Know more about diarrhea from food poisoning

Food poisoning occurs within 2-6 hours after eating contaminated food. Undercooked meat, dairy products, vegetables and food left unwashed containing perishable mayonnaise are all common vehicles for these infectious agents. Contaminated water supplies are also a main point of contraction for food poisoning. "Traveler's diarrhea (or desert)" is a common condition that occurs when someone drinks water contaminated with fecal matter. This is common in developing countries or places with a supply of untreated water.

Incidents of food poisoning have been known to trigger a condition of life of IBS or IBD. In some very rare cases, can even lead to death. Because of this possibility, it is very important to have a general idea of the dangers and symptoms of food poisoning.

Infectious agent: viruses

Rotavirus, Norovirus and hepatitis a are all viral forms of food poisoning that are transmitted through the consumption of water or vegetables that have been contaminated with feces. In addition, all three types of viruses can be transmitted from person to person. Noroviruses are the most common form of viral food poisoning in adults. It's called the "cruise ship sickness" because outbreaks usually occur in very dense population, such as schools, nursing homes and cruise ships. Rotavirus shares all of these features, but is widespread particularly in children. Hepatitis A is transferred only via the fecal-oral transmission, and in rare cases, blood transfusions. In addition to nausea, vomiting and diarrhea common in other viral food poisoning, hepatitis a causes the jaundice, skin rashes and fatigue.

Infectious agent: bacteria

Bacterial food poisonings hit the body produces a toxin that is toxic to the human digestive system. This usually leads to death and nausea and vomiting and possible kidney failure. The bacteria can infect the bowel, causing inflammation and pushing the diarrhea. All these normal bacteria cause symptoms of nausea, vomiting and diarrhea, but each of them have some specific characteristics.

The Salmonella bacteria will remain in the body and throw a secondary attack in the form of weeks of arthritis after the initial infection.
Campylobacter is the most commonly identifies foodborne bacteria.
Staphylococcus aureus is usually mixed contract cakes, salads and dairy products.
Bacillus cereus is usually found in starchy foods such as rice or pasta.
The bacteria e. coli cause watery diarrhea that turns into bloody diarrhea and the worst strain may produce renal failure.
Shigella is also referred to as travellers ' diarrhoea. It causes diarrhea containing blood and/or mucus. Normally transmitted through contaminated drinking water.
Clostridium botulinum does not cause diarrhea, but attacks the nervous system and can be released into the air. For this reason it is considered a biological weapon.
Vibrio cholerae has typical symptoms, but occurs only in warmer seasons.

Infectious agent: parasite

Parasites are less common form of food poisoning, but they are contracted in the same ways as cases bacterial and viral. Symptoms tend to be less intense than viral or bacterial food poisoning but last much longer. The parasite to the guard, also known as Beaver fever can cause watery diarrhea for two weeks. Cryptosporidium can make a person sick with watery diarrhea on average for four days.