Food poisoning-what is it and how to avoid it

Food poisoning is not a joke; Once you've got, you will do everything necessary to avoid getting it again. So what exactly is food poisoning? In a nutshell, food poisoning is a food people get from eating food contaminated with toxins or bad bacteria disease burden. Sometimes foods will look a bit funny or smells a bit funny; but very often, we do not know the food that you are going to eat is contaminated with bad bacteria that could be harmful to health.

What does food poisoning your body? Well, that depends on what kind of food poisoning you and if you have a compromised immune system because of your age or medical condition. There is more than one type of food poisoning; so let's take a look at some of the types and how they can affect you.

Shigella: Shigella is a bad bacteria that causes severe diarrhea; It has spread from human to human through fecal matter and poor hygiene. Symptoms of this disease are very similar to Salmonella as causes fever, cramps, nausea and diarrhea that is often bloody. A doctor is able to test the stool of a person suspected of having Shigella to know for sure if this bacterial infection is present in the patient.

Prevent Shigella is easy if one practices of personal hygiene consistent wash hands thoroughly and keeping your bathroom and kitchen surfaces free of fecal matter. This can be done by practicing good methods of cleaning with disinfectants.

Botulism: there are three types of bacteria: wound botulism, foodborne and infant botulism. Wound botulism is caused by a toxin rare bacteria that infects a wound. Infant botulism is caused by bacteria that live inside the intestines of a child. An offender can be raw honey. It is very important, newborns are never given raw honey which can have serious side effects. Improperly canned and processed foods are the main cause of botulism.

Botulism can cause dry mouth, muscle weakness, blurred vision, speech and difficulty in swallowing. It may also, in more severe cases, cause paralysis and respiratory failure.

The way to eliminate many cases of botulism is continually educate food handlers as can properly, cooking and preparing food. Infants can be avoided simply by not giving their honey. The majority of cases of food poisoning or illnesses can be prevented by taking some simple precautions such as coherent and complete wash procedures, health practices for surfaces in bathroom and kitchen environments, as well as taking time to make sure meat are completely cooked and raw materials from animals are managed health care.

Salmonella is an infection that can be passed to the human body from both wild and domestic animals through meat, eggs and milk produced from animals. You can get salmonella from eating undercooked meat that is, unpasteurized milk or eggs raw or improperly cooked. You can also get from surfaces that are touched by any of these items. Some people may carry salmonella and not show any symptoms, but it can be transmitted to other humans if there are managers of food.

How do you know if you have any salmonella poisoning? Some of the symptoms of salmonella food poisoning are nausea, diarrhea, abdominal pain, fever and vomiting. Symptoms may last 5-7 days. Fortunately for the most part from Salmonella, which just have to take care not to get dehydrated. However, the child is very young, elderly or people with a chronic illness could be in danger more severe. In such situations, there are times when a doctor will prescribe antibiotics to help fight bacterial infection.

To help avoid getting Salmonella one should not eat raw eggs, raw milk drink and always make sure that the meat you eat is completely cooked. You must also keep all surfaces in the kitchen and fridge clean and inaccurate down with disinfectant if they come into contact with meat products, fruit juices, eggs or raw milk.

E. coli is a bacterial infection that contaminates food, milk and even unhealthy water swim. Causes the same symptoms as the previous bacterial infections, however, sometimes bloody diarrhea is present and sometimes not. A stool sample must be submitted to the doctor to know for sure if e. coli is a bacteria responsible for causing disease in a patient complaining of these symptoms.

In some patients, e. coli can cause severe complications for their red blood cells that can cause kidney failure. It is recommended that if a person suddenly starts having bloody diarrhea, they should immediately consult a doctor to determine which bacteria is the cause. This is crucial to avoid further complications for overall health and well-being of the infected person. This type of bacterial infection can be avoided by simply taking the precaution of cooking meat until there is no doubt that it is done and taking extreme care to wash hands and surfaces with caution when using a bath, change diapers, performing personal care for the elderly or after raw meat treatment when preparing them for a meal.

Listeria is a bit different from other bacteria because of the way in which it enters the food supply. It is spread mainly through soil and water. The soil or water can be contaminated through the fertilizer used in the growth process. Foods contaminated with Listeria must be heated or pasteurized to kill bacteria. There are many cases per year to people who have been infected with Listeria through meat bun that were infected with the bacteria through the manufacturing process.

Listeria food poisoning is very serious and can cause death. Symptoms may include pain, fever, nausea, diarrhea and muscle. Other symptoms such as confusion, convulsions and lack of balance can occur if bacteria travel to the nervous system

In addition, if a pregnant woman should be infected with Listeria may cause to deliver her child prematurely. It is very likely that the child would also be infected or Listeria can also cause a child to be stillborn. Listeria diagnosis is made by blood or spinal fluid test and is often treated with antibiotics.

Once again, the majority of cases of food poisoning or illnesses can be prevented by taking some simple precautions such as coherent and complete wash procedures, health practices for surfaces in bathroom and kitchen environments, as well as taking time to make sure meat are completely cooked and raw materials from animals are managed healthcare. Food safety is really very simple; but not followed, the results can be deadly.

Food safety and food poisoning

What is food poisoning? It is an acute illness, usually sudden, brought about by eating contaminated or poisonous food. The symptoms of food poisoning are:

1. nausea - a queasy feeling as if you were about to be sick

2. sickness - vomiting

3. Pains in the bowl - gripping pains in the area of the stomach

4. Diarrhea

5. Fever

The main causes of food poisoning are:

1. Bacteria - the commonest

2. Viruses - which are smaller than bacteria, are normally found in water

3. Chemicals - Insecticides and weed-killers

4. Metals - lead pipes, copper pans

5. Poisonous plants - toadstools, red kidney beans (insufficiently cooked)

Bacteria is the most common form of food poisoning and so it is important that we know more about them. Bacteria are tiny bugs that live in the air, in water, in soil, on and in people, in and on food. Some bacteria causes illness. They are called PATHOGENIC bacteria. Some bacteria cause food to rot and decay, they are called SPOILAGE bacteria. There are four things that bacteria need in order to grow. These are:

Warmth. They love body temperature of 73 degrees but can happily grow at 15 degrees. They grow most readily between 5c and 63c. This is known as the DANGER ZONE

Time. Each bacteria grows by splitting in half. This takes time, on average every 20 minutes. This is known as BINARY FISSION. Imagine, one single bacterium by splitting in half every ten minutes can become more than a million in 3 and a half hours.

Food. They like high protein foods for example, poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. They need water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a hard protective case around themselves, this is called a SPORE. This happens when the 'going gets tough', when it gets too hot or too dry. So they are able to survive very hot or cold temperatures and can even be present in dried foods. Once the right conditions (5 - 63c) return, the spore comes out of its protective casing and becomes a growing, food poisoning bacteria again.

Bacteria and food poisoning

We have established that the presence of bacteria is one of the most common causes of food poisoning - the presence of poisonous chemicals can also cause food poisoning. There are a number of potentially toxic chemicals present in food. For example, potatoes which have turned green contain the toxic substance, Solanine, which is only dangerous when eaten in excess.

Rhubarb contains Oxalic Acid - the amounts present in the stems which are normally cooked are relatively harmless to humans, but the higher concentration in the leaves makes them very dangerous to eat.

A toxin is a poisonous substance that may be produced by the metabolism of a plant or animal, especially certain bacteria. Toxic food poisoning is mainly caused by Staphylococci in the UK and more rarely in this country, Clostridium Botulinum.

Foods most commonly affected by Staphylococci are:

Meat pies

Sliced meats

Pies with gravy

Synthetic cream

Ice-cream

50-60% of people carry Staphylococci in their noses and throats and are present in nasal secretions following a cold. Staphylococci are also present in skin wounds and infections and find their way into foods via the the hands of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are themselves readily destroyed by thorough cooking or re-heating, the toxin which they produce is often much more heat-resistant and may need a higher temperature or longer cooking time for its complete destruction.

Food poisoning from Clostridium botulinum - known as botulism - is extremely serious. This produces a life-threatening toxin which is the most virulent poison known. Foods most commonly affected by clostridium botulinum are:

Inadequately processed canned meat, vegetables and fish.

During the commercial canning process, every care is taken to ensure that each part of the food is heated to a high enough temperature to ensure complete destruction of any clostridium botulinum spores that may be present.

YEASTS & MOULDS - microscopic organisms some of which are desirable in food and contribute to its characteristics. For example, ripening of cheese, bread fermentation etc. They are simple plants which appear like whiskers on food. To grow they require warmth, moisture and air. They are killed by heat and sunlight. Moulds can grow where there is too little moisture for yeasts and bacteria to grow. Yeasts are single celled plants or organisms larger than bacterial, that grow on foods containing moisture and sugar. Foods containing a small percentage of sugar and a large amount of liquid such as fruit juices and syrups are liable to ferment because of yeasts. Yeasts are destroyed by heat.

VIRUS - microscopic particles transmitted by food which may cause illness. For example, Hepatitis A (jaundice). Unlike bacteria, viruses cannot multiply or grow in food.

PROTOZOA - single celled organisms which live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are mostly caught abroad.

ESCHERICHIA COLI - E Coli is a normal part of the intestines of man and animals. It is found in human excreta and raw meat. E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and through cooking of foods must be applied. Raw and cooked meat must be stored at correct temperature and cross contamination must be avoided.

SALMONELLA - is present in the intestines of animals and human beings. Foods affected include poultry, meat, eggs and shellfish. Prevention should include:

good standards of personal hygiene

elimination of insects and rodents.

washing hands and equipment and surfaces after handling raw poultry

not allowing carriers of the disease to handle food.

Control of Bacteria

There are three methods of controlling bacteria:

1. Protect food from bacteria in the air by keeping foods covered. To prevent cross contamination, use separate boards and knives for cooked and uncooked foods Use different coloured boards for particular foods. For example, red for meat, blue for fish, yellow for poultry etc. Store cooked and uncooked foods separately. Wash your hands frequently.

2. Do not keep foods in the danger zone of between 5c and 63c for longer than absolutely necessary.

3. To kill bacteria, subject bacteria to a temperature of 77c for 30 seconds or a higher temperature for less time. Certain bacteria develop into spores and can withstand higher temperatures for longer periods of time. Certain chemicals also kill bacteria and can be used for cleaning equipment and utensils.

The main food hygiene regulations of importance to the caterer are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Food Hygiene directive (93/43 EEC). They replaced a number of different regulations including the Food Safety (General) Regulations of 1970. The 1995 Regulations are similar in many respects to earlier regulations. However, as with the Health & Safety legislation, these regulations place a strong emphasis on owners and managers to identify the safety risks, to design and implement appropriate systems to prevent contamination, these systems and procedures are covered by Hazard Analysis Critical Control Points (HACCP) or Assured Safe Catering. The regulations place two general requirements on owners of food businesses:

To ensure that all food handling operations are carried out hygienically and according to the hules of Hygiene.

To identify and control all potential food safety hazards, using a systems approach either HACCP or Assured Safe Catering.

In addition, there is an obligation on any food handler who may be suffering from or carrying a disease which could be transmitted through food to report this to the employer who may be obliged to prevent the person concerned from handling food. Catering establishments have a general obligation to supervise and instruct and provide training in food safety & hygiene commensurate with their employees' responsibilities. Details with regard to how much training is required, are not specified in the regulations. However, HMSO Industry Guide to Catering provides guidance on training which can be taken as a general standard to comply with legislation.

Prevention of food poisoning

Almost all food poisoning can be prevented by:

complying with the rules of hygiene

taking care and thinking head

ensuring that high standards of cleanliness are applied to premises and equipment

preventing accidents

high standards of personal hygiene

physical fitness

maintaining good working conditions

maintaining equipment in good repair and clean condition

using separate equipment and knives for cooked and uncooked foods

ample provision of cleaning facilities and equipment

storing foods at the right temperature

safe reheating of foods

quick cooling of foods prior to storage

protection of foods from vermin and insects;

hygienic washing-up procedures;

Knowing how food poison is caused

carrying out procedures to prevent food poisoning.

This has been just a brief overview of food safety. If you are in the catering trade or are planning do become a cook or chef, it is essential that you learn all there is to know about the subject. The following links should help to fill the gaps.

Essentially, you need to know the Food Regulations appertaining to your own country. Its pointless following the Food Safety Regulations of the UK if you live or work in Australia, Spain or New Zealand.

Food-poisoning symptoms and causes

You will often hear of people is beset by food poisoning. This type of infection can be a mild disease or it might even cause death. Food poisoning, as the title suggests, is received by eating or drinking contaminated food. And there are about 250 cases known pathogens that may be in food. The Center for Disease Control, in addition, an estimated eighty one percent of unknown pathogens cause food-borne diseases.

If you have suffered from foodborne illnesses a restaurant might be responsible for the contraction of the disease. Often do not prepare food restaurants quite adequately for safe consumption. If you have been affected by food poisoning, then you may have the reasons of a personal injury claim.

Causes

It is estimated that in the United States, seventy-two million illnesses are caused by food poisoning. The following symptoms are common indicators of a food borne illness:

Nausea
Vomiting
Diarrhea
Dehydration
Bloody stools
The fever
Chills

These are just some of the symptoms of General experience of most people. Some symptoms may be very serious and include fever, or abdominal pain. If these symptoms persist for more than two days, it is better to seek medical attention.

As mentioned earlier, food poisoning, usually originating in the preparation of food poor and unsanitary conditions. For example, cooks or waiters who do not wash their hands often during work can transmit infections that contaminate the food they are serving you. Even the storage of food at temperatures can result in incorrect build bacteria in food.

Taking care of yourself

If they have been plagued by food poisoning, taking care of themselves at home is a good option. If you want to get better faster, try to rest, drink plenty of clear liquids and not eating solid food again. It's also a good idea to avoid anything too sugary, too salty and nothing alcoholic. Foods that you should try to eat the first must be simple and lightweight. The following foods would be well after fighting off a bout of food-borne diseases:

Wheat
Bread
Potatoes
Rice
Crackers
Lean meats

How long does food poisoning last

The answer to how long does food poisoning last is different in each case. The reality is that probably will depend on the cause of the disease. Will depend on the severity of the condition that the individual is experiencing. There are some things you can do to ensure that the time is as short as possible. There are also some moments of medium that can be useful for the assessment of a particular condition.

There is a period that is sometimes a factor, but usually not included in the calculation of how long does food poisoning last. This factor is the incubation period. This is a period that is present in some cases of food poisoning. It is a period between the time that is ingested contaminated food or drink, and the time when the individual experiences symptoms. This period can be up to two or three days in some cases.

The next significant period of time is simply the time in which symptoms are experienced. This also varies depending on the cause of food poisoning. In general, the symptoms are most commonly around forty eight hours in length. Some cases can last significantly longer, but usually with these cases, the individual should consult a doctor.

Each of these can be added together to calculate an average how long does food poisoning last. In many cases about three to five days from the moment the contaminated food is consumed until symptoms are reduced to negligible States is decent estimate.

If extreme symptoms occur such as the blood in your stool is advisable to consult a doctor. Similarly specific segments of the population should consult medical assistance. These segments between elderly and young people. These individuals can experience the most threatening conditions as a result of food poisoning.

In some areas it is necessary to drink bottled water and being very selective with regard to the food that you eat. Read about the conditions in the area you are visiting before departure. Food safety is about your safety.

It is possible to treat food poisoning

Food poisoning is an unfortunate reality in the lives of many people. In some cases, symptoms may be little more than some discomfort. In other cases there may be a large amount of problems and symptoms may be severe enough to require medical attention. Symptoms often last for short periods. There are some forms that may last for extended periods. There are common treatments for all forms of the disease, but there is no accurate way to treat food poisoning of all varieties.

Among the most common symptoms that are experienced there are problems with the digestive system, including nausea and irregular bowel movements. These symptoms can pass within a few days in most cases. This is the result of the immune system by eliminating the bacteria or other cause of poisoning. Another possibility is that the kidneys have eliminated the toxins that were causing poisoning.

In all cases of poisoning through the food you should begin to increase the amount of clean fluids that takes in. This doesn't cure it, but help in ridding the body of many of the possible causes of the disease. It also helps to prevent dehydration that can occur with diarrhea, one of the most common symptoms associated with food poisoning.

In cases when symptoms continue to grow more sever or symptoms have not subsided after about two or three days you should seek medical assistance. The condition may prescribe antibiotics to treat food poisoning caused by bacteria. In the case of parasites can be required other treatments or more specific treatments.

If you have any concerns regarding the symptoms you should seek help from a doctor or visit an emergency room. Some symptoms of food poisoning to require emergency medical treatment Typically these are limited to bleeding, extreme fevers and dehydration. Some problems of stool may also require a visit to emergency first aid.

Prevention is the best policy to fight the disease. Care in selection and careful preparation are the most effective ways to prevent food poisoning. There is more information available online.