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Topic: Food poisoning

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In the News (Thu 23 May 19)

  Dr. Koop - Food Poisoning- Health Encyclopedia and Reference
Food poisoning is an acute syndrome with nausea, abdominal cramping, vomiting and/or diarrhea which appear suddenly and within 48 hours after ingestion of food contaminated with pathogenic bacteria, viruses or toxins produced by bacteria.
Food poisoning stems not from food additives, chemical fertilizers, or pesticides applied to food by growers or processors, but from poor food storage or handling practices in home or restaurant kitchens that cause food to become contaminated.
The most common treatment for simple food poisoning is simply supportive care at home with clear liquids to stay hydrated, and after vomiting or diarrhea subside, the gradual return to eating beginning with a bland diet (such as rice, bread, potatoes and milk).
www.drkoop.com /encyclopedia/43/676.html   (594 words)

 Learn more about Food poisoning in the online encyclopedia.   (Site not responding. Last check: 2007-10-21)
Food poisoning is an illness that results from consumption of food that has been improperly prepared or stored, allowing pathogenic bacteria to grow in the food.
Food poisoning that results from a restaurant or other commercial eating place is especially of concern, as it can affect large numbers of people.
Common forms of food poisoning include botulism, which is caused by an anaerobic organism that can grow in improperly sealed or dented cans; salmonella; Campylobacter; and E.
www.onlineencyclopedia.org /f/fo/food_poisoning.html   (380 words)

 FDA/CFSAN Bad Bug Book - Staphylococcus aureus
The onset of symptoms in staphylococcal food poisoning is usually rapid and in many cases acute, depending on individual susceptibility to the toxin, the amount of contaminated food eaten, the amount of toxin in the food ingested, and the general health of the victim.
Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products.
Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.
vm.cfsan.fda.gov /~mow/chap3.html   (1414 words)

 Food Poisoning, Micro-Organisms
Food poisoning outbreaks are often recognised by the sudden onset of illness within a short period of time among many individuals who have eaten or drunk one or more foods in common.
Food decays or goes off, due to the micro-organisms that always exist in food;- they are not necessarily the bacteria that cause food poisoning.
Bacteria are the main cause of food-borne illness or food poisoning and are an important cause of food spoilage.
www.ccc.govt.nz /Health/foods3.asp   (3096 words)

 MedlinePlus Medical Encyclopedia: Food poisoning
Food poisoning is the result of eating organisms or toxins in contaminated food.
Food poisoning can affect one person or it can occur as an outbreak in a group of people who all ate the same contaminated food.
Food poisoning tends to occur at picnics, school cafeterias, and large social functions.
www.nlm.nih.gov /medlineplus/ency/article/001652.htm   (1304 words)

 Disease Listing, Foodborne Illness, General Information | CDC Bacterial, Mycotic Diseases
This may happen because all the contaminated food is eaten or recalled, because a restaurant is closed or a food processor shuts down or changes its procedures, or an infected food handler is no longer infectious or is no longer working with food.
Foods that mingle the products of many individual animals, such as bulk raw milk, pooled raw eggs, or ground beef, are particularly hazardous because a pathogen present in any one of the animals may contaminate the whole batch.
Making food safe in the first place is a major effort, involving the farm and fishery, the production plant or factory, and many other points from the farm to the table.
www.cdc.gov /ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm   (7029 words)

 Food poisoning
Although the experience is unpleasant, most common cases of food poisoning run their course within 24 to 48 hours without needing medical attention.
Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.
If food is allowed to remain at room temperature for two hours or longer, bacteria can multiply and cause food poisoning.
www.mnpoison.org /index.asp?pageID=111   (869 words)

 Food Poisoning - DrGreene.com   (Site not responding. Last check: 2007-10-21)
Children most often get it when food handlers have not washed their hands properly, and the food is left out for awhile, as on a steam table.
The most common symptoms of food poisoning are abdominal cramps, accompanied by nausea, vomiting, diarrhea or fever (all attempts by the body to destroy or eliminate the poison).
Some types of food poisoning are contagious through the fecal-oral route, if the hands are not washed properly before eating or handling food and after toileting or diapering.
www.drgreene.com /21_1094.html   (948 words)

 Food poisoning   (Site not responding. Last check: 2007-10-21)
Food may be contaminated by bacteria, viruses, environmental toxins, or toxins present within the food itself, such as the poisons in some mushrooms or certain seafood.
Food and water can also be contaminated by viruses (such as the Norwalk agent that causes diarrhea and the viruses of hepatitis A and E), environmental toxins (heavy metals), and poisons produced within the food itself (mushroom poisoning or fish and shellfish poisoning).
The symptoms of food poisoning occur because food-borne bacteria release toxins or poisons as a byproduct of their growth in the body.
www.healthatoz.com /healthatoz/Atoz/ency/food_poisoning.jsp   (2943 words)

 Bacterial Food Poisoning
Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products.
food poisoning caused by this bacterium is a result of insufficient cooking and/or contamination of the cooked product by a raw product, followed by improper storage temperature.
The spores may be present on raw foods, and their ability to survive high cooking temperatures requires that cooked foods be served hot or cooled rapidly to prevent the growth of this bacteria.
aggie-horticulture.tamu.edu /extension/poison.html   (2082 words)

 Food Poisoning
Food poisoning is a common, yet distressing and sometimes life-threatening problem for millions of people in the U.S., and throughout the world.
People infected with food borne organisms may be symptom-free or may have symptoms ranging from mild intestinal discomfort to severe dehydration and bloody diarrhea.
Food borne botulism is caused by eating foods that contain the botulism toxin.
my.webmd.com /content/article/90/100617.htm?lastselectedguid={5FE84E90-BC77-4056-A91C-9531713CA348}   (1875 words)

 VDACS - Food Safety - Food Poisoning
The presence of these bacteria or their poisons is sometimes signaled by clear liquids turned milky, cracked jars, loose or dented lids, swollen or dented cans, or an "off" odor.
Contamination of foods can occur when sewage is used to enrich garden or farm soil, and as a result of hand-to-food contact during food preparation.
It is prevented by sanitary food handling practices and thorough cooking of poultry and meat (particularly lamb and pork).
www.vdacs.virginia.gov /foodsafety/poisoning.html   (1410 words)

 FamilyFun: Health Encyclopedia: Food Poisoning
Food poisoning, a type of gastroenteritis (digestive tract inflammation) caused by eating contaminated food, results in severe abdominal cramps, repeated vomiting, diarrhea and muscle weakness.
Food poisoning is generally caused by bacteria allowed to multiply in improperly refrigerated or stored food.
In babies, food poisoning is often caused by E. coli bacteria, which are passed from contaminated fluids in bottles.
www.familyfun.go.com /parenting/child/health/childhealth/dony79enc_fpois   (717 words)

 Food Poisoning
Food poisoning refers to an illness that is caused by eating contaminated food.
Food can become contaminated by bacteria, viruses, environmental toxins, or toxins naturally occurring within the food itself, such as the poisons in some mushrooms, seafood, plants, and shrubs.
Salmonella food poisoning also occurs when people have contact with the feces (bowel movements) of pet reptiles like turtles, lizards, and snakes, then eat or handle food without washing their hands.
www.hmc.psu.edu /healthinfo/f/foodpoisoning.htm   (1645 words)

 Foodborne Illness : Food Poisoning   (Site not responding. Last check: 2007-10-21)
The CDC estimates that 76 million foodborne illness, or food poisoning, cases occur in the United States every year, which means that one in four Americans contracts a foodborne illness annually after eating foods contaminated with such pathogens as E. coli O157:H7, Salmonella, Hepatitis A, Campylobacter, Shigella, Norovirus, and Listeria.
While most foodborne illness cases go unreported to health departments, nearly 13.8 million food poisoning cases are caused by known agents – 30% by bacteria, 67% by viruses, and 3% parasites (Mead, et al., 1999).
Frequently asked questions about food poisoning, such as “What should I do if I think I have food poisoning?” and “What does it mean if I have bloody diarrhea?” are answered on our Frequently Asked Questions page.
www.foodborneillness.com   (416 words)

 Institute of Food Science & Technology: VTEC food poisoning and its prevention
Contamination rates in suspect foods are thought to be low, so the chance of isolating the bacteria from a few samples of a batch of food is small.
Food handlers suffering from E.coli O157 infection must be excluded from work until two negative faecal specimens taken at intervals of not less than 48 hours have been obtained.
Elsewhere in the food industry, procedures to ensure that incoming food materials and ingredients are of good quality should be in place and should be adhered to.
www.ifst.org /hottop1.htm   (3922 words)

 Guardian Unlimited | Special reports | Food poisoning alert over salmonella in Spanish eggs
Thousands of Britons have got food poisoning from salmonella in imported Spanish eggs, health officials said yesterday as they demanded that Madrid and the European commission took firmer action on safety.
Judith Hilton, the head of microbiological safety at the Food Standards Agency, said since that January, Spanish eggs had to be marked with the letters ES.
Maria Neira, the head of the Spanish Food Safety Organisation, told the Guardian that Spain had not had a salmonella alert on eggs since January.
www.guardian.co.uk /food/Story/0,2763,1328070,00.html   (561 words)

 Food Poisoning
Information is provided on what food poisoning is, how common it is, which bacteria cause it, symptoms, how to avoid it, and treatment.
A consumer health document aimed at the public that covers food safety, including choosing seafood, storing perishables, preparing, cooking and serving foods, and who is particularly at risk from food poisoning.
Food poisoning prevention tips are detailed and the source, characteristics and symptoms of key bacteria are outlined.
omni.ac.uk /browse/mesh/D005517.html   (966 words)

 eMedicine - Food Poisoning : Article by Senthil Nachimuthu, MD
Background: Food poisoning refers to an acute illness caused by ingestion of food contaminated by bacteria, bacterial toxins, viruses, natural poisons, or harmful chemical substances.
Bacteria are responsible for approximately two thirds of the outbreaks of food poisoning with a known cause in the United States (Hughes, 1996).
Butterton JR, Calderwood SB: Acute infectious diarrheal diseases and bacterial food poisoning.
www.emedicine.com /med/topic807.htm   (4610 words)

 ABC News: Food Poisoning Affects 330 Kids in Ukraine   (Site not responding. Last check: 2007-10-21)
KIEV, Ukraine Oct 8, 2005 — More than 330 school children in western Ukraine were hospitalized with food poisoning, including four who were in critical condition, an emergency official said Saturday.
The first 299 children, aged between 2 and 6, became ill on Friday, possibly from food prepared at seven kindergartens in the Khmelnitsky region.
Last year, poor hygiene at state-run dairies caused an outbreak of food poisoning among more than 800 children in the country's three regions, including the capital, Kiev.
abcnews.go.com /International/wireStory?id=1195310   (187 words)

 Escherichia coli -> E. Coli Food Poisoning on Encyclopedia.com 2002   (Site not responding. Last check: 2007-10-21)
Usually transmitted via raw or undercooked ground meat (thought to become contaminated during slaughter or processing), the strain can potentially contaminate any food and can also be spread by infected persons.
A rapid rise in the number of cases of illness caused by the strain has prompted calls for a reevaluation of meat inspection techniques in the United States and for the irradiation of meat to destroy such bacteria.
Effect of storage temperatures on growth and survival of Escherichia coli O157: H7 inoculated in foods from a neotropical environment.
www.encyclopedia.com /html/section/Escheri_E.ColiFoodPoisoning.asp   (599 words)

 eMedicine - Food Poisoning : Article by Sunil K Sood, MD   (Site not responding. Last check: 2007-10-21)
FBDs encompass classic toxin-mediated food poisoning, such as botulism, gastroenteritis that follows ingestion of preformed Staphylococcus aureus toxin, ingestion of chemicals in foods, and bacterial, parasitic, and viral infections.
The seafood that causes chemical food poisoning is not obviously spoiled; therefore, the occurrence is unpredictable.
The treating physician should be careful not to assign blame for the cause of food poisoning, for example, a particular restaurant or gathering, since the information available is almost always circumstantial until health or law enforcement officials have completed an investigation.
www.emedicine.com /ped/topic795.htm   (3054 words)

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