Food poisoning is an acute gastroenteritis caused by the consumption of a food material or a drink that contains the pathogenic micro organism or their toxins or poisonous chemicals.Food poisoning is common in hostels,hotels,communal feedings, and festivel seasons.

A cluster of persons will be affected with same kind of symptoms ,and they provide a history of consumption of a typical food before few hours.

Varieties of food poisoning

1) Bacterial food poisoning:

Here the micro organisms referred to as bacteria are responsible.The food material might contain the pathogenic bacteriae or their toxin and will be ingested together with the food.

a pair of) Non bacterial food poisoning:

Thanks to the presence of toxic chemicals like fertilizers,insectisides,serious metals and ect.

Since bacterial food poisoning is common it is mentioned here.

Bacterial food poisoning:

All bacteria aren’t harmful.There are some pathogenic bacteria which secrete toxins and cause clinical manifestations.These organisms enter {the human body} through food articles or drinks.

How food poisoning occures:

1) Presence of bacteria within the water.

two) The raw materials for the food might contain toxins.

3) Premises where the food is prepared may contain micro organisms or toxins.

four) Food handlers might have some infectious diseases.

5) Some animals like dogs,rats may contaminate the food.

half-dozen) If prepared food is kept in the space temperature for a while and heated again will create a probability for food poisoning.

7) Purposely some body mixing toxins within the food.

Some common bacterial food poisonings.

1) Salmonella food poisoning:

There are 3 completely different kinds of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella enteritidis) These bacteria are gift in milk, milk product and eggs.  Symptoms of this food poisoning include nausea, vomiting and diarrhoea.  Fever is additionally common.

a pair of) Botulism:

This can be the damaging kind of food poisoning caused by clostridium botulinum.   The spores of these organisms are seen within the soil and enters {the human body} through pickles and canned fish ect.Compared to other food poisonings here vomiting and diarrhoea are rare Mainly the nervous system is affected.The symptoms starts with double vision,numbness with weakness.Later there will be paralysis with cardiac and respiratory failure ending in death.

3) Staphylococcal food poisoning:

It’s caused by staphylo coccus aureus. These organisms typically cause skin troubles like boils and eruptions.It causes mastitis in cow.Through the milk and milk products it enders and causes gastroenteritis.There can be vomiting,abdominal cramps with diarrhoea.

four) Closteridium food poisoning:

This can be caused by closteridium perfringens.They are gift in stool,soil and water. They enter the body through,meat,meat dishes and egg ect.If food articles are cooked and kept in area temperature for a very long time and heated again before eating can result this food poisoning.Symptoms embody vomiting ,diarrhoea and abdominal cramps.

5) Bacillus cereus:

The spores of those organisms can survive cooking and causes enteritis.  Diarrhoea and vomiting is common during this infection.

How to analyze food poisoning?

one) Examine each and each person affected.

a pair of) Water sample ought to be tested.

three) Kitchen, store room and food samples should be examined.

4) The cook and food handlers should be questioned and examined.

5) Samples of vomitus and stool of all victims ought to be tested to identify the bacteria.

How to stop food poisoning:-

one) Solely purified water ought to be used.

a pair of) Hygiene should be maintained by all persons keeping contact with food.

3) Workers should use masks, cap and gloves throughout cooking and serving.

four) Sick individuals should not come back in reality with food materials.

five) Kitchen and premises ought to be neat and clean.

5) Vessels should be washed with soap and hot water.

six) Should not keep the prepared food for a long time in space temperature.

seven) All food materials should be kept in closed containers.

8) Animals like dog, cat, rat ect ought to not come back in touch with food materials.

nine) Vegetables should be washed before cooking.

ten) Meat should be recent and should be purchased from recognised slaughter house.

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