Pathogens transmitted by blood denotes disease-bearing microorganisms like bacteria and viruses that are present in the blood and may result in diseases to other individuals when they come in contact with such infected blood. In addition to blood, these harmful microorganisms or pathogens are capable of passing on from one individual to another when the victims come in contact with any body fluid of the person already infected. In fact, there are several diverse types of pathogens that can be transmitted by blood or body fluid contact. The most precarious or harmful types of blood-borne pathogens include the Human Immunodeficiency Virus (HIV), Hepatitis B Virus (HBV) and Hepatitis C Virus (HCV).
While quite a number of bacteria are transmitted by food, the most common food-borne bacteria identified by scientists thus far include Salmonella, Campylobacter and E. coli O157:H7 as well as a collection of viruses known as calicivirus - also called Norwalk and bacteria similar to Norwalk.
Some of the ailments are sporadically transmitted by means of foods consumed by people. However, these diseases may also be spread by a number of other different ways. Pathogens that are transmitted in thus manner include hepatitis A, Shigella as well as parasites called Cryptosporidia and Giardia lamblia. In addition to these harmful microorganisms, at times, ailments like strep throat (a severe sore throat caused by hemolytic streptococci with symptoms of fever and prostration) is also transmitted by means of foods consumed.
Besides the ailments attributable to express contamination, a number of food-borne ailments also develop owing to the existence of toxins produced by a germ in the food consumed. For instance, the bacterium Staphylococcus aureus has the ability to develop in some types of foods and produce a contaminant or venom that results in acute vomiting. Similarly, when the bacterium Clostridium botulinum develops and brings into being potent paralytic venom in foods, it results in an uncommon, but lethal malady called botulism. All these toxins or contaminants have the aptitude to cause diseases even after the germs causing them no longer exist in the foods.
In addition to the pathogens discussed above, there are other contaminates and venomous compounds that may result in diseases caused by harmful microorganisms transmitted by means of foods consumed. In fact, people may fall sick if any pesticide is unintentionally combined or put into a food or any one makes use of any poisonous substance occurring in the nature in food preparation. It may be mentioned here that every year people fall sick after eating toxic mushrooms considering them to be safe for consumption. Similarly, consumption of poisonous reef fishes also results in many people to becoming ill every year.