Food Poisoning Bacteria
Listeria bacteria can contaminate fresh produce, like cantaloupes, as well as some processed foods, like cheeses. Symptoms of infection include fever, muscle aches, upset stomach, or diarrhea. Salmonella bacteria can taint any food, although there's a greater risk from animal products because of contact with animal feces. In chickens, it can infect eggs before the shell forms, so even clean, fresh eggs may harbor salmonella. E. coli lives in the intestines of cattle and can contaminate beef during the slaughtering process. Ground beef is especially risky, because the bacteria can spread when meat is ground up. Symptoms of E. coli infection include severe abdominal cramps, watery diarrhea, and vomiting. The illness typically develops several days after exposure and can be severe in vulnerable people. Clostridium perfringens is a type of bacteria that causes cramps and diarrhea lasting less than 24 hours. Stews, gravies, and other foods that are prepared in large quantities and kept warm for a long time before serving are a common source of C. perfringens infections. Vibrio vulnificus is a bacteria that lives in warm seawater and can contaminate shellfish, particularly oysters. V. vulnificus infection causes the same gastrointestinal symptoms as many other foodborne illnesses, but in people with weakened immune systems it can develop into a life-threatening blood infection. Salmonella is an extremely common type of bacteria. These rod-shaped organisms can be found in both cold-blooded and warm-blooded animals across the world. They are also one of the most common causes of sickness in human beings. Salmonella poisoning can infect people in one of two ways. It is most often spread from animals to people through the food supply. This is how the bacteria can cause the nauseating disease gastroenteritis.
Related Conference of Food Poisoning Bacteria
10th International Congress on Trauma, Critical Care and Emergency Medicine
19th International Conference on Virology, Emerging Diseases & vaccines
7th International Conference on Antimicrobial and Antibacterial Agents
7th International Conference on Clinical Microbiology, Virology and Infectious Diseases
Food Poisoning Bacteria Conference Speakers
Recommended Sessions
- Bacterial Genomics
- Advances in Antimicrobials, Vaccines and therapeutics
- Alternatives to Antibiotics
- Antibiotic Prophylaxis
- Antibiotic Regulatory Affairs
- Antibiotic Resistance
- Antibiotic sensitivity
- Antibiotics in Chronic Respiratory Diseases
- Antibiotics in Oncology
- Antibiotics in Our Food System
- Antibiotics: Market Analysis & Business Opportunities
- Anticancer Antibiotics
- Bacterial Biochemistry
- Bacterial Clinical Studies
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- Bacterial Identification Methods
- Bacterial infections
- Bacterial pathogenesis
- Bacterial physiology
- Bacterial Vaccine
- Bacterial vaginosis
- Bacteriology in Public Health
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- Clinical Bacteriology
- Clinical Trials of Antibiotics
- Emerging Infectious Diseases
- Food Poisoning Bacteria
- Medical Bacteriology and Immunology
- Medical Use of Antibiotics
- Microbial Pathogenesis
- MRSA
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