Food Poisoning
Food poisoning – illness caused by bacteria have to hit the body with food. Germs, bacteria and pathogens – the main cause of food poisoning caused by the use of substandard food.
Government officials and health experts classify the U.S. such diseases as a major threat to food security. Symptoms of these diseases may first appear as a relatively small discomfort, then may appear fever, diarrhea, vomiting, dehydration, which ultimately can cause death. The severity of diseases caused by food poisoning can vary, but usually it is rising rapidly.
Various federal agencies base their activities on the data received from supervisory authorities and various research centers belonging to the surveillance and control of diseases caused by consumption of substandard food. In addition, food producers, processors and retailers are using new technologies to ensure high quality and safety of consumption of their products.
What is the cause of food poisoning?
The cause of food poisoning are bacteria, viruses, and various microorganisms that are widespread in the environment. On the surface of the human body is more than 150 kinds of different bacteria. For rapid multiplication of bacteria need food, moisture and favorable temperature. Sources of animal protein – meat, eggs, poultry and fish – are an excellent medium for the development of disease-causing bacteria. The source of bacteria may not only food, they can get on products with a knife, packing, cutting board or with dirty hands.
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Sources of infection may be inside the product (in meat or fish), on its surface (shell eggs or vegetables), in water or come from human or animal feces. Bacteria multiply well as a sponge for washing dishes, kitchen towels, aprons, cutting boards, sinks, faucets, and a wooden bowl.
There are six types of bacteria that cause most food poisoning:
Botulism. Cases of botulism are rare, but very dangerous. Usually the disease occurs after eating malokislotnoy canned products such as canned meats or vegetables that have not passed the necessary treatment or improperly stored.
Pathogenic clostridia. These bacteria live everywhere where oxygen is in small amounts or completely absent. Food in a saucepan and pans, grills and pans should be stored at a temperature 600С and above in order to prevent the growth of these bacteria.
Escherichia coli. E. coli – a bacterium that lives in the intestines of humans and animals. Most types of E. coli is safe. However, the type of E. coli O157: H7 produces a dangerous toxin and can cause poisoning. The source of infection may be enough cooked meat, raw milk or other products.
Monotsitogennye Listeria. These bacteria are found in milk, raw fruit, soft and softer cheese, meat and poultry. Listeria can grow slowly in the refrigerator.
Types of Salmonella. Salmonellosis is the most common disease. The family of salmonella includes about 2 thousand different strains of bacteria, but only 10 of them cause salmonellosis. Salmonella is found in various sources, but in most cases it is associated with poultry products (meat and eggs), and unpasteurized milk.
Staph. These bacteria live mostly in the nasopharynx of man. Conventional cooking methods do not decrease the toxins of staphylococcus, and therefore personal hygiene is very important when cooking.