Food Borne Illness
What is a food borne illness? Why are they caused and how and they caused? A food borne illness is any illness that is caused from eating contaminated food. Food borne illness usually comes from improper handling, preparation, or food storage. Plentiful of food borne illness exist. From many of the food borne I llness, there are Norovirus, Salmonella, and Clistridium perfringens which are deadly illness.
Norovirus may be the most popular cause of gastroenteritis in the United States. Anybody can get norovirus from an infected person, contaminated foods or water, or by touching contaminated surfaces. Foods involved with norovirus are ready-to-eat foods, contaminated shellfish, water, leafy greens, and fresh fruits. This condition is caused by identical viruses referred as calci- viruses. Infected people usually experience sickness or watery diarrhea or both. The condition is generally mild and characterized by nausea, vomiting, diarrhea, fever, headaches, body aches and abdominal pain. A fever is a very rare symptom of Norovirus. Norovirus are found in your feces, possibly before you start feeling queasy. People can prevent having the norovirus by following simple prevention rules. Using proper hand hygiene, cleaning contaminated surfaces, cleaning fruits and vegetables properly are some of the ways to prevent from having this food borne illness. There's no particular medication to take care of people with norovirus disease because it is a viral infection.
Salmonella may be the second-most widespread intestinal illness in the United States. Contamination generally occurs each time a person eats food contaminated with the feces of animals or individuals carrying the germs. Salmonella outbreaks are commonly related to beef, eggs and fowl, but these germs can also contaminate other foods-such as fruits and veggies. Foods which are most likely to contain Salmonella include raw or undercooked eggs, raw milk, polluted water, and raw or undercooked meats. Salmonella is commonly split into two classes; Low-typhoidal Salmonella and Typhoidal Salmonella. The most common symptoms include diarrhea, abdominal cramps, nausea, vomiting, headaches and bloody diarrhea. Salmonella signs appear 6 to 72 hours...