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         Food Poisoning:     more books (100)
  1. Death in the Pot: The Impact of Food Poisoning on History by Morton Satin, 2007-08-17
  2. How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling by Elizabeth Scott, Paul Sockett, 1998-05-22
  3. Food Alert!: The Ultimate Sourcebook for Food Safety by Morton Satin, 2008-09-30
  4. Food Safety (True Books) by Christine Taylor-Butler, 2008-09
  5. Microbial Food Poisoning by Adrian Eley, 1996-06-30
  6. Hobbs' Food Poisoning and Food Hygiene by Jim McLauchlin, Christine Little, 2007-08-16
  7. Food Safety: Old Habits and New Perspectives by Phyllis Entis, 2007-01-08
  8. Bacterial Food Poisoning by Adolf Dieudonné, 2010-09-05
  9. Everything You Need to Know About Food Poisoning (Need to Know Library) by Mick Isle, 2001-08
  10. Food Poisoning and Food Hygiene by Betty C. Hobbs, Diane Roberts, 1993-09
  11. The Prevention of Food Poisoning by Jill Trickett, 2001-12
  12. The Food Poisoning Update (Disease Update) by Alvin Silverstein, Virginia B. Silverstein, et all 2007-08
  13. Food Poisoning - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References by Health Publica Icon Health Publications, 2004-01-05
  14. Fundamental Food Microbiology, Fourth Edition by Bibek Ray, Arun Bhunia, 2007-10-08

1. Food Poisoning
food poisoning. Topics on this page include Botulism. E. coli 0157 H7 food poisoning. Campylobacter food poisoning. What is ptomaine food poisoning ?
Food Poisoning
Topics on this page include:
Infant botulism
E. coli 0157: H7 food poisoning
Campylobacter food poisoning ...
Food safety questions
T he California Department of Health Services gets close to 27,000 reported cases of food poisoning each year. Because there are many more cases of food poisoning that are never reported, the actual number of food poisoning cases per year is unknown. The annual incidence of food poisoning nation wide is estimated to be as high as 80 million cases. An estimated 55% of food poisoning cases are caused by improper cooking and storage of foods, and 24% by poor hygiene (not washing hands before handling food). Only 3% of cases are from an unsafe food source. Keeping your hands clean while working with food is the single most important thing you can do to prevent food poisoning. About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention. Most cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps and diarrhea) are due to viral infections and are not true cases of food poisoning. Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.

2. VDACS - Food Safety - Food Poisoning
About food poisoning. In most cases of foodborne illness (food poisoning), symptoms resemble intestinal flu and last a few hours to several days.
About Poisoning
Safety Tips

Kitchen Test

Cool Rules

Food Security

About Food Poisoning In most cases of foodborne illness (food poisoning), symptoms resemble intestinal flu and last a few hours to several days. But in cases of botulism, or when food poisoning strikes infants, the ill, the elderly, or those with compromised immune systems, life-threatening complications can result. Microscopic organisms that cause foodborne illness are everywhere-in the air, soil, water, and in human and animal digestive tracts. Most are capable of growing undetected in food because they do not produce an "off" odor, color, or texture. The only way these microbes can be prevented from causing human illness is by handling and storing food safely.
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.

3. MedlinePlus Medical Encyclopedia: Food Poisoning
food poisoning. Definition Return to top. food poisoning is the result of eating organisms or toxins in contaminated food. Most cases
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Food poisoning
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Food poisoning Antibodies Definition Return to top Food poisoning is the result of eating organisms or toxins in contaminated food. Most cases of food poisoning are from common bacteria like Staphylococcus or E. coli Causes, incidence, and risk factors Return to top 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. Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths. Food poisoning tends to occur at picnics, school cafeterias, and large social functions. These are situations where food may be left unrefrigerated too long or food preparation techniques are not clean. Food poisoning often occurs from undercooked meats or dairy products (like mayonnaise mixed in coleslaw or potato salad) that have sat out too long. Food poisoning can be caused by:

4. Bacterial Food Poisoning
Discusses the common bacterial agents and the symptoms and foods associated with each agent.
Bacterial Food Poisoning
Al B. Wagner, Jr.
Extension Food Technologist
Texas Agricultural Extension Service
Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli . These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination. Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.

5. FDA/CFSAN Bad Bug Book - Staphylococcus Aureus
The onset of symptoms in staphylococcal food poisoning is usually rapid and in many cases main source of food contamination in food poisoning outbreaks, equipment and environmental
C enter for F ood S A pplied N utrition
Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook
Staphylococcus aureus
1. Name of the Organism:
Staphylococcus aureus
S. aureus is a spherical bacterium (coccus) which on microscopic examination appears in pairs, short chains, or bunched, grape-like clusters. These organisms are Gram-positive. Some strains are capable of producing a highly heat-stable protein toxin that causes illness in humans. 2. Name of Acute Disease: Staphylococcal food poisoning (staphyloenterotoxicosis; staphyloenterotoxemia) is the name of the condition caused by the enterotoxins which some strains of S. aureus produce. 3. Nature of the Disease: 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. The most common symptoms are nausea, vomiting, retching, abdominal cramping, and prostration. Some individuals may not always demonstrate all the symptoms associated with the illness. In more severe cases, headache, muscle cramping, and transient changes in blood pressure and pulse rate may occur. Recovery generally takes two days, However, it us not unusual for complete recovery to take three days and sometimes longer in severe cases. Infective dosea toxin dose of less than 1.0 microgram in contaminated food will produce symptoms of staphylococcal intoxication. This toxin level is reached when

6. Staphylococcal Food Poisoning The Merck Manual
Includes cause, symptoms, treatment, and prevention.

7. BBC - A-Z Illnesses And Conditions - Topics Listed Alphabetically
Short discussion of the causes, prevention, and treatments.
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8. MedlinePlus: Food Contamination And Poisoning
and Mycotic Diseases). Clinical Trials; food poisoning (National Institutes of Health). Diagnosis/Symptoms; Diarrhea
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From the NIH



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Food Contamination and Poisoning
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Drinking Water

E. Coli Infections
Food Safety Hepatitis A ... Poisoning, Toxicology, Environmental Health

9. Food Poisoning
There are many reasons why food poisoning occurs . . . most often it is due to improperly handled poultry At the first sign of food poisoning, take an herbal Goldenseal supplement Poisoning.htm
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Subject: Food Poisoning
Every year, more than 2 million Americans report illnesses that can be traced to foods they have eaten. The actual number of food poisoning cases is estimated to be higher, because people often mistake the symptoms for those of stomach “virus.” As many as 9,000 deaths occur annually from all types of food poisoning and many cases lead to chronic health disorders. Symptoms vary, but the most common are nausea, vomiting, diarrhea, headache, and abdominal pain. There are many reasons why food poisoning occurs . . . most often it is due to improperly handled poultry, beef or fish which are particularly susceptible to bacterial infection. Also, poor hygiene by food handlers in restaurants as well as eating at salad bar-type environments which can breed bacterial infection if the food is not fresh or properly rotated. Keep in mind these healthy tips for helping to prevent and alleviate symptoms:
  • Charcoal Capsules are very effective in removing toxic substances from the colon and bloodstream. Recommendation for use: At the first sign of illness, take 2 - 3 capsules. Try to separate intake of Charcoal from taking other nutritional supplements, since it can absorb vital nutrients as well as toxins.

10. EMedicine - Food Poisoning : Article By Senthil Nachimuthu, MD
food poisoning food poisoning refers to an acute illness caused by ingestion of food contaminated by bacteria, bacterial toxins, viruses, natural poisons, or
(advertisement) Home Specialties Resource Centers CME ... Patient Education Articles Images CME Patient Education Advanced Search Consumer Health Link to this site Back to: eMedicine Specialties Medicine, Ob/Gyn, Psychiatry, and Surgery Gastroenterology
Food Poisoning
Last Updated: February 21, 2002 Rate this Article Email to a Colleague Synonyms and related keywords: acute gastroenteritis, diarrhea, vomiting, heavy metal poisoning, bacterial infection, viral infection, fungal infection AUTHOR INFORMATION Section 1 of 8 Author Information Introduction Clinical Workup ... Bibliography
Author: Senthil Nachimuthu, MD , Assistant Professor, Department of Internal Medicine, HPLMC, Tulane University Health Science Center Coauthor(s): Paul Piccione, MD , Consulting Staff, Department of Internal Medicine, Division of Gastroenterology, Lutheran Medical Center; Latha Gopal, MD , Medical Director, Internal Medicine, Gueydon Memorial Hospital; Priyankha Balasundaram, MBBS , Christian Medical College, Vellore, India Senthil Nachimuthu, MD, is a member of the following medical societies:

11. Food Poisoning
food poisoning. food poisoning. food poisoning. A patient information food poisoning / epidemiology. POSTnote food poisoning. This POSTnote (briefing
low graphics
Food Poisoning
Food Poisoning Food Poisoning / epidemiology broader: Poisoning other: Arsenic Poisoning Bites and Stings Food Food Hypersensitivity ... Water Intoxication narrower: Botulism Mushroom Poisoning Salmonella Food Poisoning
Food Poisoning
Food poisoning A patient information leaflet on food poisoning, produced by the Digestive Disorders Foundation (formerly the British Digestive Foundation). Information is provided on what food poisoning is, how common it is, which bacteria cause it, symptoms, how to avoid it, and treatment. Patient Education Handout [Publication Type] Food Poisoning Food Safety Advice for Persons With AIDS Patient Education ... Foodlink The Foodlink campaign is organised by the Food and Drink Federation in association with several key organisations including; the Department of Health; Ministry of Agriculture, Fisheries and Food; the Chartered Institute of Environmental Health; the Department for Education and Employment; and the Royal Environmental Health Institute of Scotland. The campaign is primarily funded by the food and drink manufacturing industry, and provides information about food safety. Food poisoning prevention tips are detailed and the source, characteristics and symptoms of key bacteria are outlined. Bacterias covered include Salmonella, Campylobacter, E-coli, Listeria, Bacillus cereus, Staphylococcus aureus and Clostridium perfringens. Statistics of food poisoning cases in the UK are also provided. Public Health Patient Education Food Poisoning Bacteria ... Ciguatera fish poisoning : a review in a risk assessment framework Ciguatera fish poisoning (CFP) is a major type of human poisoning caused by the consumption of seafood. Scientific information on CFP is reviewed here in a risk assessment framework in order to arrive at an informed characterisation of risk. It will then be used to address policy and control options for management decision making. This review was prepared by Leigh Lehane for publication by the Animal Health Science and Emergency Management Branch of the National Office of Animal and Plant Health, Department of Agriculture, Fisheries and Forestry in Australia (AFFA). It outlines the hazard identification, dose-response assessment, population demographics, and future exposure trends. The document is 86 pages long, and is in PDF format, requiring the Adobe Acrobat Reader.

12. Foodlink: Food Poisoning
Your complete guide to food safety. Providing information on the causes of food poisoning, food safety and foodlink s National Food Safety Week.

13. RUSick2 Food Poisoning Forum - Michigan State University
Vomiting? It could be food poisoning! Compare notes with others about what you did and ate before becoming sick. Welcome to the RUsick2 food poisoning Forum.
Diarrhea? Vomiting? It could be food poisoning! Compare notes with others about what you did and ate before becoming sick. Complaint and Report Forum
Welcome to the RUsick2 Food Poisoning Forum.
Sorry that you're sick! Maybe it's something you ate?
The best way to answer this question is to see if other sick people ate the same foods that you ate.
Like all Forums, our purpose is to promote the free exchange of information among visitors. You should also contact your local health department. Here is how it works:
  • First, enter data about your disease onset, residence, and symptoms. (About 3 minutes) You can then go on to share and compare data regarding what exposures you had and what foods you ate in the few days before your illness. (About 10 minutes) You can then compare data with other Forum users to see if you are part of a cluster of people with the same symptoms > who ate the same foods from the same source at about the same time (As many minutes as you need)
First-time Users
To enter and share data:
Click here
Returning Users
To modify data or request output:
Enter your Case ID
Health Departments

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By accessing this website, you acknowledge and agree to the terms of our

14. MedlinePlus: Food Contamination And Poisoning
Clinical Trials. food poisoning ( National Institutes of Health) Ground Meat and food poisoning ( National Resource Center for Health and Safety in Child Care
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Other health topics: A B C D ... List of All Topics
Food Contamination and Poisoning
Contents of this page:

From the NIH



Search MEDLINE for recent research articles on
Food Contamination and Poisoning
You may also be interested in these MedlinePlus related pages:
Drinking Water

E. Coli Infections
Food Safety Hepatitis A ... Poisoning, Toxicology, Environmental Health

15. Food Poisoning - Medicinal Herbs Online
The Medicinal Herbs Online site was created to help educate visitors about the often forgotten wisdom in the old ways of treating illnesses. Medicinal Glossary Herbal Preparations. food poisoning. Contents substances. True food poisoning includes mushroom poisoning; shellfish poisoning; poisoning resulting from

Herbal Glossary
Medicinal Glossary Herbal Preparations
Food Poisoning
Contents: Definition


    An imprecise term indicating an illness resulting from the ingestion of foods containing poisonous substances. True food poisoning includes mushroom poisoning; shellfish poisoning; poisoning resulting from foods contaminated with poisonous insecticides or toxic substances such as lead or mercury, and milk sickness (due to milk from cows that have fed on certain poisonous plants). Also, occasionally poisoning resulting from eating foods that have undergone putrefaction or decomposition or poisoning from bacteria. The actual number of food poisoning cases is undetermined (guessed at 2 million per year) because most people mistake the symptoms of food poisoning for intestinal flu.
    Back to Top
    Pathogenic and toxigenic organisms (those that can cause disease and those that can produce toxins), are silent killers because neither the taste, odor, nor appearance of the food indicates their existence. All types of bacteria can potentially become toxigenic. The most common bacteria causing food poisoning, Salmonella, are part of the natural intestinal flora of animals. They are easily transmitted to others through human food supplies, knives, table tops, cracked eggs, and the hands of food preparers.

16. Institute Of Food Science And Technology E.coli Food Poisoning And Its Preventio
Factsheet with organism and disease information.
Hot Topics
Foodborne illness caused by verocytotoxin-producing E.coli (VTEC) sometimes referred to as enterohaemorrhagic E.coli (EHEC) was first recognised in the early 1980s. It does not appear to be a very common illness but it is now regarded as an important pathogen because serious infections particularly in children may result. The O157-H7 serotype is the predominant cause of human infections but other serotypes have also been implicated. In comparison with for example Salmonella , numbers of cases appear to be low but they seem to be increasing. Infection may produce a mild diarrhoea, or a severe or fatal illness. The infective dose may be very low, i.e. less than 10 cells. Cattle appear to be the main source of infection, most cases being associated with the consumption of undercooked beefburgers and similar foods, or raw milk. However, other foods have also been implicated. The mechanism of transmission in the food chain is not fully understood but the contamination of meat from intestinal contents at slaughter is probably an important factor. More research is needed on the incidence of VTEC in cattle and meat products. Control of VTEC illness in humans requires good slaughterhouse hygiene and heat treatment of raw meat and milk. VTEC is destroyed by heat; adequate cooking of meat (70 deg C for 2 minutes internal temperature) and pasteurisation of milk will protect consumers from infection from these sources. Hygienic food handling and good chilled storage conditions are essential and should ensure that other foods do not become contaminated.

17. Easynet UK
Current Hot Topics covers food safety issues such as E.coli food poisoning, Listeria in Cheese, BSE, BST, Trans Fatty Acids, Genetic Modification, Food Irradiation, Olestra, Salt, Microbiological Food Safety for Children and Vulnerable Groups, Food Allergens, Salmonella, Dioxins and PCBs. The statements are drawn up by experts within the broad membership of the Institute of Food Science and Technology.
Easynet - pan-European Business Broadband ISP and telecommunications company
Easynet is a leading pan-European business Internet Service Provider and telecommunications company with operations in eight European countries. Established in 1994, Easynet operates one of Europe's most advanced Internet networks and data centre infrastructures. In the UK Easynet has a national broadband network consisting of 4,450 kilometres of fibre. Easynet was the first business ISP in Europe to provide Internet access using ADSL technology and was the first Broadband service provider in the UK to provide DSL services over an unbundled local loop. As a market leader in DSL connectivity, Easynet is making the broadband revolution a reality. Our customers benefit from Easynet's experience, infrastructure and vision, which have resulted in an unrivalled product portfolio. We offer a full and scalable portfolio including

18. Clostridial Infections
Discusses gas gangrene, Clostridium food poisoning, and pseudomembranous colitis.

Parents Infections
Signs and Symptoms:
Infections caused by the Clostridium group of bacteria include tetanus and infant botulism . Illnesses caused by Clostridium discussed here are gas gangrene, Clostridium food poisoning, and pseudomembranous colitis.
  • Gas Gangrene
    Gas gangrene is a severe but rare infection of the skin and muscles that can occur when a wound or injury is contaminated by Clostridium bacteria found in soil. The first symptom of gas gangrene is sudden, severe pain in the wound, with swelling that stretches the skin "tight" nearby. The skin in the area of the wound may be pale, bronze, or deep red, and it is tender to the touch. Large, bloody blisters may form in the area, and the wound itself may have a sweet smell and may leak a brown, bloody, or amber-colored fluid. As this serious infection continues, symptoms appear that involve the entire body, including fever, sweating, rapid pulse, and a sudden drop in blood pressure. Untreated gas gangrene may lead to severe kidney and blood problems, kidney failure, coma, and death.
  • Clostridium Food Poisoning
    Clostridium bacteria can contaminate food and produce a toxin (poison) that causes a mild form of food poisoning. Symptoms begin seven to 15 hours after eating the contaminated food. They include diarrhea, cramps, fever, nausea, and sometimes vomiting.

19. Food Poisoning
There's nothing like a case (or many cases) of food poisoning to quickly spoil your summer picnic or party. food poisoning symptoms include loss of appetite, nausea, vomiting, and, sometimes, diarrhea.
There's nothing like a case (or many cases) of food poisoning to quickly spoil your summer picnic or party. Food poisoning symptoms include loss of appetite, nausea, vomiting, and, sometimes, diarrhea. Because children have a smaller body mass than do adults, they're likely to suffer more serious symptoms with a case of food poisoning. These tips from the Pediatric Infectious Disease Program at All Children's Hospital can help protect you and your family from the most common forms of food poisoning. What causes food poisoning?
Salmonella, toxoplasma, cereus, clostridia, listeria and E. coli are the most common of the many types of bacteria that can cause food-related illness. Food poisoning can start off in your refrigeratorwhen raw meats or poultry are stored where their juices can run out and contaminate other foods. Harmful bacteria are easily spread during food preparation. After you use your cutting board to cut chicken or meat, be sure to wash it well in hot water. If your cutting board is made of wood, washing can reduce the number of "bad" bacteria but can't eliminate them. Using a non-porous, plastic cutting board will prevent harmful bacteria from staying around, but you still must wash it after handling meat or poultry. Cooked foods that you leave out for a barbecue, or put in the car to take to a picnic, give harmful bacteria another place to grow. Bacteria grow fastest at warmer temperatures their population can double about every 20 minutes! So in the summer months it doesn't take long for foods to harbor enough bacteria to make children and adults sick.

20. Salmonella And Food Poisoning
Discusses causes, symptoms, treament, and prevention. Home News and features News Newsletter Features Encyclopaedia Diseases Examinations Medicines Premium services SMS services StayQuit thediet Health centres Allergy and asthma Children's health Depression Eczema ... All health centres Discussion and support Discussion forums Support groups Services Ask the doctor Find a hospital Search Medline Test yourself Information About NetDoctor Commercial opportunities Salmonella and food poisoning Dr Dan Rutherford , GP
What is salmonella?
Salmonella is a type of bacteria . It is usually found in poultry, eggs, unprocessed milk and in meat and water. It may also be carried by pets like turtles and birds.
What kind of infection does salmonella cause?
The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a serious infection.
What are the symptoms of salmonella poisoning?

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