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Nutrition and Food Safety (Healthy Eating: A Guide to by Terry L. Smith

Posted On March 24, 2017 at 4:06 am by / Comments Off on Nutrition and Food Safety (Healthy Eating: A Guide to by Terry L. Smith

By Terry L. Smith

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Food contamination generally occurs through food handlers who are careless about sanitation practices. Beverages, seafood, and salads are frequent sources of outbreaks. The incubation period before the first symptoms appear is quite long, up to 50 days. During this time, an infected individual may be a contagious source of the virus and not know it. The illness is generally mild, characterized by fever, nausea, and abdominal discomfort. Children who are infected may not show any symptoms. It is estimated that a few thousand people get hepatitis A each year in the United States, but the number is decreasing.

Coli developed that had the characteristic of causing severe illness in humans. This type of E. coli lives harmlessly in the intestines of cows. However, it has a quite different effect in the intestines of humans where it invades the gastrointestinal walls and produces damaging toxins. These toxins are capable of causing bleeding from the intestinal walls, resulting in bloody diarrhea, a characteristic symptom of the disease. A very small number of these bacteria, perhaps as few as 10, can cause a person to become sick.

Thorough hand washing by those infected, by food handlers, and by child-care workers can prevent the spread of infection. Contamination may occur in raw produce that is grown in fields near sewage. Water sources and children’s play pools can be contaminated with Shigella. Most people soon recover completely from Shigella infection. However, a few sufferers develop arthritis, a painful disease of the joints. indd 39 10/5/10 2:34:59 PM 40 Nutrition and food safety Entamoeba histolytica Amoeba are tiny, one-celled parasitic organisms.

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