Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Tuesday, April 19, 2022

Cirrhosis due to foodborne illness

The 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.

Cirrhosis is a late stage of scarring (fibrosis) of the liver caused by many forms of liver diseases and its complications.

In cirrhosis, healthy liver tissue is replaced with scar tissue and the liver is permanently damaged. Scar tissue keeps the liver from working properly.

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.

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,

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.

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.
Cirrhosis due to foodborne illness

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