2023-09-29 00:32:15
When we talk about Health & Wellnessa nutrition adequate takes center stage. In this regard, it is important to be informed about the food illnesses that may arise due to the ingestion of contaminated or poorly handled products.
Below, we present 10 common illnesses related to food consumption.
1. Salmonellosis
This is one of the most common food illnesses, caused by the Salmonella bacteria present in raw or undercooked animal products, especially eggs and chicken. This bacteria can also cause typhoid or typhoid fever.
2. Botulism
Botulism results from ingesting foods contaminated with the bacteria Clostridium botulinum, commonly found in poorly preserved canned products.
3. E. coli
Escherichia coli can cause foodborne illness when contaminated products are consumed, especially raw meat, unpasteurized milk, and poorly washed vegetables.
4. Listeriosis
Caused by the Listeria bacteria, this disease is associated with the consumption of unpasteurized dairy products and processed meats.
5. Campilobacteriosis
This disease is related to the Campylobacter bacteria, present in poorly cooked or contaminated foods, especially poultry.
6. Hepatitis A
Food contamination by hepatitis A virus can occur due to poor hygiene during processing and handling. Raw seafood is a common source.
7. Norovirus
Also known as the “stomach virus,” norovirus can be transmitted through contaminated food, water, and contaminated surfaces.
8. Toxoplasmosis
This foodborne illness is caused by a parasite found in raw or undercooked meat, especially pork, lamb, and venison.
9. Obesity
Although food is not the only cause of this disease, it is a very important factor; especially when we talk about processed foods with zero nutritional value.
10. Anisakiasis
This disease is caused by ingesting raw or undercooked fish or shellfish that are infected with the Anisakis parasite.
Prevention of food illnesses
Prevention is an essential component to avoid food illnesses.
It is essential to adopt safe handling and preparation practices, such as properly washing food, cooking at safe temperatures, and avoiding cross-contamination. AND
Proper food storage and conscious consumption of animal and plant products also play a vital role in reducing the risk of disease.
Correct information and the adoption of preventive measures can be significant in minimizing the incidence of foodborne illnesses.
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