Food Poisoning--An Overview

What is Food Poisoning?Food poisoning results whenraw milk.To prevent this form of food poisoning,
you eat food contaminated with bacteria or othercook all ground beef until no pink is showing. Make
pathogens such as parasites or viruses. Yoursure all of the meat juices are clear, not pink or red,
symptoms may range from upset stomach toand that the inside of the meat is hot. If you are
diarrhea, fever, vomiting, abdominal cramps andserved an undercooked hamburger in a restaurant,
dehydration. Most such infections go undiagnosed andsend it back. Consume only pasteurized milk products,
unreported.But the Center for Disease Control andand drink only water treated with chlorine or other
Prevention estimates that each year about 76 milliondisinfectants.Botulism is caused by clostridium
people in the United States become ill frombotulinum, a spore-forming bacteria. This form of
pathogens in food, and about 5,000 of them die.Overfood poisoning is very rare, but can be
55% of such cases are caused by improper cookinglife-threatening. It may result from eating improperly
and storage of foods, and 24% by poor hygiene,processed, low-acid foods such as green beans,
such as not washing your hands while preparing food.mushrooms, spinach, olives and beef or fish. Improper
Only 3% of cases are from unsafe food sources.home canning methods often account for botulism
Keeping your hands clean while working with food iscases. Improperly processed commercial products can
the single most important thing you can do toalso cause this serious disorder.To avoid botulism,
prevent food poisoning.About 20 organisms candon't even taste canned food that is soft,
cause food poisoning. After you eat fooddeteriorating, fermenting or doesn't smell right. It isn't
contaminated with bacteria, they will multiply in yourworth a life-threatening illness. When in doubt, throw
stomach and bowels. Some bacteria give off a toxinit out.Infant botulism is more common in spring and
when they multiply. As a result, nausea, vomiting,summer, and is rare in winter. Infants younger than
abdominal cramps and diarrhea occur. Vomiting andone year of age are at the highest risk. Symptoms
diarrhea are the body's way of eliminating the toxin,include muscle weakness, a weak cry, difficulty in
and most cases of food poisoning run their coursefeeding, constipation, head lag, increased heart rate
without needing medical attention.Not all invasiveand a decreased gag reflex. A baby with botulism is
organisms cause vomiting as a symptom, but almostdescribed as a "floppy baby," as the infant will have
all of them cause diarrhea. Blood in your stool occursweak muscles, especially in the arms, legs and
in many types of food poisoning and is considered toneck.Infant botulism has been associated with eating
be serious. Abdominal cramps are also common, andhoney. The Center for Disease Control suggests that
sometimes you will have a fever. Be sure to contacthoney should not be given to infants under six
a physician if a fever or bloody stools aremonths old, and the Honey Industry Council extends
present.Common Sources of Foodthe safety limit to one year. Honey is not an essential
PoisoningCampylobacter is the leading cause offood for infants, and should never be given to
bacterial food poisoning in the USA. It causes severalthem.Summary of Food PoisoningMost symptoms
million cases a year, resulting in hundreds of deaths.such as nausea, vomiting, abdominal cramps and
Eating undercooked chicken or food that has been indiarrhea are due to viral infections and are not true
contact with raw chicken most commonly causescases of food poisoning. An accurate diagnosis can
campylobacter. The Center for Disease Controlbe difficult because the pathogenic organisms are
estimates that up to 70%-90% of chickens arefound in different kinds of food and have varying
infected with campylobacter.To prevent the disease,incubation periods. Also, eating a substance and
cook chicken thoroughly, with no pink remaining.getting sick immediately afterwards is not the typical
Wash your hands frequently when handling rawcourse for food poisoning. Most people are not
chicken. Use paper towels to dry your hands. If youaware that food eaten several days previously can
are using a sponge or dish-cloth to clean thebe the cause of food poisoning. Always be sure to
counters, use a fresh one after working with rawconsult a physician when experiencing severe
chicken. Wash your cutting board with a dilutedgastrointestinal symptoms.Information in this article
bleach solution before using again. And any utensils orwas gathered from the Safety Information website
dishes having contact with raw chicken need to beat and the National Digestive Diseases Information
washed and rinsed with soap and water before usingClearinghouse website at WRITING, INC. -- featuring
again.E. coli 0157: H7 infection causes an estimatedKaren Peralta, copy editor, ghost writer and book
25,000 cases of food poisoning each year in the USA.author -- EXPERT FREE DOWNLOAD COMPUTER
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cow udders or milking machines can also contaminate