'http://www.food-safety-training.net Foodborne disease is caused by bacteria or viruses that enter the body by the faecal oral route. This means that pathogens are ingested from contaminated water of food. The contamination would be from the faeces of another animal or human. For example when raw sewage is pumped into a water supply, and subsequently used to spray crops such as fruit, then contamination can occur. Raw sewage enters UK waterways quite frequently, such as rivers, canals and marine water. There are over 20,000 sewage overflow pipes throughout the UK that constantly overflow during rainstorms. Some foodborne diseases include: Campylobacter, the biggest cause of diarrhoea UK Listeria the bacteria that affects pregnant women E. coli 0157, which releases a poison into the bloodstream that causes the kidneys to malfunction Typhoid (Salmonella typhi) Dysentery, caused by Shigella spp Hepatitis A (a viral infection). Viruses are very much smaller than bacteria and can only be seen with an electronic scanning microscope. It is still under debate whether a virus is a living entity as it does not satisfy the definition of a living organism, ie, it requires a host to replicate. Hepatitis literally means inflammation of the liver. Hepatitis A is the only variant that is foodborne. Hepatitis B, C and D are caused by blood infection. Viral gastroenteritis is another viral infection, much like influenza, but the symptoms are sickness and diarrhoea. It can be caught as easily as influenza by the inhalation of a airborn droplets. Even if the airborne droplets dry on a surface, they can be picked up and passed on to other people. Another name for viral gastroenteritis is the cruise ship bug, the winter vomiting bag and the 48-hour bug. Differences between Food Poisoning and Foodborne Disease: Food Poisoning Foodborne Disease Millions of bacteria required Small numbers only Bacteria multiply in food Food only a vehicle Vehicles other than food unlikely Other vehicles common Person to person rare Person to person common Airborne unlikely Airborne common Short onset Longer onset http://www.food-safety-training.net'
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