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Food Poisoning:     more books (100)

Food Poisoning and Food Infections by Sir William George Savage, 2010-01-03 Food Poisoning Revised & Enlarged Ed by G M Dack, 1956 Bacterial Food Poisoning: A Concise Exposition of the Etiology, Bacteriology, Pathology, Symptomatology, Prophylaxis, and Treatment of So-Called Ptomaine Poisoning by A., Dr., Prof Dieudonne, 1909 Reports to the Local Government Board Reports on Public Health & Medical Subjects No.77 Bacterial Food Poisoning and Food Infections. [ Food Reports No 18] by Dr W G. Savage, 1913 Food poisoning: Its nature,history and causation,measures for its prevention and control by Elliot Brocklebank Dewberry, 1950 Deaths From Food Poisoning: Charles Vi, Holy Roman Emperor, Johann Schobert, Bando Mitsugoro Viii Food Poisoning & Food Hygiene by betty hobbs, 1953-01-01 Food Poisoning Toxins: Novel Synthetic Peptide LT-10 Treatment by Dr. Binie Ver Lipps, 2010-07-19 Gale Encyclopedia of Nursing and Allied Health: Food poisoning by MSc. Crystal Kaczkowski, 2002-01-01 Toxic Oil Syndrome: Mass Food Poisoning in Spain (Euro Nonserial Pulication) by World Health Organization, 1984-01-01 Are You Being Poisoned By The Foods You Eat? Startling Facts About Modern Food Poisoning (1956) by Raymond W. Bernard, 2010-08-31 Food Poisoning by P A Alcock, 1983-03 Listeria hysteria hands FF industry another (missed) opportunity in U.K. (food poisoning bacteria; frozen foods; includes related article on frozen foods ... from: Quick Frozen Foods International by Graham Kemp, 1989-04-01 21st Century Complete Medical Guide to Listeria, Listeriosis, Food Contamination and Poisoning, and Food Safety: Authoritative Government Documents, Clinical ... Information for Patients and Physicians by PM Medical Health News, 2004-05

lists with details

81. Suspected Food Poisoning Sickens Students In Marching Band Contest
    http://cnn.com/2002/US/Midwest/11/17/bandcontest.illness.ap/index.html

82. Your Child | Food Safety: Preventing Choking And Food Poisoning
    Pesticides in foods. Preventing food poisoning. Handwashing. Food Safety Preventing Choking and food poisoning. What do I need to know to feed my baby safely?  
    http://www.med.umich.edu/1libr/yourchild/food.htm
    
    Extractions: What do I need to know to feed my baby safely? Your baby should sit up while eating, and be supervised at all times. Teach babies from an early age to “chew” (or gum) food well. Don’t hurry your child when eating—allow plenty of time for meals. Only put a small amount of food on the tray at a time. Avoid peanut butter—it’s a greater allergy risk at early ages, anyway. Avoid round, firm foods and chunks (hot dogs, nuts, meat/cheese chunks, whole grapes, hard or sticky candy, popcorn, raw carrots, other firm, raw fruit or vegetable chunks). Hot dogs are not healthy or safe for babies.  If your toddler likes hot dogs, get a nitrite- and nitrate-free variety, and cut it in long, noodle-like strips. Avoid stringy foods (string beans, celery).

83. Adult Health Advisor 2003.2: Food Poisoning: Botulism
    your medical condition. Index. food poisoning Botulism. What is botulism? Botulism is a severe type of food poisoning. It occurs when  
    http://www.med.umich.edu/1libr/aha/aha_botulisi_crs.htm
    
    Extractions: T his information is not a tool for self-diagnosis or a substitute for medical treatment. You should speak to your physician or make an appointment to be seen if you have questions or concerns about this information or your medical condition. Index Botulism is a severe type of food poisoning. It occurs when you eat food that contains a poison produced by a type of bacteria called Clostridium botulinum. Botulism can be a fatal disease. The poison produced by the bacteria can damage important nerves of the body. If botulism is not treated promptly, breathing can stop, causing death. How does it occur?

84. Food Poisoning From Fresh Produce Relatively Rare, Farm Group Finds SENTINEL STA
    May 11, 2004 food poisoning from fresh produce relatively rare, farm group finds. Sentinel staff report WATSONVILLE — Thanks to  
    http://www.santacruzsentinel.com/archive/2004/May/11/biz/stories/02biz.htm
    
    Extractions: Subscribe May 11, 2004 Sentinel staff report WATSONVILLE — Thanks to strict government regulations and the adoption of "good agricultural practices," farm-associated produce outbreaks comprise only 2 percent of all traceable food-borne illness outbreaks in the United States, according to an analysis commissioned by the Alliance for Food and Farming. The analysis shows that most outbreaks associated with produce can be avoided by improved handling at the food-service level and better consumer education about food preparation. The analysis also found the majority of food-borne illnesses have been traced to foods other than fruits and vegetables.

85. Study Food Poisoning Deaths Underestimated
    http://cnn.com/2003/HEALTH/02/15/food.poisonings.reut/index.html

86. Food Poisoning Symptoms
    food poisoning is mainly caused by improper food handling. This article will give valuable hints about how to handle food and symptoms of food poisoning.  
    http://okok.essortment.com/foodpoisonings_rvju.htm
    
    Extractions: Food poisoning symptoms According to the Centers for Disease Control and Prevention there are more than six million reported causes of food poisoning per year. There are more than two hundred and fifty diseases that can be spread through food contamination. Food poisoning is referred to as an illness, mostly gastroenteritis and sometimes nervous system complications. Most cases of food poisoning are caused by bacterial contamination. This usually caused by the way food is handled at home while preparing it. The symptoms of food poisoning are almost always nausea and vomiting and diarrhea. This is a natural course; this is the way the body gets rid of these toxins. It is advised to let nature run its course, avoid adding foods to the stomach until your stomach can handle them. This will only irritate it even more. It is advised to keep fluids in the body to prevent dehydration. This is one of the many complications from food poisoning; the body needs fluid to work properly. bodyOffer(21454) If you experience any symptoms of food poisoning, first try to figure what you think you ate that might have caused this upset. If you’re vomiting or diarrhea persists more than twenty-four hours consult your physician. If you can figure out what you ate this will help the doctor in determination the bacteria involved.

87. Food Poisoning, Micro-Organisms
    Food safety for food workers information source discussing the causes and prevention of foodborne illness.  
    http://www.ccc.govt.nz/Health/foods3.asp
    
    Extractions: Select a Section START - Quick Answers - Weather - Street Maps HOW TO FIND US THE CITY - Business - Library - Library Catalogue - CINCH - Art Gallery - Bus Timetables - localeye COMMUNITY COUNCIL - Handbook - Have Your Say ! - Structure - Publications - City Scene - Media Releases - Bylaws - Policy EDUCATION ENVIRONMENT - The City Plan - Local History - Environmental News - City Environment RECREATION - Leisure Centres - Showtime Canterbury - Summertimes - KidsFest - Sport Facilities - Walking SERVICES - Housing - Planning - Building - Subdivisions - Health - Parking Facilities - Waste Management - Recycling - Sewage Food Poisoning, Micro-Organisms A Food Safety For Food Workers Information Source June 1998 The intention of food safety is to prevent food poisoning, (the transmission of disease through food) and to maintain the wholesomeness of the food product through all stages of processing, until it is finally eaten. In the private home where food is prepared for a small number of people the results of food contamination are restricted.

88. CPCS: Food Poisoning And Safety
    food poisoning and Safety. given. E. coli 0157 H7 food poisoning. What are the sources of this food poisoning? E. coli 0157 H7 produces  
    http://www.calpoison.org/public/food.html
    
    Extractions: The 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.

89. CNN.com - Consumer Group: Food Poisoning Cases In U.K. Up Ten-fold - September 6
    http://www.cnn.com/2000/FOOD/news/09/06/health.britain.food.reut/index.html

90. Contaminated Produce Top Food Poisoning Culprit ~ Newsroom ~ News From CSPI
    Contaminated Produce Top food poisoning Culprit More FoodSafety Measures Needed on Farms, Says CSPI. An analysis of more than 3,500  
    http://www.cspinet.org/new/200404011.html
    
    Extractions: More Food-Safety Measures Needed on Farms, Says CSPI An analysis of more than 3,500 food-poisoning outbreaks shows that contaminated produce is responsible for the greatest number of individual food-borne illnesses. The Center for Science in the Public Interest (CSPI) still enthusiastically recommends eating more fresh fruits and veggies, not less. But it also recommends instituting better food-safety practices on farms in America and abroad to help reduce the risk to consumers. “Dirty irrigation water and the use of untreated manure can help spread animal pathogens to fruits and vegetables,” said CSPI food safety director Caroline Smith DeWaal. “While consumers can help minimize risk by careful washing, much of the responsibility for food safety must begin right on the farm.” In November 2003, an outbreak of Hepatitis A was traced back to green onions imported from Mexico. The outbreak resulted in 555 illnesses and 3 deaths—many of which CSPI says could have been prevented with better practices on the farm and a more responsive surveillance system.

91. Food Standards Agency - Avoiding Food Poisoning
    FAQ on several causes of food poisoning.  
    http://www.foodstandards.gov.uk/healthiereating/asktheexpert/foodpoisoning/
    
    Extractions: I want to give oysters to my girlfriend for a Valentine's Day treat, but I've heard they can give you food poisoning Although today oysters are considered a luxury, in the past they were eaten by the dozen in poor communities. If you want to eat oysters safely, follow these tips: Choosing Chilling Freezing Cooking Why do soft cheeses such as Camembert carry a risk of Listeria? The cooking temperatures of the curd used in the manufacture of soft cheeses is lower than that of hard cheeses and may not be sufficient to destroy Listeria which may have been present in milk used in manufacture. As soft cheeses are also less acidic and contain more moisture than hard cheeses they are more inclined to allow the growth of such undesirable bacteria. The crust of soft cheeses such as Camembert carries an increased risk of Listeria as, due to a decrease in the acidity level at the surface during ripening, the bacterium grows predominantly on the surface of the cheese and not in the core of the cheese. Could you tell me how long food poisoning bacteria can live on utensils, for example on a knife? If a knife has been used to open a packet containing chicken then put back into the drawer could the germs spread onto other utensils?

92. How To Avoid Food Poisoning
    How to Avoid food poisoning. The estimates are so broad because most food poisoning cases are never reported to health authorities.  
    http://www.cspinet.org/nah/ja96.html
    
    Extractions: July/August 1996 "I want to tell you about what it's like to survive a severe attack of Salmonella, because there are too many people who have died and can't tell you what it is like. "I got Salmonella from something I ate. The most likely culprits are a chicken sandwich and an undercooked egg salad sandwich. I first got diarrhea which lasted for days and days. Then quite suddenly, the diarrhea stopped. Soon I felt as if there was a red hot brick inside me. "It was the most awful thing I had ever experienced. I knew that I had to go to the hospital. And I knew that I was going to need surgery to live...." Washington, D.C., businessman Bill Adler, Jr. almost died in 1990 after eating Salmonella-contaminated food. "Fifty-five thousand dollars later, I'm as healthy as I was before this happened," he says. The only casualties: the colostomy he had for nearly a year and the four inches that were cut from his colon. Adler was lucky. He lived. Twenty-five Americans will die todayand another 16,000 will become illfrom something they ate. Here are the foods that are most likely to make you sick. (The list doesn't include seafood, which we'll cover in an upcoming article.)

93. Japan Dairy Giant To Close Factory Blamed For Mass Food Poisoning
    http://cnn.com/2000/ASIANOW/east/12/22/japan.badmilk.ap/index.html

94. Food Poisoning
    food poisoning. Algal Toxins. Algae. The real origin of the dioxin in the citrus pellets therefore could not be found. food poisoning.  
    http://www.ourfood.com/Food_poisoning.html
    
    Extractions: Algae serve as food for marine animals, they may be used as ingredients such as the production of agar agar, used in food, in drugs, as basis for bacteriological medias and is used in many other ways. Chlorophyll is often hidden by yellow, brown,blue and red pigments.This gave the origin to a classification of algae in Xantophyceae, Cyanophyceae or Rodophyceae.

95. Food Poisoning
    Bacterial food poisoning. A short, full text article, published food poisoning Information Sheets. Part of the Bournemouth Borough Council  
    http://altis.ac.uk/browse/cabi/943ec83297aa96e868af334112ab12af.html
    
    Extractions: low graphics Any Resource Type Articles / papers / reports - collections Articles / papers / reports - individual Audio-visual / multimedia resources Books Database Event / conference announcements Journal - Contents and abstracts Journal - Full text Learning material Mailing list / discussion group News / media Organisation Web Site - Companies Organisation Web Site - FE/HE depts. Organisation Web Site - Governmental Organisation Web site - Recruitment/employment Organisation Web Site - Non-profit Organisation Web Site - Professional bodies Reference materials Research Projects / Centres Resource guide / directories Software Statistics Worksheets/Activity sheets No. of records: 17 page: 0157 : Licence to Kill? Dating from 1997, this short report describes E.coli 0157, the rising incidence of reported outbreaks and the effect on the food industry. The report is made available via the Society of Food Hygiene Technology Web site, which is described separately in Altis. food contamination food microbiology food safety food poisoning ... Battle of the Bugs Dating from 1998, this short technical report looks at food related illnesses in the UK. It includes some statistics for Salmonella, Campylobacter SP, Human Listeriosis, and E.coli 0157. The report is made available via the Society of Food Hygiene Technology Web site, which is described separately in Altis. microbiology food poisoning food hygiene food safety ... Campylobacter Enteritis in Humans : Sources of Infection and Modes of Transmission Dating from 1999, this review aims to outline the various reservoirs of the Campylobacter organism and the possible modes of transmission that may ultimately result in human infection. This report has been prepared by the Northern Ireland Public Health Laboratory at Belfast City Hospital, and is made available via the Society of Food Hygiene Technology Web site, which is described separately in Altis.

96. Summer Campers Hospitalized With Food Poisoning In Russia
    http://www.cnn.com/2000/WORLD/europe/07/10/russia.poisoning.ap/index.html

97. AVMA Pet Poison Guide
    poisoning is caught early and treated appropriately. Top. MISCELLANEOUS. GARBAGE/food poisoning X This is primarily a problem of dogs  
    http://www.avma.org/pubhlth/poisgde.html
    
    Extractions: PLANTS It is difficult to give concise information about plant toxicities as there are hundreds of plants that are potentially poisonous to animals . However, actual reports of animals getting seriously ill from eating plants are relatively infrequent compared to reports of poisonings from household products or drugs. The plants discussed below can be found in Minnesota and represent among the most dangerous of poisonous plants. You may notice the conspicuous lack of "holiday plants" among the list. While many people seem to think poinsettias, ivy and mistletoe are dangerous plants, and while these plants have toxic potential, they seldom cause serious clinical signs if eaten. It is worth noting here that dogs and cats often vomit after chewing on plants; this probably does not represent "poisoning" or any dangerous exposure. Only severe or persistent vomiting is a danger sign in small animals. Sporadic vomiting without accompanying signs of illness (for instance, diarrhea, depression, loss of appetite) is rarely a cause for worry, whether associated with plant ingestion or not. The best advice, however, is to contact your veterinarian if you have specific concerns. JAPANESE YEW XXX Taxus cuspidus

98. New Scientist
    Virus cleans up food poisoning bug. 1030 24 April 03. O157H7, a toxic strain of the normally harmless gut bug E. coli, is a major cause of food poisoning.  
    http://www.newscientist.com/news/news.jsp?id=ns99993652

99. More Than 100 Children Hospitalized With Food Poisoning
    http://cnn.com/2000/WORLD/europe/06/10/russia.foodpoisoning.ap/index.html

100. Antibiotics, Hormones, Sewage Sludge, Pesticides, Aspartame, Flouridation, Anima
     Fast Food Nation. food poisoning/ Food Safety Antibiotics, Hormones, Sewage Sludge, Pesticides, Animal Feed, Dioxin, Food Contamination, Seafood Issues.  
     http://www.organicconsumers.org/toxiclink.html
     
     Extractions: Links Archived Articles/ Alerts News Stories Date Posted: Americans Increasingly Embracing Alternative Medicine and Natural Food Diets Pesticide Residues from Non- Organic Foods Building Up in Our Bodies Factory Farming at its Worse Battle Over Local Rights to Ban Factory Farms in Pennsylvania ... New York City Bans School Junk Food Machines for US Consumers Consumers Worldwide Alarmed Over Food Safety McDonald's Worried About Antibiotic Residues in its Meat Beware of the Tap Water in US Cities Rosebud Sioux Drive Factory Hog Farm off their Reservation Most Consumers Unaware of Antibiotic Residues in Meat

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