Biography
Biography: Muhammad Adnan
Abstract
Foodborne pathogens are the leading cause of illness and death in developing countries. The majority of foods borne diseases are caused by microbial pathogens such as viruses, bacteria and parasites. A common symptom of many Foodborne diseases includes vomiting, diarrhea or bloody diarrhea, abdominal pain, fever and chills. Symptoms can range from mild to serious and can last from a few hours to several days. Foodborne illnesses may lead to dehydration, hemolytic uremic syndrome (HUS), and other complications. Acute food borne illnesses may also lead to chronic or long lasting health problems. As Clostridium botulinum affect the nervous system, causing serious alarming symptoms such as food poisoning, headache, skin tingling, blurred vision, weakness, dizziness and paralysis. Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Anyone can get a Foodborne illness. However, some people are more likely to develop Foodborne illnesses than others, including infants and children, pregnant women and their fetuses, older adults, and people with weakened immune systems. Food and Drug Administration (FDA) gives information on 5 Food borne illness risk factors (1) improper hot and cold holding temperatures (2) inappropriate cooking temperatures (3) dirty or contaminated utensils and equipment (4) poor health and personal hygiene (5) food from unsafe sources. The only treatment needed for most Foodborne illnesses is replacing lost fluids and electrolytes to prevent dehydration. Foodborne illnesses can be prevented by properly storing, cooking, cleaning, and handling foods.