Foodborne diseases

Foodborne diseases occur in cases of exposure of food that is infected with Salmonella, and some so-called conditionally pathogenic bacteria. Often these diseases develop in the use of meat and meat products; fish and dairy products, at least - with eating fruits and vegetables.
Animal infections with Salmonella may lifetime, in such cases, their meat by eating can be a source of poisoning. Insemination by Salmonella animal meat may and after slaughter - when wounded intestines, contamination by flies, transport and other
After receiving infected by Salmonella food evolving phenomenon toxic gastritis: 1-2 days appear nausea, aversion to food, headache, cold sweat, paleness. Then join pain in the abdomen, vomiting, diarrhoea, increased body temperature. Deaths observed rarely and are usually associated with developing collapse. For the diagnosis of poisoning important bacterial study of secretions (urine, feces, vomit and blood.
Conditionally pathogenic bacteria (Escherichia coli, Bacillus Proteus and others) are very common in nature and usually do not cause harm. Multiply in food products, they can acquire pathogenic properties and cause diseases. Typically, these diseases are associated with the use of finished products, infected after cooking. They are accompanied by chills, fever, headache, vomiting, liquid stool. In severe cases, develops a picture of acute cardiovascular failure.
The source of the microbes that cause foodborne diseases, are often the releasers of bacilli and ballonhotel.