contaminated with harmful bacteria such as E.coli, listeria, salmonella.

 To reduces the risk of illness from a vegetable.

Wash all vegetables in proper ways.

Avoid pre-prepared salads that contain spoiled.

Separated vegetables form other raw foods, especially meats.

Fermented food:

Fermented and canned foods are safe, which can produce healthful bacteria to give the food flavor. But same time sealed by the wrong process, which is developed dangerous bacteria that can get into the food. However, the high risk of fermented food is caused by botulism infection, which is caused to damages the nervous system and paralysis.

To reduce the risk of illness from fermented foods are.

Fermented foods, especially fish and foods are used with wash properly because it is primary sources of botulism.

After opening the cane of fermented foods must be inter in refrigerate.

Fish And Shellfish:

Fish and shellfish are most commonly cause food poisoning, mainly raw and uncooked foods such as shellfish cause many types of illness from listeria and salmonella.  Seafood can also cause an infection known as vibrio, or Vibrio vulnificus, which can causes severe and life-threatening wound infections.

 To reduces the risk of infection from seafood.

Avoid eating raw and undercooked seafood, which is caused by a high risk of food-borne.

Avoids eating seafood in areas that have to break out of vibrio vulnificus.

Unpasteurized Milk And Cheeses:

Raw milk, soft cheeses, and unpasteurized milk are the most common causes of food poisoning. These are all breeding grounds for bacteria such as listeria, Pregnant women with a high risk of food-borne illness.

To reduce the risk of illness from unpasteurized milk and cheeses are.

Must washing hands by Using after and before unpasteurized foods because they cause a risk of infections.

Only eat soft cheeses that are made from pasteurized milk.

Avoid dairy products left out at room temperature. It may also enable staph aureus bacteria to grow and cause food-borne illnesses.

Conclusion:

Foods are produced healthy in our body. But sometimes foods are spoiling and which produces bacteria causes infected diseases. So intake hygienic and fresh foods which are free from microbes and also good for health.

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