Food safety and gastroenteritis

One of the most frequently occurring effects of food infection or food poisoning is the occurrence of gastroenteritis.

The term gastroenteritis describes inflammation in the lining of the stomach and intestine leading to a syndrome characterized most commonly by nausea, vomiting, abdominal pain and diarrhea.

Usually this means an acute and temporary reduction in health status at the individual level, although also chronic effects and even death may occur.

There many causes of gastroenteritis, including bacteria, viruses and protozoa, all of which can be transmitted though contaminated food as well as from person to persons.

The number of bacterial gastroenteritis associated to food products has been increased considerably during the last decade by the rapid globalization of the food market, the increase of personal and food transportation and profound changes in the food consumption habits.

Salmonella spp. and Campylobacter spp. are food natural contaminants and the leading causes of bacterial gastroenteritis in human.

Campylobacter infection of the human gastrointestinal tract are recognized as the leading causes of enteric bacterial infection, which may responsible for as many as 400-500 million bacterial gastroenteritis cases worldwide each year.

Campylobacter jejuni is also the most common cause of bacterial gastrointestinal in the United States.

It most often associated with fresh poultry, meat and related products. The species have also been isolated for other fresh meats such as beef, lamb, pork and offal but at lower frequencies than in poultry.

Bacterial gastroenteritis is also can acquired during travel to underdeveloped areas.

While food borne viral illness is reported less often than bacterial foodborne illness. The severity can be greater and last longer.

The major foodborne illness causing viruses are hepatitis A, Norovirus and Rotavirus. The resulting illness is called viral gastroenteritis.
Food safety and gastroenteritis