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Pfge FAQ
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Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. Other diseases are poisonings caused by harmful toxins or chemicals that have contaminated food.
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Illness experienced by the consumer can be very severe. The Big 5 are: Norovirus, Salmonella Typhi, E. coli 0157:H7, Shigella, and Hepatitis A. The most common is Norovirus.
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The Big 6 foodborne pathogens are microorganisms identified by the U.S. FDA to cause the most cases of foodborne illnesses cases each year. The Big 6 foodborne illness-causing pathogens include the following: Norovirus, Nontyphoidal Salmonella, Salmonella Typhi, toxin-producing E. coli, Shigella, and Hepatitis A.
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Botulism, Brucellosis, Campylobacter enteritis, Escherichia coli, Hepatitis A, Listeriosis, Salmonellosis, Shigellosis, Toxoplasmosis, Viral gastroenteritis, Taeniasis and Trichinosis are examples of foodborne diseases.
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However, the CDC estimates that about 90% of all foodborne illness in this country is caused by the following seven (7) pathogens: Norovirus, Salmonella, Clostridium perfrigens, Campylobacter, Listeria, E. coli 0157:H7 and Toxoplasma.
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The most common symptoms of food poisoning are: Diarrhea. Stomach pain or cramps. Nausea. Vomiting. Fever.
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If you are experiencing one or more of the following symptoms, you may have a foodborne illness. Vomiting. Nausea. Abdominal cramps. Diarrhea (sometimes bloody or watery) Fever. Headache.
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Commonly recognized foodborne infections are: Norovirus Infection (aka Norwalk virus, calicivirus, viral gastroenteritis) Salmonellosis (Salmonella) Scombroid Fish Poisoning. Shigellosis (Shigella) Toxoplasmosis (Toxoplasma gondii) Vibrio Infection (Vibrio parahaemolyticus) Yersiniosis (Yersinia species)
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Keywords relevant to Foodborne Disease And The
- ENTERIC
- cereus
- Bacteriology
- perfringens
- Norovirus
- Vibrio
- pfge
- immunocompromised
- shigella
- monocytogenes
- Trichinella
- parasitology
- cholerae
- parahaemolyticus
- 100g
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