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Food Related Diseases: Identification, Prevention and Management
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A large number of diseases have been identified which are caused due to the consumption of foods contaminated with viruses, bacteria and other parasites. Such contaminations can occur at any stage of food delivery. Some common pathogens responsible for spoiling the food are salmonella, campylobacter, Escherichia coli, staph aureus and norovirus. Symptoms of food related diseases include diarrhea, dizziness, fever, nausea, vomiting and loss of appetite. Such infections can be detected by culturing stool samples of the patients and are often resolved in less than seven days. The spread of such diseases can be controlled by properly washing and thoroughly cooking food items. This book includes some of the vital pieces of work being conducted across the world, on various topics related to food related diseases. It aims to shed light on some of the unexplored aspects of food related diseases and the recent researches in this field. This book is appropriate for students seeking detailed information in this area as well as for experts.
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