This paper discusses the problems of food-borne diseases: Types of bacteria and diseases, prevention, effects and treatment.
Written in 1991; 2,250 words; 20 sources; $ 79.95
From the Paper:
"There are five bacteria commonly associated with food-borne diseases: Clostridium botulinum, Clostridium perfringens, Staphylococcus aureus, Salmonella, and Bacillus cereus. Some of these bacteria cause what is commonly called food poisoning--that is, they cause illness via toxins produced before the food is eaten. Others cause food infection, making the ingested food a carrier for the microorganisms, which continue to grow in their new host: the human body.
Food-related illnesses can cause severe distress or even death. People with compromised immune systems (as happens with victims of AIDS), the elderly, infants, and other groups at risk face considerable danger from food that is not identified as contaminated or prevented from becoming contaminated. Outbreaks . .. "
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