ETAS FOOD BORNE EMFERMEDADES

It is almost always the explanation we give when we have vomiting, diarrhea or any other gastrointestinal symptoms. Few people know that the food they eat everyday can cause diseases known as ETAs Food-Borne Diseases. So called because the food acts as a vehicle for the transmission of pathogenic organisms (that make us sick, harmful) and toxic substances. The ETAs are caused by ingestion of food or water contaminated with pathogens. Allergies individual hypersensitivity to certain foods are not considered ETAs, such as experienced by celiac patients with gluten-and lactose-intolerant people with milk.

 

THE ETAS IS DIVIDED INTO TWO MAIN GROUPS:

 

FOOD INFECTIONS
ETAs are caused by ingestion of food or water contaminated with specific infectious agents such as bacteria, viruses, fungi, parasites, which can multiply in the gut and / or produce toxins.

 

FOOD POISONING

 

ETAs are produced by the ingestion of toxins produced in the tissues of plants or animals, or metabolic products of microorganisms in food, or chemicals that are incorporated into them, so accidental or intentional at any time from production to consumption.
Symptoms develop over 1-7 days and include any of the following:

• HEADACHE
• ABDOMINAL PAIN
• NAUSEA
• VOMITING
• DIARRHEA

These symptoms will vary according to type of agent responsible and the amount of contaminated food that was consumed.

 

For healthy people, the ETAs are diseases transient, lasting only a couple of days and without any complication. But for people susceptible such as children, the elderly, pregnant women and sick people can become very serious to sequels or even cause death.The agents responsible for ETAs are bacteria and their toxins, viruses, parasites, chemicals, metals, toxic vegetable and toxic chemicals that can come from herbicides, pesticides, fertilizers. Within of all possible causes mentioned, the ETAs of bacterial origin are the most common of all. The most common bacteria or occurring with greater frequency are:

 

 

• Clostridium perfringens
• Bacillus Cereus
• Escherichia Coli
• Staphylococcus Aureus
• Clostridium Botulinum
• Shigella
• Listeria Monocytogenes
• Campylobacter jejuni

These organisms are found in a wide variety of foods.

 Especially those known as high-risk foods

 In some cases food can that are contaminated during production or collection, in other cases the neglect during the preparation of food in the home as well as using utensils that were previously used to prepare contaminated food can lead to Cross Contamination of food prepared.

 

 REMEMBER:

 

1. Store cleaning products separate from food.
2. Clearly label all cleaning products, rodenticides and other chemicals clearly to avoid confusion fatal.
3. Be particularly careful with glass containers, especially those who are in the kitchen.
4. Avoid the use of jewelry when preparing food.
5. Wash your hands properly before preparing food and whenever these are contaminated (after touching raw food, after toileting, after using cleaning products, after handling money, etc).
6. When you open a can of canned food, put anything you do not use plastic containers properly plugged into the refrigerator. Never open a can and leave what is left in it.