Foodborne Pathogens - An overview

Dr Prakash Kondekar

Hon Director,Indian Institute of Naturopathy,Mumbai

Received Date: 2022-04-08 | Accepted Date: 2022-04-15 | Published Date: 2022-03-22
Visit for more related articles at Journal of Nutraceuticals and Food Science

Abstract

Covid 19,pandemic,has shown that if immune system is weak then person gets problem with the organism like pathogens.More than 250 foodborne diseases have been found caused by pathogens.Most of them are  caused by a variety of bacteria, viruses and parasites.Harmful toxins and chemicals.Nausea, vomiting, stomach cramps and diarrhea,are some of the common symptoms. However, symptoms may differ with their categary,like…

Campylobacter bacteria is the most common, in USA. Escherichia coli (E. coli) are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can make one sick. Some kinds of E. coli can cause diarrhea, while others cause UTI(urinary tract infection, respiratory illness,pneumonia etc. E. coli can be  found in drinking water.Six pathotypes are associated with diarrhea and collectively are referred to as diarrheagenic E. coli.Botulism is a rare but serious illness caused by a toxin that attacks the body’s nerves with weakness of the muscles that control the eyes, face, mouth and throat.with difficulty in breathing and even death. Listeriosis is a serious infection usually caused by Listeria monocytogenes. An estimated 1,600 people get listeriosis each year and  260 die. Norovirus is a very contagious virus that causes vomiting and diarrhea. Touching contaminated surfaces & putting unwashed hands in mouthSalmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year.Shigella bacteria cause an infection called shigellosis. Most people recover without needing antibiotics. Staph food poisoning is a gastrointestinal illness caused by eating foods contaminated with toxins produced by bacterium Staphylococcus.Precautions- Washing hands with soap.Keep veg and nonveg food  separately.Food is safely cooked with proper  internal temperature.

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