question: Why are we told that cold weather or beverages can cause sickness when sickness is caused by bacteria or viruses.
comment: Part of it is that when it's cold we stay in closer quarters with each other and spread it. The other part is that being very cold for extended periods can weaken your immune system. Cold drinks however will not get you sick unless it's contaminated.
passages: Food poisoning has been recognized as a disease since as early as Hippocrates. The sale of rancid, contaminated, or adulterated food was commonplace until the introduction of hygiene, refrigeration, and vermin controls in the 19th century. Discovery of techniques for killing bacteria using heat, and other microbiological studies by scientists such as Louis Pasteur, contributed to the modern sanitation standards that are ubiquitous in developed nations today. This was further underpinned by the work of Justus von Liebig, which led to the development of modern food storage and food preservation methods. In more recent years, a greater understanding of the causes of food-borne illnesses has led to the development of more systematic approaches such as the Hazard Analysis and Critical Control Points (HACCP), which can identify and eliminate many risks.
   Other conditions are met to establish cause or association including studies in disease transmission. This means that there should be a high disease occurrence in those carrying a pathogen, evidence of a serological response to the pathogen, and the success of vaccination prevention. Direct visualization of the pathogen, the identification of different strains, immunological responses in the host, how the infection is spread and, the combination of these should all be taken into account to determine the probability that an infectious agent is the cause of the disease. A conclusive determination of a causal role of an infectious agent for in a particular disease using Koch's postulates is desired yet this might not be possible.
   One of first examples of systematic study of disease causation was Avicenna, in the tenth century. The history of infection and disease were observed in the 1800s and related to the one of the tick-borne diseases, Rocky Mountain spotted fever. The cause of viral encephalitis was discovered in Russia based upon epidemiological clustering of cases. The virus causing this illness was isolated in 1937. The rash typical of Lyme borreliosis was identified the early 1900s. Historically, some chronic diseases were linked or associated with infectious pathogens.
   Koch's postulates are the standard to establish a causative relationship between a microbe and a disease.
  
  Section::::Diseases.
  
  Each species has specific effect and causes symptoms in people who are infected. Some, if not most people who are infected with a pathogenic bacteria do not have symptoms. Immuno-compromised individuals are more susceptible to pathogenic bacteria.
  
  Section::::Diseases.:Pathogenic susceptibility.
  
  Some pathogenic bacteria cause disease under certain conditions, such as entry through the skin via a cut, through sexual activity or through a compromised immune function.
   BULLET::::- (with Harold Benjamin Fantham) "Some minute animal parasites: or, Unseen foes in the animal world", London: Methuen & Co., 1914
  
  BULLET::::- "A survey of the intestinal entozoa, both protozoal and helminthic, observed among natives in Johannesburg, from June to November, 1917", Johannesburg: South African Institute for Medical Research, 1918
  
  BULLET::::- "On the effects of cold on the vitality of certain Cysticerci and Echinococci in meat kept under commercial conditions of freezing in Johannesburg", Johannesburg: South African Institute for Medical Research, 1923
   Section::::Pathogenicity.:Types of pathogens.
  
  Pathogens include bacteria, fungi, protozoa, helminths, and viruses. Each of these different types of organisms can then be further classified as a pathogen based on its mode of transmission. This includes the following: food borne, airborne, waterborne, blood borne, and vector-borne. Many pathogenic bacteria, such as food borne "Staphylococcus aureus"and "Clostridium botulinum" secrete toxins into the host to cause symptoms. HIV and Hepatitis B are viral infections caused by blood borne pathogens. "Aspergillis", the most common pathogenic fungi, secretes aflatoxin which acts as a carcinogen and contaminates many foods, especially those grown underground (nuts, potatoes, etc.).
   They lay it down as a principle, that the immediate cause of the smallpox exists in the mortal part of every human and animal form; that the mediate (or second) "acting" cause, which stirs up the first, and throws it into a state of fermentation, is multitudes of imperceptible animalculae floating in the atmosphere; that these are the cause of all epidemical diseases, but more particularly of the small pox.
   Food may be contaminated during all stages of food production and retailing. In order to prevent viral contamination, regulatory authorities in Europe have enacted several measures:
  
  BULLET::::- European Commission Regulation (EC) No 2073/2005 of November 15, 2005
  
  BULLET::::- European Committee for Standardization (CEN): Standard method for the detection of norovirus and hepatitis A virus in food products (shellfish, fruits and vegetables, surfaces and bottled water)
  
  BULLET::::- CODEX Committee on Food Hygiene (CCFH): Guideline for the application of general principles of food hygiene for the control of viruses in food
  
  Section::::See also.
  
  BULLET::::- 1984 Rajneeshee bioterror attack
   Infections associated with diseases are those that are associated with possible infectious etiologies, that meet the requirements of Koch's postulates. Other methods of causation are described by the Bradford Hill criteria and Evidence-based medicine. Koch's postulates have been altered by some epidemiologists based upon sequence-based detection of distinctive pathogenic nucleic acid sequences in tissue samples. Using this method, absolute statements are not always possible regarding causation. Since this is true, higher amounts of distinctive pathogenic nucleic acid sequences would be in those exhibiting disease compared to controls since inoculating those without the pathogen is unethical. In addition, the DNA load should drop or become lower with the resolution of the disease. The distinctive pathogenic nucleic acid sequences load should also increase upon recurrence.
   A 2003 World Health Organization (WHO) report concluded that about 30% of reported food poisoning outbreaks in the WHO European Region occur in private homes. According to the WHO and CDC, in the USA alone, annually, there are 76 million cases of foodborne illness leading to 325,000 hospitalizations and 5,000 deaths.
  
  Section::::Regulations by jurisdiction and agency.
  
  Section::::Regulations by jurisdiction and agency.:WHO and FAO.
  
  In 1963, the WHO and FAO published the Codex Alimentarius which serves as an guideline to food safety.
  
  However, according to Unit 04 - Communication of Health & Consumers Directorate-General of the European Commission (SANCO):
   Modern pathology began to develop as a distinct field of inquiry during the 19th Century through natural philosophers and physicians that studied disease and the informal study of what they termed “pathological anatomy” or “morbid anatomy”. However, pathology as a formal area of specialty was not fully developed until the late 19th and early 20th centuries, with the advent of detailed study of microbiology. In the 19th century, physicians had begun to understand that disease-causing pathogens, or "germs" (a catch-all for disease-causing, or pathogenic, microbes, such as bacteria, viruses, fungi, amoebae, molds, protists, and prions) existed and were capable of reproduction and multiplication, replacing earlier beliefs in humors or even spiritual agents, that had dominated for much of the previous 1,500 years in European medicine. With the new understanding of causative agents, physicians began to compare the characteristics of one germ’s symptoms as they developed within an affected individual to another germ’s characteristics and symptoms. This realization led to the foundational understanding that diseases are able to replicate themselves, and that they can have many profound and varied effects on the human host. To determine causes of diseases, medical experts used the most common and widely accepted assumptions or symptoms of their times, a general principal of approach that persists into modern medicine.
   BULLET::::- "Ascaris lumbricoides"
  
  BULLET::::- "Eustrongylides" sp.
  
  BULLET::::- "Trichinella spiralis"
  
  BULLET::::- "Trichuris trichiura"
  
  BULLET::::- Protozoa:
  
  BULLET::::- "Acanthamoeba" and other free-living amoebae
  
  BULLET::::- "Cryptosporidium parvum"
  
  BULLET::::- "Cyclospora cayetanensis"
  
  BULLET::::- "Entamoeba histolytica"
  
  BULLET::::- "Giardia lamblia"
  
  BULLET::::- "Sarcocystis hominis"
  
  BULLET::::- "Sarcocystis suihominis"
  
  BULLET::::- "Toxoplasma gondii"
  
  Section::::Causes.:Natural toxins.
   BULLET::::- The EFSA published a report in 2011 on “scientific opinion regarding an update of the present knowledge on the occurrence and control of foodborne viruses”.
  
  BULLET::::- This year, an expert working group created by the European Committee for Standardization (CEN), is expected to publish a standard method for the detection of norovirus and hepatitis A virus in food.
  
  BULLET::::- The CODEX Committee on Food Hygiene (CCFH) is also working on a guideline which is now ready for final adoption.
   Outbreaks are usually identified when those affected know each other. However, more and more, outbreaks are identified by public health staff from unexpected increases in laboratory results for certain strains of bacteria. Outbreak detection and investigation in the United States is primarily handled by local health jurisdictions and is inconsistent from district to district. It is estimated that 1–2% of outbreaks are detected.
  
  Section::::Society and culture.
  
  Section::::Society and culture.:United Kingdom.
   Diagnosis may be simple in cases where the patient's signs and symptoms are idiopathic to a specific cause. However this is generally not the case, considering that many pathogens which cause enteritis may exhibit the similar symptoms, especially early in the disease. In particular, "campylobacter, shigella, salmonella" and many other bacteria induce acute self-limited colitis, an inflammation of the lining of the colon which appears similar under the microscope.
   Before the introduction of MRI, CM and SM were commonly confused with allergic skin disorders, degenerative disc disease, ear infections and epilepsy. After CM was reported in human patients, the initial research was provided for the diagnosis of animals.
   Food can transmit pathogens which can result in the illness or death of the person or other animals. The main mediums are bacteria, viruses, mold, and fungus (which is Latin for mushroom). It can also serve as a growth and reproductive medium for pathogens. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries there are fewer standards and less enforcement of those standards. Another main issue is simply the availability of adequate safe water, which is usually a critical item in the spreading of diseases. In theory, food poisoning is 100% preventable. However this cannot be achieved due to the number of persons involved in the supply chain, as well as the fact that pathogens can be introduced into foods no matter how many precautions are taken.
   Approximately 76-million food-borne illnesses occur each in the United States, accounting for more than 325,000 hospitalizations and 5,000 deaths [Mead et al., 1999]. Most of these illnesses are caused by Campylobacter, Salmonella, and Listeria monocytogenes. As a result, annual medical expenditures related to these pathogens currently exceed $7 billion US. Consumer education coupled with reliable and simple pathogen detection in food products offers the best method for dramatically reducing the frequency of occurrence of these illnesses.
   BULLET::::- Fumonisins – Crop corn can be easily contaminated by the fungi "Fusarium moniliforme", and its fumonisin B1 will cause leukoencephalomalacia (LEM) in horses, pulmonary edema syndrome (PES) in pigs, liver cancer in rats and esophageal cancer in humans. For human and animal health, both the FDA and the EC have regulated the content levels of toxins in food and animal feed.
  
  BULLET::::- Fusaric acid
  
  BULLET::::- Fusarochromanone
  
  BULLET::::- Kojic acid
  
  BULLET::::- Lolitrem alkaloids
  
  BULLET::::- Moniliformin
  
  BULLET::::- 3-Nitropropionic acid
  
  BULLET::::- Nivalenol
   Techniques that help prevent food borne illness in the kitchen are hand washing, rinsing produce, preventing cross-contamination, proper storage, and maintaining cooking temperatures. In general, freezing or refrigerating prevents virtually all bacteria from growing, and heating food sufficiently kills parasites, viruses, and most bacteria. Bacteria grow most rapidly at the range of temperatures between , called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers
   Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to kill the dangerously elevated bacterial levels.
   BULLET::::- 1838 – Confirmation of the role of yeast in fermentation of sugar to alcohol (Charles Cagniard-Latour)
  
  BULLET::::- 1840 – Proposal of the germ theory of disease (Jakob Henle)
  
  BULLET::::- 1850 – Demonstration of the contagious nature of puerperal fever (childbed fever) (Ignaz Semmelweis)
  
  BULLET::::- 1857–1870 – Confirmation of the role of microbes in fermentation (Louis Pasteur)
  
  BULLET::::- 1862 – Phagocytosis (Ernst Haeckel)
  
  BULLET::::- 1867 – Aseptic practice in surgery using carbolic acid (Joseph Lister)
  
  BULLET::::- 1876 – Demonstration that microbes can cause disease-anthrax (Robert Koch)
  
  BULLET::::- 1877 – Mast cells (Paul Ehrlich)
   More recently, modern nucleic acid-based microbial detection methods have made Koch's original postulates even less relevant. These nucleic acid-based methods make it possible to identify microbes that are associated with a disease, but cannot be cultured. Also, nucleic acid-based detection methods are very sensitive, and can often detect the very low levels of viruses that are found in healthy people without disease.
  
  The use of these new methods has led to revised versions of Koch's postulates. Fredricks and Relman have suggested the following postulates for the 21st century:
   A second consideration is that it is generally thought unethical to carry out direct experiments to establish per-contact infection risks as this would require the deliberate exposure of individuals to infectious agents. The Common Cold Unit that researched cold transmission in the UK between 1946 and 1989 was a notable exception. It is also possible to estimate the transmission risk in certain circumstances where exposures to infection have been documented, for example the rate of infection among nurses who have accidentally pricked their fingers with a needle that had previously been used with contaminated blood.
   Processing authorities are responsible for aseptic systems must be aware of certain factors unique to aseptic processing and packaging operations, therefore specific knowledge in this area is essential. Neither the FDA nor other regulatory agency maintains a list of recognized processing authorities, however, certain organizations are widely recognized within government agencies and the industry as having the experience and expertise. The FDA regulations rely upon aseptic processing and packaging authorities to establish parameters for sterilization of product, packages, and equipment so that commercial sterility of the end product is assured.
  
presuppositions: Bacteria and viruses are the sole cause of sickness. Sickness is only caused by bacteria or viruses.
corrections: Cold weather can cause bacteria and viruses to spread more when it forces people into close quarters, thus indirectly causing sickness. Sickness can be indirectly caused by cold weather since it can make you stay inside close quarters, or weaken your immune system.
raw_presuppositions: Bacteria and viruses are the sole cause of sickness. Sickness is only caused by bacteria or viruses.
raw_corrections: Cold weather can cause bacteria and viruses to spread more when it forces people into close quarters, thus indirectly causing sickness. Sickness can be indirectly caused by cold weather since it can make you stay inside close quarters, or weaken your immune system.