Foodborne illness (ETA) is defined as an event in which two or more people become ill after eating food containing pathogens such as bacteria, fungi, parasites, viruses, environmental contaminants, and contaminants during cooking, preparation, and processing .
ATS can be divided into infection and poisoning or toxin-mediated infection. Foodborne infections are illnesses caused by eating food that contains live pathogenic microorganisms, such as bacteria. Food poisoning occurs when toxins produced by bacteria or mold are present in food.
Additionally, foodborne illnesses can also occur from drinking water; they arise from contaminated water, human or animal waste, or certain chemicals. Some waterborne diseases include typhoid, dysentery, polio, meningitis, and hepatitis A and E.
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The most common symptoms of ATS
ATS outbreaks are usually detected when two or more people develop similar symptoms after ingesting contaminated food and/or water.
The most common symptom of foodborne illness is the development of gastrointestinal symptoms such as:
nausea
Vomit
stomach cramps
In addition, neurological, gynecological, and immunological symptoms may occur.
The main microorganisms that cause foodborne illness:
norovirus
Salmonella (non-typhoid)
Clostridium perfringens
Campylobacter
Staphylococcus aureus
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