Viruses

Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral and noroviruses are the most common food borne illness, causing 57% of outbreaks in 2004. Food borne viral infection are usually of intermediate (1–3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals, and are similar to the bacterial forms described above.

· Enterovirus

· Hepatitis A is distinguished from other viral causes by its prolonged (2–6 week) incubation period and its ability to spread beyond the stomach and intestines, into the liver. It often induces jaundice, or yellowing of the skin, and rarely leads to chronic liver dysfunction. The virus has been found to cause the infection due to the consumption of fresh-cut produce which has fecal contamination.

· Hepatitis E

· Norovirus

· Rotavirus

Natural toxins

Several foods can naturally contain toxins, many of which are not produced by bacteria. Plants in particular may be toxic; animals which are naturally poisonous to eat are rare. In evolutionary terms, animals can escape being eaten by fleeing; plants can use only passive defenses such as poisons and distasteful substances, for example capsaicin in chili peppers and pungent sulfur compounds in garlic and onions. Most animal poisons are not synthesized by the animal, but acquired by eating poisonous plants to which the animal is immune, or by bacterial action.

Some plants contain substances which are toxic in large doses, but have therapeutic properties in appropriate dosages.

Answer the following questions.

1. What is food spoilage?

2. What are the reasons of food spoilage?

3. What happens when bacteria breaks down the food?

4. What is responsible for the decomposition of food with high sugar content?

5. Name the main signs and consequences of food spoilage?

6. What are the methods of prevention that can be used to prevent food spoilage?

7. When does botulism occur?

8. At home, prevention mainly consists of good food safety practices, doesn`t it?

9. What makes up one third of cases of food poisoning in developed countries?

10. Are most animal poisons synthesized by the animal?

<== попередня сторінка	\|	наступна сторінка ==>
Exotoxins	\|	Strain – 1. растягивать, напрягаться, тянуться; 2. порода; племя; 3. деформация; напряжение; растяжение.

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