By Sara Fathima
June 4, 2022
Food poisoning or illnesses occur when one consumes food contaminated by pathogenic bacteria, fungus, viruses, or parasites.
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Common markers of foodborne illnesses include upset stomach, cramps, nausea, diarrhoea, fever, and dehydration. These can range from mild to severe or even death.
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Bacteria growing in the food under optimal conditions, or viruses and parasites that require a host to grow, produce toxins that lead to foodborne infections. Here are 5 such common pathogens.
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These S-shaped bacteria are one of the most common causes of foodborne infection. Campylobacteriosis is transmitted to humans from animals and their products.
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These anaerobic bacteria produce a lethal toxin that causes blurred vision and muscular paralysis. Canned and fermented food is a common source of Foodborne Botulism. Interestingly, this bacteria is used to produce Botox.
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This intracellular parasite is common in tropical locations and causes watery diarrhoea and fever. The source of infection is usually freshly harvested cilantro, raspberries, and lettuce.
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Also called the Stomach Flu, is a highly contagious disease. It also spreads through direct contact, contaminated ready-to-eat food, shellfish, etc. Treatment may require hospitalisation.
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This bacteria grows in moist temperatures as low as 4℃. In severe cases of Listeriosis, symptoms are confusion, loss of balance, and fever. Unpasteurised milk and refrigerated food are common sources of infection.
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