Write a 2-3 pages in regards to FOOD BORNE diseases.
Food borne illness (also food borne disease and colloquially referred to as food poisoning) is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food,toxins such as poisonous mushrooms.
The symptoms often include vomiting, fever, and stomach aches, and may include diarrhea. Vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria, (if applicable) can pass through the stomach into the intestine and begin to multiply.
Food borne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness.
Furthermore, food borne illness can be caused by pesticides or medicines in food and natural toxic substances such as poisonous mushrooms or reef fish.
Bacteria are a common cause of foodborne illness.
Most common bacterial foodborne pathogens are:
Campylobacter jejuni which can lead to secondary Guillain–Barré syndrome and periodontitis
Clostridium perfringens, the "cafeteria germ"
Salmonella spp. – its S. typhimurium infection is caused by consumption of eggs or poultry that are not adequately cooked or by other interactive human-animal pathogens
Escherichia coli O157:H7 enterohemorrhagic (EHEC) which can cause hemolytic-uremic syndrome.
Other common bacterial foodborne pathogens are:
Bacillus cereus
Escherichia coli, other virulence properties, such as enteroinvasive (EIEC), enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroaggregative (EAEC or EAgEC)
Listeria monocytogenes
Shigella spp.
Staphylococcus aureus
Staphylococcal enteritis
Streptococcus
Vibrio cholerae, including O1 and non-O1
Vibrio parahaemolyticus
Vibrio vulnificus
Yersinia enterocolitica and Yersinia pseudotuberculosis
In addition to disease caused by direct bacterial infection, some food borne illnesses are caused by enterotoxins (exotoxins targeting the intestines). Enterotoxins can produce illness even when the microbes that produced them have been killed. Symptom appearance varies with the toxin but may be rapid in onset, as in the case of enterotoxins of Staphylococcus aureus in which symptoms appear in one to six hours.This causes intense vomiting including or not including diarrhea (resulting in staphylococcal enteritis), and staphylococcal enterotoxins (most commonly staphylococcal enterotoxin A but also including staphylococcal enterotoxin B) are the most commonly reported enterotoxins although cases of poisoning are likely underestimated.
Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral and noroviruses are the most common food borne illness
Some virus causing food borne diseases are as follows Enterovirus
Hepatitis A is distinguished from other viral causes by its prolonged (2–6 week) incubation period and its ability to spread beyond the stomach and intestines into the liver. It often results in jaundice, or yellowing of the skin, but rarely leads to chronic liver dysfunction. The virus has been found to cause infection due to the consumption of fresh-cut produce which has fecal contamination.
Hepatitis E
Norovirus
Rotavirus
Write a 2-3 pages in regards to FOOD BORNE diseases. Please use reliable references using APA...