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Food Poisoning:     more books (100)

Hobbs' Food Poisoning and Food Hygiene by Jim McLauchlin, Christine Little, 2007-08-16 Death in the Pot: The Impact of Food Poisoning on History by Morton Satin, 2007-08-17 Food Poisoning and Food Hygiene by Betty C. Hobbs, Diane Roberts, 1993-09 Fundamental Food Microbiology, Fourth Edition by Bibek Ray, Arun Bhunia, 2007-10-08 Food-Borne Infections and Intoxications (Food Science and Technology) by Hans P. Riemann, 1979-08 The Food Poisoning Update (Disease Update) by Alvin Silverstein, Virginia B. Silverstein, et all 2007-08 Campylobacter: unmasking the secret genes of a food-poisoning culprit.: An article from: Agricultural Research by Marcia Wood, 2004-10-01 The sanitation imperative: keep people from getting sick in your restaurant. (includes related article on food poisoning): An article from: Cornell Hotel & Restaurant Administration Quarterly by David Walczak, 1997-04-01 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 How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling by Elizabeth Scott, Paul Sockett, 1998-05-22 Food poisoning: An entry from Thomson Gale's <i>Gale Encyclopedia of Alternative Medicine</i> by Patience Paradox, 2001 Isolation and Identification Methods for Food Poisoning Organisms, No.17 (Technical Series (Society for Applied Bacteriology)) Safety steps can lower risk of food poisoning.(Health): An article from: The Register-Guard (Eugene, OR) Gale Encyclopedia of Alternative Medicine: Food poisoning by Patience Paradox, 2001-01-01

lists with details

1. YOU CAN PREVENT FOOD POISONING
   Information sheet on the subject.  
   http://www.inform.umd.edu/EdRes/Topic/AgrEnv/ndd/safefood/YOU_CAN_PREVENT_FOOD_P

2. Food Poisoning
   Discussion and links on the subject.Category Home Cooking Safetyfood poisoning. Mushroom Poisoning, Toadstool Poisoning FDA. Salmonella food poisoningSearch PUBMED for Salmonella food poisoning All Review Therapy Diagnosis;  
   http://www.ohsu.edu/cliniweb/C21/C21.613.415.html

3. Food Poisoning
   Comprehensive information on food poisoning, from the California Poison Control System.Category Health Public Health and Safety First Aid Poisoningfood poisoning. Topics on this page include Botulism. E. coli 0157 H7 foodpoisoning. Campylobacter food poisoning. What is ptomaine food poisoning ?  
   http://wellness.ucdavis.edu/safety_info/poison_prevention/poison_book/food_poiso
   
   Extractions: T he California Department of Health Services gets close to 27,000 reported cases of food poisoning each year. Because there are many more cases of food poisoning that are never reported, the actual number of food poisoning cases per year is unknown. The annual incidence of food poisoning nation wide is estimated to be as high as 80 million cases. An estimated 55% of food poisoning cases are caused by improper cooking and storage of foods, and 24% by poor hygiene (not washing hands before handling food). Only 3% of cases are from an unsafe food source. Keeping your hands clean while working with food is the single most important thing you can do to prevent food poisoning. About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention. Most cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps and diarrhea) are due to viral infections and are not true cases of food poisoning. Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.

4. MEDLINEplus: Food Contamination/Poisoning
   Find out how it occurs and how to prevent it. Includes a section and details for common food bacteria. symptoms are severe, or if the person with the food poisoning is very young, very old or immunocompromised, see a doctor  
   http://www.nlm.nih.gov/medlineplus/foodcontaminationpoisoning.html
   
   Extractions: Latest News Egg Cocktail May Prevent Food-borne Illness (03/24/2003, Reuters Health) Medicine Crops to Stay in Midwest Despite Concerns (03/06/2003, Reuters Health) Distribution of Dioxin-Contaminated Animal Feed Mineral Mixes and Feed Halted (02/28/2003, Food and Drug Administration) United States Seeks Injunction against a Baltimore, Maryland Food Processing and Distribution Facility (02/06/2003, Food and Drug Administration) FDA Investigates Improper Disposal of Bioengineered Pigs (02/05/2003, Food and Drug Administration) From the National Institutes of Health Foodborne Diseases (National Institute of Allergy and Infectious Diseases) General/Overviews

5. What Is Food Poisoning?
   food poisoning. What is food poisoning? food poisoning is defined as any diseaseof an infectious or toxic nature caused by the consumption of food or drink.  
   http://www.digestivedisorders.org.uk/leaflets/foodpoi.html
   
   Extractions: food poisoning What is food poisoning? Food poisoning is defined as any disease of an infectious or toxic nature caused by the consumption of food or drink. The term is most often used to describe the illness, usually diarrhoea and/or vomiting caused by bacteria, viruses or parasites. Very occasionally poisonings from chemicals may be the cause. How common is food poisoning? In the United Kingdom about 2 million people a year suffer from an attack of diarrhoea and/or vomiting due to food poisoning. Most do not consult their doctor and the cause is not often found. Food borne microbes are isolated in only about 100,000 cases a year and although large outbreaks can occur, usually only one or two people are affected. Which bacteria cause food poisoning? The bacteria most commonly found (about 40,000 cases annually) are called Campylobacter. These may be present in unpasteurised milk or raw poultry. Birds pecking the tops of milk bottles may infect the milk on the doorstep but in most cases the contaminated food is not identified. Salmonella is the next most commonly found group of bacteria (about 30,000 per annum). They may be present in raw meat, poultry and occasionally eggs. For the remainder, Staphylococcus Aureus, Clostridium Perfringens and Bacillus Cereus produce toxins or poisons in food which may result in severe vomiting. C. Perfringens is usually associated with meat and B. Cereus with rice.

6. Foodlink
   Provides food safety tips and teaches the causes of food poisoning through games and quizzes.  
   http://www.foodlink.org.uk

7. VDACS - Food Safety - Food Poisoning
   Discusses signs, symptoms and prevention of viral, bacterial and fungal food poisoning. From the Category Health Public Health and Safety First Aid Poisoning About food poisoning. In most cases of foodborne illness (food poisoning),symptoms resemble intestinal flu and last a few hours to several days.  
   http://www.vdacs.state.va.us/foodsafety/poisoning.html
   
   Extractions: About Food Poisoning In most cases of foodborne illness (food poisoning), symptoms resemble intestinal flu and last a few hours to several days. But in cases of botulism, or when food poisoning strikes infants, the ill, the elderly, or those with compromised immune systems, life-threatening complications can result. Microscopic organisms that cause foodborne illness are everywhere-in the air, soil, water, and in human and animal digestive tracts. Most are capable of growing undetected in food because they do not produce an "off" odor, color, or texture. The only way these microbes can be prevented from causing human illness is by handling and storing food safely.

8. Food Poisoning
   Information about food poisoning  
   http://www.ourfood.com/Food_poisoning.html
   
   Extractions: Algae serve as food for marine animals, they may be used as ingredients such as the production of agar agar, used in food, in drugs, as basis for bacteriological medias and is used in many other ways. Chlorophyll is often hidden by yellow, brown,blue and red pigments.This gave the origin to a classification of algae in Xantophyceae, Cyanophyceae or Rodophyceae.

9. The Food Poisoning Page
   to give an overview of food poisoning what food poisoning is, what causes food poisoning, the difference between  
   http://www.chickenhouse.demon.co.uk/food.htm
   
   Extractions: T he aim of this page is to give an overview of food poisoning - what food poisoning is , what causes food poisoning, the difference between chemical, bacterial and toxin food poisoning, and also how to avoid it as far as possible. As usual throughout the site there's a picture of Shaggy from Scooby Doo on each page which will take you back to the main page of this site. I've tried to give links to food science sites at appropriate places. There is also a picture of some E.coli bacteria on each page, at the top, and clicking on them brings you back to this page. S o what actually is food poisoning? Well, "food poisoning" can be described as any kind of illness which has been caused by eating contaminated food. This is a broad definition and can include the following examples: Sickness caused by bacteria or viruses in food Sickness caused by moulds or fungi in food Sickness caused by eating some plants Sickness caused by eating animals or (more often) fish Sickness caused by chemicals in food - including the toxins produced by some bacteria or fungi Allergic reactions, such as reactions to peanuts

10. CNN - Food Poisoning Outbreaks Hit Hard Nationwide - July 10, 1998
    CNN.comCategory News Online Archives CNN.com 1998 July Health food poisoning outbreaks hit hard nationwide. Galveston Bay oysterswere blamed for 300 cases of flulike illness, July 10, 1998 Web  
    http://www.cnn.com/HEALTH/9807/10/summer.bad.food/
    
    Extractions: Web posted at: 9:43 p.m. EDT (0143 GMT) ATLANTA (CNN) E. coli, salmonella, various bacterial microorganisms it may be that summer is shaping up to include a disturbing number of food poisoning outbreaks across the country. Is the high number of cases due to better monitoring of outbreaks or because there are more dangerous forms of persistent bacteria? "I think overall we're seeing better surveillance and better detection of outbreaks," said Mike Doyle, a food scientist at the University of Georgia. "We don't know for sure if it's because there are more pathogens in our food supply. That's an unanswered question." ALSO: CDC: Source of Guatemalan berry contamination still unknown So far in 1998, there have been six recalls of ground beef due to fear of E. coli the last in June when Costco recalled frozen ground beef patties from stores in 24 states. Last year, there were six recalls the entire year.

11. Current Hot Topics
    Current Hot Topics covers food safety issues such as E.coli food poisoning, Listeria in Cheese, BSE, BST, Trans Fatty Acids, Genetic Modification, Food Irradiation, Olestra, Salt, Microbiological Food Safety for Children and Vulnerable Groups, Food Allergens, Salmonella, Dioxins and PCBs. The statements are drawn up by experts within the broad membership of the Institute of Food Science and Technology.  
    http://www.easynet.co.uk/ifst/hottop.htm
    
    Extractions: IFST is the independent incorporated professional qualifying body for food scientists and technologists. Its purposes are :- to serve the public interest by furthering the application of science and technology to all aspects of the supply of safe, wholesome, nutritious and attractive food, nationally and internationally; to advance the standing of food science and technology , both as a subject and as a profession; to assist members in their career and personal development within the profession; to uphold professional standards of competence and integrity This Web site last updated on 25 March 2003 IFST Website Main Index IFST Information Statements on today's food-related hot topics IFST and CIFST jointly announce their Co-operating Societies Agreement IFST and HKFSTA jointly announce their Co-operating Societies Agreement IFST awards its first Certificates of Continuing Professional Development IFST creates new membership grade, Executive Associate IFST launches its Careers Website

12. Campylobacter - DrGreene.com
    Learn about food poisoning and gastroenteritis, two illnesses commonly caused by campylobacter.  
    http://www.drgreene.com/21_1041.html
    
    Extractions: QUICK SEARCH A - Z Guide Allergies Allergy Care Guide Asthma Care Guide Bedwetting Breastfeeding Childhood Obesity Diabetes Care Guide Ear Infections Genetics Immunizations Infectious Diseases Parenting Potty Training Rashes Safety Sleep DrGreene.com Topic Centers Mission Reviews Awards Readers Comments Press Room Partners and Supporters Contact Us Pediatric Information A-Z Guide Allergy Care Guide Asthma Care Guide Diabetes Care Guide DrGreene´s Chats FAQ Fast Facts Feature Articles Guidelines Pediatric Updates Special Feature Top Tips Community Activty Guide Advanced Search Community Central Chat Chat Schedule Cute Faces Family Friendly Recipes Parent-to-Parent Resources The DrGreene Team Newsletter Prenatal Newborn Infants Toddlers Pre-Schoolers School Age Teens / Adolescents Multimedia Library Children's Health Fertility Introduction: Campylobacter is everywhere! Almost any animal –wild animals, farm animals, and pets can carry it in their stool. It is in the stool of most or all chickens, turkeys, and seagulls. It can be found on the legs of flies, inside the shells of oysters, the cages of hamsters, the litter boxes of cats, and the diapers of toddlers . And if you have a puppy with diarrhea, watch out for

13. Bacterial Food Poisoning
    Bacterial food poisoning Al B. Wagner, Jr. Undercooking or improper processingof homecanned foods can cause very serious food poisoning.  
    http://aggie-horticulture.tamu.edu/extension/poison.html
    
    Extractions: Texas Agricultural Extension Service Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli . These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination. Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.

14. CPCS: Food Poisoning And Safety
    food poisoning and Safety Botulism Infant botulism E. coli 0157 H7 food poisoning Campylobacter food poisoning What is "ptomaine food poisoning"? food poisoning from the sea How is food poisoning treated? When should you see a physician because of  
    http://www.calpoison.com/public/food.html
    
    Extractions: The California Department of Health Services gets close to 27,000 reported cases of food poisoning each year. Because there are many more cases of food poisoning that are never reported, the actual number of food poisoning cases per year is unknown. The annual incidence of food poisoning nation wide is estimated to be as high as 80 million cases. An estimated 55% of food poisoning cases are caused by improper cooking and storage of foods, and 24% by poor hygiene (not washing hands before handling food). Only 3% of cases are from an unsafe food source. Keeping your hands clean while working with food is the single most important thing you can do to prevent food poisoning. About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention. Most cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps and diarrhea) are due to viral infections and are not true cases of food poisoning. Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.

15. MEDLINEplus Medical Encyclopedia: Food Poisoning
    food poisoning. Definition Return to top Most foodborne illnesses areconsidered food poisoning. However, classical food poisoning  
    http://www.nlm.nih.gov/medlineplus/ency/article/001652.htm
    
    Extractions: Skip navigation Other encyclopedia topics: A-Ag Ah-Ap Aq-Az B-Bk ... Z Contents of this page: Antibodies Definition Return to top Most food-borne illnesses are considered food poisoning. However, classical food poisoning refers to poisoning with foods contaminated with enterotoxins produced by staphylococcal organisms, or other common bacteria such as E. coli. Causes, incidence, and risk factors Return to top Classical food poisoning is rare in the United States because of improved food handling and storage techniques. However, it occurs sporadically at picnics, school cafeterias, and large social functions where foods may be left unrefrigerated for extended periods of time or handling techniques are not optimal.

16. CNN - Food Poisoning Outbreak Kills 1; Another 143 Ill - November 5, 1997
    CNN.com  
    http://www.cnn.com/HEALTH/9711/05/salmonella.outbreak/
    
    Extractions: Web posted at: 6:36 p.m. EST (2336 GMT) CHAPTICO, Maryland (CNN) One person died and at least 143 others became ill after an outbreak of food poisoning traced to a church dinner in Maryland. Health authorities are investigating whether a second death is linked to the salmonella contamination. They are also looking at whether turkey or ham served at the dinner was the cause of the outbreak. An estimated 1,400 people attended the dinner Sunday at Our Lady of the Wayside Church in Chaptico, a town on the Wicomico River about 45 miles southeast of Washington, D.C. At least four bus loads of attendees came to the dinner, from Baltimore, Silver Spring and from other states. Officials say people from the Carolinas to California have reported being sick. Dr. Ebenezer Israel, the health officer in St. Mary's County, said the elderly woman who died did not attend the dinner but ate a meal that was prepared at the affair and delivered to her home. Another woman, from Baltimore, died following the dinner, and officials are now investigating her death to see if it is related to the outbreak.

17. Foodlink: Food Poisoning
    Your complete guide to food safety. Providing information on the causes of foodpoisoning, food safety and foodlink's National Food Safety Week.  
    http://www.foodlink.org.uk/factfile.asp?file=1

18. Register At NYTimes.com
    Carmen Calderón walked into a McDonald's restaurant here late last year to complain that her son had come down with food poisoning after eating one if its hamburgers. Hoping for an apology, she is instead facing a $1.25 million lawsuit. By Larry Rohter. New York Times Free registration required.  
    http://www.nytimes.com/2002/03/31/international/americas/31CHIL.html
    
    Extractions: As a member, you'll enjoy: In-depth coverage and analysis of news events from The New York Times FREE Up-to-the-minute breaking news and developing stories FREE Exclusive Web-only features, classifieds, tools, multimedia and much, much more FREE Please enter your Member ID: Please enter your password: Remember my Member ID and password on this computer. (Five character minimum) Re-enter your password for verification: E-Mail Address: Remember my Member ID and password on this computer We'll keep your information private. The following fields are required. NYTimes.com respects your privacy , so we will never share any personal information without your consent. Gender: Year of Birth: Male Female (Click here if you are under 13) Zip Code: Country of Residence: United States Afghanistan Albania Algeria American Samoa Andorra Angola Anguilla Antarctica Antigua and Barbuda Argentina Armenia Aruba Australia Austria Azerbaijan Bahamas Bahrain Bangladesh Barbados Belarus Belgium Belize Benin Bermuda Bhutan Bolivia Bosnia and Herzegowina Botswana Bouvet Island Brazil British Indian Ocean Territory Brunei Darussalam Bulgaria Burkina Faso

19. Food Microbiology Course
    An online course covering food poisoning, detection methods, safety management, and international control approaches. Links to relevant books and course's author.  
    http://www.food-microbiology.co.uk/
    
    Extractions: This site primarily accompanies the two books: The Microbiology of Safe Food and The Microbiological Risk Assessment of Food . In addition, in 1998 I wrote 'Food Hygiene, Microbiology and HACCP' with Aspen Publishers (now Kluwer Academic Publishers I last up-dated this site on 25th January, 2003 Brazilian Portuguese version of the 'The Microbiology of Safe Food' has been released and the Spanish version was expected last October, but I haven't seen it yet. Meanwhile the Spanish version of my book 'Food Hygiene, Microbiology and HACCP' with Pat Hayes has been released by Acribia I will probably start preparing the 2nd Edition in 2003 for publication in 2004. I would appreciate suggestions for improving the book's content. So far my plans include: Microbiological media design; chromogenic, etc. Detergents and disinfectants Expand microbiological risk assessment Expand on individual organisms Please email me mailto:stephen.forsythe@ntu.ac.uk

20. British Meat: The Recipe For Food Poisoning
    A report from the authoritative BMA last night said that all raw meat should be considered infected Category Society Lifestyle Choices Health ConcernsA report from the authoritative BMA last night said that all raw meatshould 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. HOME

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