In this post, our focus will be upon the common non-spore forming bacteria that cause food-borne illnesses.
Non -spore forming bacteria, unlike the spore forming ones do not form spores.They are not as resistant though they also cause food infections that can be severe.
Among the common bacteria are:
- Staphylococcus aureus
- E. Coli
- Leuconostoc
- Pseudomonas
- Lactbacillus
Can be found in your digestive tract, and can aid in digestion .most are harmless though when tehy contaminate a food they release toxins which cause illness.
E. coli
Consuming contaminated food or water is a major causal factor for E coli infection.This includes consuming not-well cooked meats , unpasteurized milk or not properly washed raw vegetables and fruits.
E. coli infection presents with
- Diarrhoea
- Nausea
- Vomiting
- Stomach pain
- Decreased appetite
Usually, infection starts within 72 hours.
Staphylococcus aureus
When you consume a food contaminated with these bacteria , you may experience symptoms such as
- Vomiting
- Nausea
- Diarrhoea -could be bloody Can have headaches and fever
- Stomach pain
The symptoms usually subside over time -within 72 hours.Staying hydrated is important due to the diarrhea and vomiting incidences that may be experienced.With severe symptoms, a physicians consultation is required.Certain medications are prescribed to managed the vomiting and nausea.This may be accompanied by the administration of fluids , in case of severe dehydration.
In recommendation, ensure frequent hand washing with soap and water before handling any food. Also avoid cross-contamination by keeping raw foods separately and cleaning equipment after use. Proper hygiene and sanitation are very critical to minimize the likelihood of food-borne illnesses.The foods should be washed thoroughly to remove dirt and any foreign materials .