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Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea , vomiting , diarrhea , and fever . [ 8 ]
Pathogenic bacteria are bacteria that can cause disease. [1] This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and are often beneficial but others can cause infectious diseases. The number of these pathogenic species in humans is estimated to be fewer than a hundred. [2]
Most common foods linked to foodborne illnesses. From this chart, it's clear that alongside fruits and vegetables, another frequent, nonmeat-related cause of foodborne illness is dairy products ...
The disease that some of the species of the bacteria can cause is called campylobacteriosis. [b] At least a dozen species of Campylobacter have been implicated in human disease, with C. jejuni (80–90%) and C. coli (5–10%) being the most common. [6] [1] C. jejuni is recognized as one of the main causes of bacterial foodborne disease in many ...
It’s not a common cause of disease, but among the foodborne illnesses, listeria is one of the more common causes of death.” Salmonella What it is: A group of bacteria that can cause ...
Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens. Twenty to thirty percent of foodborne ...