What causes food to be infected Unsafe ways that cause the death
The most frequent reason for food poisoning is improper food handling. This can be caused by having your hands washed at the right time before eating, cooking food, after going to the toilet, and after blowing out your nose, coughing, or sneezing. Use of dirty kitchen utensils, washing your fruits and vegetables using water that is clean, and keeping food that is cooked and raw in the same space could be hazardous. People who are sick should not handle food items. You should also avoid eating food that is not cooked properly, especially meat.
Inadequate agricultural practices can also cause food contamination. This includes the excessive usage of pesticides as well as antibiotics, as well as the cultivation of vegetables and fruits using polluted groundwater and soil. Inadequately composted or animal manure that is not properly composted or the sewage that is disposed of can also be dangerous.
Fresh foods can lead to a number of illnesses. In Kenya, for instance, the contamination of meat, fruits, and vegetables with human waste is relatively common. This is attributed to the use of contaminated water to wash food. Flies carrying contaminants can also directly transfer fecal matter and bacteria onto plant leaves or fruits.
Street food is a different food source of contamination. They are widely consumed in middle and low-income countries due to their low cost and ease of availability.
What are the indications of food poisoning?
Chemical and biological chemicals are the most frequent food poisonings. They are responsible for over 200 foodborne diseases, including Typhoid, cholera, and listeriosis. Foodborne illnesses typically manifest as vomiting, diarrhea, and stomach discomfort.
In the most severe instances, food-related illnesses can result in neurological problems, organ failure, and eventually death. Therefore, it is recommended to seek medical attention immediately if you notice symptoms such as persistent diarrhea or vomiting after drinking or eating.
Children younger than five years old are at risk of foodborne diseases. They carry 40 percent of the foodborne disease burden. The immune system of a child is still developing, and it’s not able to fight off infections as well as adults.
In middle and low-income countries, a decrease in immunity among children can also be due to malnutrition and regular exposure to infections as a result of insufficient sanitation and hygiene and inaccessibility to safe toilets and water. In addition, when children are sick are sick, they often have low appetites. This can result in a decrease in the consumption of food. In conjunction with a higher loss of nutrients via vomiting and diarrhea, this could lead to an infection cycle, malnutrition, or, in extreme instances, death.
Women who are pregnant and those with diminished resistance due to age or illness are also at risk, and additional treatment should be taken to avoid foodborne infection in these groups.
