Food Borne Disease
A Food Borne Disease is caused by consuming water or food which is infected with a micro-organism that can cause illness in humans. Food Borne Disease is not to be confused with Food Poisoning Bacteria as there is distinct differences between the two. There is many different Food Borne Diseases and the symptoms can range from mild aggravations to potentially life threatening situations. It is considered that there is more than 250 known Food Borne Diseases. They can be caused by bacteria, viruses, parasites and poisonous toxins. Each year in the United States around 3,000 people die from Food Borne Diseases.
The differences between Food Borne Disease and Food Poisoning Bacteria include:
- A small dosage can cause illness
- The incubation period is long meaning that many days and weeks may pass between initial infection and the actual appearance of illness
- Water is often the carrier
- More of the body is affected by the disease
The names of some of the more well know Food Borne Diseases are:
- Campylobacter Jejuni
- Listeria Monocytogenes
- Weil’s Disease
- Hepatitis A
Please ensure you have the proper equipment and procedures in place to avoid and eliminate the risk of Food Borne Diseases occurring in both your place of work and at home. We at Mary Daly & Associates provide a range of services which can ensure that your premises has the correct procedures in place to avoid incidences like these occurring.
We also offer a range of training courses which can ensure you and your staff know exactly how to eliminate incidences of Food Borne Diseases occurring. Contact us at any time to find out what we can do for you!
