Food may be contaminated Fecal-derived bacteria and viruses due to a Improper handling, at home and outside. The main reasons for its occurrence are incorrect hand washing, lack of disinfection of the kitchen and its utensils, improper storage of products, etc.
These will all lead to intestinal diseasesas diarrhea, abdominal cramps and Vomited. Vulnerable groups are children, pregnant women, the elderly and people with weakened immune systems or other medical conditions.
For example, in Ecuador, E. coli is present in the water.he 36.7% water consumed in glass E. coli. It’s caused by a bacteria Abdominal cramps, diarrhea and vomiting. It occurs in contaminated water or food.data appears in National Child Malnutrition Survey (ENDI) Released in September 2023.
Below, we detail the bacteria and viruses present in food Improper handling of product.
| Bacteria or viruses | common sources |
| Bacillus cereus | Rice, leftovers, sauces, sipas, meats, etc. are exposed to room temperature for extended periods of time. |
| Campylobacter | Raw or undercooked seafood or poultry, untreated or contaminated milk and water. |
| Botulinum toxin | Home packaged foods such as canned foods, fermented fish, soaked oils. |
| Clostridium perfringens | Products exposed to the environment, such as meats, poultry, stews and sauces. |
| Escherichia coli (E.Coli) | Water contaminated with feces; Unpasteurized milk and juice; Vegetables and fruits contaminated with bacteria. |
| Giardia lamblia | Food and water are contaminated with feces. |
| Hepatitis A | Raw or undercooked seafood, fruits, and vegetables. More contaminated water. |
| Listeria | Hot dogs, canned meats, raw milk, soft cheeses made from raw milk, refrigerated smoked fish, refrigerated pate or meat pasta, and fresh fruits and vegetables. |
| norovirus | Seafood, fresh fruits and vegetables; ready-to-eat foods such as salads and sandwiches from people who handle these products and contract the virus. |
| rotavirus | Food, water or objects, such as utensils or faucets, that are contaminated with the virus. |
| salmonella | Most commonly found in poultry, eggs and dairy products. |
| shellfish poisoning | Shellfish, including cooked shellfish, from coastal waters contaminated with toxins. |
| Shigella | Contact with someone who is sick. Food or water contaminated with human feces. |
| Staphylococcus aureus | Meats, egg salad, potato salad, or pastries that have been left at room temperature for too long or that have not been refrigerated. |
| Vibrio | Raw or undercooked fish or shellfish, especially oysters. The water is contaminated with sewage. |
Source: Mayo Clinic
How to prevent such bacterial and viral infections?
–Improper hand washing. If a person handles food and does not wash their hands properly after using the bathroom, they may contaminate the food with feces. Therefore, it is important to wash and sanitize your hands frequently with soap and water.
–The kitchen is not disinfected properly. The kitchen and its utensils must be adequately disinfected because food is prepared there and therefore they can be vectors of contamination. For this reason, it must be washed with soap and water every time it is used.
–Improper storage. Food should not be kept at room temperature for too long. These must be refrigerated to avoid contamination. However, diners should pay attention to the shelf life.