What are foodborne illnesses?
Foodborne Diseases (ETA stands as recognized in various areas related to food) are those that are caused by ingestion of infected food contaminants in sufficient amounts to affect consumer health. Sean natural solids, prepared, or simple drinks like water, food can cause illness caused by pathogens such as bacteria, viruses, fungi, parasites or chemical components found inside.
-The symptoms vary among the various factors that may influence-according to the type of pollution, as well as the amount of contaminated food consumed. The most common signs are diarrhea and vomiting but may also occur: abdominal pain, headache, fever, neurological symptoms, double vision, swollen eyes, kidney problems, etc.. In addition, certain food-borne illness can lead to long-term illness. For example, Escherichia coli O157: H7 can cause kidney failure in children and babies, Salmonella can cause arthritis and serious infections, and Listeria monocytogenes can cause meningitis, or abortion in pregnant women.
However, there are ailments caused by foods that are not considered ETA, as manifested allergies to shellfish and fish, or milk, for example. For some people, the majority of ETA diseases may represent transient, lasting only a couple of days without any complication. But in some cases, the ETA can become very severe, cause serious consequences or even cause death in susceptible people such as children, the elderly, pregnant women and people with low defenses.
Foodborne diseases may be manifested through:
Infections. These are diseases that result from ingestion of food containing harmful living organisms. For example, salmonellosis, viral hepatitis A and toxoplasmosis.
Poison. FBD are produced by the ingestion of toxins formed in tissues of plants or animals, or of metabolic products of microorganisms in foods or chemicals that are incorporated into them accidentally, incidental or intentional, from production to consumption. They occur when toxins or poisons from bacteria or molds are present in the food eaten. These toxins generally have no smell or taste and are able to cause disease after the organism is eliminated. Some toxins can be present naturally in food, as in the case of certain fungi and animals such as pufferfish. Examples: botulism, staphylococcal food poisoning or toxins produced by fungi.
Toxi-infections caused by food: a disease resulting from ingestion of foods with a certain amount of microorganisms that cause diseases, which are able to produce or release toxins once ingested. Examples: cholera.
ETA An outbreak occurs when two or more persons experience a similar illness after eating the same food, and epidemiological and laboratory analysis, mark him as the source of this malaise. While one case of ETA occurs when one person has gotten sick after eating contaminated food, as have been determined by epidemiological and laboratory analysis.
According to the information about the occurrence of ETA in the Americas, the risks surrounding food safety raises an obvious concern for public health, besides affecting the health of the general population have a direct impact on activities tourism as the food trade, which are expanding.
An action to which countries should also commit is to maintain the effort to ensure both food safety that are intended for export, such as those allocated for domestic consumption, with the firm objective of achieving equitable access to safe and fit for consumption.
According to the SIRVETA, where most cases originate in the Americas ETA is in the housing (37%). Therefore, the role of communities, and especially each person, acquires a fundamental value in the task of preventing diseases that are foodborne.
The World Health Organization has developed the 5 keys to food safety, implementation of which is an affordable way to prevent ETA.
The 5 Keys are presented each with a special mission:
1) To preserve hygiene;
2) Separate raw and cooked foods;
3) Cook food thoroughly;
4) Keep food at safe temperatures;
5) Use clean water and safe raw materials.
