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Preventing food poisoning

Preventing food poisoningPreventing food poisoning
Food produkty.pri particular, conditions may be the cause of poisoning. Food poisoning are non-communicable diseases (ie. E. They are not transmitted from one person to another by contact), are the result of eating the food, massive contamination of certain kinds of microorganisms or containing toxic substances to the body of microbial or non-microbial nature.
Food poisoning occur as mass outbreaks with a considerable number of victims or as a family, group of diseases, as well as sporadic cases.
Mostly they occur acutely, but there are also chronic, associated with long-term use of products containing a small amount of toxic substances.
The most common food poisoning, which, according to modern classification, belong to food poisoning microbial nature.
Food poisoning include microbial poisoning caused by microbes (and their toxins), and toxicosis associated with exposure to toxins, bacteria or microscopic fungi.
Regardless of the cause of food poisoning, they are not transmitted directly from a sick person to a healthy person. This is their main difference from infectious diseases. Foodborne infections are infectious diseases that occur when food is ingested in a human body, infected with living microbes-pathogens. The causative agents of foodborne infections are sticks of typhoid fever, paratyphoid, dysentery, cholera vibrio, which, when ingested in a digestive system even in small numbers, multiply and cause disease. After a clinical recovery, a person often remains a bacterium for a long time.
A common intestinal infection is salmonella, which pathogens - Salmonella - are also able to rapidly multiply in food. At the use of products containing massive amounts of Salmonella disease can occur according to the type of food poisoning.
Foodborne diseases. Foodborne diseases occur only as a result of eating food containing a large number of live pathogens. The causative agents of food poisoning - it microorganisms, characterized by moderate or low pathogenic (disease-causing properties), so the disease develops only with abundant microbial growth in food in case of violation of sanitary-hygienic and technological modes of cooking, and storage conditions.
Foodborne diseases, regardless of the type of pathogen, have a number of common features. Thus, the disease occurs only after eating foods, massive contamination of live pathogens. Within a few hours of sick
a significant number of people who ate the product contamination. The duration of incubation (latent) pe¬rioda few hours, rarely - more than a day. The main symptoms - vomiting, diarrhea, abdominal pain, deterioration of health. Characteristically rapid development of painful events and their rapid remission. Patients foodborne diseases are not dangerous to others because the pathogen is excreted in the faeces and vomit a very short time and has a low pathogenic.
Food toxicosis (toxicity) - is acute (bacterial) or chronic (mycotoxicosis) diseases arising from eating food containing the toxin accumulated therein as a result of a specific pathogen. Toxicosis divided into two types: bacterial (staphylococcal poisoning, botulism) and mycotoxicoses (caused by toxins of microscopic fungi).
The main measures for the prevention of food poisoning and food-borne infections is to prevent contamination of products with microorganisms, preventing the growth of microorganisms in foods by careful observance of sanitary-hygienic and technological modes of processing and storage conditions; killing microbes in the product by heat treatment

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