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Food poisoning

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Sunday, 16 March 2008

Food poisoning is a general term for health problems caused by eating contaminated food. Food may be contaminated by bacteria, viruses, toxins (poisons) from the environment, or toxins within the food itself. Symptoms of food poisoning usually include vomiting and diarrhea. Some toxins also affect the nervous system.  DESCRIPTION  Each year, millions of people suffer from bouts of vomiting and diarrhea that they blame on "something I ate." These people are usually correct. The U.S. Centers for Disease Control and Prevention (CDC) estimate that anywhere from six to thirty-three million cases of food poisoning occur in the United States each year. Many cases are mild. They pass so quickly that they are never diagnosed. On occasion, a severe outbreak affects a number of people. Newspapers, radio, and television may report on the outbreak. Many kinds of food poisoning are caused by bacteria. The most common of these bacteria are Salmonella (pronounced SAL-mo-nel-uh), Staphylococcus aureus (pronounced STAFF-uh-lo-kock-us AW-ree-us), Escherichia coliO157:H7 (pronounced ESH-ur-ick-ee-uh KO-lie), Shigella (pronounced shih-GEL-uh), and Clostridium botulinum (pronounced klos-TRID-ee-um BOTCH-u-line-um). The pattern of disease caused by each type of bacterium is slightly different. Most of them cause inflammation of the intestines and diarrhea. Clostridium botulinum is an exception.  Food and water can also be contaminated by other agents, such as viruses, heavy metals (such as lead, cadmium, and mercury), and poisons produced within the food itself. Mushroom and shellfish poisoning, for example, are caused by poisons produced within the food itself.  Careless food handling creates conditions for the growth of bacteria that make people sick. Food can be contaminated at many different points during its trip from farm to table. Vegetables that are eaten raw, such as lettuce, may be contaminated by bacteria in the soil in which they were grown. They can also be contaminated during washing and packing. Home canning can also lead to food poisoning. Foods may be cooked at too low a temperature or for too short a time. Bacteria may not be killed.  Raw meats carry many bacteria that can cause food poisoning. The U.S. Food and Drug Administration (FDA) estimates that at least 60 percent of all raw poultry sold to consumers carries some disease-causing bacteria. Other raw meat products and eggs are also contaminated, but to a lesser degree. Thorough cooking kills these bacteria and makes the food harmless. However, properly cooked food can become recontaminated. It may come into contact with plates, cutting boards, counter tops, and utensils that have not been properly cleaned

Last Updated ( Monday, 30 June 2008 )

 

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