May be due to (1) contamination with harmful bacteria or other microorganisms; (2) toxic chemicals; (3) adverse reactions to certain proteins or other natural constituents of foods; (4) chemical contamination. The commonest bacterial contamination is due to species of Salmonella, Staphylococcus, Campylobacter, Listeria, Bacillus cereus and Clostridium welchii. Very rarely, food poisoning is due to Clostridium botulinum, botulism.
A general term applied to all stomach or intestinal disturbances due to food contaminated with certain microorganisms or their toxins.
A general term that encompasses foods that act as carriers of pathogenic organisms and substances that are inherently poisonous in humans. Obviously, food that are poisonous are not foods. There-fore, food poisoning is a term applied only to foods, in technical terms, that carry pathogens.
An illness caused by eating food which is contaminated with bacteria.
Food poisoning refers to an illness caused by a poison or toxin in the food when eaten.
Acute illness caused by eating food containing toxic substances (e.g., insecticide) or organisms (bacteria and fungi, especially certain mushrooms) and the toxins produced by them. The bacteria most commonly responsible for food poisoning are Clostridium botulinum, Salmonella, and Staphylococcus’, the mushrooms are Amanita species. Symptoms vary with the type of poison and may range from mild abdominal discomfort, nausea, and diarrhea to severe symptoms including paralysis, coma, and death.
An illness with vomiting, diarrhea, and abdominal pain that is caused by ingesting contaminated food or liquid. The contaminants can be bacterial or viral and can cause outcomes ranging from upset stomach to death. The signs of food poisoning vary according to their cause. In addition to vomiting, diarrhea, and pain, symptoms may include severe cramping, fever, and chills. Types of bacterial food poisoning include botulism, Escherichia coli (E. coli), Campylobacter, listeriosis, and Salmonella. Toxins produced by staphylococcal infections can also cause food poisoning. In healthy adults, mild attacks often clear up spontaneously. However, food poisoning poses a special danger to very young children, older people, pregnant women and their fetuses, and anyone with a compromised immune system.
An illness affecting the digestive system that results from eating food contaminated either by bacteria or bacterial toxins or, less commonly, by residues of insecticides (on fruit and vegetables) or poisonous chemicals such as lead or mercury. It can also be caused by eating poisonous fungi, berries, etc. Symptoms commence 1-24 hours after ingestion and include vomiting, diarrhea, abdominal pain, and nausea. Food-borne infections are caused by bacteria of the genus Salmonella in foods of animal origin. The disease is transmitted by human carriers who handle the food, by shellfish growing in sewage-polluted waters, or by vegetables fertilized by manure. Toxin producing bacteria causing food poisoning include those of the genus Staphylococcus, which rapidly multiply in warm foods, and the species Clostridium welchii, which multiplies in reheated cooked meals. A rare form of food poisoning, botulism, is caused by toxins produced by the bacterium Clostridium botulinum, which may contaminate badly preserved canned foods.
Illness characterized by vomiting, diarrhoea and abdominal pain, resulting from eating food contaminated with metallic or chemical poisons, certain micro-organisms or microbial products. Some foods, such as undercooked red kidney beans or fish of the scombroid family (mackerel and tuna), may sometimes contain natural poisons. Food poisoning caused by chemical or metallic substances usually occurs rapidly, within minutes or a few hours of eating. Among micro-organisms, bacteria are the leading cause of food poisoning, particularly Staphylococcus aureus, Clostridium perfringens (formerly Cl. welchii), Salmonella, Campylobacter jejuni, and Escherichia coli 157.
Illness from ingestion of foods containing poisonous substances. These include mushrooms; shellfish; foods contaminated with pesticides, lead, or mercury; milk from cows that have fed on poisonous plants; foods that have putrefied or decomposed, or foods in which bacterial toxins have accumulated.
The term “food poisoning” encompasses any poison transmitted through food and drink, though it is primarily utilized to describe particular types of infections.
“Food poisoning” refers to any abrupt gastrointestinal sickness believed to be the result of consuming contaminated food or water. The majority of food poisoning instances arise from the contamination of food or water with bacteria, viruses, or parasites. This condition tends to be more prevalent during warm weather.
Food poisoning is typically suspected when multiple members of a household or patrons of a specific restaurant fall ill after consuming the same food.
Bacteria frequently implicated in food poisoning belong to the categories Salmonella, Campylobacter, and E. coli. Certain strains from these groups can multiply quickly in the intestines, leading to widespread inflammation. Food poisoning can also result from Listeria.
Certain farm animals, particularly poultry, frequently carry bacteria that can cause food poisoning. If frozen poultry isn’t fully defrosted before being cooked or if it’s not thoroughly cooked, it can lead to food poisoning. Additionally, eggs laid by affected poultry may harbor harmful bacteria. Fresh eggs are less likely to be significantly contaminated, but eggs stored for more than a couple of weeks should be completely cooked prior to consumption. The transmission of bacteria from the feces of infected animals or humans to food can also occur, either through flies or poor personal hygiene.
Certain bacteria types produce toxins that can be challenging to eliminate, even with thorough cooking. For instance, the bacterium Clostridium perfringens is heat-resistant and may survive in precooked foods like pies that have been improperly stored. Botulism, a rare yet life-threatening form of food poisoning, is caused by a bacterial toxin. Foods most likely to cause botulism include home-preserved fruits, vegetables, and fish.
The viruses most frequently causing food poisoning include astrovirus, rotavirus, and a small round-structured virus (SRSV) that impacts shellfish. This kind of foodborne illness can transpire when raw or semi-cooked food comes into contact with water contaminated by human feces.
The protozoan parasite Cryptosporidium, primarily affecting farm animals, can be transmitted to humans through drinking water, swimming pools, or direct contact with infected animals. Individuals with HIV or AIDS are particularly vulnerable to this form of food poisoning.
Several non-infectious sources can also cause food poisoning. These include poisonous mushrooms and toadstools, fresh fruits and vegetables contaminated with high levels of insecticides, and chemical poisoning from certain foods like fruit juice that are stored in containers partially made from zinc.
Specific foods like puffer fish, regarded as a delicacy in Japan, or cassava, a fundamental food in numerous tropical countries, can also result in moderate to fatal poisoning if they are not correctly cooked or prepared.
The time at which symptoms begin can vary depending on the source of the poisoning. In cases of chemical poisoning, symptoms typically arise within 30 minutes. When bacterial toxins are the cause, symptoms appear between one and 12 hours. Most bacterial and viral infections manifest symptoms between 12 and 48 hours.
Typical symptoms of food poisoning often encompass diarrhea, nausea and vomiting, abdominal pain, and in serious cases, shock and collapse. Botulism specifically impacts the nervous system, leading to visual impairments, speech difficulties, paralysis, and vomiting.
The diagnosis of bacterial food poisoning can generally be confirmed through the examination of a fecal sample. Chemical poisoning can frequently be diagnosed based on a recounting of the individual’s recent food consumption and analysis of a sample of the potentially contaminated food.
Mild instances of food poisoning can be managed at home through replenishing lost fluids. However, in severe cases or when it affects very young or elderly individuals, hospital treatment may be required. If the poisoning is suspected to be from a chemical or bacterial toxin, a stomach washout might be performed.
Except for botulism and certain cases of mushroom poisoning, most food poisoning is not severe and recovery typically occurs within roughly three days. However, some strains of E. coli can significantly harm red blood cells, potentially leading to kidney failure.
Several straightforward precautions can significantly reduce the risk of food poisoning. Always wash hands before handling food, and rinse fresh fruits and vegetables with clean water. After using cutting boards and utensils for raw meat, cleanse them with hot water before using them for other foods. Meat, poultry, and eggs must be thoroughly cooked. In the refrigerator, raw and cooked foods should be stored separately, and raw meat should be kept in the coldest section. It’s recommended to seek advice when preparing unfamiliar foods.
An acute disease characterized by an explosive onset with vomiting, diarrhea, and colic. In the past it was erroneously called ptomaine poisoning because it was believed that food proteins decomposed into poisonous substances called ptomaines. It is now known that the cause is either due to a definite germ or to its poison. Germs can be killed by cooking or heating, but many of their toxins cannot and so cause poisoning. The causative germ may be a staphylococcus, or one of the Salmonella group, which are similar to the germs of paratyphoid. Botulism, another form of food poisoning, is caused by a germ poison contaminating tinned meat, ham, sausages, fish, or vegetables. Food poisoning occurs as a result of the food having become infected with germs due to a lack of hygiene in its preparation, storage, or deep freezing. Contamination by flies, the refreezing of frozen food after it has been thawed 62 more serious. Bandages must be applied sufficiently firmly to prevent harmful movements but not so tightly as to stop the circulation of blood. In the case of a fractured limb, delayed swelling may occur, causing the bandages to become too tight and cutting off the circulation. Should this occur, and it will be obvious from the swelling and congestion of the limb below the level of the bandages, then the bandages must be loosened and reapplied to allow the circulation to return. Padding must always be placed between the ankles and knees if these are tied together. When the casualty is lying down and it is necessary to pass a bandage round the body or limbs, double the bandage over the end of a splint or stick and pass it under the body’s natural hollows, such as the neck, the loins, the knees, and the regions above the heels. Avoid jarring the patient while working the bandages into their correct positions. Splints should always be long enough to immobilize the joint above and the joint below the fracture site and be sufficiently firm, wide, and well padded. The padding is necessary to make the splint fit accurately to the limb; it can be applied over the clothing. Any stiff object can be used as a splint: a splint may be improvised from a walking stick, an umbrella, broom, a brush handle, a piece of wood, stout cardboard, or even rolls of firmly folded paper. In fracture of the upper arm and collarbone it is frequently only necessary to apply a wide arm sling to support the limb.