Feeling sick to your stomach? Then think of foodborne illness caused due to consumption of contaminated or toxic food. Statistically speaking, nearly everyone will come down with food poisoning at least once in their life time. Food poisoning is quite easy to detect with the common symptoms like nausea, vomiting, abdominal pain, headache, diarrhea and weakness. However, symptoms differ based on the infection caused by pathogenic microorganism. Bacteria, viruses and parasites are everywhere in the environment along with human population. Though we cannot see with our naked eye, they can contaminate food and cause life-threatening illness. Microorganisms and pathogens associated with the food borne illness include bacteria, yeast, virus, mold and also parasites.
The most common food borne illness causing microbes include Clostridium Botulinum, Clostridium perfringen, Campylobacter jejuni, Salmonella spp., Vibrio parahaemolyticus, Vibrio vulnificus, Listeria monocytogenes and Yersinia enterocolitica. For a half-century, scientists have used salmonella serotyping to track foodborne illness outbreaks and also it is reported that Salmonella food poisoning could damage DNA.
Food poisoning may be at any stage right from the plough to the plate. According to CDC, the estimated report declares that 1 in 6 Americans suffers from food poisoning every year. Also CDC reported that salmonella is responsible for about a million cases of food poisoning in the US every year. Food poisoning is risky to the pregnant women as their bodies are coping with changes to their metabolism and circulatory system during the pregnancy period. Proper hydration is mandatory to overcome food poisoning. The best way not to fall prey to food poisoning is to handle your food safely and particularly avoiding any food that may be unsafe.