Chicken, fish, beef and raw, re -processed foods are not treated properly can be infected with Norovirrus virus, Salmonella, staphylococcus aureus, causing food poisoning.
There are more than 250 different types of pathogens that can exist in food. In addition to beneficial bacteria such as lactobacilli in some yogurt, harmful bacteria can cause unpleasant symptoms such as abdominal pain, diarrhea, flatulence, food poisoning …
Bacteria enter the food in many ways such as through water to irrigate vegetables, washing and processing contaminated food, seafood toxins in the sea. Some bacteria and viruses are the following common causes of food poisoning.
Norovirus A virus that causes common gastrointestinal diseases. The common transmission path is to contact with people and infected surfaces, eat food or drinks containing viruses. Common food sources with Norovirus include fresh products, shellfish and ready -to -eat items such as salads, sandwiches and sliced fruits caused by people infected.
Symptoms include diarrhea, vomiting, abdominal pain and nausea. To reduce the risk, wash your hands clean with warm water and soap, rub for at least 20 seconds. Wear gloves whenever preparing ready -to -eat food, regularly disinfect the surface and towels that are likely to be infected with viruses.
Salmonella bacteria Often appear in poultry, pork, eggs and red meat as well as fruits, vegetables (especially bean sprouts) and nuts. Salmonella is also found in items such as food and snacks for pets. Salmonella food poisoning causes diarrhea, nausea, vomiting, fever and abdominal pain or cramps.
Preventive measures are to avoid cooked proteins such as raw eggs, pale meat. Unprecedented milk is also a high risk of salmonella infection, so be careful when choosing and consuming.
Vi khuẩn campylobacter is a type of infectious microorganisms that cause prolonged diarrhea. In addition, patients may experience other symptoms such as abdominal pain and cramps, fever, vomiting when infected with Campylobacter bacteria. This bacterium usually appears in unprocessed milk (also known as raw milk), poultry, shellfish.
VI Khuẩn E.Coli Or hide in unprocessed animals such as raw beef, milk, non -sterilized cheese, fruits, raw vegetables and polluted water. The disease causes diarrhea (may have blood), abdominal pain and vomiting. Serious E.coli infection can lead to a condition called hemolytic urea syndrome (HUS), characterized by less urinating, dark and pale urine. The patient suspected that E.coli infection should soon go to the hospital for emergency treatment and avoid complications.
Some tips to help reduce the risk such as not eating high -risk foods such as raw or non -cooked beef, wash your hands carefully when preparing and cooking food.
Staphylococcus (Staphylococcus aureus) is not as common as the above bacteria, but still causes food poisoning if the patient uses dishes such as cold meat, sandwich, salad and sweets that have not been processed or processed, not heated after processing. Staphylococcus aureus produces toxins that cause disease, so symptoms appear quickly within 30 minutes to 8 hours after contact. Symptoms include nausea and vomiting, diarrhea, abdominal pain.