Food poisoning as illness is often divided into different categories by the experts in this field, in order to assist them in solving health problems more efficiently. Some microorganisms multiply in food and produce a toxin that poisons us when we are eating. On the other hand, other microorganisms multiply inside our own body and develop by consuming more food or drink. The fact is not everyone who takes in a harmful micro – organism or toxin will fall sick. This is because the number of microorganisms or quantity and strength of the toxin are insufficient to cause food poisoning disease, or sometimes the person has a good immunity that protects him from harmful microorganisms or we can say enjoy better health generally. An infected person, a carrier of food poisoning pathogens, may not yet show visible food poisoning signs or symptoms, but still might be able to pass it on to someone else, who does become ill. So it is important to know that we can be asymptomatic carriers of food poisoning pathogens.
What can we do to diminish the risk of food poisoning?
Unfortunately, there can be no 100 % guarantees of safety. The laboratory test is the only reliable and secure solution to protect you from food poisoning. Before consuming the food, there’s opening a set of typical questions like how we get it, what your senses tell you, where you bought the food, what causes food poisoning, how you stored the food, how you prepared or cooked the food, etc. Of course, the most important thing is to gain some knowledge about the way the pathogens work and about the food they like to contaminate. It is essential to note and recognize typical food poisoning signs at the time because the possibility of efficient delivery of emergency aid and healing is much higher. Toxin, viruses, bacteria, yeasts, molds, and natural poisons – all these things are causing a lot of trouble to our food supplies which we consume every day.
Bacteria
Bacteria are weeny living things – microorganisms. Bacteria can not be seen with the naked eye, they are so small, about one-millionth of a meter in diameter. They are basic, single–cell creatures and are so small. There are various shapes of bacteria, and the most common are which look a bit like a rod ( bacillus ), comma ( vibrio ), ball ( coccus ), and spiral ( spirillum ). One of the best-known bacteria is certainly Salmonella. Salmonella is one of the most commonly reported causes of food poisoning in the United States. There are a lot of different kinds of Salmonella, but two account for about half of all the cases of Salmonellosis: Salmonella enteritidis and Salmonella typhimurium. Salmonella exists in the intestines of warm-blooded organisms and insects and their feces too. Humans can often be carriers of this bacterium but with no visible food poisoning signs or ill effects. And, most importantly of all, they can pass Salmonella on to other people.