FOOD POISONING, ITS CAUSES, EFFECT AND CONTROL
TABLE OF CONTENTS
TITLE PAGE- – – – – – – – – i
CERTIFICATION- – – – – – – – ii
DEDICATION- – – – – – – – – iii
ACKNOWLEDGEMENT – – – – – – – iv
TABLE OF CONTENTS- – – – – – – v-vii
CHAPTER ONE
1.0 Introduction- – – – – – – – 1-3
CHAPTER TWO
2.0 Epidemiology of food poisoning- – – – – 4-7
2.1Causes of Food poisoning- – – – – – – 7-10
2.1.1Bacteria- – – – – – – – – 10-12
2.1.2 Mycotoxin- – – – – – – – 12-14
2.1.3 Viruses- – – – – – – – – 14-15
2.1.4 Natural toxins- – – – – – – – 15
CHAPTER THREE
3.1 Food poisoning symptoms- – – – – – 16-17
3.2 Mechanism of food poisoning- – – – – – 18
3.2.1 Incubation period- – – – – – – – 18
3.2.2 Infections dose- – – – – – – – 19
3.3 Factors leading to food poisoning- – – – – 20
3.3.1 Inoculum size- – – – – – – – 20
3.3.2 Toxin production- – – – – – – – 20-21
3.3.3 Invasion- – – – – – – – – 21
3.3.4 Host defenses- – – – – – – – 21
3.4 Prevention- – – – – – – – – 22
3.4.1 Buying groceries- – – – – – – – 22
3.4.2 Temperature requirements- – – – – – 23
3.4.3 Hygiene- – – – – – – – – 23-24
3.4.4 Dining out- – – – – – – – – 24
3.4.5 Foreign travel- – – – – – – – 24
3.5 Control of food poisoning- – – – – – 25
3.6 Treatment of food poisoning- – – – – – 25
3.6.1 Self-care at home- – – – – – – – 25-26
3.6.2 Medical treatment of food poisoning – – – – – 26-27
3.6.3 Oral Rehydration Therapy- – – – – – 27-28
3.6.4 Intravenous Rehydration – – – – – – 28-29
3.6.5 Non-specific Antidiarrheal Agents- – – – – 29
CHAPTER FOUR
4.1 Conclusion- – – – – – – – 30
References
CHAPTER ONE
1.0 INTRODUCTION
Food poisoning, also called food-borne illness, is illness caused by eating contaminated food. Infectious organism including various bacteria, viruses and parasites or their toxins are the most common causes of food poisoning (Scallan et al., 2011). Infections organisms or their toxin can contaminate food at any point during its processing or production. Contamination can also occur at home if food is incorrectly handled or cooked. Food poisoning symptoms often include nausea, vomiting or diarrhea, which can start just hours after eating contaminating food. Most often, food poisoning is mild and resolves without treatment. But some cases are severe, requiring hospitalization. Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping.
Food poisoning means illness resulting from ingestion of food with microbial or non-microbial contamination (Rajesh, 2017). The condition is characterized by history of ingestion of a common food or attack of many persons at the same time, and similarity of signs and symptoms in the majority of cases (Park, 2017). The world Health Organization estimates that there are more than 1000 million cases of acute diarrhea annually in developing countries, with 3-4 million deaths (Stanley, 2008). According to the food standards Agency (ESA) there are nearly 900,000 cases of food poisoning each year. Our lifestyle have changed over the last few years which include an increasing reliance on ready prepared meals, eating out rather than cooking and taking more holidays abroad. We all lead busy lives and as a result of that tend to spend less time preparing and cooking food. People often cook several meals in advance and freeze them for a long period of time or buy convenience food which only has to be put in a microwave oven. This is the reason for increasing food poisoning cases in present scenario. Knowing where your food is sourced from and the standards of care and safety that have been applied may help to reduce the incidences of food poisoning. (Parashnath and Indranil, 2016).
Food borne illness (also known as food borne disease and colloquially referred to as food poisoning is any illness resulting from the spoilage of contaminated food, by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (The agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
A few broad generalizations can be made for contaminants requiring an incubation period, symptoms may not manifest for hours to days, depending on the cause periods tend to cause sufferers to not associate the symptoms with the item consumed, so they may misattribute the symptoms to gastroenteritis, for example symptoms often include vomiting, fever, and aches and may include diarrhea, bouts of vomiting can be repeated with the extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine.
