5 Hidden Germs in Your Food To Watch Out For
By Sara Fathima
June 4, 2022
Decoding Foodborne Illnesses
Food poisoning or illnesses occur when one consumes food contaminated by pathogenic bacteria, fungus, viruses, or parasites.
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Debilitating Symptoms
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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The Process
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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Campylobacter
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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Clostridium Botulinum
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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Cyclospora Cayetanensis
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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Norovirus
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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Listeria Monocytogenes
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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