The classification of food poisoning

By pathogenic substances can be divided into Categories

(1) of bacterial food poisoning : it refers to people being taken by pathogens or their toxins in food contamination caused by acute or subacute disease, food poisoning is the most common type. Higher incidence of lower mortality, a marked seasonal.

(2) of toxic poisoning flora and fauna : it refers to the incorrect use of toxic uptake by plants, animals or processing, not improper cooking methods to remove toxic components of plants and animals caused by food poisoning. The higher incidence of mortality due to plant and animal species to another.

(3) chemical poisoning : refers to the incorrect use of toxic chemicals or fresh into their pollution was caused by food poisoning, morbidity and mortality than higher.

(4) fungal toxins and moldy food poisoning : the consumption of poisonous fungi producing toxins and contamination of food arising from the acute illness. The higher incidence of mortality due to bacteria and their toxins types varies.

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