Chemistry, asked by Watermelonapple, 7 months ago

are necessary in bacterial infections from food

Answers

Answered by Anonymous
17

Explanation:

Food poisoning comes from eating foods that contain germs like bad bacteria or toxins. Bacteria are all around us, so mild cases of food poisoning are common. These can cause diarrhea and an upset stomach. When this happens, you might hear your parents call it a stomach bug or stomach virus...

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Answered by syedshaeeque
4

Bacterial gastroenteritis occurs when bacteria cause an infection of the stomach or intestines. People often refer to bacterial gastroenteritis as food poisoning. Bacterial gastroenteritis commonly results from the consumption of food or water that has become contaminated with bacteria or their toxins.

  • Salmonella, Campylobacter, and Enterohaemorrhagic Escherichia coli are among the most common foodborne pathogens that affect millions of people annually – sometimes with severe and fatal outcomes. Symptoms are fever, headache, nausea, vomiting, abdominal pain, and diarrhea. Examples of foods involved in outbreaks of salmonellosis are eggs, poultry, and other products of animal origin. Foodborne cases with Campylobacter are mainly caused by raw milk, raw or undercooked poultry, and drinking water. Enterohaemorrhagic Escherichia coli is associated with unpasteurized milk, undercooked meat, and fresh fruits and vegetables.
  • Listeria infection leads to miscarriage in pregnant women or the death of newborn babies. Although disease occurrence is relatively low, listeria’s severe and sometimes fatal health consequences, particularly among infants, children, and the elderly, count them among the most serious foodborne infections. Listeria is found in unpasteurized dairy products and various ready-to-eat foods and can grow at refrigeration temperatures.
  • Vibrio cholerae infects people through contaminated water or food. Symptoms include abdominal pain, vomiting, and profuse watery diarrhea, which may lead to severe dehydration and possibly death. Rice, vegetables, millet gruel, and various types of seafood have been implicated in cholera outbreaks.

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