Hello plant based foodies, wherever you are in the world and the galaxy! Here @sirenahippie
Last week we conceptualized and characterized the main viruses that cause foodborne illnesses, as well as the transmission mechanisms. Continuing today with our educational posts, this time we will talk about the main food diseases caused by these pathogens. You can see the previous posts below:
The etiological agents of the most important food-borne diseases (Part I: BACTERIA)
The etiological agents of the most important food-borne diseases (Part II: VIRUSES)
Viruses, like bacteria and other pathogens, cause foodborne illnesses, as we will explain below:
Main food diseases of viral origin:
- Viral gastroenteritis: Generated by novoviruses, which, even in small quantities (low viral load), can infect and in an incubation period that varies from 12 to 48 hours (that is, from the time the virus enters the body until manifests itself), it can produce symptoms such as abdominal pain, nausea, vomiting, watery diarrhea, fever, headache, generalized body pain, lasting 2 to 3 days. It is very common worldwide. Its treatment involves rest and consumption of fluids, thus avoiding dehydration. It can be prevented with hand washing and proper food handling.
- Hepatitis A: Very common in developing countries, its incubation period ranges between 14-28 days. It is manifested by weakness, gastroenteritis, jaundice (yellowish eyes and skin), very dark urine, nausea, vomiting, loss of appetite. The disease lasts weeks or months and generates lifelong immunity. It is very rare that it becomes fatal. The treatment requires a lot of rest and consumption of fluids and healthy foods. It can be prevented with hygiene and hand washing after defecating, since this is the main source of contamination.
- Hepatitis E: Produced by the HEV virus, it is endemic to Africa and Asia, its incubation period varies between 4 and 5 weeks. It has symptoms similar to Hepatitis A, that is: Weakness, diarrhea, jaundice (yellowish eyes and skin), very dark urine, nausea, vomiting, loss of appetite. The course and resolution of the disease ranges from 2 to 6 weeks. This type of hepatitis is more serious, it can lead to liver cirrhosis and can be fatal, especially in patients who have a compromised or depressed immune system. The treatment requires a lot of rest and consumption of fluids and healthy foods. It can be prevented with hygiene measures and correct food handling.
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