Foodborne illness | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-07

This is an audio version of the Wikipedia Article:
Foodborne illness


00:01:13 1 Causes
00:02:03 1.1 Bacteria
00:04:34 1.1.1 Enterotoxins
00:06:19 1.1.2 Emerging foodborne pathogens
00:06:36 1.1.3 Preventing bacterial food poisoning
00:09:01 1.2 Mycotoxins and alimentary mycotoxicoses
00:13:54 1.3 Viruses
00:15:02 1.4 Parasites
00:16:03 1.5 Natural toxins
00:17:32 1.6 Other pathogenic agents
00:17:48 1.7 "Ptomaine poisoning"
00:19:28 2 Mechanism
00:19:37 2.1 Incubation period
00:20:43 2.2 Infectious dose
00:21:03 3 Epidemiology
00:21:32 3.1 Infants
00:22:00 3.2 United States
00:22:42 3.3 France
00:23:28 3.4 Australia
00:26:50 3.5 Comparison between countries
00:27:00 3.6 Outbreaks
00:28:17 4 Society and culture
00:28:26 4.1 United Kingdom
00:30:25 4.2 United States
00:31:54 4.3 Organizations
00:32:52 4.4 International Food Safety Authorities Network (INFOSAN)
00:34:50 4.5 Prioritisation of food-borne pathogens
00:35:32 4.6 Regulatory steps



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SUMMARY
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Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
Symptoms vary depending on the cause, and are described below in this article.  A few broad generalizations can be made, e.g.:  The incubation period ranges from hours to days, depending on the cause and on how much was consumed.  The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example.
Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.