A Review on Bacterial Food-Borne Disease

Abstract

Food-borne illness are diseases happened because eating polluted water or nutriment containing microbes or their toxins. This paper reviews previous studies of foodborne illness, particularly foodborne illness happened because bacteria which represent 66% of problems. Vibrosis, Shigellosis, Bacillosis, Listerosis Salmonellosis, Botulism, and staphylococcal food poisoning are the main dietary disease happened because of bacteria. Bacteria in nutrition will increase beneath optimal cases and secrete poison in nutrition. After swallowing, poisons were absorbed by Intestinal epithelial lining that make natural harm to tissues. In certain cases, poisons are transmitted to tissues or devices like the central nervous system, kidney nor liver where they can cause damage. Foods carried diseases are divided into two collections which are food infection and poisoning. Food infection is happened because eating food, including fertile pathogens that secrete toxins in the intestine only, while poisoning is acquired by eating poison formed by pathogens (secrete toxins directly in the food). The most clinical sign of food poisoning are abdominal cramps, diarrhea, vomiting, nausea, and headache. Diagnosis of foodborne illnesses carried by a patient’s record and the symptoms. Protection of foodborne diseases can be depended on food safety control during the production, processing, and distribution, secession of uncooked from cooked food, cooking carefully, and save food at a safe temperature.