Transmission
| Terms | |
|---|---|
| Foodborne illness | |
| Hazard Analysis and Critical Control Points (HACCP) | |
| Critical control point | |
| Critical factors | |
| Food, acidity, time, temperature, oxygen and moisture | |
| pH | |
| Water activity (aw) | |
| Pathogens | |
| Clostridium botulinum | |
| E. coli | |
| Hepatitis A | |
| Salmonella | |
| Listeria | |
| Parasitic infections | |
| Blastocystis | |
| Cryptosporidiosis | |
| Trichinosis | |
Infection is through contaminated material such as earth, water, uncooked or cross-contaminated food that has been in contact with the feces of an infected individual or animal. Contact must then be transferred to the mouth and swallowed. It is especially prevalent amongst those in regular contact with bodies of fresh water including recreational water such as swimming pools. Other potential sources include insufficiently treated water supplies, contaminated food, or exposure to feces. The high resistance of Cryptosporidium oocysts to disinfectants such as chlorine bleach enables them to survive for long periods and still remain infective. Some outbreaks have happened in day care related to diaper changes.
Read more about this topic: Cryptosporidiosis