Food-Related Diseases and Their Prevention

A great many people do not think about food safety or science until an illness or disease spread by food or drink affects them, a family member, or a friend. Although much of the food supply in the developed world is acknowledged to be safe, many millions of people there still get sick, with thousands hospitalized every year. Therefore, the prevention of foodborne illness and disease remains a major public health challenge. In the past few years, questions have been raised about the safety and proper labeling of foods and food substances developed by modern biotechnology. In addition, the shipment of foods around the globe and the potential for inadequate monitoring of them are major causes of concern. Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed (e.g. cancer patients, people living with diabetes). To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe. Food poisoning syndrome results from ingestion of water and wide variety of food contaminated with pathogenic organisms (bacteria, viruses, parasites, and fungi), their toxin and chemicals. Food poisoning must be suspected when an acute illness with gastrointestinal or neurological manifestation affect two or more persons or animals who have shared a meal during the previous 72 hours. The term generally used encompasses both food related infection and food related intoxication. Some microbiologists consider microbial food poisoning to be different from food born infections. In microbial food poisoning, the microbes multiply readily in the food prior to consumption, whereas in food born infection, food is merely the vector for microbes that do not grow on their transient substrate. Other considers food poisoning as intoxication of food by chemicals or toxins from bacteria or fungi. Food borne illness (FBI) often called food poisoning, it's caused by pathogens or certain chemicals present in ingested food bacteria, viruses, molds, worms and protozoa that cause diseases are all pathogens, although there are also harmless and beneficial bacteria that are used to make yogurt and cheese. Some chemicals that causes food borne illness are natural components of food, while other may be accidentally added during production and processing, either through carelessness or pollution. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, Food-related Diseases and Their Prevention, delivers information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to advance graduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. It will also be beneficial for policy makers and food regulatory officers will also find it useful in the course of their duties. The main causes of food borne illness are bacteria (66%), chemicals (26%), virus (4%) and parasites (4%). The two most common types of food borne illness are intoxication and infection. Food born bacterial illness by bacteria are most commonly prevented and controlled by proper cooking and preparing of food as well as storing. For examples adequate refrigeration of food, improve personal hygiene, adequate cooking and heating processing. A great many people do not think about food safety or science until an illness or disease spread by food or drink affects them, a family member, or a friend. Although much of the food supply in the developed world is acknowledged to be safe, many millions of people there still get sick, with thousands hospitalized every year. Therefore, the prevention of foodborne illness and disease remains a major public health challenge. In the past few years, questions have been raised about the safety and proper labeling of foods and food substances developed by modern biotechnology. In addition, the shipment of foods around the globe and the potential for inadequate monitoring of them are major causes of concern. Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed (e.g. cancer patients, people living with diabetes). To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe. Food poisoning syndrome results from ingestion of water and wide variety of food contaminated with pathogenic organisms (bacteria, viruses, parasites, and fungi), their toxin and chemicals. Food poisoning must be suspected when an acute illness with gastrointestinal or neurological manifestation affect two or more persons or animals who have shared a meal during the previous 72 hours. The term generally used encompasses both food related infection and food related intoxication. Some microbiologists consider microbial food poisoning to be different from food born infections. In microbial food poisoning, the microbes multiply readily in the food prior to consumption, whereas in food born infection, food is merely the vector for microbes that do not grow on their transient substrate. Other considers food poisoning as intoxication of food by chemicals or toxins from bacteria or fungi. Food borne illness (FBI) often called food poisoning, it's caused by pathogens or certain chemicals present in ingested food bacteria, viruses, molds, worms and protozoa that cause diseases are all pathogens, although there are also harmless and beneficial bacteria that are used to make yogurt and cheese. Some chemicals that causes food borne illness are natural components of food, while other may be accidentally added during production and processing, either through carelessness or pollution. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, Food-related Diseases and Their Prevention, delivers information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to advance graduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. It will also be beneficial for policy makers and food regulatory officers will also find it useful in the course of their duties. The main causes of food borne illness are bacteria (66%), chemicals (26%), virus (4%) and parasites (4%). The two most common types of food borne illness are intoxication and infection. Food born bacterial illness by bacteria are most commonly prevented and controlled by proper cooking and preparing of food as well as storing. For examples adequate refrigeration of food, improve personal hygiene, adequate cooking and heating processing. A great many people do not think about food safety or science until an illness or disease spread by food or drink affects them, a family member, or a friend. Although much of the food supply in the developed world is acknowledged to be safe, many millions of people there still get sick, with thousands hospitalized every year. Therefore, the prevention of foodborne illness and disease remains a major public health challenge. In the past few years, questions have been raised about the safety and proper labeling of foods and food substances developed by modern biotechnology. In addition, the shipment of foods around the globe and the potential for inadequate monitoring of them are major causes of concern. Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed (e.g. cancer patients, people living with diabetes). To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe. Food poisoning syndrome results from ingestion of water and wide variety of food contaminated with pathogenic organisms (bacteria, viruses, parasites, and fungi), their toxin and chemicals. Food poisoning must be suspected when an acute illness with gastrointestinal or neurological manifestation affect two or more persons or animals who have shared a meal during the previous 72 hours. The term generally used encompasses both food related infection and food related intoxication. Some microbiologists consider microbial food poisoning to be different from food born infections. In microbial food poisoning, the microbes multiply readily in the food prior to consumption, whereas in food born infection, food is merely the vector for microbes that do not grow on their transient substrate. Other considers food poisoning as intoxication of food by chemicals or toxins from bacteria or fungi. Food borne illness (FBI) often called food poisoning, it's caused by pathogens or certain chemicals present in ingested food bacteria, viruses, molds, worms and protozoa that cause diseases are all pathogens, although there are also harmless and beneficial bacteria that are used to make yogurt and cheese. Some chemicals that causes food borne illness are natural components of food, while other may be accidentally added during production and processing, either through carelessnes