Types of bacteria-contaminated food and symptoms of infection by
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Food leads to infect human contamination of many diseases, the most important food poisoning,
Dr. Khaled Youssef Nutrition Specialist, explains the most important reasons that lead to contamination of food, the most important types of bacteria transmitted to humans from contaminated food, and the symptoms of it and says:
The foods we eat prone to contamination with microbes or harmful chemicals, at any point of production until processed Kalghemh ingestion, ie, either in the growth of the product of animal or plant or maritime stage. Or in the harvest phase of plant products, or the slaughter of animal products, or fishing for marine products. Or in the preparation phase for the consumer process fresh, or save all kinds of stage, Kaltalib or freezing or cooling, or in the transport stages of the place of production to the place of consumption, or in the stages of preparation for the submission of direct-to-eat, like cooking and the situation in the immediate or dishes, and others. These stages important in cases of foods eaten fresh, such as vegetable salads, fruit or varieties of raw meat or other. This is because the cooking, heat, reduces the relative likelihood of the survival of microbes in foods. The reason it is important microbes and the most common cases of “food poisoning.”
The types of microbes,
Viruses, bacteria, fungi, parasites and worms include.
All of which may be the cause of microbial contamination of foods. And it varies between types of microbes, those symptoms caused by infection, and also the time of the appearance of symptoms of the disease after eating contaminated food, as well as the quality of the foods that may be contaminated with it.
The bacterium E. coli famous, causing the start of the onset of symptoms between 1 to 8 days of eating contaminated foods. Examples of foods that the meat of animals at slaughter Palmsalkh stages, and unpasteurized milk and contaminated drinking water, and others.
The bacteria “Campylobacter” cause the appearance of symptoms of poisoning between 2 to 5 days. And gets contamination in meat when the meat feces dirty food animals or poultry in the slaughterhouse, as well as unpasteurized milk or contaminated drinking water.
The symptoms bacteria “Salmonella” poisoning by between one to three days. These bacteria meat or eggs or milk and dairy products were contaminated. They are able to resist the cooking process is completed. The move from those foods to other foods, as the authority, for example, when using a knife previously used in cutting meat contaminated or when the chef is not keen to clean his hands after touching the meat or other.
It is not enough just wearing plastic gloves and one throughout the meal preparation dishes operations, because the microbes capable of adhesion by moving from meat to vegetables, for example, or others.
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