Causes of food poisoning

The concern of food poisoning is used mainly by restricting them to misuse and the preparation of meals in restaurants and at home. In recent years some massive outbreaks of serious illness and death caused by the contamination of food on a large scale, such as spinach contaminated with e. Coli, salmonella peanut butter accounting and contamination of food for animals that we discovered later crossed into human food contaminationhave made the most of us are cautious about the food we buy and eat.

We cannot, however, simply stop eating, and with very limited government capacity to inspect food from overseas, these outbreaks are likely to continue. Of course, the food handling, storage and contamination in restaurants and local stores has not been removed, but simply added by these concerns.

The Centers for Disease Control (CDC) estimates that there are bout 76 million cases of food poisoning in the United States each year, with approximately 5,000 causing death. Typically we think of food poisoning as diseases caused by bacteria, but the food can also be harmful or deadly when it is contaminated with the virus passed along by infected food handlers, chemicals and even foreign objects.

Food can be contaminated when bacteria are transferred by a person, animal, surface preparation or other food, due to poor hygiene or inappropriate food handling practices. Improper storage can cause food to spoil, and failure to fully Cook foods can also cause food poisoning.

E. Coli

There are many strains of E Coli. Not all of them are harmful, but some are deadly. Bacteria E Coli from feces. Food can be contaminated during storage and preparation from the hands of the people, cutlery, pots, packing or preparation surfaces. Undercooked meats are a common source, because the meat usually comes in contact with feces during the slaughter process. E Coli can also reach producing fields through contaminated irrigation water, animals defecate in fields and improper fertilization methods.

Salmonella

Undercooked poultry is the most commonly known source of salmonella poisoning. Salmonella is distributed among poultry in large part because of bad conditions in which the birds are raised. Bacteria can be killed by cooking the meat to temperatures above 150 degrees and adequate refrigeration controls its growth. Contamination of other foods is a common result of poor food handling and lack of cleanliness.

Staphylococcus aureus

Mayonnaise-based foods are a common source of food poisoning, and is a common misconception that salmonella is the culprit. In fact, the bacteria called staphylococcus aureus is the underlying problem. Located in the skin, nose and respiratory passages of about half of all people and not the bacterium that causes disease, but a toxin produced by bacteria as it grows. The same bacteria can be destroyed by cooking, but it is not possible the toxin. Most of the foods that contain mayonnaise, potato salad and cole slaw, not cooked. Proper refrigeration and washing hands are necessary to prevent this type of food poisoning.

Botulism

Botulism is very rare, but highly lethal, killing about 30% of its victims. Canned foods are the most common source. Food for 10 minutes of boiling kills bacteria.