FOODBORNE ILLNESSES CAUSES

FOODBORNE ILLNESSES CAUSES 

1. BACTERIA: These are the most common culprits behind food poisoning. Examples, Salmonella, E. coli, Listeria and Campylobacter. 

2. VIRUSES: Viruses can spread easily through contaminated food and poor hygiene. Examples, Norovirus and Hepatitis A. 

3. PARASITES: Less common, but still dangerous, especially in areas with poor sanitation. Examples, Giardia and Toxoplasma. 

4. TOXINS: Some bacteria and molds produce toxins that cause illness, even if the bacteria are no longer alive. Examples, Staphylococcus and Clostridium botulinum. 

5. CHEMICALS AND CONTAMINANTS: Contamination from pesticides, cleaning agents, or heavy metals can also cause foodborne illness. Examples, Pesticide residues, Lead or mercury in seafood and Cleaning chemicals on food surfaces

6. POOR FOOD HANDLING AND HYGIENE: Infected food handlers. Cross-contamination (e.g., raw meat touching ready-to-eat foods) Inadequate cooking or reheating