Vibrio vulnificus is commonly associated with shellfish. In particular, this type of bacteria is often associated with eating under-cooked or raw shellfish. With symptoms including diarrhea, stomach pain, and vomiting, this illness can last up to eight days.
Most frequently the amounts of food are so small that they cannot be seen. Even small amounts are enough to trigger an allergic reaction.
A food borne intoxication occurs when toxins produced by pathogens enter the body. Sometimes, the bacteria is not a problem itself; it is the chemical toxins produced by the bacteria that are harmful to humans. For this reason, the term intoxication is just as important to remember as Infection.
The "Big 8" allergens represent 90% of all allergic reactions and include wheat, peanuts, tree nuts, shellfish, finned fish, soy beans, milk, and eggs.
Food Allergy Research and Education estimates that 15 million Americans have food allergies.
For reasons that researchers do not understand, the number of people experiencing food allergies is increasing over time.
A food borne infection occurs when bacteria enters the blood stream. As the bacteria makes its way through the digestive system, harmful microbes can break through the wall of the digestive tract and become a menace to the health of consumers.
Children’s immune systems are more reactive to allergens with peanuts being their most frequent allergy.
Cladosporium is a common food mold. This mold is often associated with poultry products and can cause food borne illness.
Norovirus in shellfish is an example of a biological contaminant. Since a virus is a biological entity, it is a form of biological contaminant.
Anaphylaxis is a potentially fatal reaction to an allergen. Food allergies can easily result in a trip to the emergency room.
Examples of tree nuts include cashews, brazil nuts, almonds, and walnuts. Peanuts are not to be confused with tree nuts, as they are a legume.
Norovirus contamination is most often associated with oysters. While oysters are the answer in this question, norovirus can be traced to many types of food including fruit and vegetables.
Cross-contact can be either direct or indirect. Putting cheese on a sandwich is an example of direct cross-contamination.
A wheat (gluten) allergy can cause a large problem for an individual when you consider that it is the most prominent grain product in America. Examples of foods containing wheat are pasta, bread crumbs, and couscous.
Sneezing on the food is considered a biological hazard. Since the nose contains microbes and other biological hazards, the act of sneezing can be traced to a biological hazard.
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