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Food poisoning is most commonly spread from food that contains unhealthy bacteria to humans who come into contact with that food. If the bacteria is not killed by cleaning supplies or proper storage, it can work its way into the system of anyone who unknowingly ingests it. Widespread food poisoning cases most often occur when a large batch of food is contaminated with a virus or bacteria and served to a person or persons. Those infected with food poisoning can spread it to others through their fecal remnants. This can be prevented by diligently washing one's hands, avoiding physical contact with others and seeking treatment from a doctor who may be able to prescribe antibiotics.
Food poisoning is usually caused by bacterias such as E. coli and salmonella, which can be spread from raw foods to people. This happens when the person preparing the food fails to change utensils, wash his hands or clean an area in which he has been working with raw food. This bacteria can then transfer from their hands, cutting board, knife or countertop to other objects that may come into contact with the cooked food, the person eating it or anyone else who may touch these items before they have been sanitised. Viruses and parasites can also cause food poisoning, though this occurs much less often in developed nations. Pesticides and insecticides that travel on fruits and vegetables have also been known to cause food poisoning, but again at a much lower rate. Fungus and moulds that result from food spoilage can also cause food poisoning, as can unpasteurised dairy products. People who come into contact with animals, especially reptiles and amphibians or their faeces can pick up the salmonella virus from them, as the virus can spread from animal fecal matter to humans.
Most cases of food poisoning could be prevented if cooks, servers and patrons took the proper care to ensure that food is handled in a safe, sanitary way, and that their personal hygiene is also a high priority. Frequently washing one's hands is an easy way to prevent the transmission of bacteria or germs. People who are not feeling well should also stay away from other people's food to prevent any diseases or cases of food poisoning from spreading. Cooks should also ensure that their food is stored properly and at the right temperature. Meats should be stored in a cool, dry environment around 7.22 degrees Carenheit. All leftovers should be tightly packaged. Fruits and vegetables should be washed and dried thoroughly before eating. Breads and other perishables should be inspected before eating to ensure that they have not spoiled and/or produced mould or fungus.