FOOD POISONING

A few years back during my travel to Delhi I took some puris in railway junction. After a few hours from the start of journey back to Chennai I started having frequent loose motion followed with severe fever. I could escape from this disease only after 2 days when I took medicine from a doctor.

Foodborne disease is commonly called as food poisoning. Food contaminated by pathogenic bacteria, viruses or parasites are the main source of causing food poisoning. Chemicals, natural toxins such as poisonous mushrooms may also cause food poisoning.

POORLY STORED REFRIGERATOR

The incubation period (the time duration from infection to symptom on the body manifest) may be from an hour to a few days. Symptoms may be fever, ache, vomiting and diarrhoea.

When contaminated food is removed by a lot of vomiting the disease may continue because microbes might have entered the cells lining intestine and multiply. Some type microbes may stay in the intestine producing toxin which is absorbed into the blood stream and invade deeper body tissues.

Foodborne illnesses are caused by poor handling and preparation of food materials, poor storage and contamination of pesticide or medicines.  Bacteria are the main cause of foodborne diseases. 70% of foodborne diseases are caused by bacteria from animal waste materials, decaying food.

BACTERIA

Many forms of food contamination can be avoided by hand washing, proper storage and maintaining cooking temperature. Freezing and refrigeration virtually prevents growth of bacteria. Heating the food kills parasites, viruses, most bacteria.

Viral infection makes up to one third of all foodborne diseases. Certain viruses have the ability to penetrate liver beyond stomach and intestine. These viruses are found in fresh-cut animals with fecal contamination.

Toxin exist in plant food material. For example capsaicin in chilli pepper, sulphur compounds in garlic and onion, certain mushrooms  can cause illness when they are consumed beyond limits.

FISH IN FREEZER