Foodborne Illness pathophysiology: Difference between revisions
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[[Category:Bacterial diseases]] | [[Category:Bacterial diseases]] | ||
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Latest revision as of 17:45, 18 September 2017
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Foodborne illness Microchapters |
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Diagnosis |
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Treatment |
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Case Studies |
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Foodborne Illness pathophysiology On the Web |
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American Roentgen Ray Society Images of Foodborne Illness pathophysiology |
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Risk calculators and risk factors for Foodborne Illness pathophysiology |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
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Overview
Pathophysiology
Incubation Period
The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years, such as in the case of Listeriosis or Creutzfeldt-Jacob disease), depending on the agent, and on how much was consumed. If symptoms occur within 1–6 hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.
During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply there. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into thebloodstream, and some can directly invade the deeper body tissues. The symptoms produced depend on the type of microbe.[2]
Infectious Dose
The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. In the case of Salmonella a relatively large inoculum of 1 million to 1 billion organisms is necessary to produce symptoms in healthy human volunteers[3], as Salmonellae are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between 10 and 100.
References