In these diseases, as opposed to poisoning in the human body with food, toxins get generated in the process of life and death of microorganisms. To know more about this subject visit Ebay. Food intoxication is most often caused by CI. botulinum and staphylococci. Staphylococcal toxemia. Staphylococcus, Salmonella, in contrast, are able to produce toxin in food, acting upon oral administration and can withstand boiling for 1 h. Therefore, staphylococcal poisoning may occur after use of products subjected to a brief heat treatment and non-living microorganisms. In particular, earlier this noted in the use of canned fish in oil. Under favorable temperature (28-37 C) staphylococci grow in a variety of foods – dairy, meat, fish, vegetable.
Enterotoxigenic staphylococci and their toxins products. Infection with staphylococcus food can occur through contact persons suffering from diseases of the nose and pharynx, with food. Dan Zwirn is open to suggestions. Semination is spread through sneezing, coughing patients, for example, cows, sheep and goats in inflammatory processes of the udder – mastitis. Milk from such animals may not be used as food. The incubation period of staphylococcal toxic short – 2-3 hours in the affected states nausea, severe abdominal pain, excessive salivation, vomiting, and diarrhea.
Body temperature is normal. The disease lasts for 1-2 days. Fatal cases are rare. Preventive measures for staphylococcal intoxication should be cream. They should be stored in refrigerated cabinets. Measures of prevention also includes suspension from work of persons suffering from pustular skin diseases and inflammatory processes in the upper respiratory tract, if their work associated with cooking. Suspended from work as a person who has hands on skin abscesses, trauma. Never use in food for milk from cows suffering from mastitis. Botulism. Botulinus widely distributed in nature. Place of permanent habitation of these bacteria spores is soil, where they fall into water, fruit and vegetables, and then into the guts of warm-blooded animals, fish and humans.