Poisonous bacteria can hide in food
- 9 years ago
Five types of microorganisms known to cause illness may be hiding in your food, experts warn.
These microorganisms, Salmonella, Campylobacter, E. coli, Listeria, and the Norwalk virus, have been known to cause food borne diseases worldwide.
Salmonella and Campylobacter are often found in poultry and eggs. These bacteria thrive in the intestinal tracts of animals and can be transmitted to humans through contaminated, undercooked meals. A person infected with these microorganisms may experience fever, abdominal pain, diarrhea, nausea or vomiting.
Salmonella symptoms typically appear 12-72 hours after infection, whereas infection caused by Campylobacter may take a longer time between 2-5 days.
Experts say both diseases are rather mild. However, there are certain cases when these bacteria can cause worse sickness to certain individuals.
The Salmonella bacteria have the ability to enter the bloodstream, and it is during these cases that medical experts administer antibiotics.
Campylobacter meanwhile may be fatal to very young children, adults, and individuals with weak immune systems. Treatment of infection caused by Campylobacter would require constant rehydration and electrolyte replacement.
Experts however say these bacteria in food can be killed by thorough cooking.
Escherichia coli, more popularly known as E. coli, are often contracted through the ingestion of unclean fluids or raw milk. Infection by the bacteria may cause similar effects to Salmonella and Campylobacter. However, the victim may experience abdominal cramps and bloody diarrhea. In certain cases, the bacteria could even cause a fatal illness.
According to the World Health Organization (WHO), 1 out of 10 individuals who are infected by E.coli may experience hemolytic uremic syndrome (HUS) which could cause destruction of red blood cells and may lead to kidney failure. Experts do not advise taking antibiotics when infected by E. coli as this could increase chances of contracting HUS.
To avoid
These microorganisms, Salmonella, Campylobacter, E. coli, Listeria, and the Norwalk virus, have been known to cause food borne diseases worldwide.
Salmonella and Campylobacter are often found in poultry and eggs. These bacteria thrive in the intestinal tracts of animals and can be transmitted to humans through contaminated, undercooked meals. A person infected with these microorganisms may experience fever, abdominal pain, diarrhea, nausea or vomiting.
Salmonella symptoms typically appear 12-72 hours after infection, whereas infection caused by Campylobacter may take a longer time between 2-5 days.
Experts say both diseases are rather mild. However, there are certain cases when these bacteria can cause worse sickness to certain individuals.
The Salmonella bacteria have the ability to enter the bloodstream, and it is during these cases that medical experts administer antibiotics.
Campylobacter meanwhile may be fatal to very young children, adults, and individuals with weak immune systems. Treatment of infection caused by Campylobacter would require constant rehydration and electrolyte replacement.
Experts however say these bacteria in food can be killed by thorough cooking.
Escherichia coli, more popularly known as E. coli, are often contracted through the ingestion of unclean fluids or raw milk. Infection by the bacteria may cause similar effects to Salmonella and Campylobacter. However, the victim may experience abdominal cramps and bloody diarrhea. In certain cases, the bacteria could even cause a fatal illness.
According to the World Health Organization (WHO), 1 out of 10 individuals who are infected by E.coli may experience hemolytic uremic syndrome (HUS) which could cause destruction of red blood cells and may lead to kidney failure. Experts do not advise taking antibiotics when infected by E. coli as this could increase chances of contracting HUS.
To avoid