Food-borne Illnesses

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Food-borne Illnesses by Mind Map: Food-borne Illnesses

1. E.Coli

1.1. Cause: E.Coli is an intestinal infection that is caused when consuming bacteria found in stomach and manure of cattle, sheep, ghost and deer. Bacteria stays when under-cooked or raw. (British Columbia Centre for Disease Control, 2018)

1.2. Symptoms: Stomach cramps and diarrhea. In severe cases it can cost bloody diarrhea and possible death. (British Columbia Centre for Disease Control, 2018)

1.3. Prevention: Always clean all vegetables, fruits and meats. - Never let raw meat come in contact with other foods. - Never drink from unknown water sources.(British Columbia Centre for Disease Control, 2018)

2. Salmonella

2.1. Cause: Salmonella is spread when food or water has come in contact with infected feces, people and animals (bacteria lies inside the intestine). People are infected when eating contaminated raw, under-cooked or unpasteurized foods. (Government of Canada, 2016)

2.2. Symptoms: Not all infected people have symptoms and most disappear after one weak. Symptoms include chills, fever, nausea and vomiting, diarrhea, stomach cramps and headaches. (Government of Canada, 2016)

2.3. Prevention: Contaminated foods do not have a different look, taste or smell. Make sure all food is cooked and always wash hand when coming in contact with animals. (Government of Canada, 2016)

3. Botulism

3.1. Cause: It is transferred to people through contaminated food, botulism can only grow and produce toxins with there is no oxygen around such as containers. (Government of Canada, 2013)

3.2. Symptoms: Botulism is very deadly as it causes paralysis from arms down and can cause death. It also has other symptoms such as nausea, vomiting diarrhea, constipation,fatigue, weakness, dizziness, blurred, double vision, dry mouth and difficulty swallowing. (Government of Canada, 2013)

3.3. Prevention: Keep all containers clean and make sure canned foods are safe before eating. Honey is dangerous to children as it may contain infant botulism. (Government of Canada, 2013)

4. Listeria

4.1. Cause: Listeria is an infection gained from eating raw or unpasteurized foods such as deli meats, sprouts, ice cream and more.(Centers for Disease Control and Prevention, 2017)

4.2. Symptoms: Listeria causes flu-like symptoms such as loss of balance, confusion, headaches, etc. Pregnant women can experience miscarriage, premature birth or an infection in the baby. (Centers for Disease Control and Prevention, 2017)

4.3. Prevention: Never eat or mix up raw or unpasteurized foods and make sure their all cooked properly. (Centers for Disease Control and Prevention, 2017)

5. Staph

5.1. Cause: Staph is found everywhere such as your skin, it is only dangerous when it enters your body. Staph is easily transferred between people and objects and can easily contaminate your food. (Mayo Clinic, 2017)

5.2. Symptoms: Food-borne Staph is the most common food poisoning as causes vomiting, nausea, diarrhea, dehydration and low blood pressure. (Mayo Clinic, 2017)

5.3. Prevention: Staph is easily transferred, so do not share personal items and make sure to wash all belongings in hot water. (Mayo Clinic, 2017)

6. C. Perfringens

6.1. Cause: C. Perfringens is a bacterium mainly found in raw meat and poultry. Dried, precooked food and food kept warm for too long can cause this infection. (Centers for Disease Control and Prevention, 2017)

6.2. Symptoms: C. Perfringens cause diarrhea and abdominal cramps. (Centers for Disease Control and Prevention, 2017)

6.3. Prevention: Prevent C. Perfringens by keeping food at the correct temperature, refrigerating and reheating properly and throwing out food that has been left out to long. (Centers for Disease Control and Prevention, 2017)