Food Poisoning and Food Contamination (04:57)
The most common reason for food poisoning is the presence of pathogenic bacteria or microbes in the food. The incubation period for food poisoning may be from hours to days. Symptoms include fever, vomiting, abdominal pain, and diarrhea.
Sources of Food Contamination (05:01)
The types of microbes that relate to food poisoning are bacteria, fungi, mold, yeast, or viruses. Salmonella is mainly associated with raw meats, poultry, or dairy products. Listeria is especially dangerous in pregnant women.
Viral Food Poisoning (02:24)
Viruses need host cells to survive. A virus makes an infected cell make more viruses. The most important viral food-borne viruses are hepatitis A, Norwalk virus, and norovirus.
Chemical and Physical Sources of Food Contamination (04:17)
Harmful chemicals and foreign objects in food can cause illness after consumption. Chemical toxins include air pollution and agrochemicals such chemicals fed to food stock animals. During manufacture, pieces of machinery can fall into food.
How Does Food Cause Illness? (02:25)
Many foods contain natural poisons and dangerous parasites. Potatoes contain solanine, a toxin that is harmful at high levels. Only a few types of mushrooms are fit for human consumption. Food allergens are generally naturally occurring proteins.
Food Poisoning Prevention (03:52)
Prevention of food poisoning begins with personal hygiene. Cooking areas and surfaces must be kept cleaned and sanitized. Stored food must always be kept at appropriate temperatures.
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