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Food-related Diseases and Their Prevention (Hardcover)
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Food-related Diseases and Their Prevention (Hardcover)
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Food is supposed to nourish the body by providing the required
nutrients to build the body and provide the energy needed by cells
for our everyday lives. However, food has also been known to be a
major cause of diseases in the human body. Consuming certain types
of food in large quantities can result in common ailments such as
obesity, diabetes and diarrhea and many more. It is for this
realization that a lot of scientific studies have been carried out
on the role of food in diseases. Food related diseases are usually
classified as either infections or poisonings. Poisonings are known
to be caused by the ingestion of toxins that are in tissues of
particular animals and plants. They are also found in toxins
(metabolic products) formed and excreted by microorganisms (such as
algae, fungi or bacteria) while they multiply in poisonous
substances or foods that may be incidentally or intentionally added
to foods as a result of storing, transporting, processing or
producing. Infections are normally caused by the entrance of
pathogenic microorganisms and the reaction of the body to the
presence of the microorganisms or to the toxins the same generate
in the body. For example, intestinal infections are manifested by
in vivo mucosal penetration or enterotoxin production. After
mucosal penetration, the organisms either pass into other tissues
or multiply in the mucosa. With this, food related diseases are
classified according to the type of agent that is considered
responsible for the illness. It can be anything such as
radionuclides, poisonous chemicals, toxic animals, poisonous
plants, fungal (mushroom or mycotoxin), parasitic (helminthes,
trematodes, nematodes, cestodes, protozoan), rickettsial, viral and
bacterial. In each group the first to appear on the list are the
diseases of contemporary. Relative importance of every disease
varies from place to place and from time to time. This reference
will include majority of food related diseases. It will also
include the diseases that are food related despite the lack of
sufficient proof to deem this 100% food related. It will also
include the diseases that have a causative agent in foods, but at
the same time lack proof that transmission is unknown. The article
does not attempt to list all foods that are considered as
radionuclides, poisonous chemicals or poisonous plants. Instead,
plats that are mistaken for food or usually used as food are the
ones that have been reviewed. Foods of primary public health
importance have been listed. The symptoms of every disease are
normally placed in the order of their predominance or occurrence.
Take note that individual cases may not always manifest the
symptoms listed. In some cases, there will be presence of
additional symptoms and signs. The latent period (in poisons) or
incubation period of a disease is the time of consumption of
contaminated food to the point where the first symptoms are
experienced. This means individual cases are likely to have
incubation periods that vary form the times stipulated below.
Control measures below are listed in accordance to their level of
importance. Since a complete bibliography of the literature from
which this book was compiled would be very extensive, a few or one
of the references to each disease is provided merely as more of a
guideline.
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