What causes foodborne disease?
Foodborne toxic infections combine a large number of etiologically different, but pathogenetically and clinically similar diseases.
Combining foodborne infections into a separate nosological form is caused by the need to unify measures to combat their spread and the effectiveness of the syndromic approach to treatment.
Sources of pathogens can be people and animals (patients, carriers), as well as environmental objects (soil, water). According to the ecological and epidemiological classification, PTI caused by opportunistic microflora is referred to the group of anthroponoses (staphylococcosis, enterococcosis) and sapronoses - water (aeromoniasis, plesiomonism, NAG infection, paragemolytic and albinolytic infections, edvardiellosis) and soil (cereus infection, clostridiosis , pseudomonas, klebsiellosis, proteosis, morganellosis, enterobacteriosis, erviniosis, hafnium and providential infection).
The mechanism of transmission of the pathogen is fecal-oral; the transmission path is food. Transmission factors are diverse. Usually, foodborne foodborne disease occurs after eating food contaminated with microorganisms that are brought in by dirty hands during cooking; non-contaminated water; finished products (in violation of the rules of storage and sale in conditions that promote the propagation of pathogens and the accumulation of their toxins).