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Food Poisoning: more books (100)

Food Poisoning, Policy and Politics : Corned Beef and Typhoid in Britain in the 1960s by David F. Smith, 2005-07-15
Isolation and Identification Methods for Food Poisoning Organisms, No.17 (Technical Series (Society for Applied Bacteriology)) by Janet E. L. Corry, 1982-09
Vibrio parahaemolyticus: A causative bacterium of food poisoning by Toshio Miwatani, 1976
Fighting Back: How to Protect Yourself Against the "Food Bug" and Report Food Poisoning Hazards by Michael H. Doom, 1992-06
Foodborne Infections and Intoxications, Third Edition (Food Science and Technology)
Food Safety Hazard Guidebook by Richard Lawley, Laurie Curtis, et all 2008-09-14
Foodborne Diseases, Second Edition (Food Science and Technology) by Dean O. Cliver, Hans P. Riemann, 2002-11-15
Food Toxicology by Concon, 1987-10-27
Microbiology of Foods (A Series of books in food and nutrition) by John Clifton Ayres, 1980-03
Hdbk of Foodborne Diseases of Biol Origin (CRC series in nutrition and food)
Food Safety: Barbara J. Patten (Food for Good Health) by Barbara J. Patten, 1997-07
The Microbiological Safety of Food in Healthcare Settings
The safe food book: Your kitchen guide (Home and garden bulletin) by Mary Ann Parmley, 1984
Safe food to go: A guide to packing lunches, picnicking & camping out (Home & garden bulletin) by Mary Ann Parmley, 1988

lists with details

Welcome To SGH's Gastroenterology Department
Contains information about the digestive system. Lists and explains the different types of illness such as abdominal pain and food poisoning and the diagnostics procedures.
http://www.sghhealth4u.com.sg/health4u/gastro/
British Meat: The Recipe For Food Poisoning
A report from the BMA said that all raw meat should be considered infected and a possible source of food poisoning.
http://britishmeat.com/foodpois.html

Extractions: FOOD POISONING On January 12 1998, The British Medical Association warned in a report to Members of Parliament in London that all raw meat should be considered infected and a possible source of food poisoning. "The current state of food safety in Britain is such that all raw meat should be assumed to be contaminated with pathogenic organisms," the report said. The BMA report went on to record that the number of cases of food poisoning was at its highest ever in 1997. One million people infected by salmonella or E. Coli 0157 bacteria. 200 people died as a result. "The only safe approach for the food industry and general public is to treat all raw meat as infected and adopt universal precautions in handling and cooking raw meat," the report concluded.
MMWR 43(10):1994 Mar 18; Bacillus Cereus Food Poisoning Associated With Fried Ri
Bacillus cereus food poisoning Associated with Fried Rice at Two Child Day Care CentersVirginia, 1993. Terranova W, Blake PA. Bacillus cereus food poisoning.
http://vm.cfsan.fda.gov/~mow/cereus.html

Extractions: MMWR 43(10):1994 Mar 18 Bacillus cereus Food Poisoning Associated with Fried Rice at Two Child Day Care CentersVirginia, 1993 Bacillus cereus , an infectious cause of foodborne illness, accounted for 2% of outbreaks with confirmed etiology that were reported to CDC during 1973-1987 (1). On July 21, 1993, the Lord Fairfax (Virginia) Health District received reports of acute gastrointestinal illness that occurred among children and staff at two jointly owned child day care centers following a catered lunch. This report summarizes the investigation of this outbreak. The catered lunch was served on July 21 to 82 children aged less than or equal to 6 years and to nine staff; dietary histories were obtained for 80 persons. Staff and all children aged greater than or equal to 4 years were interviewed directly; staff and parents were questioned for children aged less than 4 years. Of the 80 persons, 67 ate the catered lunch. A case was defined as vomiting by a person who was present at either day care center on July 21. Fourteen (21%) persons who ate the lunch became ill, compared with none of 13 who did not. Symptoms included nausea (71%), abdominal cramps or pain (36%), and diarrhea (14%). Twelve of the 14 cases occurred among children aged 2.5-5 years, and two occurred among staff. The median incubation period was 2 hours (range: 1.5-3.5 hours). Symptoms resolved a median of 4 hours after onset (range: 1.5-22 hours).
Food Poisoning Microorganisms
Back to Food Microbiology home page site map. Chapter 5 food poisoning microorganisms. There are a number of web sites which review food poisoning bacteria.
http://science.ntu.ac.uk/external/Food poisoning microorganisms.html

Extractions: Back to Food Microbiology home page site map ICMSF C. jejuni Salmonella E. coli ... FDA Bad Bug book ICMSF The International Commission on Microbiological Specifications for Foods (ICMSF 2002) has revised its previous categorisation of microbiological hazards in foods. These are tabulated below. The severity of the illness and duration should be compared with the information on p. 142-192 in the book 'The Microbiology of Safe Food'. Additionally a number of these organisms are permitted above the cells in 25 gram testing specification for ready-toeat food. For details see the PHLS (UK) guidelines in Table 8.20, p.333 for ready-to-eat foods and the various EU and FDA sampling plans in Chapter 8. For more inforamtion on microbiological criteria jump to the relevant page microbiological criteria ICMSF microbiological hazards categorisation (p144, Table 5.2). For Cases see Table 8.1, p.301 Categorisation of common foodborne pathogens (ICMSF 1986) Moderate, direct, limited spread, death rarely occurs B. cereus, C. jejuni, Cl. perfringens, St. aureus, Y. enterocolitica, T. saginata, T. gondii
Reducing The Risk Of Food Poisoning, SS-124-97
Common symptoms of food poisoning are similar to those associated with the flu; headache, nausea, and diarrhea. Reducing the Risk of food poisoning. SS124-97.
http://ohioline.osu.edu/ss-fact/0124.html

Extractions: Food poisoning affects millions of Americans each year. Common symptoms of food poisoning are similar to those associated with the flu; headache, nausea, and diarrhea. Symptoms usually occur within a few hours to a day after eating. Four groups of people are particularly vulnerable to food borne illness: pregnant women, young children, the seriously ill, and the senior adult. The senior adult is particularly at risk because of several age-related physical changes: the immune system weakens with age; the stomach becomes less acidic, limiting its ability to fight food borne illness; and sensory organs change, reducing the ability to detect spoiled food by smell or sight. The consequences of food borne illness can be serious for people in high risk groups. Food borne illness may lead to other complications, including kidney failure and meningitis. If you are in any of the high risk groups or preparing food for someone who is, it is important to exercise caution in how you handle food. The ways in which we prepare, cook, serve, and store food can increase or decrease the risk of food borne illness. Food borne illnesses are caused by eating food that contain certain types of bacteria or viruses. After the food is eaten, these microorganisms continue to multiply in the digestive tract, causing an infection, or the bacteria growing on the food may have produced a toxin (poison), which, when consumed causes illness.
Detection Of Food Poisoning Microorganisms
map. Detection of food poisoning microrganisms. It should be remembered that methods need to be accredited by bodies such as AOAC.
http://science.ntu.ac.uk/external/Detection of food poisoning microorganisms.htm

Extractions: Back to Food Microbiology home page site map It should be remembered that methods need to be accredited by bodies such as AOAC . Simply using one's own invented technique is not good practice. Subsections Conventional methods ISO 6579 Salmonella 2002 method Rapid detection techniques Separation and concentration techniques ... ATP bioluminescence techniques and hygiene monitoring Conventional methods for microbial detection primarily require the target organism to form a colony on a growth medium ( Oxoid Ltd ), see also fluorogenic and chromogenic media Bacteriological Analytical Manual Microbiological Laboratory Guidebook Compendium of methods for the microbiological examination of foods Practical Food Microbiology (PHLS UK). Modifications of the conventional plating method have included the Petrifilm technology . Accredited Petrifilm products can be checked out here The new ISO 6579:2002 standard for the detetion of Salmonella in food was published in October (2002) and has three changes compared with the 1993 version Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) which shows superior selection to SC for Salmonella Typhi and Paratyphi (in addition selenite is hazardous to human health).
CNN.com - Food Central - FDA Orders Egg Warnings To Avoid Food Poisoning - Decem
http://cnn.com/2000/FOOD/news/12/01/egg.safety.ap/index.html

Extractions: Recipes Daily Cookbook reviews Recipe Swap Resource Additives Alcohol Beer Beverages Coffee Dairy Fat Fruit Grains Herbs Italian Key Ingredient Meat Organic Seafood Snacks Southern Sweets Tea Veggies Vitamins Restaurant Atlanta Baltimore Boston Chicago Dallas Denver Detroit Fort Worth Houston Las Vegas Los Angeles Miami Minneapolis New Orleans NYC Orlando Philly Phoenix Pittsburgh Salt Lake San Antonio San Diego San Fran Seattle St. Louis
Personal Injury Seattle Attorney, Personal Injury Lawyer Washington
A personal injury attorney specializing in motor vehicle accidents, defective products, food poisoning claims, spinal cord and brain injuries, and other types of injury litigation.
http://www.personalinjuryseattle.com

Extractions: My offices provide quality, experienced and personal legal representation for all types of injury claims. Whether you were injured in a car accident , by an unsafe product or suffered from food poisoning , I furnish prompt and professional assistance throughout Washington State. Cases Handled I understand that you probably dont have time in your life for poor health, doctor visits and missed time from work. I am here to help you with your legal needs. You can expect me to relieve you from dealing with impersonal and callous insurance adjusters, to maximize the value of your case, and to ensure that all of your losses are claimed. Insurance companies, big corporations, and product manufacturers all have lawyers. Shouldnt you have one too? Common Questions Keep in mind that you have important legal rights to protect, and there are time limits for pursuing different kinds of cases. In addition, you may very well be entitled to money compensation for your injuries. At the very least, you should consult with an attorney. Contact me for a free consultation!
CNN.com - Health - Food Poisoning Virus Found To Be Transmitted By Contact On Fo
http://www.cnn.com/2000/HEALTH/10/25/football.virus.ap/index.html

Extractions: WEB SERVICES: College football players sick with food poisoning transmitted the virus to the opposing team on the field in the first documented case of its kind in sports, researchers say. The Duke players vomited in the locker room and on the sidelines during the Sept. 19, 1998, game against Florida State, which they lost 62-13. The virus then spread to the other team.
Food Poisoning - DrGreene.com
food poisoning. Common bacteria that cause food poisoning include Botulism, Campylobacter, Clostridium perfringens, E. coli, Salmonella, and Staph.
http://www.drgreene.com/21_1094.html

Extractions: QUICK SEARCH A - Z Guide Allergies Allergy Care Guide Asthma Care Guide Bedwetting Breastfeeding Childhood Obesity Diabetes Care Guide Ear Infections Genetics Immunizations Infectious Diseases Parenting Potty Training Rashes Safety Sleep About DrGreene.com Archives About Us Context Reviews Awards Readers Comments Press Room Partners and Supporters Topic Centers Contact Us Pediatric Information A-Z Guide Allergy Care Guide Asthma Care Guide Diabetes Care Guide Discussion Boards DrGreene´s Chats DrGreene´s Event Schedule FAQ Fast Facts Feature Articles Guidelines Pediatric Updates Special Feature Top Tips Community Activty Guide Advanced Search Community Central Chat Chat Schedule Cute Faces Discussion Boards Family Friendly Recipes Parent-to-Parent Resources The DrGreene Team Newsletter Prenatal Newborn Infants Toddlers Pre-Schoolers School Age Teens / Adolescents Multimedia Library Fertility Children's Health Related concepts:
CNN.com - Food Central - Genetic Fingerprinting Finds Unexpected Sources Of Food
http://www.cnn.com/2000/FOOD/news/10/23/fingerprinting.germs.ap/index.html

Extractions: Recipes Daily Cookbook reviews Recipe Swap Resource Additives Alcohol Beer Beverages Coffee Dairy Fat Fruit Grains Herbs Italian Key Ingredient Meat Organic Seafood Snacks Southern Sweets Tea Veggies Vitamins Restaurant Atlanta Baltimore Boston Chicago Dallas Denver Detroit Fort Worth Houston Las Vegas Los Angeles Miami Minneapolis New Orleans NYC Orlando Philly Phoenix Pittsburgh Salt Lake San Antonio San Diego San Fran Seattle St. Louis
EMedicine Health - Food Poisoning Overview
food poisoning is a common, usually mild, but sometimes deadly illness. Typical You are in Poisoning, food poisoning, Overview, Food
http://www.emedicinehealth.com/articles/17289-1.asp

Extractions: Search June 2, 2004 Registration Healthcare Professionals High cholesterol can affect children. Is your child at risk? About 1 million people in the United States have Crohn disease. What are treatment options? Is there a connection between IBD and Crohn Disease? About one third of those with diabetes do not know they have it. Are you one? Two million or more Americans have schizophrenia. Is someone you love affected? One third of those with asthma are children. What are the symptoms and triggers? You are in: Poisoning Food Poisoning Overview Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that come on suddenly (within 48 hours) of consuming a contaminated food or drink. Depending on the contaminant, fever and chills, bloody stools, dehydration, and nervous system damage may follow. These symptoms may affect one person or a group of people who ate the same thing (this would be called an outbreak). The Centers for Disease Control and Prevention (CDC) estimates that in the United States alone, food poisoning causes about 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths each year. One of the most common bacterial forms of infection, the salmonellae organisms, account for $1 billion in medical costs and lost work time.
MedlinePlus Medical Encyclopedia: Staph Aureus Food Poisoning
Includes symptoms, tests, treatment, and prevention.
http://www.nlm.nih.gov/medlineplus/ency/article/000227.htm

Extractions: @import url(http://www.nlm.nih.gov/medlineplus/images/advanced.css); Skip navigation Other encyclopedia topics: A-Ag Ah-Ap Aq-Az B-Bk ... Z Contents of this page: Definition Staph aureus food poisoning is an illness that results from eating food contaminated by a toxin produced by the Staphlococcus aureus bacteria. Causes, incidence, and risk factors Staphlococcus aureus food poisoning is often caused when a food handler contaminates food products such as desserts, salads, or baked goods (especially custards, mayonnaise, and cream-filled or topped desserts) that are served or stored at room or refrigerator temperature. The bacteria multiplies rapidly in the food, and a large colony of bacteria may be present without evidence of food spoilage. Risk factors include ingestion of food prepared by a person with a skin infection, ingestion of food kept at room temperature, ingestion of improperly prepared food, and symptoms occurring in persons eating the same food. Symptoms usually appear within 4 to 6 hours. The disease is common in the U.S.
Clostridium
Discusses gas gangrene, tetanus, food poisoning, botulism, and pseudomembranous colitis.
http://www.geocities.com/SouthBeach/Port/3008/clost.html
BBC - Food Healthy Eating - Food Poisoning
The heatloving bacteria in certain foods can to multiply to the extent that within a few hours there are enough of them to cause food poisoning.
http://www.bbc.co.uk/food/healthyeating/jc_foodpoisoning.shtml

Extractions: Recently, (when the sun was still shining) I was invited to a friend's barbeque. It was a wonderful get-together, but a few hours after returning home and going to bed, some of my fellow guests woke up with churning stomachs and were forced to spend the rest of the night in the bathroom, suffering from vomiting and diarrhoea. It's not unusual for casualty departments and doctors' surgeries to report a rise in food-poisoning cases during the summer and early autumn , typically caused by people either not keeping food cool enough in soaring temperatures or not cooking meat, especially chicken and pork, thoroughly enough on barbecues.
OI: Salmonella -- ÆGIS
A guide to Salmonellosis, or infection with salmonella bacteria, a form of food poisoning, from AEGIS.
http://www.aegis.com/topics/oi/oi-salmonella.html

Extractions: "food poisoning" This is part of a series on Opportunistic Infections ("OIs"). Please note that This Page Is Just A Starting Point: who specializes in treating HIV. Finding The Latest Information: Advances in treating opportunistic infections can happen at any time, so the material on this page may be outdated. Some links in the see also section at the bottom of this page are actually special database links. They may contain information published after this page was written. bacterial Salmonella is bacterial infection caused from eating contaminated food or drinking contaminated water. Salmonellae non-spore-forming, gram-negative rods of the family Eterobacteriaceae. S. typhosa cause typhoid fever, and other S. cause diarrhea. Symptoms: Symptoms can include severe diarrhea, fever, chills, abdominal discomfort, and occasionally vomiting. The symptoms generally appear one to three days after exposure. Serious bloodstream infections can occur, particularly in the very young or elderly. ( BW Contagious Period: The infectious period can vary from several days to many months. Those who have been treated with oral antibiotics tend to carry the germ longer than others. Infected food handlers, health care workers, and individuals associated with daycare must obtain the approval of their local health department before returning to work or daycare. (
Food Poisoning - Digestion: Health And Medical Information Concerning Digestive
What is food poisoning? Digestion Home. food poisoning Index. Digestion Support Group. Feedback. 10 Digestion Questions To Ask Your Doctor.
http://www.medicinenet.com/Food_Poisoning/article.htm

Extractions: Printer-Friendly Format Add to Favorites Email to a Friend ... Next page What is food poisoning? Food poisoning is a group of medical conditions that result from eating food that is contaminated with harmful bacteria or toxic poisons from bacteria. Bacteria are a part of all living things and are found on all raw agricultural products. Harmful bacteria can be transferred from food to people, from people to food, or from one food to another. Bacteria can grow rapidly at room temperature: As temperature rises, growth rate increases. Growth of most harmful bacteria in food can be slowed or stopped by refrigeration or freezing. How soon after eating contaminated food do symptoms occur? There are many forms of food-related illness. Food-related illness can produce symptoms (cramps, diarrhea, vomiting, fever) from mild to very serious, with illness occurring from 30 minutes to 2 weeks after eating food containing harmful bacteria. Who is most vulnerable to food-related illness?
Campylobacter - DrGreene.com
Learn about food poisoning and gastroenteritis, two illnesses commonly caused by campylobacter.
http://www.drgreene.com/21_1041.html

Extractions: QUICK SEARCH A - Z Guide Allergies Allergy Care Guide Asthma Care Guide Bedwetting Breastfeeding Childhood Obesity Diabetes Care Guide Ear Infections Genetics Immunizations Infectious Diseases Parenting Potty Training Rashes Safety Sleep About DrGreene.com Archives About Us Context Reviews Awards Readers Comments Press Room Partners and Supporters Topic Centers Contact Us Pediatric Information A-Z Guide Allergy Care Guide Asthma Care Guide Diabetes Care Guide Discussion Boards DrGreene´s Chats DrGreene´s Event Schedule FAQ Fast Facts Feature Articles Guidelines Pediatric Updates Special Feature Top Tips Community Activty Guide Advanced Search Community Central Chat Chat Schedule Cute Faces Discussion Boards Family Friendly Recipes Parent-to-Parent Resources The DrGreene Team Newsletter Prenatal Newborn Infants Toddlers Pre-Schoolers School Age Teens / Adolescents Multimedia Library Fertility Children's Health Introduction: Campylobacter is everywhere! Almost any animal wild animals, farm animals, and pets can carry it in their stool. It is in the stool of most or all chickens, turkeys, and seagulls. It can be found on the legs of flies, inside the shells of oysters, the cages of hamsters, the litter boxes of cats, and the diapers of toddlers . And if you have a puppy with diarrhea, watch out for
Food Poisoning Mixed Report Card - Health And Medical Information: Diseases And
MedicineNet Home food poisoning Mixed Report Card. Advanced Search. food poisoning Mixed Report Card.
http://www.medicinenet.com/script/main/art.asp?articlekey=32363
E. Coli Food Poisoning Cases Drop
E. coli food poisoning Cases Drop. Common Causes of food poisoning Continue to Decline. By Jennifer 2003. Decline in food poisoning Cases. The
http://my.webmd.com/content/article/86/99017.htm

Extractions: on Thursday, April 29, 2004 April 29, 2004 Just in time for picnic season, the CDC has some good news about some of the most dangerous threats to food safety. A new report shows cases of E. coli O157:H7 infections, one of the most severe food-borne illnesses, dropped by 36% from 2002 to 2003. Most illnesses caused by E. coli infections are the result of eating undercooked, contaminated ground beef. "This decline is promising, but it is a one-year change and more time is needed to know whether this is going to be sustained," says Robert Tauxe, MD, chief of the CDC's food-borne and diarrheal diseases branch. "That said, overall trends suggest that efforts by industry, individuals, and certainly efforts in the regulatory arena seem to have us headed in the right direction." Overall, food poisoning cases have declined by 42% since 1996, and the incidences of three other common culprits also dropped significantly during that period:

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