Journal of Food Microbiology

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Short Communication - Journal of Food Microbiology (2022) Volume 6, Issue 6

A Systematic Review: Food Poisoning.

Acute illness brought on by recently consuming contaminated food or drink is known as food poisoning. It may or may not be contagious. Eating food or drinking water contaminated with bacteria, viruses, parasites or their toxins can result in infectious food poisoning. It is also referred to as a food-borne illness. Food poisoning is most frequently characterized by nausea, vomiting, cramping in the abdomen, and diarrhea. Fever and stomach ache are possible additional symptoms. An outbreak of food poisoning occurs when there are two or more cases of a comparable foodborne illness brought on by consumption of a common meal. The bacteria Norvirus, Salmonella, Clostridium perfringens, Campylobacter and Staphylococcus aurous are the most frequent causes of food poisoning.

Author(s): Noriko Kubota

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