tag:blogger.com,1999:blog-349267482024-03-14T03:13:27.568-07:00Food Borne DiseaseUnknownnoreply@blogger.comBlogger230125tag:blogger.com,1999:blog-34926748.post-26058396259827646362024-03-08T07:11:00.000-08:002024-03-08T07:11:17.362-08:00Food Safety MeasuresChanges in culinary trends often mirror evolving tastes and preferences, yet they can inadvertently contribute to a surge in foodborne illnesses. Luxurious dishes like steak tartare, marinated raw beef, undercooked goose liver, rare duck breasts, and uncooked fish have seen a surge in popularity recently. However, these culinary choices pose considerable health hazards due to their potential to harbor harmful pathogens that lead to severe infections.<br /><br />In the United States, there has been a noticeable increase in infections stemming from undercooked or raw fish, along with rare duck breasts. To mitigate these risks, it is imperative to adopt safe cooking methods. Presently, the recommended approach for cooking fish involves 13 minutes at 450°F for every inch of thickness, offering enhanced safety compared to the previous suggestion of 10 minutes. Cold-water fish varieties, such as Pacific Salmon, Atlantic cod, pollack, mackerel, herring, and Atlantic plaice, are particularly vulnerable to roundworm infestations. Despite being promoted for their omega-3 fatty acid content, these fish can harbor harmful parasites. Even upscale frozen fish dinners have been found to contain roundworms, emphasizing the necessity for thorough cooking.<br /><br />To combat the hazards associated with foodborne illnesses, various preventative measures need to be implemented. Firstly, individuals should refrain from consuming raw or undercooked animal products. Moreover, proper storage of food at appropriate temperatures is crucial to impede bacterial proliferation. Adhering to recommended cooking times and temperatures can effectively eliminate pathogens. Additionally, practicing meticulous personal hygiene, such as regular and thorough handwashing, is pivotal in preventing contamination.<br /><br />Regarding food sanitation, it is imperative to cleanse hands, knives, and cutting boards with hot, soapy water to eradicate bacteria. Employing separate, impermeable cutting boards for raw animal products and other foods can prevent cross-contamination. By heeding these guidelines and prioritizing food safety practices, individuals can savor a diverse array of culinary delights while minimizing the risk of foodborne illnesses.<br /><i>Food Safety Measures<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS7-RbTWouLSzCfzQzmnODfaSVWK6X4itYa2PBgE5XzEysj6Pe7KfKe0fvorvAmEqWjHvB_ahsFF1F4InJhF-aNKWM5qMOorB1FZz_QOlFQ3uFTgLgOgozlw9r0n_Yx_mvn1CmP2A6GUkyV45Pt6718d7azGo0RQ2OGrbMXEpaLcCPYK0t2HePQ/s559/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="559" data-original-width="558" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPS7-RbTWouLSzCfzQzmnODfaSVWK6X4itYa2PBgE5XzEysj6Pe7KfKe0fvorvAmEqWjHvB_ahsFF1F4InJhF-aNKWM5qMOorB1FZz_QOlFQ3uFTgLgOgozlw9r0n_Yx_mvn1CmP2A6GUkyV45Pt6718d7azGo0RQ2OGrbMXEpaLcCPYK0t2HePQ/w371-h372/1.jpg" width="371" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-61558251356074077852024-02-25T20:24:00.000-08:002024-02-25T20:24:26.192-08:00Ensuring Health Amidst Evolving Food TrendsIn the contemporary culinary landscape, various food trends have emerged, but alongside their allure, lurks a shadow of potential health risks. Among these trends, the consumption of raw or undercooked meat, particularly fish, stands out as a significant contributor to foodborne illnesses, including infections from fish tapeworms and roundworms.<br /><br />Fish tapeworm infections, although not associated with properly canned commercial fish, pose a risk when consuming raw or undercooked fish. The larval parasite can endure chilling temperatures for extended periods, up to 400 days in iced fish, rendering even seemingly fresh catches potentially hazardous.<br /><br />To mitigate the risks posed by these parasites, thorough cooking or appropriate treatment methods are essential. Cooking finfish to an internal temperature of 145°F for at least five minutes effectively kills tapeworms. Alternatively, freezing fish at -4°F for 72 hours, brining for a minimum of three weeks, or employing hot smoking methods can also render the fish safe for consumption. However, caution is advised with delicacies like gravlax and belly lox, which may still harbor parasites despite smoking.<br /><br />Moreover, the prevalence of roundworms in cold-water fish further underscores the importance of proper cooking techniques. Cooking finfish to an internal temperature of 145°F is imperative to eliminate roundworms effectively. Adjustments in cooking recommendations, such as the updated guideline of 13 minutes at 450°F per inch of fish thickness, enhance safety standards.<br /><br />Practical steps can be taken to minimize the risks associated with foodborne illnesses from raw or undercooked flesh foods. Avoiding consumption of such foods, ensuring proper storage at safe temperatures, and thorough cooking or reheating are paramount. Additionally, adhering to good personal hygiene practices and maintaining food sanitation standards, including thorough cleaning of hands, knives, and cutting boards with hot soapy water, are crucial.<br /><br />Furthermore, employing impermeable cutting boards specifically designated for flesh foods and separate ones for other food items can prevent cross-contamination. These proactive measures collectively contribute to safeguarding health amidst evolving food trends, allowing individuals to indulge in culinary delights with confidence in their safety.<br /><i>Ensuring Health Amidst Evolving Food Trends<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdq6iXA45GX-c_VGvYuzJ1yadPq6Od8sB17_3Nh2h2NRLqO2a_u4NTXtRwRIrSHxw-2XeAW7-Q_3Cs6FQqvId6r40rsheVwRrUq63KUbkwMkEDBTMn1_vDePqDV279NDOEwYsiX0infbnQi5akEGi2lbipvOO9rJxtj9RjuYQuRZvXezm_akPRg/s382/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="382" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdq6iXA45GX-c_VGvYuzJ1yadPq6Od8sB17_3Nh2h2NRLqO2a_u4NTXtRwRIrSHxw-2XeAW7-Q_3Cs6FQqvId6r40rsheVwRrUq63KUbkwMkEDBTMn1_vDePqDV279NDOEwYsiX0infbnQi5akEGi2lbipvOO9rJxtj9RjuYQuRZvXezm_akPRg/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-91906948740390285972024-02-13T21:23:00.000-08:002024-02-13T21:30:04.242-08:00Foodborne Illness EpidemicFoodborne illnesses have emerged as a significant public health concern in the United States, often mistaken for common stomach ailments. Yet, their impact transcends mere temporary discomfort. These illnesses, primarily contracted from food consumed outside the home or from factory-prepared foods, can lead to severe consequences. In addition to immediate risks like severe diarrhea, they can also instigate long-term health issues such as autoimmune disorders like rheumatoid arthritis, cardiovascular complications, and allergies, imposing enduring health burdens.<br /><br />A crucial factor contributing to the rise in foodborne diseases is the shift in agricultural practices. The widespread use of antibiotics in livestock, intended to bolster growth and disease prevention, has inadvertently triggered a surge in salmonellosis cases. Extensive research has validated the connection between antibiotic-resistant bacteria in meat and subsequent human infections, underscoring the pressing need for stricter regulations and sustainable farming methods to protect public health.<br /><br />Furthermore, changing culinary preferences exacerbate the prevalence of foodborne illnesses. The growing consumption of raw or undercooked delicacies such as steak tartare, marinated raw beef, and inadequately cooked poultry or fish has become increasingly popular despite inherent health risks. Of particular concern is the uptick in infections linked to rare duck breasts and undercooked fish, posing serious health hazards. Although fish tapeworm infections are rare in properly canned commercial fish, they persist as a threat in raw or improperly prepared fish due to the parasite's ability to survive extended periods under chilled conditions.<br /><br />The ramifications of foodborne diseases extend beyond immediate symptoms, inflicting lasting harm on the gastrointestinal tract, impairing nutrient absorption, and compromising immune function. Consequently, individuals may endure chronic malabsorption and heightened susceptibility to infections, exacerbating the strain on healthcare systems and diminishing overall well-being.<br /><br />In conclusion, the escalating incidence of foodborne diseases in the United States demands immediate attention and concerted action. Addressing these multifaceted challenges necessitates a comprehensive approach involving regulatory reforms, sustainable agricultural practices, and public education initiatives. By prioritizing food safety measures and advocating for informed dietary choices, stakeholders can mitigate the epidemic proportions of foodborne illnesses and safeguard the health and well-being of the population.<br /><i>Foodborne Illness Epidemic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGQn4sPcGhzLYmJJpfXjnWytv6sl-IJqBGczUE4bsEELqymgP6c-FCsWuEnaefsuuV-px4X1WqHpqvuG-E_RKlbaBQEGtlwPIBd574nGBOWEIk6lcgM2ZysKN6GggSG-LFRxfkL_e-cJTdqg0dCk3zkmSsDJQpkG3QnQXQcWRFIPOFgpd-ncwag/s696/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="627" data-original-width="696" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGQn4sPcGhzLYmJJpfXjnWytv6sl-IJqBGczUE4bsEELqymgP6c-FCsWuEnaefsuuV-px4X1WqHpqvuG-E_RKlbaBQEGtlwPIBd574nGBOWEIk6lcgM2ZysKN6GggSG-LFRxfkL_e-cJTdqg0dCk3zkmSsDJQpkG3QnQXQcWRFIPOFgpd-ncwag/w375-h338/1.jpg" width="375" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-66260699387550350362024-01-30T20:56:00.000-08:002024-01-30T20:56:18.140-08:00Staphylococcal Food Poisoning HistoryThe history of Staphylococcal food poisoning reveals a fascinating journey of scientific investigation and discovery. Vaughan and Sternberg, pioneers in the field, laid the foundation in 1884 by scrutinizing the inaugural documented case in Michigan, USA. This pivotal investigation traced the origins of Staphylococcal food poisoning back to the consumption of contaminated cheese, offering an early glimpse into the dynamics of foodborne illnesses.<br /><br />A decade later, in 1894, J. Denys added a significant chapter to the narrative. His study delved into an outbreak of illness within a family, pinpointing the consumption of meat from a cow that had succumbed to vitullary fever as the culprit. Denys astutely identified the presence of pyogenic staphylococci, marking a crucial milestone in connecting specific bacterial strains to foodborne diseases.<br /><br />The year 1907 saw Owen's groundbreaking work, isolating staphylococci from dried beef associated with an outbreak displaying distinct Staphylococcal food poisoning symptoms. This marked progress provided deeper insights into the modes of bacterial contamination in various food sources, contributing to the evolving understanding of food safety.<br /><br />Fast forward to 1914, M. A Barber's research brought the long-sought confirmation of staphylococci's role in food poisoning. By identifying a toxin substance produced by these bacteria as the primary cause of Staphylococcal food poisoning, Barber made history. His groundbreaking findings unveiled a new paradigm, demonstrating that a toxic substance within the food itself, rather than the bacteria alone, was responsible for the illness. Barber's meticulous work included the extraction of staphylococci from contaminated milk obtained from a cow suffering from mastitis, further solidifying the link between bacterial contamination and foodborne intoxication.<br /><br />In the aftermath of World War I, in 1922, Baerthlein reported a massive outbreak affecting 2000 soldiers of the German army. This event underscored the potential widespread impact of Staphylococcal food poisoning during crisis situations and emphasized the crucial role of bacteria in food safety.<br /><br />The historical narrative continued with B Gail Dack's rediscovery of the role of staphylococci in food poisoning in 1929. Investigating an outbreak linked to a Christmas cake, Dack reinforced the significance of ongoing vigilance in monitoring diverse food sources for potential bacterial contamination.<br /><br />Today, the collective knowledge amassed over the years has established that food poisoning caused by staphylococci is a form of foodborne intoxication. The causative agents, staphylococcal enterotoxins (SEs), serve as the focal point in understanding and preventing Staphylococcal food poisoning, showcasing the ongoing importance of historical investigations in shaping food safety protocols.<br /><i>Staphylococcal Food Poisoning History</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-16627925066982871772024-01-05T07:09:00.000-08:002024-01-05T07:09:53.765-08:00Shigella Overview and Implications<i>Shigella</i>, a Gram-negative and non-motile bacterium belonging to the <i>Enterobacteriaceae</i> family, consists of four species:<i> S. dysenteriae, S. flexneri, S. boydii,</i> and <i>S. sonnei,</i> designated as serogroups A, B, C, and D, respectively.<br /><br />Shigellosis, an acute invasive enteric infection, stems from the <i>Shigella </i>genus, clinically marked by diarrhea often accompanied by blood. The condition is widespread in numerous developing countries, occasionally sparking epidemics that result in substantial illness and mortality.<br /><br />Shigellosis is responsible for around 80 million cases of bloody diarrhea and 700,000 deaths annually, with the majority affecting children under five years old (approximately 70% of cases and 60% of deaths). The onset typically occurs within twelve to fifty hours after consuming contaminated food, leading to symptoms like abdominal pain, cramps, fever, vomiting, and diarrhea.<br /><br />Factors such as overcrowding and poor sanitation contribute to the prominence of shigellosis in developing countries. Vulnerable groups, including infants, non-breastfed children, those recovering from measles, malnourished children, and adults over 50 years old, face a higher risk of severe illness and death. Transmission primarily happens through the fecal-oral route, person-to-person contact, household flies, contaminated water, and inanimate objects.<br /><br />Among the Shigella species, <i>Shigella dysenteriae t</i>ype 1 (Sd1) holds particular significance due to its capacity to induce the most severe disease and potentially lead to extensive regional epidemics.<br /><i>Shigella Overview and Implications<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf9b_AlSGnISDa4HlC1c2S4YlgigpV0Svig2_QunTsxgqoB9yaG62PdFLgG_U1QUCmuF9jF7E85q1EIknCifkzSGk_oECz8Z1rx-g9O6yQOFU80lV39RhuAtyecWkd88mApcvxL29Q-Nyd0Hjin5SxrGLjb2RJrpIfkFOoyJUFZfHcbacu1QotQ/s238/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="238" data-original-width="211" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf9b_AlSGnISDa4HlC1c2S4YlgigpV0Svig2_QunTsxgqoB9yaG62PdFLgG_U1QUCmuF9jF7E85q1EIknCifkzSGk_oECz8Z1rx-g9O6yQOFU80lV39RhuAtyecWkd88mApcvxL29Q-Nyd0Hjin5SxrGLjb2RJrpIfkFOoyJUFZfHcbacu1QotQ/s1600/1.jpg" width="211" /></a></div><br /></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-52224129446770025622023-08-26T17:09:00.005-07:002023-08-26T17:09:57.448-07:00Ascariasis - roundworm infectionAscariasis is a parasitic infection caused by roundworms. The worms can grow up to 30 centimeters long and live in the human intestines. Ascariasis is one of the most common parasitic infections in the world, but it is uncommon in the United States. <br /><br />People can become infected with ascariasis by swallowing worm eggs that have been deposited on soil. This can happen if someone defecates outside or if the feces of an infected person is used as fertilizer. The worm eggs can then hatch in the intestines and mature into adult worms. <br /><br />Most people with ascariasis have no symptoms. However, some people may experience abdominal discomfort or pain. Heavy infections can block the intestines or slow growth in children. <br /><br />There are medications that can treat ascariasis. It is important to seek medical attention if you think you may have been infected. <br /><br />Additional info of ascariasis:<br />*The roundworms that cause ascariasis are called Ascaris lumbricoides.<br />*Ascariasis is most common in warm and humid climates, where sanitation and hygiene are poor.<br />*People can reduce their risk of infection by washing their hands thoroughly after using the toilet and before eating, and by cooking food thoroughly.<br /><i>Ascariasis - roundworm infection<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKVwGcEZNn4UXR-IWFbcb0o00vtDJsWtdC-eXgMZkFbHiiLiJ4v3ZkabKXJ7Bu-6hvdjV-OMgTFC-M-oVHWaadLtJ4J9ANWl6DF_pvFjWeBHVkSPO1_nyLKG5XUc71fgzLabjPtpTwrmDkCrw0DS95xCB5gmQOM68r-MsMVai2Uwq-eq9rjoNrA/s600/Screenshot%202023-08-27%20075647.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="600" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKVwGcEZNn4UXR-IWFbcb0o00vtDJsWtdC-eXgMZkFbHiiLiJ4v3ZkabKXJ7Bu-6hvdjV-OMgTFC-M-oVHWaadLtJ4J9ANWl6DF_pvFjWeBHVkSPO1_nyLKG5XUc71fgzLabjPtpTwrmDkCrw0DS95xCB5gmQOM68r-MsMVai2Uwq-eq9rjoNrA/w463-h321/Screenshot%202023-08-27%20075647.png" width="463" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-30796969940556495712023-08-02T07:56:00.008-07:002023-08-02T07:56:44.700-07:00Bacillus cereus toxin<i>Bacillus cereus</i>-triggered food poisoning manifests suddenly as the microorganism releases toxins, leading to two distinct categories of gastrointestinal disorders: an emetic syndrome characterized by vomiting, and a diarrheal syndrome.<br /><br />In the emetic phase, individuals undergo severe and prolonged nausea, accompanied by recurring vomiting that usually persists for hours to days. This emetic syndrome occurs due to the ingestion of a cyclic peptide toxin called cereulide, which forms within the food during the growth of <i>B. cereus</i>.<br /><br />Symptoms of diarrheal-type food poisoning caused by <i>B. cereus</i> encompass abdominal discomfort, watery diarrhea, rectal tenesmus, moderate nausea often accompanying diarrhea, sporadic vomiting, and the absence of fever.<br /><br /><i>B. cereus </i>has the potential to flourish in improperly stored food. Hence, it becomes imperative to adopt suitable food handling practices, especially post-cooking, to prevent illnesses arising from this microorganism.<br /><br />The diarrheal form of food poisoning arises from the presence of complex enterotoxins emerging during the vegetative growth of <i>B. cereus</i> in the small intestine. In contrast, the emetic toxin is produced by multiplying cells present in the food itself. In both variations of food poisoning, the implicated food generally undergoes heat treatment, with the enduring spores acting as the source of the poisoning.<br /><br />Uncooked rice can house <i>B. cereus </i>spores, which can persist even through the cooking process. When rice is left at room temperature, these spores can activate and develop into bacteria.<br /><i>Bacillus cereus toxin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp2TvWKqVaJ__m3O3Cneomrn_9FcvfKEL4MF-cNJNajd7bmZAmo6dVEBZzh_B5f1OBNxtKPM58AmSGWGb1YKoUvfYHeHWMA7ppC-93Z0npYFcpKCsx2JghLjqVKlfGHzgi-xbA-5U6QZi4JqKDPMutJoOd0VKpetd-l8qMJ9W3-bxLX3gkQ7EFw/s293/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="196" data-original-width="293" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp2TvWKqVaJ__m3O3Cneomrn_9FcvfKEL4MF-cNJNajd7bmZAmo6dVEBZzh_B5f1OBNxtKPM58AmSGWGb1YKoUvfYHeHWMA7ppC-93Z0npYFcpKCsx2JghLjqVKlfGHzgi-xbA-5U6QZi4JqKDPMutJoOd0VKpetd-l8qMJ9W3-bxLX3gkQ7EFw/w383-h256/1.jpg" width="383" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-19086915921193394522023-07-09T00:27:00.005-07:002023-07-09T00:41:22.358-07:00Foodborne botulism: Toxin and symptoms Botulism is an uncommon yet severe disease characterized by the targeting of nerves by a toxin, resulting in breathing difficulties, muscle paralysis, and potentially fatal consequences. The toxin is produced by bacteria called <i>Clostridium botulinum</i>, and occasionally by <i>Clostridium butyricum</i> and <i>Clostridium baratii</i>.<br /><br />Botulism can occur when food or wounds become contaminated. Additionally, it can arise when bacterial spores grow in the intestines of infants. In rare cases, botulism can also be caused by medical treatments or acts of bioterrorism.<br /><br />In situations where foodborne botulism occurs, the harmful bacteria thrive and produce the toxin in oxygen-depleted environments. Consuming food contaminated with the botulinum toxin can result in foodborne botulism. Improperly canned, preserved, or fermented homemade foods are common sources of this type of botulism. While it is infrequent, store-bought foods can also become tainted with the toxin.<br /><br />The World Health Organization (WHO) has identified botulinum toxin in various food items, including low-acid preserved vegetables like green beans, spinach, mushrooms, and beets; fish, including canned tuna, fermented, salted, and smoked fish; as well as meat products such as ham and sausage.<br /><br />Symptoms of foodborne botulism usually appear within 12 to 36 hours after the toxin enters the human body. Botulism causes paralysis by affecting the nerves responsible for muscle stimulation and parts of the central nervous system. Initially, it impacts the nerves in the skull, leading to symptoms such as blurred vision, difficulty swallowing, double vision, stammering or stuttering, vocal disturbances, drooping eyelids, facial weakness, and weakness of the tongue. Subsequently, weakness progresses to the neck and arms, eventually affecting the respiratory and lower body muscles.<br /><i>Foodborne botulism: Toxin and symptoms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEhBl5_O-kiR9cf340V-Wg9u3qupsCtOI8tpEv5yC55Ft8l7iHE4xycS0L3GWn28FsPIK7fwincJNtzMFftDE8WM0jP34xk0MIm3kiegnzJA6Ho_U8Z6lPepmh7A30-xuCg2adpNj59bM9SrX7_jLRXD8PXh6euP1GwgRDrcEe9aZX34x-XN8Tw/s492/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="492" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEhBl5_O-kiR9cf340V-Wg9u3qupsCtOI8tpEv5yC55Ft8l7iHE4xycS0L3GWn28FsPIK7fwincJNtzMFftDE8WM0jP34xk0MIm3kiegnzJA6Ho_U8Z6lPepmh7A30-xuCg2adpNj59bM9SrX7_jLRXD8PXh6euP1GwgRDrcEe9aZX34x-XN8Tw/w439-h427/1.jpg" width="439" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-62632207938092447262023-06-18T20:40:00.002-07:002023-06-18T20:40:10.396-07:00What is Hepatitis A?Hepatitis' means inflammation or swelling of the liver. It can be caused by chemicals or drugs, or by different kinds of viral infections. Hepatitis A virus is one type of hepatitis. Hepatitis A virus is a member of the Hepatovirus genus of the family Picornaviridae, and is a nonenveloped single-stranded RNA virus <br /><br />Most adults with hepatitis A have symptoms, including fatigue, low appetite, stomach pain, nausea, and jaundice (yellow skin or eyes, dark urine, light-colored bowel movements). Most children less than 6 years of age do not have symptoms. <br /><br />Symptoms of hepatitis usually show about four weeks after contact with the virus. Sometimes symptoms will appear between two and seven weeks. <br /><br />Hepatitis is most often caused by a virus. It is a vaccine-preventable illness. In the United States, the most common types of viral hepatitis are hepatitis A, hepatitis B, and hepatitis C. <br /><br />The hepatitis A virus is transmitted through ingestion of contaminated food and water or through direct contact with an infectious person. <br /><br />The risk of hepatitis A infection is associated with a lack of safe water and poor sanitation and hygiene (such as contaminated and dirty hands). <br /><br />Contamination of food with the hepatitis A virus can happen at any point: growing, harvesting, processing, handling, and even after cooking. <br /><br />To reduce the risk of exposure to Hepatitis A:<br />*Wash hands thoroughly before eating<br />*Everyone should always wash their hands thoroughly before preparing food or drink<br />*Avoid eating foods that may be contaminated with Hepatitis A virus such as raw oysters and raw shellfish.<br /><b><span style="color: #2b00fe;">What is Hepatitis A?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW_CZJI-S06vFMjrsD2CQDKGG9eZ1v9QEXV_DOTWORkQgPfBWFD1WTU66_bfgpV9eG_kCAN0fEwAKtAxDzPgsdUBDDytWlyVMkW037Uf6MD92o5H9ZDRxCuMrlYkdTkmKsDbMHlHi_lWOwqlwOyC_4Rc0JNAtGVU5qC3AjhtlqqsXsESYJ1o/s1381/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="964" data-original-width="1381" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW_CZJI-S06vFMjrsD2CQDKGG9eZ1v9QEXV_DOTWORkQgPfBWFD1WTU66_bfgpV9eG_kCAN0fEwAKtAxDzPgsdUBDDytWlyVMkW037Uf6MD92o5H9ZDRxCuMrlYkdTkmKsDbMHlHi_lWOwqlwOyC_4Rc0JNAtGVU5qC3AjhtlqqsXsESYJ1o/w464-h323/1.jpg" width="464" /></a></div></span></b>
<p class="MsoNormalCxSpMiddle"><span lang="EN-US" style="color: windowtext; mso-color-alt: windowtext;"><o:p></o:p></span></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-61973604902404865212023-05-24T08:53:00.000-07:002023-05-24T08:53:05.948-07:00What is amebiasisAmebiasis is invasion of human tissues by the protozoon <i>Entamoeba histolytica</i>. Infection begins when trophozoites of <i>E. histolytic</i>a invade the colonic mucosa. The infection may remain localized and be minimal for years, or it may extend to the liver and other organs. <br /><br />The parasite can live in the large intestine (colon) without causing damage to the intestine. In some cases, it invades the colon wall, causing colitis, acute dysentery, or long-term (chronic) diarrhea. The infection can also spread through the bloodstream to the liver. Often there are no symptoms, but sometimes it causes diarrhea (loose stool/poop), nausea (a feeling of sickness in the stomach), and weight loss. Signs & symptoms of amebiasis include: diarrhea (which may be bloody), stomach pains, cramping, nausea, loss of appetite, fever. <br /><br />Amebiasis most commonly affects young to middle-aged adults. The disease is the third leading cause of death from parasitic disease worldwide (behind malaria and schistosomiasis), resulting in 40 to 100 thousand deaths annually. <br /><br />Clinical syndromes associated with <i>E. histolytica</i> infection include non-invasive intestinal tract infection, intestinal amebiasis (amebic colitis), ameboma, and liver abscess. Amebic diarrhea without dysentery (i.e., presence of mucus and blood) is the most common disease manifestation of infection with <i>E. histolytica </i>and the mean duration of amebic diarrhea is three days. <br /><br />Because the parasite usually enters the body through food, the infection is also called food poisoning. Although anyone can have this disease, it is most common in people who live in developing countries that have poor sanitary conditions. <br /><br />Amebiasis is more common among people living in developing tropical countries with untreated water, poor sanitation, and limited access to toilets. <br /><br />It also is found in people who have traveled to developing countries and in people who live in institutions that have poor sanitary conditions. <br /><br />The parasite lives in the human intestine. Bowel movements can spread the parasite to soil, water, or food. Vegetables or fruit can be contaminated by contact with this soil or water. <br /><br />A person gets amebiasis by putting anything in their mouth that has touched infected feces or by eating or drinking food or water contaminated with the parasite. The infection can spread when infected people do not dispose of their feces in a sanitary manner or do not wash their hands properly after going to the toilet. This is a daily occurrence among the poor in developing countries and is a threat to inhabitants of developed countries. <br /><br />Food handlers may also transmit the infection by soiled hands. Mechanical transfer of protozoa occurs through flies and cockroach. It can also be spread sexually by oral-anal contact.\<br /><b><span style="color: #2b00fe;">What is amebiasis?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNX6cYi5z1_rFn5TD6tIkG0gYgsqYN_nHfiL9D1Q1kcn3eqtGDtklquOb8Eg3_vX2dixYcIHNrFwyCXWBOL3Mett4m4npTi6TheqL1QQwHzev2wyuHMcnfUxTKRjsqpdxGwlpPq0jwpsIc89A7iePr3H0JpYtj0LUWNWpWfnXcicmk2AQUWbY/s375/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="175" data-original-width="375" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNX6cYi5z1_rFn5TD6tIkG0gYgsqYN_nHfiL9D1Q1kcn3eqtGDtklquOb8Eg3_vX2dixYcIHNrFwyCXWBOL3Mett4m4npTi6TheqL1QQwHzev2wyuHMcnfUxTKRjsqpdxGwlpPq0jwpsIc89A7iePr3H0JpYtj0LUWNWpWfnXcicmk2AQUWbY/w474-h221/1.jpg" width="474" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-38746635720414021352023-04-28T23:41:00.000-07:002023-04-28T23:41:26.959-07:00Entamoeba histolytica can cause dysentery Currently five types of protozoa are of concern: Entamoeba histolytica,
Giardia lamblia, Cryptosporidium parvum, Naegleria and Acanthamoeba.
Entamoeba histolytica is a microscopic endoparasitic of humans. It is
chiefly found in the colon of large intestine.<br />
<br />
Entamoeba histolytica, the cause of amoebic dysentery, is spread
principally by fecal contamination of water, food, body parts and
diverse objects: sexual partners make an epidemiological impact.<br />
<br />
It can be transmitted by the poor personal hygiene of food handlers,
contamination of ready-to-eat foods such as fruits or vegetables, from
drinking water, and by insect vectors such as flies.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Entamoeba histolytica infection is widespread in subtopic areas.
Infection begins when trophozoites of Entamoeba histolytica invade the
colonic mucosa.<br />
<br />
The majority of infected people do not display any pathology, and the
parasite exists as a commensal, continuing to multiply and spread. Only a
small fraction of the infected individuals show overt symptoms of
amebiasis with invasion in the intestinal tissues or in some
extraintestinal sites, such as liver.<br />
<b>Entamoeba histolytica can cause dysentery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17nITevmg_kNauYiw_x6mnwJ_PScEuTnHAEOvIS1_uJc-VBQx4us0lLBG4iYkdvXvAT55226L4eGD6y3ZP3_bFVc21NlVWj0BpbJOVHdpyjuLvh_R33-kx_unX_DNP9XoOUc-CbZy7grEsK_cY6BjrBFrKKLMLB3Ggn-MY6KX5LhN6ab039c/s284/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="125" data-original-width="284" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17nITevmg_kNauYiw_x6mnwJ_PScEuTnHAEOvIS1_uJc-VBQx4us0lLBG4iYkdvXvAT55226L4eGD6y3ZP3_bFVc21NlVWj0BpbJOVHdpyjuLvh_R33-kx_unX_DNP9XoOUc-CbZy7grEsK_cY6BjrBFrKKLMLB3Ggn-MY6KX5LhN6ab039c/w372-h164/1.jpg" width="372" /></a></div>
</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-88031061495092570192023-03-29T09:22:00.005-07:002023-03-29T09:22:33.755-07:00Bacillus subtilis<i>Bacillus subtilis</i>, known as the hay bacillus or grass bacillus, is a Gram-positive, catalase-positive bacterium commonly found in soil. <br /><br />A member of the genus Bacillus, <i>B. subtilis</i> is rod-shaped, and has the ability secretes numerous enzymes to degrade a variety of substrates, enabling the bacterium to survive in a continuously changing environment. <br /><br />Like many kinds of bacteria, <i>B. subtilis</i> is motile. It is capable of swimming in liquid medium, propelling itself by means of multiple, rotating flagella, which are displayed peritrichously (uniformly) around the cell. <br /><br />Owing largely to the fact that they are common inhabitants of soil and aquatic sediment, species within the genus are widespread in nature and are found in virtually every environment. <br /><br /><i>B. subtilis </i>is not a human pathogen. It may contaminate food but rarely causes food poisoning. <i>B. subtilis</i> produces the proteolytic enzyme subtilisin. <br /><br /><i>B. subtilis </i>spores can survive the extreme heat during cooking. <i>B. subtilis </i>is responsible for causing ropiness a sticky, stringy consistency caused by bacterial production of long-chain polysaccharides in spoiled bread dough.<br /><b><span style="color: #2b00fe;">Bacillus subtilis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJcNzQRiaLFZykYFZssVUwGOL-wZKHFkQVH6NL78KPSEvUVu2IA8Y7FDvuUNx4axLI3i8fVnDObEWZmvIS8jxqooA4TRZ3Kt-jYVn0olzSu7FRFqeAGQxzcYOs99b2fANsz3c3xch-LuT5_QrNjiVRkyGhL30WlFKV_MzFt_XhIz1mePM0zk/s508/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="397" height="439" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJcNzQRiaLFZykYFZssVUwGOL-wZKHFkQVH6NL78KPSEvUVu2IA8Y7FDvuUNx4axLI3i8fVnDObEWZmvIS8jxqooA4TRZ3Kt-jYVn0olzSu7FRFqeAGQxzcYOs99b2fANsz3c3xch-LuT5_QrNjiVRkyGhL30WlFKV_MzFt_XhIz1mePM0zk/w343-h439/1.jpg" width="343" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-77291582632351330252023-02-22T07:17:00.003-08:002023-02-22T07:17:35.562-08:00Toxoplasmosis by Toxoplasma gondiiToxoplasmosis is an infection with a single-celled parasite called <i>Toxoplasma gondii</i>. People often get the infection from eating undercooked meat. The infection produces a wide range of clinical syndromes in humans, land and sea mammals, and various bird species. <br /><br />The Toxoplasma parasite can persist for long periods of time in the bodies of humans (and other animals), possibly even for a lifetime. <br /><br />More than 40 million men, women, and children in the U.S. carry the Toxoplasma parasite, but very few have symptoms because the immune system usually keeps the parasite from causing illness. <br /><br />People can only become infected with <i>Toxoplasma gondii</i> parasites through contact with infected animal faeces (usually cat faeces). <br /><br />The toxoplasma parasites may infect tissues of the inner eye. This can occur in people with healthy immune systems. But the disease is more serious in people with weakened immunity. Signs and symptoms of ocular toxoplasmosis can include reduced vision, blurred vision, pain (often with bright light), redness of the eye, and sometimes tearing. <br /><br />Most infants who are infected while still in the womb have no symptoms at birth, but they may develop symptoms later in life. A small percentage of infected newborns have serious eye or brain damage at birth. <br /><br />People with weakened immune systems are likely to have more-serious disease from toxoplasmosis. A toxoplasmosis infection from earlier in life may become active again. The toxoplasmosis parasite can cause a long-term infection. Following infection, a small number of parasites can remain locked inside cysts within certain parts of the body, such as the brain, lungs and muscle tissue. <br /><br />People at risk include those living with HIV/AIDS, people receiving cancer treatment and people with a transplanted organ. The most common symptoms in people with HIV infection are headache, confusion, and fever. Other symptoms include seizures, poor coordination, and nausea or vomiting. <br /><br />Rarely, people can also become infected by receiving infected blood via transfusion. Laboratory workers who handle infected blood can also acquire infection through accidental inoculation.<br /><b><span style="color: #2b00fe;">Toxoplasmosis by Toxoplasma gondii<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0zGVcuWkOOES8WinyCCpzUmY5QWBawC02J7lrjrRn5jxBbwTNaZaXsAxXGbp1d3gmlXvVKnQxjIKTYR7z1atwq9mdwwev_JIXC40mJWB-B63viWorAz-JrsOuw81qCRJgdml4RhIcZBNyI5Zt7eg5IXERFX-r8ALxilkxdh2epumC__MtuA/s1009/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="323" data-original-width="1009" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0zGVcuWkOOES8WinyCCpzUmY5QWBawC02J7lrjrRn5jxBbwTNaZaXsAxXGbp1d3gmlXvVKnQxjIKTYR7z1atwq9mdwwev_JIXC40mJWB-B63viWorAz-JrsOuw81qCRJgdml4RhIcZBNyI5Zt7eg5IXERFX-r8ALxilkxdh2epumC__MtuA/w495-h158/1.jpg" width="495" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-31247017779016942452023-01-14T17:43:00.007-08:002023-01-14T17:46:36.191-08:00Bacteria associated with raw milk - Coxiella burnetiiRaw milk can carry harmful germs. These germs can pose serious health risks to human being. Pasteurization conditions are designed to effectively destroy the organisms <i>Mycobacterium tuberculosis</i> and <i>Coxiella burnetii</i>. <br /><br /><i>C. burnetii </i>an obligate intracellular gram-negative bacterium is a very infective organism and highly resistant to harsh environmental conditions such as physical and chemical stresses <br /><br />This bacterium is usually grown in two stages with two different morphological types namely the large-cell variant (LCV) and the small-cell variant (SCV). <br /><br />Due to the resistant SCV morphotype, <i>C. burnetii</i> is stable in the environment and resistant to physicochemical stresses such as disinfectants, dehydration, irradiation or osmosis. Thus, the bacterium can survive for a long time in dairy and meat products as well as aborted fetuses, manure, wool, animal feed, equipment and clothes. <br /><br /><i>C. burnetii</i> is the cause of Q fever, recognized in 1935 as an occupational disease of workers in abattoirs in Australia and as a tick-transmitted disease in the United States. <br /><br />This bacterium naturally infects some animals, such as goats, sheep, and cattle. <i>C. burnetii</i> bacteria are found in the birth products (i.e., placenta, amniotic fluid), urine, feces, and milk of infected animals. Shedding of <i>C. burnetii </i>can persist for several months up to 1-2 year in vaginal mucus, feces, and milk, after initial infection. People can get infected by breathing in dust that has been contaminated by infected animal feces, urine, milk, and birth products. <br /><br />Among food products of animal origin, the raw milk is considered as the most significant source of <i>C. burnetii</i>. <i>C. burnetii</i> is excreted in the milk of infected animals (cattle, sheep and goats) with clinical signs of infection or not for variable periods during lactation. <br /><br />After the Second World War, a high prevalence of Q fever and serological conversion was observed among the population in Europe and North America, in regions where raw milk and raw milk products were commonly consumed.<br /><b><span style="color: #2b00fe;">Bacteria associated with raw milk - Coxiella burnetii<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0jZ6QyUew9UAk38VZvrG6IiPdrglUer9Biu5evmz9SdO6rf0FVJHnGQ-3oUmINkKHFfuRrzMMxuz_NdC1ApFg8BZ-jM259QIOB45LB_K3pLuanzgT5AXYKusJVKmboIQLNy_Xf3p0gbp_6C6Z6M67AJny5TfzbZzQKW8eeni6bM-EFlTKHM/s610/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="610" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0jZ6QyUew9UAk38VZvrG6IiPdrglUer9Biu5evmz9SdO6rf0FVJHnGQ-3oUmINkKHFfuRrzMMxuz_NdC1ApFg8BZ-jM259QIOB45LB_K3pLuanzgT5AXYKusJVKmboIQLNy_Xf3p0gbp_6C6Z6M67AJny5TfzbZzQKW8eeni6bM-EFlTKHM/w470-h423/1.jpg" width="470" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-59293516730804823842022-12-08T07:20:00.006-08:002022-12-08T07:20:37.195-08:00Alpha-gal SyndromeAlpha-gal syndrome (AGS) (also called alpha-gal allergy, red meat allergy, or tick bite meat allergy) is a serious, potentially life-threatening allergic reaction. It is a reaction to the carbohydrate galactose-alpha-1,3-galactose ("alpha-gal"), whereby the body is overloaded with immunoglobulin E (IgE) antibodies on contact with the carbohydrate. <br /><br />Most patients that become allergic to alpha-gal have tolerated red meat for years before being sensitized by a tick bite. In the United States, the condition usually begins with the bite of the Lone Star tick. The bite transfers a sugar molecule called alpha-gal into the body. In some people, this triggers a reaction from the body's defenses, also called the immune system. <br /><br />Alpha-gal patients often to have digestive symptoms, such as rash, hives, nausea or vomiting, difficulty breathing, drop in blood pressure, dizziness or faintness and severe stomach pain. Unlike most food allergies, these symptoms typically occur 3-6 hours after eating red meat or dairy products. <br /><br />Most food allergies are directed against a protein molecule, but alpha-gal is unusual because it is a carbohydrate, and a delay in its absorption may explain the delay in symptoms. <br /><br />Foods or food ingredients may contain alpha-gal: <br /><br />*Mammalian meat (such as beef, pork, lamb, venison, rabbit, etc.) can contain high amounts of alpha-gal. Certain cuts of meat may contain more alpha-gal than others. <br /><br />*Food products that contain milk and milk products typically contain alpha-gal. Many patients with AGS can tolerate milk products. Cow’s milk is the only alpha-gal containing ingredient classified as a major food allergen. <br /><br />*Other foods that cause allergic reactions in people are egg, fish, wheat, shellfish, tree nuts, peanuts, and soybeans.<br /><b><span style="color: #2b00fe;">Alpha-gal Syndrome<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAck5J_YcYqOkUNGj0LQ15m2Og5N1W0BTATrAj8D4cKjtSM6tTHUDqVR1KPOymydHgD9glGVxN73TfzPvjhWKJn3RcDQHzULjmDK8CqCnrEiQc7ashY-cQBlzcoE1RKrfYOCGYBtMRxsrshUvSS0eDJm2_VGcGuxjYIxeJz4-HNHd124vMYew/s1160/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="965" data-original-width="1160" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAck5J_YcYqOkUNGj0LQ15m2Og5N1W0BTATrAj8D4cKjtSM6tTHUDqVR1KPOymydHgD9glGVxN73TfzPvjhWKJn3RcDQHzULjmDK8CqCnrEiQc7ashY-cQBlzcoE1RKrfYOCGYBtMRxsrshUvSS0eDJm2_VGcGuxjYIxeJz4-HNHd124vMYew/w440-h366/1.jpg" width="440" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-60473928058649915362022-11-16T20:11:00.008-08:002022-11-16T20:27:48.434-08:00Clostridium perfringens type A food poisoning<i>Clostridium perfringens</i> food poisoning is usually a mild clostridial infection. <i>Clostridium perfringens</i> is widely distributed in feces, soil, air, and water. <br /><br /><i>Clostridium perfringens</i> mostly can be found on raw meat and poultry, and in the intestines of animals. Contaminated meat has caused many outbreaks. Because the spores of some strains are resistant to temperatures as high as 100°C for more than l h, their presence in foods may be unavoidable. <br /><br />Once inside the gastrointestinal tract, <i>Clostridium perfringens</i> produces an enterotoxin that acts on the small bowel. <i>Clostridium perfringens</i> types A, C, and D produce an enterotoxin that is implicated in the pathogenesis of disease caused by this organism. <br /><br />Only <i>Clostridium perfringens</i> type A has been definitively linked to this food poisoning syndrome. <i>Clostridium perfringens</i> type A is a significant cause of foodborne illness in Western countries because of its spore-forming ability, rapid growth, and ability to produce an enterotoxin. <br /><br /><i>Clostridium perfringens t</i>ype A strains producing alpha-toxin encoded by the cpa gene, also known as phospholipase C, encoded by the plc gene, that concomitantly produce the <i>Clostridium perfringens</i> enterotoxin (CPE). <br /><br />Production and release of CPE in the gastrointestinal tract causes diarrhea and has been associated with spore formation and lysis of the mother cell in the gut. <br /><br />Illness typically occurs 8-15 h after ingestion of the contaminated food. The symptoms, which include intense abdominal cramps, gas, and diarrhea (nausea and vomiting are rare), have been attributed to a protein enterotoxin produced during sporulation of the organism in the intestine.<br /><b><span style="color: #2b00fe;">Clostridium perfringens type A food poisoning<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7z10M95BurlnuJ8kiCoxMq-MANuNsoQ4-fHTHOAkSdZgqmVVegYzoNnNpHZ73DgiBNA2Cx3VwdHcLhxHPZSzKcViB91rUjsXAndEpNUd_BYjGsaxOi5mxU0e2l4ARAb2vLCNxUeUiDL1ktAdkdPinA0yNz-1fFRHaRNvtNJ9zQCvtRQrTg4/s251/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="229" data-original-width="251" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7z10M95BurlnuJ8kiCoxMq-MANuNsoQ4-fHTHOAkSdZgqmVVegYzoNnNpHZ73DgiBNA2Cx3VwdHcLhxHPZSzKcViB91rUjsXAndEpNUd_BYjGsaxOi5mxU0e2l4ARAb2vLCNxUeUiDL1ktAdkdPinA0yNz-1fFRHaRNvtNJ9zQCvtRQrTg4/w429-h392/1.jpg" width="429" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-77715724137518394272022-10-23T20:33:00.006-07:002022-10-23T20:33:45.472-07:00Facultative anaerobes of Bacillus cereus<i>Bacillus cereus</i> is a food-borne pathogen that causes diarrheal disease in humans. It is an aerobic spore-forming bacterium that is commonly found in soil, on vegetables, and in many raw and processed foods. <br /><br /><i>Bacillus cereus </i>is a Gram-positive, rod-shaped, facultative anaerobic bacterium that can produce toxins which cause food poisoning. It belongs to the Bacillus genus. <br /><br />After ingestion, <i>B. cereus </i>experiences in the human gastro-intestinal tract abiotic physical variables encountered in food, such as acidic pH in the stomach and changing oxygen conditions in the human intestine. <br /><br />Foods incriminated in past outbreaks include cooked meat and vegetables, boiled or fried rice, vanilla sauce, custards, soups, and raw vegetable sprouts. <i>B. cereus</i> causes two types of illness; emetic (nausea and vomiting) and diarrheal. Different toxins and pathogenic factors are responsible for diarrheal syndrome, like nonhemolytic enterotoxin Nhe, hemolytic enterotoxin Hbl, enterotoxin FM and cytotoxin K, while emetic syndrome is caused by the depsipeptide cereulide toxin. <br /><br />The <i>Bacillus cereus </i>group comprises seven closely related species: <i>B. cereus sensu stricto (referred to herein as B. cereus), B. anthracis, B. thuringiensis, B. mycoides, B. pseudomycoides,</i> and <i>B. cytotoxicus. </i><br /><br />The traditional method of B. cereus detection is based on the bacterial culturing onto selective agars and cells enumeration. On MYP (Mannitol Egg Yolk) medium, colonies of <i>B. cereu</i>s have a pink–purple color, surrounded by a characteristic halo formed of pink precipitation, which permits their identification.<br /><b><span style="color: #2b00fe;">Facultative anaerobes of Bacillus cereus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpHBxKEjDdTkjojgNfxsBFMHfgeeIA3hay_XhAln-b0ExfJzrOEQjTSW53hwzY39_69CyWgjNaec_ReaptBeYQ6OyyiqdrhgEHZs4XtCrsyVlhJFiYrYP6VPkDma5TEuzw_mcu6eovhSSWv0LfCcj983KaFIqRTVQs9-Cgo2dkaJCbTFqPpk/s602/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="602" data-original-width="544" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpHBxKEjDdTkjojgNfxsBFMHfgeeIA3hay_XhAln-b0ExfJzrOEQjTSW53hwzY39_69CyWgjNaec_ReaptBeYQ6OyyiqdrhgEHZs4XtCrsyVlhJFiYrYP6VPkDma5TEuzw_mcu6eovhSSWv0LfCcj983KaFIqRTVQs9-Cgo2dkaJCbTFqPpk/w412-h456/1.jpg" width="412" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-81822070814899707822022-09-22T17:44:00.011-07:002022-09-22T17:44:00.172-07:00Staphylococcus aureus in food<i>Staphylococcus aureus</i> is one of the most successful human pathogens, with global distribution and the potential to cause, potentially fatal disease.<br />
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Staphylococcus aureus</i> may be present in virtually any food because it can reproduce within wide ranges of temperature, acidity and salt content.<br />
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The organism is well-arm with potent virulence factors, survival fitness, and antimicrobial resistance determinants. The largest numbers tend to be found near openings to the body surface such as the anterior nares, axillae and the inguinal and perineal areas. It has tremendous capacity to cause harm when an opportunity such as wound or weakened immune system presents itself.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrx7IiJJll8x_2ttyoVoXzrP7dWyNQM3a5Xd2CQuI3s7ohW-yg3sHKEqwcbiWnvBss77TXRd6i3t7mJmHHjWLe_3jHg6z0O9Y6laOXvYx9alaUnYkJR84DW1NGbdgr-ZrfoAX6LFJpocIHL20rNWB70xcaPIYlCaexsfCcx507Uj7-L_n49pM/s468/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="364" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrx7IiJJll8x_2ttyoVoXzrP7dWyNQM3a5Xd2CQuI3s7ohW-yg3sHKEqwcbiWnvBss77TXRd6i3t7mJmHHjWLe_3jHg6z0O9Y6laOXvYx9alaUnYkJR84DW1NGbdgr-ZrfoAX6LFJpocIHL20rNWB70xcaPIYlCaexsfCcx507Uj7-L_n49pM/w331-h425/1.jpg" width="331" /></a></div>
In addition, <i>Staphylococcus aureus</i> produces a wide range of virulence factors – proteins that help the bacteria sustain an infection and damage human host cells.<br />
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The main sources of staphylococcal contamination are food handlers and contamination typically occurs after heat treatment of the food. The two most important causes to foods are nasal carriers and individuals whose hands and arms are inflicted with boils and carbuncles, who are permitted to handle foods.<br />
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Commonly identified sources of <i>Staphylococcus aureus</i> foodborne illness include red meats and sausages; cheeses; cream-filled pastries; milk; dairy product; and salads made with chicken, mayonnaise, pasta with tomato sauce, egg, tuna and macaroni.<br />
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Staphylococcus aureus </i>can be transferred from the mouth to food via the spoon. If the spoon is left for some time at a warm temperature the bacteria will grow, multiply and produce toxin.<br />
<b><span style="color: #2b00fe;"><i>Staphylococcus aureu</i>s in food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtC0bRIvdY7K1v4hsIMCW3sL8iWWxSRw_oRPsDUg6KuS2Ukk4u1bN5oFj3ezHP1kZm1XmAMN4uW99lE829HA5B-oDY0N2pCIRGiwYKF9gPJsuUY2n3twJQvtqpUZ9LB9zaRw3RWnAq-Zgzv6-tiOvZimqFbCDwxkg0vuDKeTwZ1nXG8Dt8Fwc/s895/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="895" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtC0bRIvdY7K1v4hsIMCW3sL8iWWxSRw_oRPsDUg6KuS2Ukk4u1bN5oFj3ezHP1kZm1XmAMN4uW99lE829HA5B-oDY0N2pCIRGiwYKF9gPJsuUY2n3twJQvtqpUZ9LB9zaRw3RWnAq-Zgzv6-tiOvZimqFbCDwxkg0vuDKeTwZ1nXG8Dt8Fwc/w413-h299/2.jpg" width="413" /></a></div></span></b>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-53763792050743879972022-09-14T05:13:00.002-07:002022-09-14T05:13:18.327-07:00BrucellosisBrucellosis is an infectious disease caused by <i>Brucella</i> species. There are several different strains of Brucella bacteria. Some types are seen in cows. Others occur in dogs, pigs, sheep, goats, and camels. <br /><br />Humans generally acquire the disease through direct contact with infected animals, by eating or drinking contaminated animal products or by inhaling airborne agents. Most cases are caused by ingesting unpasteurized milk or cheese from infected goats or sheep. <br /><br />The disease was described by George Cleghorn, a British army surgeon stationed on Minorca, in his 1751 work Observations on the Epidemical Diseases in Minorca from the Year 1744 to 1749. <br /><br />People with brucellosis may develop fever, sweats, headaches, back pains, and physical weakness. In severe cases, the central nervous system and the lining of the heart may be affected.<br /><b><span style="color: #2b00fe;">Brucellosis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQwjtdNsCd06g7E28dOHwbxa4qUm72T60EdO4YokdHScHG8LadVjsSpLTvFWtXrcANwnOD3z5OGuEyogjYbtzFjoLlLsTEuc3vNQtibfgdDxxmKhcxhrUz60N-7-x1FkV-YssmmdHLWVD2RfcE5sncp1UHpERwWOh_wuH8fEc7Y18UDmWkFM/s696/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="696" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaQwjtdNsCd06g7E28dOHwbxa4qUm72T60EdO4YokdHScHG8LadVjsSpLTvFWtXrcANwnOD3z5OGuEyogjYbtzFjoLlLsTEuc3vNQtibfgdDxxmKhcxhrUz60N-7-x1FkV-YssmmdHLWVD2RfcE5sncp1UHpERwWOh_wuH8fEc7Y18UDmWkFM/w448-h402/1.jpg" width="448" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-91434538495656968172022-08-13T17:12:00.003-07:002022-08-13T17:12:29.710-07:00Staphylococcal enterotoxins<i>Staphylococcus aureus</i> (S. aureus) is a Gram-positive bacterium that is carried by about one third of the general population and is responsible for common and serious diseases. It is a major human pathogen responsible for a wide range of infections, including skin and soft tissue infections, bacteremia, pneumonia, and several toxin-mediated diseases. <br /><br />Staphylococcal food poisoning is an intoxication that results from the consumption of foods containing sufficient amounts of one (or more) preformed enterotoxin. Staphylococcal enterotoxins are a good example of superantigens and are the commonest cause of food poisoning. These small secreted proteins combine superantigenic and emetic activities. They are resistant to environmental conditions that easily destroy the enterotoxin-producing strain. <br /><br />Staphylococcal enterotoxins are members of a family of more than 20 different staphylococcal and streptococcal exotoxins that are functionally related and share sequence homology. <i>The S. aureus</i> enterotoxins are potent gastrointestinal exotoxins synthesized by<i> S. aureus</i> throughout the logarithmic phase of growth or during the transition from the exponential to the stationary phase <br /><br />These bacterial proteins are known to be pyrogenic and are connected to significant human diseases that include food poisoning and toxic shock syndrome. <br /><br />Staphylococcal enterotoxin B is one of the most potent bacterial superantigens that exerts profound toxic effects upon the immune system. It is associated with food poisoning, nonmenstrual toxic shock, atopic dermatitis, asthma, and nasal polyps in humans. Typically, food <br /><br />poisoning due to Staphylococcal enterotoxin B occurs in clusters because of a common food source (in settings such as a church picnic, eating contaminated food). Staphylococcal enterotoxin B has also been produced by some countries as a biological weapon. This toxin can disable people who are exposed to it for several weeks, but it is rarely deadly. <br /><br />Symptoms of Staphylococcal food poisoning have a rapid onset (2–8 h), and include nausea, violent vomiting, abdominal cramping, with or without diarrhea. The disease is usually self-limiting and typically resolves within 24–48 h after onset.<br /><b><span style="color: #2b00fe;">Staphylococcal enterotoxins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2r4NhltF6bhXmjrTL54XVBCvmgSXRcafEqKatJo32m-FiejVfehlQ2KrAIK9NOxeAWHJMLX16FnoOa8aETMoPrI4-yFJNnW7R9EXcCus3zwY9CXtfYfkTfUxhuBEdcz6Xd5_MHaHS7Jk4Z_MupK2tevRN9LJC-0jWWamqoBLllRHxp2wTFI/s1184/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1184" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2r4NhltF6bhXmjrTL54XVBCvmgSXRcafEqKatJo32m-FiejVfehlQ2KrAIK9NOxeAWHJMLX16FnoOa8aETMoPrI4-yFJNnW7R9EXcCus3zwY9CXtfYfkTfUxhuBEdcz6Xd5_MHaHS7Jk4Z_MupK2tevRN9LJC-0jWWamqoBLllRHxp2wTFI/w439-h395/1.jpg" width="439" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-16953966854108789102022-07-20T00:52:00.003-07:002022-07-20T00:52:25.209-07:00What are protozoa? Protozoa are unicellular, eukaryotic, heterotrophic organisms. They are either free-living or parasites. Mostly they are aerobic but some are anaerobic and present in the rumen or human intestine. <br /><br />Protozoa can live independently as free-living organisms in the environment, often in the soil, water, or moss. They can also be resting cysts, which lets them survive through dry times. Their main characteristics are:<br />*They are single celled<br />*Their cells have membrane-bound nuclei (we call them eukaryotic)<br />*They lack a rigid cell wall<br />*They usually lack chloroplasts <br /><br />Examples of protozoa are Amoeba, Paramoecium, Trypanosoma, Plasmodium, etc. The protozoan parasites Cryptosporidium, Giardia, and Cyclospora have proven potential to cause waterborne and foodborne disease. <i>Toxoplasma gondii</i> has been considered a risk in specific cases, but humans are not its primary host. <br /><br />Protozoa feed by taking in other organisms such as bacteria and algae or organic particles such as animal or plant debris. They can absorb soluble nutrients such as sugars directly through the cell envelope. <br /><br />Intestinal protozoa transmitted by consumption of contaminated water and food and mainly affect children and elder people and cause considerable health problems. They live and multiply in the digestive system, irritating the lining and causing pain, fever and diarrhea. Symptoms may appear and disappear for several weeks. They are the leading causes of outpatient morbidity due to diarrhea in the developing countries.<br /><b><span style="color: #2b00fe;">What are protozoa?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OOEP9qAAxLWcRF8qiseHc8mCEOpMHZpV8FYK9JxZFPy4Ylb7y4BPTSS1VbHmYHYl4FK5W6DO9oYts1bGKTluloK3KY_bgmd6Oh0Kx81B3EImDThBk06GG0F-Th_7IRFGmWbZZl4X_rnj0b5Fm_cmSCIsJi2fZWQCLTCdWp-Buip1-mvg2bc/s480/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="480" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3OOEP9qAAxLWcRF8qiseHc8mCEOpMHZpV8FYK9JxZFPy4Ylb7y4BPTSS1VbHmYHYl4FK5W6DO9oYts1bGKTluloK3KY_bgmd6Oh0Kx81B3EImDThBk06GG0F-Th_7IRFGmWbZZl4X_rnj0b5Fm_cmSCIsJi2fZWQCLTCdWp-Buip1-mvg2bc/w456-h316/1.jpg" width="456" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-48573763734566657192022-06-29T18:21:00.003-07:002022-06-29T18:21:49.927-07:00Shigella dysenteriaeShigella bacteria cause an infection called shigellosis. Shigella cause an estimated 450,000 infections in the United States each year. Most people with Shigella infection have diarrhea (sometimes bloody), fever, and stomach cramps. <br /><br />The four species of Shigella are:<br />*<i>Shigella sonnei </i>(the most common species in the United States)<br />*<i>Shigella flexneri</i><br />*<i>Shigella boydii</i><br />*<i>Shigella dysenteriae </i><br /><br /><i>Shigella dysentery </i>was the first associated enteric infection to be recognized. <i>S. dysenteriae </i>type 1 (not commonly present in the US, except in travelers returning from endemic areas) produces Shiga toxin, which causes marked watery diarrhea and sometimes hemolytic-uremic syndrome. <br /><br /><i>S. dysenteriae</i> type 1 is the causative agent of the most severe form of bacillary dysentery, which occurs as epidemics in many developing countries.<i> S. dysenteriae</i> type 1 produces a potent cytotoxin (Shiga toxin) that causes local destruction of colonic epithelium, so disease due to this strain is more severe and prolonged than that produced by other species. <br /><br /><i>S. dysenteriae</i> is a gram-negative bacterium that causes bacillary dysentery or shigellosis.<i> S. dysenteriae</i> spread by contaminated water and food, causes the most severe disease because of its potent exotoxin. <br /><br />The disease can be divided into two phases.<br />*First phase: occurring in the first 1 to 2 days, consists of watery diarrhea and cramping; this phase is mediated by an enterotoxin. Process involves:<br />- Ingestion<br />- Noninvasive colonization and cell multiplication<br />- Production of the enterotoxin by the pathogenic bacteria in the small intestine <br /><br />*Second phase: is caused by invasion of the organism into the large intestine and produces fever, cramps, bloody diarrhea, and tenesmus.<br /><b><span style="color: #2b00fe;">Shigella dysenteriae<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45Z4gXk3tTga6Xiuf2LGc6dBmBbi7iNxIRGFqLvPVlVQ1OOQnNE2tgzN12y24jVFRylywOj_TAzhhAtwSZpD7fxhJv8Df3ZZwzyZO8W31vmyvGGH5DNdKVPDt8ph92NzJP5xZgn5O-DWujmfr5hj17ZMkSrEqDzjxz9FPHCGnycQaCS7ug2k/s1200/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="1200" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45Z4gXk3tTga6Xiuf2LGc6dBmBbi7iNxIRGFqLvPVlVQ1OOQnNE2tgzN12y24jVFRylywOj_TAzhhAtwSZpD7fxhJv8Df3ZZwzyZO8W31vmyvGGH5DNdKVPDt8ph92NzJP5xZgn5O-DWujmfr5hj17ZMkSrEqDzjxz9FPHCGnycQaCS7ug2k/w448-h235/1.jpg" width="448" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-11030030748859060292022-05-23T18:15:00.002-07:002022-05-23T18:15:55.798-07:00High risk food for foodborne illnessIn United States, Federal government estimates that there are about 48 million cases of foodborne illness annually — the equivalent of sickening 1 in 6 Americans each year. <br /><br />Some foods are more associated with foodborne illnesses and food poisoning than others. They can carry harmful germs that can make you very sick if the food is contaminated. <br /><br />High risk food that isn’t handled and used properly is the main reason for food poisoning. Examples of high-risk foods include:<br />*Raw or undercooked meat, poultry or its products<br />*Raw fish<br />*Raw shellfish<br />*Raw Milk, Raw Milk Soft Cheeses, and Other Raw Milk Products<br />*Eggs – especially foods made with raw egg, such as mousse and mayonnaise<br />*Unwashed fresh vegetables (including lettuce and salads)<br />*Unpasteurized fruit or vegetable juices<br />*Hot dogs, luncheon meats (cold cuts), fermented and dry sausage<br />*Meat gravies, sauces, pâté and meat pies<br />*Raw sprouts (alfalfa, bean, or any other sprout) <br /><br />Cooked meat and poultry that is raw or undercooked have a higher risk of causing food poisoning. Salmonella and Campylobacter are two of the most common contaminates.<br /><b><span style="color: #2b00fe;">High risk food for foodborne illness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDydWeOqIvBoYOQkI6179w6JIyO0eKOexSemufilRto1u_nfGHZ4GRdTrMN1_l_VF_E5pSOzEfwNSC_sa-gIvazs5CWzDZ3R5sNFFmoIqBTQvPpW7rRuDFApPFr5P6FI1Uv9DxXnEDqGZw2JijVUXJiCd54yw7-L1MrkHddOjO9im_GMOn4p8/s671/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="620" data-original-width="671" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDydWeOqIvBoYOQkI6179w6JIyO0eKOexSemufilRto1u_nfGHZ4GRdTrMN1_l_VF_E5pSOzEfwNSC_sa-gIvazs5CWzDZ3R5sNFFmoIqBTQvPpW7rRuDFApPFr5P6FI1Uv9DxXnEDqGZw2JijVUXJiCd54yw7-L1MrkHddOjO9im_GMOn4p8/w403-h373/1.jpg" width="403" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-8088340737084873182022-04-19T22:52:00.001-07:002022-04-19T22:52:08.594-07:00Cirrhosis due to foodborne illnessThe liver is essential in keeping the body functioning properly. It removes or neutralizes poisons from the blood, produces immune agents to control infection, and removes germs and bacteria from the blood. If the liver is damaged from cirrhosis, it is not able to efficiently perform one of its most important tasks: helping the body get nutrition from the food you eat. <br /><br />Cirrhosis is a late stage of scarring (fibrosis) of the liver caused by many forms of liver diseases and its complications. <br /><br />In cirrhosis, healthy liver tissue is replaced with scar tissue and the liver is permanently damaged. Scar tissue keeps the liver from working properly. <br /><br />The effects of foodborne diseases on individuals depend on factors such as their health, nutritional status and age and the virulence of the pathogen. Illness caused by foodborne viruses is common. <br /><br />Norovirus infections are characterized by nausea, vomiting, watery diarrhea and abdominal pain, whereas hepatitis A virus can cause liver disease. Hepatitis A is a virus that attacks the liver, and may not cause symptoms for 15 to 50 days. Hepatitis A symptoms can be cold-like: fevers, joint aches, nausea, vomiting, and abdominal pain are common, <br /><br />Hepatitis A is one of five hepatitis viruses that infect the liver. Hepatitis A is a contagious disease. It travels in feces, and can spread from person to person, or can be contracted from food or water. In cases of contaminated food, it is usually the person preparing the food who contaminates it. <br /><br />Dioxins exposure also can alter liver function. Dioxins are mainly by-products of industrial processes. Humans are most commonly exposed by eating contaminated foods, such as meat, fish and dairy products. Short-term exposure to high levels of dioxins can result in skin lesions and altered liver function.<br /><b><span style="color: #2b00fe;">Cirrhosis due to foodborne illness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNG9giApL3MLTSn1t3H2mToH39KVLMOkrMGw6tC06XM5ryoaGafpO7ml_egVXfA2rV4dFXCNa43b39ADnu2AyFzSSnXWZfmaXE5b5TZ1lv2eRP7XWjrlyWM9KRcyeNrXJf8QiDitokZ330H40gC0VhERoJZnvJqLT1fWA-sQgDu_FNmXCn3c/s850/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="850" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuNG9giApL3MLTSn1t3H2mToH39KVLMOkrMGw6tC06XM5ryoaGafpO7ml_egVXfA2rV4dFXCNa43b39ADnu2AyFzSSnXWZfmaXE5b5TZ1lv2eRP7XWjrlyWM9KRcyeNrXJf8QiDitokZ330H40gC0VhERoJZnvJqLT1fWA-sQgDu_FNmXCn3c/w421-h308/1.jpg" width="421" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34926748.post-1301463047277961052022-03-18T08:55:00.002-07:002022-03-18T08:55:15.461-07:00Rotavirus illnessRotavirus is a very contagious virus that causes diarrhea. Before rotavirus vaccine was introduced in 2006, rotavirus was the leading cause of severe diarrhea in U.S. young children. Illnesses like rotavirus can actually be passed from an infected food handler to the product, putting the consumer at significant risk. <br /><br />People can get infected with rotavirus if they get rotavirus particles in their mouth. The virus is spread from person to person, especially if people with diarrhea do not thoroughly wash their hands after a bowel movement. Infection also can occur if people touch their mouth after touching an object (such as a diaper or toy) contaminated by infected stool. <br /><br />Rotavirus causes inflammation in the stomach and intestines. Symptoms usually start about two days after a person is exposed to rotavirus. The most common symptoms of rotavirus are severe watery diarrhea, vomiting, fever, and/or abdominal pain. Vomiting and watery diarrhea can last three to eight days. <br /><br />Rotavirus spreads easily among infants and young children. They can spread rotavirus to family members and other people with whom they have close contact. Children are most likely to get rotavirus in the winter and spring (January through June). <br /><br />Good hygiene, such as washing hands regularly, is important. But vaccination is the best way to prevent rotavirus infection.<br /><b><span style="color: #2b00fe;">Rotavirus illness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjG31c-jG1pd9gNtJluDI7vyTpIsTBT0oLz9F7VscKCNUO_rncPNY9_KFNWgz_eSfPGLrQjHBwJb4w8kLTePnUyph6ch36x5JvpdiflYNmq5kdnlrRyJsvbnVl4_q9m5KKHZou-i9Ayyq8feVgNZp1mCSUdhoYQ_rP7-XfN-WOJTt_tvZ2HdE=s957" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="683" data-original-width="957" height="334" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjG31c-jG1pd9gNtJluDI7vyTpIsTBT0oLz9F7VscKCNUO_rncPNY9_KFNWgz_eSfPGLrQjHBwJb4w8kLTePnUyph6ch36x5JvpdiflYNmq5kdnlrRyJsvbnVl4_q9m5KKHZou-i9Ayyq8feVgNZp1mCSUdhoYQ_rP7-XfN-WOJTt_tvZ2HdE=w469-h334" width="469" /></a></div></span></b>Unknownnoreply@blogger.com