Common Causes of Foodborne Illnesses Health Essay
Foodborne illnesses can be either acute or chronic and arise from three sources: biological, chemical and physical. Bacteria, viruses and parasites are the major biological hazards that cause acute foodborne illness. Certain biological toxins can also be assumed to cause acute effects, such as most seafood toxins. The World Health Assembly recognized that the prevention and control of foodborne diseases is an important public health problem, resolution WHA53.15. While most foodborne illnesses occur sporadically and often go unreported, foodborne illness outbreaks can reach enormous proportions. Foodborne microorganisms are important pathogens that affect food safety and cause human diseases worldwide due to the consumption of foods, mainly animal products, contaminated with vegetative pathogens. or their toxins. Most of these microbes are of zoonotic importance, resulting in significant both human and public health impacts. This phenomenon is commonly called food poisoning. There are known foodborne illnesses in humans. The most common foodborne illnesses include mycotoxicosis, salmonellosis, listeriosis, staphylococcus and E.coli. There are several causes of foodborne illness. The Center for Disease Control and Prevention CDC estimates that 128 people become sick and hospitalized in Americans every year from foodborne illnesses. Symptoms of foodborne illness include stomach upset, abdominal cramps, nausea, vomiting, diarrhea, fever and dehydration. These may vary. There is no systematic surveillance for foodborne viral diseases: there is a range of clinical syndromes associated with different foodborne diseases. viruses. For example, noroviruses, astroviruses, and rotaviruses cause acute gastroenteritis with vomiting and diarrhea, while hepatitis A and E viruses can cause hepatitis that can,