Food Poisoninging : The Cause And Effects Of Food Poisoning And Its Effects

eating food contaminated with foodborne pathogens or their toxins which is just another word for poisons is the leading cause of foodborne illness .there are four types of microorganisms that can contaminate food and cause foodborne illness bacteria viruses parasite and fungi and there are six conditions that support the growth of this harmful food borne microorganisms with the exception of viruses that you can remember this six conditions if you use the acronym fat tom those initials stand for food acidity temperature time oxygen and moisture ..let’s look at the first condition the food itself just like people foodborne pathogens need nutrients to grow they typically needs carbohydrates and proteins we can find this food like meet polytree dairy products , cooked rice pasta and eggs

Have you ever wondered how big of a problem foodborne illness is on the federal level in the United States? Foodborne illness is a big problem on the public health. Foodborne illnesses are infections caused by beverages or foods that contain harmful bacteria, viruses, parasites and/or chemicals. Foods can also be contaminated with bacteria during the food preparation you do at home or the preparation done at a restaurant. If the food cooks or food preparers do not carefully wash their hands, kitchen tools, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross contamination can occur which is the spread of bacteria from contaminated foods to uncontaminated foods. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria can multiply. Bacteria multiplies very quickly when the temperature of food is between 40 and 140 degrees. Cold food should be kept below 40 degrees and hot food should be kept above 140 degrees. Bacteria multiplies slower when food is refrigerated. Freezing food can also slow or even stop the spread of bacteria. But once food is brought to room temperature once again the bacteria that is refrigerated or frozen becomes active once again. Thoroughly cooking foods can also kill bacterias that cause foodborne illnesses. The common symptoms of foodborne illnesses are vomiting, diarrhea, fever, abdominal pain, and/or the chills. The Federal government has estimated that there is about 48 million cases of

Primary treatments include antibiotic therapy, Fluid resuscitation, and crystalloid. Potential treatments depending on patient status include vasopressors and steroids, ventilator, renal dialysis, blood transfusion, and surgery.

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

Firstly, doctors provide drugs to help prevent your intestines from further inflammation and to relieve symptoms. These drugs also help to stop the symptoms from appearing. Many use Aminosalicylates, which treat the mild stages of the disease and they help to control the level of inflammation. Antibiotics, another common medication helps to treat and heal infections and symptoms. Corticosteroids are very powerful and are used during the late stages, and are very effective as they are fast-acting, but can cause major side effects. Besides medications, surgery is also an option, where parts of your digestive tract will be removed and repositioned, connecting it to healthy parts. Surgery may be considered generally in the severe stages to close up opened tissue, drain out waste or to widen the narrowed intestines. In addition, you may also consider taking nutrient therapy, where nutrients are injected into your veins to relieve your bowel, or you would be asked to follow a low-fiber diet in order to reduce the risk of blocking your

Symptoms usually appear within a week of ingestion. They are fever, lower abdominal pain, and bloody, pus-flecked diarrhea.

A) Emerging Infectious Diseases reported an example of a real life outbreak of community-acquired foodborne illness caused by methicillin-resistant Staphylococcus aureus (MRSA) in January 2002, from the Tennessee Department of Health, Nashville, Tennessee, USA. A family purchased a dinner of shredded barbeque pork and coleslaw from a convenience and delicatessen market. The pork was reheated in the home microwave, and three adults ate the food after it was bought. Three to four hours after eating the meal, the three adults who had not eaten another common meal together in the preceding week had nausea, vomiting, and stomach cramps. The two children who did not eat the food did not become sick. Two of the three adults were hospitalized for evaluation, and then they were treated and released.

Norovirus is the most common cause of gastroenteritis. Infection is characterized by diarrhea, vomiting, and stomach pain, and fever or headaches may also occur. This usually develops 12 to 48 hours after being exposed. Individuals with norovirus may vomit and have diarrhea many times a day, leading to extreme dehydration, especially in young children, older adults, and people with other illnesses. The recovery typically occurs within 1 to 3 days.

Norovirus and Salmonella are the two most common pathogens, resulting in the most hospitalizations and deaths. Norovirus is a pathogen that infects the stomach and intestines by causing inflammation. Symptoms of norovirus include; nausea/vomiting, diarrhea and stomach pain leading to dehydration causing one to urinate more frequently and feel dizzy while standing up. In order to avoid contracting the Norovirus, the CDC recommends thoroughly washing fruits, vegetables and cooking seafood to appropriate temperatures, which can survive up to 140 degrees Fahrenheit (https://www.cdc.gov/norovirus/preventing-infection.html). Salmonella affects the gastrointestinal tract when bacteria is swallowed, mainly coming from raw food products; eggs,

An average fever may be helping fight the source of infection such as a virus or bacteria and it may not be ideal to bring it down with medication. If fever is caused by a bacterial infection such as strep throat, a patient may be prescribed an antibiotic by the doctor to clear up the infection. If a fever is caused by a common cold, which is caused by a viral infection, NSAIDs can be used to relieve symptoms to make a person more comfortable. A side effect of fever can be dehydration so fluids should be encouraged to a person with a

Exposure to salmonella is not taken lightly, as it can prove deadly and lead to contact with several related diseases such as salmonellosis. Salmonellosis can manifest with symptoms including diarrhea, severe cramping, and

• Food Infection: pathogens grow inside the intestine of a person, eating food contaminated by these pathogens.

Food poisoning is a broad term for a variety of food-bourne illnesses that people can catch from consuming contaminated food. Symptoms of this disease can include abdominal cramps, upset stomach, diarrhoea, nausea, vomiting, dehydration and fever. Cross-contamination of food that spreads bacteria, other types of pathogens, issues with how food is grown, improper handling of food and poorly refrigerated food are major causes of this illness. Typically, a doctor will attempt to find the cause for food poisoning before prescribing the appropriate treatment for it. Antibiotics are effective in certain instances, other times, different measures are required. Most cases do not last long when diagnosed correctly.

Common illnesses that can occur are salmonella and trichinosis poisoning resulting from improper handling of chicken, eggs or pork (Jardin, 2009, para.2). Diseases such as: campylobacteriosis, cholera, and listeriosis also make the list of illnesses (Jardin, 2009, para.1). These diseases are the versions of food poisoning, which can be life-threatening. According to the World of Health article published in 2007,

Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.