How to prevent bacteria in food?

bacteria

Food-borne disease has also become a leading food safety problems globally. However, the cause of foodborne disease pathogens exist in which of the food and how to prevent it?

Escherichia coli (E. coli) :

Beef which is not cooked, juices, raw milk and contaminated drinking water may contain Escherichia coli. Infected with the bacteria can cause severe diarrhea , abdominal pain, vomiting , duration of 5-10 days.

Prevention : the meat must be burned, fruits and vegetables before eating or cooking must be cleaned, avoid drinking unpasteurized milk.

Vibrio parahaemolyticus :

Vibrio parahaemolyticus is usually raw seafood. DO NOT eat raw seafood or shellfish seafood Cook about 24 hours, symptoms diarrhoea, stomach cramps, nausea, vomiting, fever, and chills and other symptoms. The general condition will last for three days.

Prevention : You can not eat raw seafood, it’s safe to eat thoroughly until fully cooked.

Listeria bacilli :

Listeria bacilli commonly found in soil and water, also found in raw and not sterilized milk. Unlike other bacteria, Listeria can still grow at low temperatures of the refrigerator. Symptoms of infection include: fever, chills, headache , upset stomach and vomiting, etc..

Prevention : refrigerator residual stains should be promptly removed, especially raw meat, such as hot dogs and luncheon meats, the bloody and stains. Unopened luncheon meat placed on the refrigerator not more than two weeks, deli meat purchased, placed not more than five days in the refrigerator.

Salmonella :

Salmonella is common in raw poultry food, eggs, beef, unwashed fruits and vegetables. Infected with Salmonella can cause fever, diarrhea, stomach cramps and other symptoms, duration of 4-7 days.

Prevention : Do not eat raw or undercooked eggs, raw meat and vegetables, cooked meat stored separately.

Campylobacter jejuni :

Chicken and beef, the Central Standing Committee of Campylobacter jejuni. Most people, once infected with the bacteria may have diarrhea, cramps and fever in the 2-5 days, and may be accompanied by nausea and vomiting. The illness lasts about a week.

Prevention : except for meat is thoroughly heated, be sure to wash your hands after handling raw chicken or beef, table and kitchen utensils should be cleaned in a timely manner.

Toxoplasma gondii :

Contaminated water, undercooked meat may contain Toxoplasma gondii. Toxoplasma gondii infection usually has no symptoms, but some people will experience headaches, body aches and fever and other flu-like symptoms. Toxoplasma also serious injury of the brain, eyes and other organs of the lower population of pregnant women and the immune system.

Prevention : food processing, be sure to wash your hands thoroughly to avoid drinking dirty water.

Norovirus :

Norovirus is commonly found in contaminated food and drinking water, also cross-infection between people. Symptoms of infection include: nausea, stomach cramps, vomiting, diarrhea, headache, fever, symptoms usually will last for several days.

Prevention : repeated hand washing with soap, kitchen countertops should be thoroughly disinfected.

 

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