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FOOD PATHOGENS

Any pathogens, which come through food, will cause illness either by infection or intoxication.

When one has food infection the symptoms are mainly – throwing up of undigested food, nausea, diarrhoea and at times fever. It might lead to hospitalisation and can be fatal at times. Major cause of these infections is due to consumptions of food with live pathogens, which grow in the body mainly in the intestines. Most of the times there is a time lapse for the pathogens to act – from twelve hours to days or even weeks. Examples – E Coli, Salmonella and all Viruses and Parasites.

When one consumes food with toxins produced by these pathogens (present in the food) then one suffers from food intoxication.  Illness occurs very swiftly with few hours of consuming the intoxicated food. Examples – Staphylococcus aureus occurs normally if the meats are not cleaned properly and certain strains B. cereus, which comes from milk, vegetables, meat and fish Thus we have to be very careful while handling raw food and vegetables in the kitchen. Do clean and sanitise the food under running tepid water for at least five to ten minutes. Have different chopping board and knives for vegetables and meats. Thaw the food completely before cooking frozen meats. Reheat the refrigerated milk after bringing it to room temperature.

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