The Hepatitis A virus, which is common throughout the world, can cause nausea, fatigue, a jaundiced condition, fever, dark coloured urine, clay coloured stools, liver damage and even death for those persons who eat shellfish from contaminated waters.
These symptoms last for one to two weeks, and persons can avoid getting this disease by only buying shellfish from nationally certified and approved individuals and organisations and ensuring that these shellfish are properly cleaned after you buy them and before you cook them.
Other foodbourne diseases include shigellosis, bacillus cereus, campylobacter enteritis, clostridium perfringens, staphylococcal intoxication, scombroid, taeniasis, ciguatera intoxication and trichinella spiralis.
read more
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment