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Different Ways Foodborne diseases can be transmitted

Food Borne Disease can be described as an illness with symptoms vomiting and diarrhoea after eating any type of contaminated food with bacteria, viruses or parasites called pathogens. Food borne illness are caused by pathogens such as E. coli, Shigella, salmonella, listeria and clostridium. In many cases the food borne illness can be avoided before transmission.

Oral-Fecal Route

Through the oral-fecal route many types of food borne sickness are transmitted. Microorganism within the fecal matter contaminates your food, most commonly through sub-par levels of hygiene. If you do not wash your hands with soap and water once after using the washroom, the contamination of meal while preparing it is more. Consuming the food that has been contaminated with bacterium resembling enterobacteria during this manner will cause you to sick. Contamination of water sources with faecal matter, a phenomenon additional common in developing countries than in North America, is different way by which you'll be able to be affected by foodborne sickness.

Contamination of Surfaces
Raw or undercooked foods are often a transmission route for foodborne health problem, as well as illness from salmonella. Cooking foods to minimum internal temperatures, between a 145 and 160 degrees F depending on the type of meat, eliminates the danger of this kind of sickness. Sanitizing kitchen surfaces and utensils watchfully will stop this sort of foodborne illness. Bacterium from raw eggs and poultry that is still on cutting boards, knives and kitchen counters contains a likelihood of contaminating different foods. Once you consume the contaminated foods, unpleasant indication  similar to nausea, vomit and headache might arise.

Improper Food Storage

Storing cooked foods incorrectly is another potential way to develop foodborne diseases. If the food is neglected the Bacterium grows on food if it has been left out without refrigeration for extended periods of time. Eat hot food immediately upon serving to scale back your risk of contamination; the left overs of the food should be stored in the refrigerator within two hours.


Foodborne health problem symptoms vary from minor cases of nausea to additional severe implications similar to dehydration. Save food and all associated packaging of things you believe have made you sick, so as to pinpoint the precise nature of the problem. Your local health department could check the items to see if the foodborne illness poses a threat to your community. Speak to your doctor if your symptoms continue for longer than a few of days.


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