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Food Poisoning:     more books (100)

Outbreak of Food Poisoning at Stanley Royd Hospital: Committee of Inquiry Report (Command 9716) by J. Hugill, Committee of Inquiry into an Outbreak of Food Poisoning at Stanley Royd Hospital, 1986-01 Poisons On Our Plates.(Centers for Disease Control reports on food poisoning)(Brief Article): An article from: The Futurist by Cynthia G. Wagner, 2001-07-01 HER TOUGHEST RACE.(General News)(A star athlete battles back from deadly food poisoning): An article from: The Register-Guard (Eugene, OR) Safety steps can lower risk of food poisoning.(Health): An article from: The Register-Guard (Eugene, OR) Food Poisoning by G. M. Dack, 1956 Are You Being Poisoned By the Foods You Eat? Startling Facts About Modern Food Poisoning by Raymond W. Bernard, 1956 FOOD POISONING: An entry from UXL's <i>UXL Complete Health Resource</i> Food Poisoning How to document a food-poisoning case: your client got salmonella poisoning after eating breakfast at a restaurant weeks ago. The food is long gone - eaten ... still have a case.: An article from: Trial by William D. Marler, David W. Babcock, 2004-11-01 Bacterial Food Poisoning: A Concise Exposition of the Etiology, Bacteriology, Pathology, Symptomatology, Prophylaxis, and Treatment of So-Called Ptomaine Poisoning (German Edition) by Adolf Dieudonné, 2010-01-09 death in the Pot The Impact of Food Poisoning on History by SatinMorton, 2007 The Complete Homeopathy Handbook: Safe and Effective Ways to Treat Fevers, Coughs, Colds and Sore Throats, Childhood Ailments, Food Poisoning, Flu, an [COMP HOMEOPATHY HANDBK US/E] The food poisoning handbook: A guide to food hygiene for everyone who produces or prepares food and drink by Richard Foulger, 1981 POISONING: An entry from Charles Scribner's Sons' <i>Encyclopedia of Food and Culture</i> by Linda Murray Berzok, 2003

lists with details

101. British Meat: The Recipe For Food Poisoning
     A report from the authoritative BMA last night said that all raw meat should be conidered infected and a possible souce of food poisoning.  
     http://www.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.

102. Slovak President In Brazilian Hospital For Food Poisoning
     http://cnn.com/2001/WORLD/americas/07/26/brazil.slovakia.ap/index.html

103. How To Avoid Food Poisoning
     How to avoid food poisoning Foods that are contaminated with germs can make you sick. But food poisoning doesn’t have to happen.  
     http://www.caringforkids.cps.ca/eating/FoodPoisoning.htm
     
     Extractions: How to avoid food poisoning Foods that are contaminated with germs can make you sick. The germs can cause stomach pains, diarrhea or vomiting. They can also cause more serious problems such as kidney failure, blood infection and even paralysis. Children, elderly people and people with weak immune systems are most at risk of developing problems from the germs in food. But food poisoning doesn’t have to happen. You can do some really simple things to make sure that the food you serve your family is safe. Avoid milk and fruit juices that are unpasteurized. Pasteurized foods have been through a process that kills germs. If milk and fruit juices are pasteurized, it will say so on the label. Cook foods thoroughly, especially red meat, poultry and eggs. Cooking these foods all the way through will destroy harmful germs. Eat foods soon after they have been cooked so that harmful germs don’t have time to grow. Foods that are not cooked before they are eaten, such as fresh fruits and vegetables, should be rinsed under running tap water. Keep hot foods hot (60°C) and cold foods cold (4°C). You should make sure your fridge is set at a temperature of 4°C or less.

104. HealthCentral.com - News - Unknown 0/0/0
     US Sees Sharp Drop in food poisoning Officials said a decline that has taken place since 1996 fell precipitously in 2003. By Amanda Gardner HealthDay Reporter.  
     http://www.healthcentral.com/news/NewsFullText.cfm?id=518659

105. Food Poisoning Microbe Targeted In New Studies / July 10, 2001 / News From The U
     Link to photo information. Read the magazine story to find out more. food poisoning Microbe Targeted in New Studies. By Marcia Wood July 10, 2001  
     http://www.ars.usda.gov/is/pr/2001/010710.htm
     
     Extractions: July 10, 2001 If a microbe can somehow cling to a food surface, it might be able to start a successful invasion. Now, Agricultural Research Service scientists are snooping into the secret tricks that food-poisoning organisms use when they grab onto chicken skin, for instance. Their studies may lead to new, safe, and effective ways to thwart pathogenic microorganisms such as Campylobacter. That microbe causes an estimated 2 million illnesses, 10,000 hospitalizations and 100 deaths a year in this country. Microbiologist Robert E. Mandrell and colleagues at the ARS Food Safety and Health Research Unit in Albany, Calif., are spying on Campylobacter jejuni , the most troublesome of the Campylobacter ARS Western Regional Research Center in Albany are revealing details about two kinds of chicken-skin molecules that likely serve as receptors. The molecules are proteins called proteoglycans and fat-containing compounds called phospholipids. In a test with 12 Campylobacter strains, the researchers found that all of the strains bound to proteoglycans within about two minutes. In about 20 minutes, the

106. HealthlinkUSA Food Poisoning Links
     FindWhat. You can find food poisoning right now at Info.com. Kanoodle.com. Click here for page 1 of food poisoning information from the HealthlinkUSA directory.  
     http://www.healthlinkusa.com/117ent.htm

107. Food Poisoning, Signs Symptoms Of Food Poisoning (poisioning).
     food poisoning and Signs symptoms of food poisoning (poisioning), Remedy for food poisoning. Food safety in kitchen,etc. food poisoning may become serious.  
     http://www.fatfreekitchen.com/foodpoisoning.html
     
     Extractions: Home remedies of Food Poisoning Most food poisioning effects on body clears up in a few days on its own. In the case of continued illness seek medical advice. Children, elders, pregnant women, and the persons who use antacids heavily are at more risk of getting food poision. Symptoms of Food Poisoning You should go to a Doctor if the symptoms of food poisoning lasted for more than two days OR there is a fever with or without shivers or chills OR there is a diarrhea that is very watery (If enough fluid is lost through diarrhea or vomiting, it can affect the body's salt balance )

108. Georgia.gov - Food Poisoning
     food poisoning. food poisoning is caused by bacteria, a type of germ that can make people sick. Common Causes of food poisoning. Salmonella.  
     http://gpc.dhr.georgia.gov/02/channel/0,2188,5640847_6096881,00.html
     
     Extractions: georgia.gov Department of Human Resources GPC Wednesday, June 02, 2004 Common Poisons Carbon Monoxide Food Poisoning Household Product Safety ... Lead Back to: Poisoning Overview Home Food poisoning is caused by bacteria, a type of germ that can make people sick. Bacteria can grow in certain foods if they are not handled, cooked, or stored properly. If you eat a food that has bacteria in it, you may get sick. You cannot see and may not smell or taste bacteria that cause food poisoning. Food poisoning usually causes flu-like symptoms: diarrhea, nausea, and vomiting. It rarely causes death. Food poisoning can be especially dangerous for babies and children, the elderly, pregnant women, and those in poor health. The best way to help keep your family safe from food poisoning is to follow this rule: KEEP COLD FOODS COLD and HOT FOODS HOT Learn how to handle, cook, and store your foods safely by following these safety tips: Shopping For Food Check the sell-by dates on all foods you buy, especially meats and poultry. Buy foods with the latest "sell-by" or expiration date. Do not buy canned goods with bulges, leaks, or dents. This may be a sign that the canned good is not safe to eat.

109. MedWebPlus Subject Food Poisoning
     http://medwebplus.com/subject/Food_Poisoning

110. Foodborne Illness - Wikipedia, The Free Encyclopedia
     Teaching Treasures food poisoning projectfood poisoning. a potential danger to all of us! One of these is the risk of bacterial food poisoning. Bacteria can multiply very rapidly in ideal conditions.  
     http://en.wikipedia.org/wiki/Food_poisoning
     
     Extractions: (Redirected from Food poisoning Foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria toxins viruses ... prions or parasites . Such contamination usually arises from improper handling, preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food, or consuming or by accidentaly consuming naturally poisonous substances like poisonous mushrooms or reef fish. Contact between food and pests , especially flies rodents and cockroaches , is a further cause of contamination of food. Some common diseases are occasionally foodborne mainly through the water vector , even though they are usually transmitted by other routes. These include infections caused by Shigella Hepatitis A , and the parasites Giardia lamblia and Cryptosporidium parvum Table of contents 1 World Health Organisation definition 2 Symptoms and mortality 3 Incubation period 4 Infectious dose ... edit Foodborne illnesses are defined by the World Health Organization as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness

111. Preventing Food Poisoning In Your Home
     Home Baby Feeding Nutrition Preventing food poisoning in your home Approved by the BabyCenter Medical Advisory Board. By JoAnne Robb.  
     http://www.babycenter.com/refcap/baby/babyfeeding/11814.html
     
     Extractions: You do if you want to avoid those nasty bouts of cramps, diarrhea, and vomiting. The fact is that most every time you or your child has a stomachache or diarrhea, food poisoning bacteria are the likely culprits. What's more, you may never know what caused it, since symptoms generally take up to two days to appear. Bacteria in food can double in number every 20 minutes at room temperature, and a few thousand is all it takes to lay an adult low. Children may be even more vulnerable to food poisoning because of their small size.

112. Food Poisoning Information At IVillage.com
     food poisoning, essential info for food poisoning. Treatment options for food poisoning.  
     http://www.ivillage.com/topics/health/0,,232655,00.html
     
     Extractions: Choose one Acupuncture Allergies Alzheimer's Disease Androgen Anxiety Disorders Asthma Atherosclerosis Attention Deficit Bacterial Vaginosis Biofeedback Bipolar Disorder Birth Control Pills Blood Donation Breast Cancer Caregiving Cervical Cancer Chiropractic Chlamydia Cholesterol Chronic Fatigue Clinical Trials Colon Cancer Contraception Depression Diabetes Dry Eye Syndrome Eating Disorders Endometriosis Epilepsy Estrogen Fibroids Fibromyalgia Fitness Flu/Colds Gastroesophageal General Women's Health Genetic Testing Genital Herpes Glaucoma Gonorrhea HIV/AIDS Health Insurance Heart Disease Hepatitis High Blood Pressure Homeopathy Human Papillomavirus Hypnosis Hysterectomy Incontinence Infertility Irritable Bowel

113. Food Poisoning Microorganisms
     Food microbiology online course complimenting 'The Microbiology of Safe Food' book. Resource portal for undergraduates and professionals.  
     http://www.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

114. Wired News: Get The Skinny On Food Poisoning
     Advertisement. Get the Skinny on food poisoning. By Lewis Wallace Also by this reporter Page 1 of 2 next ». 0200 AM Apr. How big a threat is food poisoning?  
     http://www.wired.com/news/business/0,1367,58022,00.html
     
     Extractions: 02:00 AM Apr. 01, 2003 PT If rats roamed free in your favorite restaurant's storeroom, would you want to know? What if a prep cook stored raw meat above the ready-to-eat salads, letting blood drip onto the greens? Wary diners in search of a good meal and hoping to avoid a gut-twisting case of the cramps can make use of an eye-opening weapon in the war against food poisoning: online restaurant-inspection sites. Wireless Hot Spot Directory Search for Wi-Fi hot spots near you: Calif Court Told Peterson Is a Cad, Not a Murderer

115. Safefood
     Series of factsheets covering the common causes of food poisoning.  
     http://www.safefood.net.au/content.cfm?sid=426

116. Richard Manning: An Agricultural System Gone Mad
     Weekend Edition January 17 / 18, 2004. An Agricultural System Gone Mad. food poisoning as Background Noise. By RICHARD MANNING. A friend  
     http://www.counterpunch.org/manning01172004.html
     
     Extractions: home subscribe donate about us ... events New Print Edition of CounterPunch Before Kill and Run, Was There Rape and Run? Documents Show the FBI Gave Janklow a Pass by Stephen Hendricks; The Faces of Janus: Why the New York Times Has Always Been a Rotten Paper by Alexander Cockburn; Steal a Tree, Go To Jail; Steal a Forest, Stay in the Lincoln Bedroom: the Politics of Timber Theft by Jeffrey St. Clair; A Southern Africa Sojourn by Lawrence Reichard; The Kiev Con: Exposing David Duke's Illusory Doctorate; CounterPunch Online is read by 70,000 visitors each day, but we are funded solely by the subscribers to the print edition of CounterPunch. Please support this website by buying a subscription to our newsletter, which contains fresh material you won't find anywhere else, or by making a donation for the online edition. Remember contributions are tax-deductible. Click here to make a (tax deductible) donation If you find our site useful please: Subscribe Now!

117. Foodborne Illness
     Directory of factsheets on the most common causes of food poisoning.  
     http://edis.ifas.ufl.edu/TOPIC_Foodborne_Illness

118. MotherNature.com - The Doctors Book Of Home Remedies: Food Poisoning
     Ch.61, flu. Ch.62, food poisoning. Ch.63, foot aches. Ch.64, foot odor. Click Here To Learn More! food poisoning. 23 Controlling Methods. What a grandslam picnic!  
     http://www.mothernature.com/Library/Bookshelf/Books/47/62.cfm
     
     Extractions: FOR BOOK TITLE: introduction to doctors home remedies Ch.1 introduction to doctors home remedies Ch.2 acne Ch.3 allergies Ch.4 angina Ch.5 athritis Ch.6 asthma Ch.7 athletes foot Ch.8 backache Ch.9 bad breath Ch.10 bed-wetting Ch.11 belching Ch.12 bites Ch.13 black eye Ch.14 bladder infections Ch.15 blisters Ch.16 blood pressure Ch.17 body odor Ch.18 boils Ch.19 breast discomfort Ch.20 breastfeeding Ch.21 bronchitis Ch.22 bruises Ch.23 bruxism Ch.24 burns Ch.25 bursitis Ch.26 canker sores Ch.27 carpal tunnel syndrome Ch.28 cellulite Ch.29 chafing Ch.30 chapped hands Ch.31 chapped lips Ch.32 cholesterol Ch.33 colds Ch.34 cold sores Ch.35 colic Ch.36 conjunctivitis Ch.37 constipation Ch.38 corns and calluses Ch.39 cuts and scrapes Ch.40 dandruff Ch.41 denture troubles Ch.42 depression Ch.43 dermatitis and eczema Ch.44 diabetes Ch.45 diaper rash Ch.46 diarrhea Ch.47 diverticulosis Ch.48 dry hair Ch.49 dry skin and winter itch Ch.50 earache Ch.51

119. HealthDay
     Printer Friendly Format. US Sees Sharp Drop in food poisoning Illness decline since 1996 hastened in 2003, officials say. By Amanda Gardner HealthDay Reporter.  
     http://www.healthday.com/view.cfm?id=518659

120. Food Poisoning
     food poisoning. Second, cook foods fully to kill pathogens. Most organisms that cause food poisoning are killed at a temperature of 170F or so.  
     http://www.fact-index.com/f/fo/food_poisoning.html
     
     Extractions: Main Page See live article Alphabetical index Food poisoning is an illness that results from consumption of food that has been improperly prepared or stored, allowing pathogenic bacteria to grow in the food. It is usually distinguished from diseases such as hepatitis , in which food is a vector for transmission of disease between humans. Symptoms begin several hours after ingestion and include nausea and diarrhea . Most cases of food poisoning spontaneously resolve themselves, but food poisoning can result in death, especially in infants, the elderly, and other people who have weak immune systems. Food poisoning that results from a restaurant or other commercial eating place is especially of concern, as it can affect large numbers of people. Improperly stored food served at picnics can also poison large numbers of people: the majority of these poisonings come from umproperly stored meat . Potato salad and macaroni salad can also be risky if made from homemade mayonnaise containing raw eggs (factory produced mayonnaise is safe). Typically food poisioning can be prevented by taking simple precautions. First, do not allow raw or partially cooked animal products to touch dishes or utensils used to handle fully cooked food. This prevents cross-contamination. Second, cook foods fully to kill pathogens. Most organisms that cause food poisoning are killed at a temperature of 170F or so. However, the actual internal temperature of meat products need not be that high, since most contamination comes from fecal matter that is on the outside. Finally, keep hot foods hot and cold foods cold. Once the temperature drops below 170F or rise above 40F, bacterial growth can resume, even on previously uncontaminated foods.

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