Home » Foodborne Pathogens Foodborne pathogens are the infective agents that are instrumental for food borne diseases and food poisoning. Foodborne pathogens are toxins that infect the blood cells from the food intakes. Several bacteria, germs and fungus present in the food cause serious infections in the digestive tract that lead to diarrhea, nausea, high temperature, swelling and inflammation in the bone joints and failure of the kidney. The food borne pathogens are generally found in the foods sold by the street vendors. Various luscious preparations of fish, chicken and mutton make brisk sales.

Cut fruits and fruit juices are also the popular favorites of the many. The cut fruits are generally kept uncovered and insects like flies and mosquitoes frequent them. The insects bear with them lots of food borne pathogens, which directly transmits into the blood cells after the intake of the foods. The cooked foods are also very susceptible to getting infections. The foods are not cooked properly and they are not cooked maintaining proper hygiene. As a result foodborne pathogens reside in foods and contaminate the digestive tract after consumption. So one should have a clear idea of the various foodborne pathogens and beware off their toxic functions in the body. Our site sitagita provides comprhenesive insight on the various foodborne pathogens.

Bacteria is one of the most common foodborne pathogens. Some of major bacteria that cause serious infections in the body are Campylobacter Jejuni, Salmonella and Escherichia Coli. The symptoms caused due to the bacterial infections can be observed after one to three days after intake of the food. The bacteria, Campylobacter Jejuni is the cause of disease like Periodontitis and Guillain-Barré Syndrome(Acute infections in the nervous system). Salmonella causes severe infections in the digestive tract and stomach. The bacteria is to be commonly found in undercooked eggs and sea foods. Escherichia Coli causes Hemolytic Uremic Syndrome that leads to the failure of kidney due to infections in the digestive tract. Food poisoning is one of the major reasons of the disease. Several bacteria and germs available in the foods infect the digestive tract and affect the kidney. Other popular bacterial foodborne pathogens include Bacillus Cereus, Escherichia Coli, Listeria monocytogenes, Shigella, Staphylococcus Aureus and Streptococcus, Vibrio Cholerae, Vibrio Parahaemolyticus, Vibrio Vulnificus, Yersinia Enterocolitica, Yersinia Pseudotuberculosis, Brucella, Corynebacterium Ulcerans, Coxiella Burnetii, Plesiomonas Shigelloides and more. Exotoxins are other common foodborne pathogens. Exotoxins are passed from the bacterium cells. The symptoms can be observed faster than the bacterial infections. The toxin produced by staphylococcus aureus causes nausea and vomiting. The toxin botulin produced by clostridium botulinum contaminates canned foods. Some coomon foods where the risk of foodborne pathogens are high are undercooked seafoods, fish and meat, unpasteurized fruit juices and dairy products.

The site sitagita provides comprehensive insight on foodborne pathogens