Acta Scientific Microbiology (ASMI) (ISSN: 2581-3226)

Editorial Volume 3 Issue 3

Food Poisoning. Bacteria Associated with Food

Pavel Franzevich Zabrodskii*

Saratov Medical University "REAVIZ", Saratov, Russia

*Corresponding Author: Pavel Franzevich Zabrodskii, Saratov Medical University "REAVIZ", Saratov, Russia.

Received: January 23, 2019; Published: February 01, 2020

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Abstract

  Food poisoning is any disease of an infectious or toxic nature caused or suspected to be caused by the consumption of food or water. Food poisoning can be divided into two groups: bacterial (food toxicity and food intoxication) and non-bacterial (chemicals, poisonous fungi and herbs, poisonous fish). Bacterial intoxications (foodborne toxicity) are the most common. Contamination of meat may also occur if slaughtering of animals and treatment of carcasses is carried out in violation of hygienic rules.

  Foodborne intoxication an acute intestinal infection resulting from the consumption of food in which microorganisms have multiplied and accumulated their toxins, characterized by sudden onset, intoxication, gastroenteritis. The group nature of the disease is often noted.

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References

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Citation

Citation: Pavel Franzevich Zabrodskii. “Food Poisoning. Bacteria Associated with Food". Acta Scientific Microbiology 3.3 (2020): 01.



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