It affects primarily the 2nd to 5th ribs at the sternocostal and costochondral joints. The most commonly reported symptom of costochondritis is chest pain that is often exacerbated by movement and deep breathing. Pain is typically widespread and reproducible with palpation of the anterior (front) chest at the affected joints. : 171  Pain from costochondritis can vary between individuals, and is typically described as a sharp, aching, dull, or pressure-like pain. It may also be accompanied by a radiating pain to the shoulder, arm, front neck, or scapula (shoulder blade). : 550 The condition usually onsets gradually following repetitive coughing, strenuous physical activity, or trauma to the chest. : 171  Symptoms of costochondritis may be recurrent and last weeks to months; however, refractory cases of the condition can persist to over a year.Costochondritis does not present with heat, erythema, or swelling of the affected area, the presence of which would indicate Tietze syndrome. : 171  Additionally, symptoms such as tachycardia, hypotension, radiating pain, shortness of breath, fever, nausea, or a productive cough are unrelated to costochondritis. These signs warrant further investigation for other, more serious causes of chest pain. Cause
The exact etiology of costochondritis is unknown. Repetitive minor trauma is proposed to be a likely cause, with risk factors such as strenuous coughing, exercise, and lifting identified.Infection of the costosternal joint may cause costochondritis in rare cases. Most cases of infectious costochondritis are caused by Actinomyces, Staphylococcus aureus, Candida albicans, and Salmonella. In rare cases, Escherichia coli can be a cause of infectious costochondritis.
The same method was used regionally to rank the most important foodborne parasites in Europe ranking Echinococcus multilocularis of highest relevance, followed by Toxoplasma gondii and Trichinella spiralis. Regulatory steps
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:
European Commission Regulation (EC) No 2073/2005 of November 15, 2005
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)
CODEX Committee on Food Hygiene (CCFH): Guideline for the application of general principles of food hygiene for the control of viruses in food

See also
References
This article incorporates public domain material from websites or documents of the Centers for Disease Control and Prevention. Further reading
Periodicals
International Journal of Food Microbiology, ISSN 0168-1605, Elsevier
Foodborne Pathogens and Disease, ISSN 1535-3141, Mary Ann Liebert, Inc.
Mycopathologia, ISSN 1573-0832 (electronic), ISSN 0301-486X (paper), Springer

Books
Hocking AD, Pitt JI, Samson RA, Thrane U (2005). Advances in Food Mycology. Springer. ISBN 978-0-387-28385-2. ISBN 978-0-387-28391-3 (electronic). Hobbs BC (1993). Food Poisoning and Food Hygiene. British Medical Bulletin. Vol. 7. Edward Arnold. pp. 167–70. doi:10.1093/oxfordjournals.bmb.a073825. ISBN 978-0-340-53740-4. PMID 14821218. Riemann HP, Cliver DO (2006). FoodBorne Infections and Intoxications. Academic Press. ISBN 978-0-12-588365-8. Smith JL (2005). Fratamico PM, Bhunia AK, Smith JL (eds.). Foodborne Pathogens: Microbiology And Molecular Biology. Horizon Scientific Press. ISBN 978-1-904455-00-4.