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Food born bacterial infection

all the related stuff to food born bacterial infections are discussed...
Course

Secondary education (EDU 329)

18 Documents
Students shared 18 documents in this course
Academic year: 2022/2023
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Safir Ullah
Sarhad University of Science and Information Technology
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Q. Discuss the food born bacterial infection.

Answer:

Food-borne bacterial infection:

Food borne bacterial (Food poisoning) infection can happen to anyone. It can cause significant illness and even death. It is most serious for people who are pregnant, older (over age 65), younger (under age 5) and people who have a weak immune system.

There are more than 250 types of food borne bacterial infection. Some of the most common bacteria that cause food poisoning are:

Campylobacter:

This common bacterial infection producing severe GI upset can linger for weeks. Usually, culprits are found in poorly processed meats or contaminated vegetables, milk, or water sources. The condition is generally self-limited and is rarely fatal.

Clostridium perfringens:

Raw meat or poultry, pre-cooked foods are common sources of clostridium. It can cause gastrointestinal (GI) symptoms (nausea, vomiting, abdominal pains, and diarrhea) within 6- 24 hours. It generally lasts a day or two but can last weeks in some people.

Staphylococcus aureus (staph):

A staph infection occurs when people transfer the staph bacteria from their hands to food.

E. coli:

Usually found in undercooked meat and raw vegetables, E. coli can cause serious health problems, especially in young children.

Listeria:

Bacteria in soft cheeses, deli meats, and raw sprouts can cause an infection called listeriosis, which is especially dangerous for pregnant women.

Salmonella:

Raw eggs and undercooked poultry are common sources of salmonella poisoning. Salmonella is responsible for the highest number of hospitalizations and deaths from food poisoning.

Symptoms of Food-born bacterial infection:

Food borne bacterial infection (Food poisoning) symptoms range from mild to severe and vary depending on the type of contamination. Symptoms may appear 1 to 6 hours after eating contaminated food, or they may take days or weeks to develop. A well-known symptom of food poisoning is diarrhea. Other common symptoms of food borne illness include:

 Stomach cramps.  Nausea and vomiting.  Loss of appetite.  Fever.  Chills.

Diagnosis and Test:

Your doctor will evaluate your symptoms and ask for details about what you’ve had to eat and drink recently. Depending on your symptoms, your doctor may also take a stool sample or blood test to check for bacteria.

Management and Treatment:

Usually, the body can manage Food borne bacterial infection (food poisoning) on its own by expelling the toxins that are making you sick. If you become severely dehydrated from vomiting or diarrhea, you may need to receive IV liquids (through a vein) at the hospital. Doctors may prescribe antibiotics to treat food poisoning caused by certain bacteria.

Prevention:

You can reduce your risk of food born bacterial infection (foodborne illness) by practicing food safety. Pregnant women and others with a higher risk of food poisoning should be especially careful when handling and consuming food. Food safety practices include:

Staying clean: Wash your hands, utensils, cutting boards, and surfaces often. Rinse fruits and vegetables under water before eating.

Avoiding cross-contamination: Use separate cutting boards and keep raw meat, seafood, and eggs away from other foods. Don’t rinse raw poultry under water because you can spread germs to other surfaces. If you are making a salad, make it and put it into the refrigerator before you touch any kind of raw meat, poultry, seafood or eggs.

Cooking thoroughly: Make sure food is cooked to a safe internal temperature, which varies depending on the type of food you’re cooking. Always use a food thermometer to check the temperature.

Chilling food: Keep your refrigerator below 40 degrees Fahrenheit, and refrigerate or freeze prepared food within 2 hours. Thaw food in the refrigerator or microwave, never on the counter.

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Food born bacterial infection

Course: Secondary education (EDU 329)

18 Documents
Students shared 18 documents in this course

University: Sarhad University of Science and Information Technology

Was this document helpful?
Q. Discuss the food born bacterial infection.
Answer:
Food-borne bacterial infection:
Food borne bacterial (Food poisoning) infection can happen to anyone. It can cause
significant illness and even death. It is most serious for people who are pregnant, older (over
age 65), younger (under age 5) and people who have a weak immune system.
There are more than 250 types of food borne bacterial infection. Some of the most common
bacteria that cause food poisoning are:
Campylobacter:
This common bacterial infection producing severe GI upset can linger for weeks. Usually,
culprits are found in poorly processed meats or contaminated vegetables, milk, or water
sources. The condition is generally self-limited and is rarely fatal.
Clostridium perfringens:
Raw meat or poultry, pre-cooked foods are common sources of clostridium. It can cause
gastrointestinal (GI) symptoms (nausea, vomiting, abdominal pains, and diarrhea) within 6-
24 hours. It generally lasts a day or two but can last weeks in some people.
Staphylococcus aureus (staph):
A staph infection occurs when people transfer the staph bacteria from their hands to food.
E. coli:
Usually found in undercooked meat and raw vegetables, E. coli can cause serious health
problems, especially in young children.
Listeria:
Bacteria in soft cheeses, deli meats, and raw sprouts can cause an infection called listeriosis,
which is especially dangerous for pregnant women.
Salmonella:
Raw eggs and undercooked poultry are common sources of salmonella poisoning. Salmonella
is responsible for the highest number of hospitalizations and deaths from food poisoning.

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