Infection feed

Food poisoning occurs when consuming food or drink contaminated with disease-causing microbes or pathogens, which include a variety of bacteria, viruses and parasites. Germs enter the body through the gastrointestinal tract and usually cause the first symptoms there, so nausea, vomiting, abdominal cramps and diarrhea are common in many foodborne infections.
Many microbes can spread in more than one way, so that it is not always possible to know if the disease was foodborne. This distinction is important, since public authorities need to know how a disease is spreading, to take appropriate measures in order to combat it.
Diagnosis

The food poisoning is usually diagnosed by specific laboratory tests that identify the causative organism. Bacteria such as Campylobacter, E. coli O157 and Salmonella cultures are found in stool samples. Parasites can be identified by examining the stool under the microscope. Viruses are more difficult to identify, because they are too small to see under a microscope and difficult to culture. Viruses are usually identified in stool samples foreheads with genetic markers that indicate a particular virus is present. Many foodborne infections are not identified by routine laboratory procedures and need experimental tests, specialized or expensive, which generally are not available.
Prevention

Simple precautions can reduce the risk of food poisoning:
* Cook meat, poultry and eggs thoroughly.
* Separate the food so that one does not contaminate the other.
* Put the leftovers of food in the refrigerator promptly.
* Wash your fruits and vegetables.