Overview of Food Poisoning

foodsafetyFood poisoning is not only common, but also upsetting and, at times, a life-threatening issue for numerous United States citizens and people across the world. Food poisoning may be either non-symptomatic or associated with symptoms such as severe and bloody diarrhea, as well as intestinal discomfort. Depending on infection type, food poisoning can also be fatal. Food poisoning can be caused by more than two hundred and fifty different pathogens. The common illnesses are spread by bacteria like Salmonella, Campylobacter, E. coli and Shigella.

Campylobacter Infection

Campylobacter is an organism (bacterial organism) that leads to acute diarrhea. The infection is transmitted via ingestion or consumption of contaminated water, food or contact with infected pets, infants and wild animals. Campylobacter symptoms include vomiting and nausea, diarrhea, fever, malaise and abdominal pain. Campylobacter is serious, particularly to immune-compromised individuals. In a few cases, the infection can lead to other problems like nerve, brain or arthritis problems.

Salmonella Infection

Salmonella is also a bacterial infection, which is known to be passed from wild and domestic animals to humans. However, it is mainly transmitted by consumption of unpasteurized milk, as well as undercooked poultry products. Salmonella can also taint any food prepared on surfaces contaminated by turkey or chicken raw materials. Salmonella can be spread to the blood and other organs from the intestine. In some people, it may turn into a chronic infection. Though salmonella infections are global in nature, they have been mostly reported in Europe and North America. Some of the common symptoms of salmonella infections include abdominal pain, fever, nausea, diarrhea, and vomiting. The mentioned symptoms accompanied by appetite loss can last for a number of days.