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Foodborne illnesses, also known as food poisoning, are caused by eating food that is contaminated with bacteria, viruses, or other harmful substances. Food can become contaminated at any point during slaughter, processing, transport, storage, or preparation.

The signs and symptoms of foodborne illnesses are different depending on the cause and type of infection. They may include nausea, vomiting, abdominal cramps, and diarrhea. Other symptoms might include abdominal cramps, nausea, fever, joint/back aches, and fatigue.

Poultry Raw and undercooked poultry can be dangerous. Small amounts of bacteria can make people very sick. Cooking to a safe temperature normally kills dangerous bacteria. Avoid washing raw chicken as this will spread the bacteria around the kitchen. Wash and sanitise anything that raw poultry has touched.

Eg g s Raw and undercooked eggs are also high-risk. Bacteria can live in the yolk (yellow part), the egg's white part, and on the eggshell. Normally the egg will not look, smell or taste any different.

S ea food From the moment a fish is caught until it is eaten, it must be stored correctly. There are lots of different bacteria and toxins that can cause foodborne illnesses from fish. Fish can become contaminated through sewage in the water where they live. Even cooking to at high temperatures ca nnot kill some of the toxins found in sea food.

Campylobacter Escherichia coli (E. coli) Sa lmonella Listeria

Sa lmonella Salmonella is a bacteria that causes the infection of salmonellosis. It is one of the most common bacterial causes of diarrhea and the most common cause of foodborne. You can contract salmonellosis by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits a nd vegeta bles ( such a s sprouts a nd melons) , a s well a s ra w milk, a nd other dairy products that are made with unpasteurized milk. It also can be transmitted through contact with infected animals or infected food handlers who have not washed their hands after using the bathroom.

Campylobacter Campylobacter is a common cause of diarrhea. Most cases of campylobacteriosis, the infection caused by Campylobacter bacteria, are associated with eating raw or undercooked poultry and meat or from cross-contamination of other foods by these items.

E. coli Escherichia coli, better known as E. coli, are a large group of bacteria. Although most strains of E. coli are harmless, some can make you very sick.These include eating raw or undercooked ground beef or drinking unpasteurized beverages or dairy products.

Bacteria double every 15 minutes. This means that within six hours, one bacterium can multiply to over 16 million. connecting with STREAM \"Mathmateics\"

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1 Health sciences Textbook 2https://www.eatright.org/homefoodsafety/safety-tips/food- poisoning/most-common-foodborne-pathogens 3 https://www.mauthor.com/present/4587221943975936 4https://www.webmd.com/food-recipes/food-poisoning/ss/slideshow- what-to-know-salmonella