Transmission: people food through improper handling.

What is foodborne illness? Foodborne diseases are often manifested as flu-like symptoms such as nausea, vomiting, diarrhea or fever, so many people can not recognize the illness is caused by bacteria or other pathogens on food. Thousands of species of bacteria that are naturally present in our environment. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt. Bacteria that cause disease are called pathogens. When certain pathogens enter the food, they can cause foodborne diseases. Only a few species cause millions of cases of foodborne diseases each year. Ironically, in most cases of foodborne illnesses can be prevented. Proper cooking or processing of food destroys bacteria. They can grow in almost any food, but like protein foods such as meat, poultry, seafood, eggs and dairy products, in particular, but also high in fiber such as vegetables, beans and grains. A. Bacteria may be present on products when you buy them. Raw meat, poultry, seafood, eggs are not sterile. It is not a product, such as lettuce, tomatoes, sprouts, and melons. 2. Food, including security cooked, ready-to-eat food may become cross-contamination of bacteria introduced to the raw products, meat juices or other contaminated products or violation of personal hygiene. Bacteria multiply rapidly between 40 to 140 F. In order food from this danger zone, keep cold foods cold and hot food hot. Store food in refrigerator (40 F or below) or freezer (0 F or below). Cooking food to 160 F (145 F to roast, steaks and chops of beef, veal and lamb). Maintain hot cooked food at 140 F. heating cooked food to 165 F. What are the bacteria responsible for foodborne diseases? Some bacteria cause more severe disease than others, but only few of them are responsible for most cases. Here are nine of known bacteria. Campylobacter jejuni Found: intestinal tract of animals and poultry, milk, untreated water and sewage. Transmission: contaminated water, raw milk and raw or cooked with meat, poultry or seafood. Symptoms include fever, headache, muscle pain and then diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating, may last from 7 to 10 days. Clostridium botulinum Found: widely distributed in nature: in soil and water, plants, and in the intestinal tract of animals and fish. Grows only in little or no oxygen. Transmission: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, and vacuum-packed and tightly wrapped food. Symptoms: toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, but sometimes can appear within only 4:00 or more than 8 days after eating, double vision, eyelid, problems with speech and swallowing, and shortness of breath . Fatal 3 to 10 days if not treated. Clostridium perfringens Found: soil, dust, sewage, and intestinal tract of animals and humans. Grows only in little or no oxygen. Transmission: the dining room is called the bud because many outbreaks result from food left for a long time steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin spores can survive. Symptoms include diarrhea and gas pains may appear 8 to 24 hours after a meal, usually last about 1 day but less severe symptoms may persist for 1 to 2 weeks. Escherichia coli O157: H7 Found: intestinal tract of some mammals, raw milk, unchlorinated water, one of several strains of E. coli

, that can cause human disease. Transmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables, from person to person. Symptoms: diarrhea or bloody diarrhea, abdominal pain, nausea, malaise, may begin 2 to 5 days after eating, which feed on, lasting about 8 days. Some, especially the very young, have developed Hemolytic-uremic syndrome (HUS) that causes acute renal failure. Similar disease, thrombotic thrombocytopenic purpura (TTP) can occur in older people. Salmonella (over 1600 species) Found: the gastrointestinal tract and feces of animals Salmonella Enteritidis in raw eggs. Transmission: Raw or poorly cooked eggs, poultry, meat, milk and dairy products, seafood. Symptoms include abdominal pain, diarrhea, nausea, chills, fever and headache usually appear 6 to 48 hours after eating, may last 1 to 2 days. Streptococcus Found: the nose, throat, pus, sputum, blood, and a chair person. Transmission: people food from poor hygiene, ill food handlers or improper handling of food; outbreaks from raw milk, cream, eggs, lobster, salads, custard, pudding and kept at room temperature for several hours between preparation and eating. Symptoms: sore throat, pain on swallowing, sore throat, fever, headache, nausea, vomiting, malaise, derived from 1 to 3 days after eating a few days to a week. Listeria Found: intestinal tract of humans and animals, milk, soil, leaf vegetables, and processed foods, can grow slowly at refrigerator temperature. Transmission: soft cheese, milk, improperly processed ice cream, raw leafy vegetables, meat and poultry. Disease caused by bacteria that do not produce toxins. Symptoms include fever, chills, headache, back pain, sometimes abdominal pain and diarrhea, 12:00 to 3 weeks after a meal in the future may develop more serious illness (meningitis or spontaneous abortion in pregnant women), sometimes just fatigue . Shigella (over 30 types) Result: the human intestine, rarely found in other animals. Transmission from person to person by fecal-oral route, fecal contamination of water and food. Most outbreaks by food, especially salads, cooking and dealing with workers using the rules of personal hygiene. Symptoms of the disease called shigellosis or bacterial dysentery. Diarrhea with blood and mucus, fever, abdominal pain, chills, vomiting, from 12 to 50 hours of eating bacteria can last from several days to 2 weeks. Sometimes, no symptoms seen. Staphylococcus aureus Found: the person (skin, infected cuts, pimples, nose, throat and). Transmission: people food through improper handling. Multiply rapidly at room temperature to produce a toxin that causes illness. Symptoms include severe nausea buy strattera online, abdominal pain, vomiting and diarrhea is derived from 1 to 6:00 after eating, recovery within 2 to 3 for severe dehydration dayslonger happening. Information Please Database, 2007 Pearson Education, Inc All rights reserved. .