LABORATORY TESTING OF FOOD BORNE OUTBREAKS

Introduction

An outbreak detected by the foodborne illness usually signifies via the common sign of exposure to different people that can be sick. However, many species of bacteria and viruses can be considered as the main responsible factor for food-borne infection and intoxication. Simultaneously the invasion of bacteria and toxigenic strains can be abstracted from entering pathogenic Escherichia coli and it poses prokaryotic cells within the body. Thus current methods of laboratory testing of food-borne outbreaks methods are reviewed via salmonellosis, botulism, clostridium, enteritis and some fore factors can be also involved. In food testing laboratories test tubes can be widely used in the laboratory especially to handle chemicals.

The investigation process of foodborne outbreaks

It can be seen that the investigation of the outbreaks may lead to several steps that may include

• Step 1:  Detection of the possible reason can be considered as the primary step.
• Step 2: Properly define the case and detect the infected persons and develop an epidemic curve to keep an eye on the depth.
• Step3: Hypothesis of the situation so that the main key points can be highlighted properly.
• Step 4: Laboratory test of foodborne outbreak hypothesis to fill the gaps and determine the mistakes that occurred.

With the help of necessary precautions, treatment, and informing the citizens about the outbreak can be easily controlled.

Causes and symptoms of foodborne diseases

The main cause can be considered as the consumption of contaminated foods and beverages. “Test tube uses in the laboratory” can be effectively done here for many disease-causing bacteria microorganisms and pathogens can be present on the contaminated food and they are considered as the main cause of the disease. Eventually, there are a few commonly recognized foodborne infections that include

• Campylobacteriosis
• Cryptosporidiosis 
• Cyclosporiasis 
• Giardiasis 
• Listeriosis
• Norovirus Infection and Salmonellosis (Salmonella)
• Scombroid Fish Poisoning
• Shigellosis
• Toxoplasmosis 
• Vibrio Infection

Diarrhea and vomiting can be considered common symptoms that may last typically up to 7days. However, other symptoms may include cramps in the abdomen part, high fever, fatigue, high pain in the joints of the body, and nausea. Commonly the incubation period may last up to 7days but on a serious note, it may extend depending on the treatment and immunity. To cure the food-borne disease a proper list of laboratories test should be made and then the infected person must go for testing in a food testing laboratory. Similarly, with the help of various apparatus, the test can be conducted. For example, a test tube used in the laboratory may have a significant impact and can be used by holding it from the top with the support and help of an external clamp, and therefore the bottom can be heated to its limit. Eventually, tilting the tube may help to keep the uppermost area relatively cool by allowing the vapors to condense on the walls. However, test tube uses in the laboratory can be said that the boiling tube is comparatively a bit different from the normal test tube, and glass is used to make a test tube. 

Main stuff associated with the foodborne disease

It can be said that the main food that can be associated with the foodborne disease are as follows

• Unpasteurized milk that is kept in an open surface area, foods that come from animal origin. For example raw meat, eggs, fish, and many more. “List of laboratory tests” can be performed as well. 
• Washing fruits and vegetables with polluted water may lead to contamination of the fruits and vegetables. Moreover, using harmful chemical fertilizers may also contaminate fruits and vegetables.
• Sprouting of raw foods in improper conditions may also lead to contamination and microorganisms and viruses may affect the food.
• Unpasteurized fruit juices or cider can also get contaminated and viruses may get attracted and lead to contamination.
• “Food testing laboratory” can be effectively managed here as well. If a portion of food gets touched by a person who might have symptoms can also lead to contamination.
• Salads and other fruits must be consumed after they are chopped and they must not be kept on an open surface for a long duration.

Conclusion

To conclude the discussion laboratory testing analysis of foodborne outbreaks is used and detected with the help of laboratory testing. Foodborne may cause vomiting, diarrhea, and many more, that may last up to 7days in a normal case, and depending on the severity it may extend. Eventually, Forborne disease may spread from one person to another, and to prevent the transmission of disease proper Hygienic standards must be maintained by the ill person.