Bacteria and Foodborne Illness :: contaminated food

Foodborne distemper runs from eating food for thought grime with bacterium (or their toxins) or other pathogens much(prenominal) as parasites or viruses. The illnesses range from upset abdomen to more hard symptoms, including diarrhea, fever, vomiting, abdominal cramps, and vaporization. Although more or less foodborne infections ar undiagnosed and unreported, the Centers for disease Control and Prevention estimates that every year most 76 billion slew in the United States become ill from pathogens in food. Of these, about 5,000 die.CausesHarmful bacteria are the most common causes of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. whizz in 20,000 ens may be contaminated with Salmonella inside the egg shell. Produce such as lettuce, tomatoes, sprouts, and melons back end be come contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157H7. befoulment can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of contamination are varied however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in the restaurant or in the persons kitchen.When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odour or change the color or texture of the food. Freezing food slows or stops bacterias growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of many bacteria, but thorough cooking is needed to destroy the bacteria.SymptomsIn most cases of foodborne illness, symptoms resemb le intestinal flu and may last a a few(prenominal) hours or even several days. Symptoms can range from mild to serious and include      abdominal cramps     nausea     vomiting     diarrhea     fever     dehydrationTop Risk Factors Some people are at greater jeopardize for bacterial infections because of their age or immune status. Young children, pregnant women and their fetuses, the elderly, and people with lowered immunity are at greatest risk.Complications Some micro-organisms, such as Listeria monocytogenes and Clostridium botulinum, cause far more serious illness than vomiting or diarrhea. They can cause spontaneous abortion or death.In some people, especially children, hemolytic uremic syndrome (HUS) can result from infection by a particular strain of bacteria, E. coli O157H7, and can take place to kidney failure and death.