Food
poisoning
 Food
poisoning is a general term for health problems arising from eating
contaminated food. Food may be contaminated by bacteria, viruses, environmental
toxins, or toxins present within the food itself, such as the poisons
in some mushrooms. Symptoms of food poisoning usually involve the prompt
onset of vomiting and diarrhea. Some toxins also affect the nervous
system.
We
will introduce food poisoning caused by some bacteria and viruses. |
NAME
OF BACTERIA: SALMONELLA
Disease: Salmonellosis
Source: Spread when contaminated food (meat, poultry, eggs) is eaten
raw or undercooked. Also, when cooked food comes in contact with contaminated
raw food, or when an infected person prepares food.
Symptoms (after eating): Onset: 6-48 hours; nausea, fever, headache, abdominal
cramps, diarrhea, and vomiting lasting 2-7 days. Can be fatal to infants, the
elderly, the infirm, and the immune-compromised.
Prevention: Separate raw foods from cooked foods. Thoroughly cook meat,
poultry, and eggs. Consume only pasteurized milk, dairy products, and egg nog.
Don't leave food at room temperature over 2 hours. Refrigerate below 40 degrees
F.
NAME OF BACTERIA:STAPHYLOCOCCUS
AUREUS
Disease: Staph
Source: Carried by people on skin, in boils, pimples, and throat infections;
spread when carriers handle food. Staph bacteria produce toxins (poisons) at
warm temperatures. Meat, poultry, salads, cheese, eggs, custards, and cream-filled
desserts are susceptible foods.
Symptoms (after eating): Onset: 1-8 hours; vomiting, diarrhea, nausea,
and abdominal cramps lasting 1-2 days. Rarely fatal.
Prevention: Cooking won't destroy staph poison, so practice good personal
hygiene and sanitary food handling.
NAME
OF VIRUSES: HEPATITIS A
Disease: Infectious
hepatitis
Source: Contracted when shellfish, harvested from water polluted by
raw sewage, is eaten raw. Also spread by human carriers who prepare and serve
uncooked food.
Symptoms (after eating): Onset: 14-50 days; fatigue, fever, nausea,
vomiting, abdominal cramps, appetite loss, followed by liver enlargement, jaundice,
and darkened urine. May cause liver damage and death.
Prevention: Avoid untreated drinking water and cook shellfish thoroughly.
Also, practice good personal hygiene, handle all foods in a sanitary manner,
and keep raw and cooked foods separated.
NAME
OF VIRUSES: NOROVIRUSES
Disease: Viral
gastroenteritis
Source: A group of viruses contracted when contaminated shellfish is
eaten raw or partially cooked. Also, spread by infected people who prepare
food when they are ill with these viruses.
Symptoms (after eating): Onset: 24-48 hours; diarrhea, vomiting, nausea,
abdominal cramps, fever, chills, and body aches.
Prevention: Cook shellfish thoroughly. Practice good personal hygiene
and handle food in sanitary manner. Do not prepare or serve food when ill with
diarrhea.