DIFFERENCE BETWEEN FOOD POISONING AND FOOD INFECTION

 There are two types of foodborne diseases: food infection and food poisoning. With this, all illness from food was generalized as "food poisoning," which is always used by the media and then technically wrong.
 
Food poisoning can result from ingesting poisoned food. The toxins might be formed either by the microorganisms themselves, be naturally present in food, for example, some mushrooms, or be introduced as a contaminant.
The toxins directly affect the biological responses of the body. The impact is direct and takes effect only a few hours after the intake. Other symptoms include nausea and vomiting. Toxins can be generated by various sources, but the two most common producers of bacterial toxins are Staphylococcus aureus and Clostridium botulinum. Some of the toxins, such as mycotoxins, have very serious long-term consequences, even at low amounts. Cooking does not kill most of these toxins since they are heat stable. 
 

Food infection results from eating infectious microbes present in the food. The microbes multiply in the intestines. Furthermore, they produce toxins that enter and destroy epithelial cells. Stomach pain and diarrhea set in within hours or days of consumption of the infected food. The symptoms go away in a few days, but the germ may still be excreted in the stools. A person like that is called a healthy carrier. Poor toilet hygiene may infect either food or other people. Salmonella, Campylobacter, and E. coli bacteria are responsible for the greatest number of food infections. Viruses are also known to cause infection in food. Most food infections happen in the summer; that is the time when bacteria find the most appropriate growing conditions. Most infections caused by food are mild, and most of the patients suffer from diarrhea. Most often, the elderly, small children, and people with low resistance become victims.
Proper heating of food can prevent food from being infected. All bacteria that cannot form spores are killed at temperatures above 70 °C.
Although most of the food infections occur in homes, equal attention is given to restaurant outbreaks because they affect a larger number of people.





































































































































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