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There are a number of ways in which food can make you sick. Chemicals, heavy metals, foreign objects, food-infesting insects, parasites, fungi, viruses and bacteria are all possible causes.
The greatest, and by far most common risk of becoming ill or dying from food is from contamination with harmful microorganisms, commonly known as germs. The likelihood of becoming seriously ill by microorganisms is far greater than that of pesticide risks, environmental contaminants, nutritional imbalances, food additives and natural toxicants.
Microorganisms include bacteria, viruses, molds, and parasites. Of the many types of microorganisms, bacteria and viruses are the major source of foodborne illness cases in most of the world.
Microbial food poisonings or foodborne illnesses mainly fall into one of two categories. The first is food infection, where the microorganism itself grows inside your body and is the source of your symptoms. An example of htis is Salmonella. The second type is food intoxication, where a chemical or natural toxin (often produced as a by-product of bacteria present in the food - known as an exotoxin) causes your symptoms or illness. A bacteria known to cause intoxication is Staphylocuccos aureus.
Most bacterial food poisonings are actually food infections. The symptoms of food infection and food intoxication are similar. Both can produce food poisoning related symptoms, such as headaches, vomiting, abdominal pain, cramps, diarrhea, dehydration, and so it is not always clear which you are experiencing. Some dangerous bacteria such as Clostridium botulinum can cause death if a person is not treated immediately.
What else can I help you with?
Are Microorganisms that cause disease and infection in plants and animals mutualistic?
No, microorganisms that cause disease and infection in plants and animals are not mutualistic. They are typically considered pathogens, which are organisms that harm their hosts. Mutualistic relationships involve both organisms benefiting from the interaction.
How is pathogens and non-pathogens alike?
Pathogens and non-pathogens are alike in that they can both exist in various environments and interact with organisms. However, pathogens have the ability to cause disease in their hosts, while non-pathogens do not typically cause harm.
Which std has symptoms similar to a yeast infection?
Both trichomoniasis and herpes can cause genital irritation.
Can a bladder or kidney infection cause open sores on the vagina?
No, but herpes or other infection or irritation can cause both open sores and pain with urination. See your health care provider as soon as possible.
What are some diseases that are not cause by pathogens?
Diseases not caused by pathogens include genetic disorders, mutations in the cells, and other disorders not caused by viruses, bacteria, prions, micro organisms, etc. An example would be muscular dystrophy or even cancer, although many pathogens can increase the likely hood of cancer developing
Is a dose of 9 tablets of amoxicillin enough to cure an infection?
I always heard antibiotics cause a yeast infection. Is this true?
Why is violence and alcohol are bad for you?
because public intoxication and assault are both illegal
What kills all microorganisms both pathogenic and nonpathogenic?
mostly other pathogens kill pathogens
What is hepititus b?
Hepatitis B is a STI (Sexually Transmitted Infection) This is a severe infection which can cause problems for both men and women. This can be prevented by using contraception in the form of a condom or femadom.
Would a urinary tract infection cause vaginal redness?
Sometiimes the infection affects both he bladder and the vagina. And some vaginal infections make it very sore when you pee. Get checked by a docotr.
A liver infection spread through infected blood that can cause liver cancer is?
Both Hepatitis B and C fit this description.
Which is more dangerous yeasts or moulds?
Yeast and mold are both dangerous in different ways. Yeast is dangerous because it can cause an infection. Mold is dangerous because it can cause problems breathing.
