Geometry.Net - Health_Conditions: Food Poisoning

Project Inform's Avoid Food Poisoning [ HIV / AIDS Treatment Information ]
Take Charge of Your Food Tips for highrisk Americans to avoid foodpoisoning September 2002 View PDF See also Taking Control of
http://www.projinf.org/fs/foodsafety2.html

Extractions: Reprinted from the American Dietetic Association and the ConAgra Foundation The human body is well-equipped to fight off certain harmful bacteria. Certain populations, however, can be at far greater risk of developing serious illness if contracting food poisoning, like pregnant women, very young children, older adults and people with weak immune systems or certain chronic illnesses. Once contracted, these infections can be difficult to treat, and they can recur. Listed below are four tips on how those at increased risk can reduce their chance of getting food-borne illness. Who's at risk? Everyone is at risk for developing food-borne illness from some types of food like undercooked eggs. However, older adults, pregnant women, very young children, and people with weakened immune systems are at higher risk, and need to be extra careful with the food they eat. Immune systems may be suppressed by medical treatments of by chronic illnesses such as AIDS, cancer, diabetes or liver or kidney disease. Those suffering from alcoholism or decreased stomach acid due to surgery or regular use of antacids are also at increased risk. On the reverse is a list of foods that high-risk individuals should not eat.
Food Poisoning
food poisoning up. food poisoning, A patient information leaflet onfood poisoning, produced by the Digestive Disorders Foundation
http://omni.ac.uk/browse/mesh/detail/C0016479L0016479.html

Extractions: Ciguatera fish poisoning : a review in a risk assessment framework Ciguatera fish poisoning (CFP) is a major type of human poisoning caused by the consumption of seafood. Scientific information on CFP is reviewed here in a risk assessment framework in order to arrive at an informed characterisation of risk. It will then be used to address policy and control options for management decision making. This review was prepared by Leigh Lehane for publication by the Animal Health Science and Emergency Management Branch of the National Office of Animal and Plant Health, Department of Agriculture, Fisheries and Forestry in Australia (AFFA). It outlines the hazard identification, dose-response assessment, population demographics, and future exposure trends. The document is 86 pages long, and is in PDF format, requiring the Adobe Acrobat Reader. Australia Ciguatoxin Fishes Food Poisoning ... Food poisoning A patient information leaflet on food poisoning, produced by the Digestive Disorders Foundation (formerly the British Digestive Foundation). Information is provided on what food poisoning is, how common it is, which bacteria cause it, symptoms, how to avoid it, and treatment.
Goosebeary’s Closes After Food Poisoning
After MIT Medical and Cambridge Hospital treated four MIT students and two membersof the community for food poisoning last week, Cambridge Inspection Services
http://www-tech.mit.edu/V121/N59/59goosebeary.59n.html

Extractions: By Jeffrey Greenbaum STAFF REPORTER Four students report illness Unsanitary conditions discovered Although no cases of food poising resulted from eating at the restaurant itself, inspectors closed the restaurant after discovering a few alarming unsanitary conditions. These included an infestation of the storage room, inadequate hand washing, and poorly washed pots and pans. Competitors expect boom Students mixed on food trucks This story was published on Tuesday, November 13, 2001.
FamilyFun: Health Encyclopedia: Food Poisoning
An excerpt on food poisoning from the Disney Encyclopedia of Baby andChild Care. food poisoning, food poisoning, a type of gastroenteritis
http://familyfun.go.com/raisingkids/child/health/childhealth/dony79enc_fpois/

Extractions: Food poisoning, a type of gastroenteritis (digestive tract inflammation) caused by eating contaminated food, results in severe abdominal cramps, repeated vomiting diarrhea and muscle weakness. These symptoms develop suddenly between three and 24 hours after the food is consumed. Some types of food poisoning are quite dangerous, especially to infants and small children. Fortunately, proper handling and storage of food can usually prevent the problem. HOW DOES FOOD POISONING DEVELOP?
Diseases And Conditions -- Discovery Health -- Food Poisoning
food poisoning is an illness caused by eating foods contaminated with organismsthat cause infections or toxins. food poisoning By James Broomfield, MD.
http://health.discovery.com/diseasesandcond/encyclopedia/655.html

Extractions: food poisoning By James Broomfield, MD Food poisoning is an illness caused by eating foods contaminated with organisms that cause infections or toxins. What is going on in the body? Food poisoning most commonly starts within 2 to 3 hours after eating. The time period can be shorter or much longer, however. Usually, once symptoms start they get worse fairly quickly. What are the signs and symptoms of the condition? Food poisoning can cause: nausea and vomiting abdominal cramps diarrhea fever weakness headache dehydration What are the causes and risks of the condition? The most common types of food poisoning are named for the bacteria and organisms that cause the condition. The common types of food poisoning are caused by Salmonella , Shigella, E. coli bacteria. Food poisoning is also caused by S. aureus or Campylobacter as well as by certain viruses, parasites and chemical toxins or mild poisons found in seafood, plants, or contaminated foods. What can be done to prevent the condition? Food must be properly prepared and stored to prevent food poisoning. Food poisoning can occur when food is left unrefrigerated for long periods of time, often at picnics or large parties. Sometimes, mishandling or misidentification of foods, especially certain exotic dishes, causes food poisoning. Those who handle or prepare food should wash their hands to prevent contaminating food. How is the condition diagnosed?
Food Poisoning Microbe Targeted In New Studies / July 10, 2001 / News From The U
Link to photo information. Read the magazine story to find out more. FoodPoisoning Microbe Targeted in New Studies. By Marcia Wood July 10, 2001
http://www.ars.usda.gov/is/pr/2001/010710.htm

Extractions: July 10, 2001 If a microbe can somehow cling to a food surface, it might be able to start a successful invasion. Now, Agricultural Research Service scientists are snooping into the secret tricks that food-poisoning organisms use when they grab onto chicken skin, for instance. Their studies may lead to new, safe, and effective ways to thwart pathogenic microorganisms such as Campylobacter. That microbe causes an estimated 2 million illnesses, 10,000 hospitalizations and 100 deaths a year in this country. Microbiologist Robert E. Mandrell and colleagues at the ARS Food Safety and Health Research Unit in Albany, Calif., are spying on Campylobacter jejuni , the most troublesome of the Campylobacter ARS Western Regional Research Center in Albany are revealing details about two kinds of chicken-skin molecules that likely serve as receptors. The molecules are proteins called proteoglycans and fat-containing compounds called phospholipids. In a test with 12 Campylobacter strains, the researchers found that all of the strains bound to proteoglycans within about two minutes. In about 20 minutes, the
S.T.O.P -- Food Safety, Food Borne Illness, Food Poisoning, Ecoli, Salmonella -
Organization which works to promote food safety and prevent food borne illness. Supports foodborne Category Society Issues Foodborne Illness Send email to feedback@stop-usa.org. Ten Years After the Jack-in-the-BoxOutbreak - Why Are People Still Dying From Contaminated Food?
http://www.stop-usa.org/

Extractions: S.T.O.P. Looks at the State of Foodborne Illness And the U.S. Public Health Response S.T.O.P. is a nonprofit organization composed of victims of foodborne illness, their families and friends and concerned individuals and organizations who recognize the threat of emerging microorganisms in our food supply. We share a strong belief that most foodborne injuries and deaths are preventable in the United States today. By taking action, we want our experiences to be catalysts for positive change and making our food supply safer. If you share our views, we encourage you to join S.T.O.P.
THE MERCK MANUAL, Sec. 3, Ch. 28, Gastroenteritis
Staphylococcal food poisoning. Botulism. Chemical food poisoning. Poisoning causedby eating plants or animals that contain a naturally occurring poison.
http://www.merck.com/pubs/mmanual/section3/chapter28/28h.htm

Extractions: This Publication Is Searchable The Merck Manual of Diagnosis and Therapy Section 3. Gastrointestinal Disorders Chapter 28. Gastroenteritis Topics [General] Escherichia Coli O157:H7 Infection Staphylococcal Food Poisoning ... Drug-Related Gastroenteritis Chemical Food Poisoning Poisoning caused by eating plants or animals that contain a naturally occurring poison. Etiology, Symptoms, and Signs Mushrooms (toadstools): Muscarine poisoning may be caused by many species of Inocybe and some species of Clitocybe . Symptoms, which begin a few minutes to 2 h after eating, include lacrimation, miosis, salivation, sweating, vomiting, abdominal cramps, diarrhea, vertigo, confusion, coma, and occasionally convulsions. Although patients may die within a few hours, complete recovery in 24 h is usual with appropriate therapy. Symptoms of phalloidine (amanitin) poisoning, caused by eating Amanita phalloides and related species, occur after 6 to 24 h and are similar to those of muscarine poisoning, but oliguria and anuria may develop; jaundice resulting from liver damage is common and develops in 2 or 3 days. Remission may occur, but mortality may be as high as 50%, with death occurring in 5 to 8 days. Cooking the mushrooms does not destroy the toxin. Other poisonous plants: Many wild and domestic plants and shrubs contain poisons in their leaves and fruit. Common examples are yew, morning glory, nightshade, castor bean, dieffenbachia (dumb cane), jequirity bean (Indian bean, rosary pea), tung nuts, horse chestnuts, and the bird-of-paradise flower (seeds or pea pods). Fruit of the Koenig tree causes the "vomiting sickness" of Jamaica. Green or sprouting tubers that contain solanine may cause acute nausea, vomiting, diarrhea, and prostration, usually of mild degree. Fava beans may cause acute hemolysis (favism) in persons with G6PD deficiency. Ergot poisoning follows eating grain contaminated by
THE MERCK MANUAL, Sec. 3, Ch. 28, Gastroenteritis
Staphylococcal food poisoning. Symptoms of staphylococcal food poisoning arecaused by staphylococcal enterotoxin, not by staphylococcus itself.
http://www.merck.com/pubs/mmanual/section3/chapter28/28c.htm

Extractions: This Publication Is Searchable The Merck Manual of Diagnosis and Therapy Section 3. Gastrointestinal Disorders Chapter 28. Gastroenteritis Topics [General] Escherichia Coli O157:H7 Infection Staphylococcal Food Poisoning ... Drug-Related Gastroenteritis Staphylococcal Food Poisoning An acute syndrome of vomiting and diarrhea caused by eating food contaminated by staphylococcal enterotoxin. Etiology and Pathophysiology Symptoms of staphylococcal food poisoning are caused by staphylococcal enterotoxin, not by staphylococcus itself. It is a common cause of food poisoning, and the potential for outbreaks is high when food handlers with skin infections contaminate foods left at room temperature. Custards, cream-filled pastry, milk, processed meat, and fish provide media where coagulase-positive staphylococci grow and produce enterotoxin. Symptoms and Signs Diagnosis, Prophylaxis, and Treatment Diagnosis relies on recognizing the clinical syndrome. Usually, several persons are similarly affected, constituting a point source outbreak. Diagnostic confirmation, although rarely required, entails isolating coagulase-positive staphylococci from the suspected food. Gram stain of specimens of vomitus may show staphylococci. Careful food preparation is essential for prevention. Persons with furunculosis or impetigo should not prepare food until their lesions have healed. Treatment is described under General Principles of Treatment, above. Rapid IV replacement of electrolytes and fluids often brings dramatic relief.
Food Poisoning
food poisoning. Now for the more encyclopedic treatment. Three questionsgo a long way toward confirming a suspicion of common food poisoning
http://www.drhull.com/EncyMaster/F/food_poisoning.html

Extractions: Help for sleepless parents Encyclopedia Index F food poisoning Search food poisoning This usually refers to the often violent vomiting and diarrhea that can occur when a bacterial germ, often Staphylococcus , secrets a toxin while growing in your food. You ingest the toxin , which irritates your gastrointestinal tract, and you develop a violent gastroenteritis , typically lasting a few hours to a day or so, until the toxin is cleared from your system. Treatment is generally supportive, which is to say you mainly just wait it out. The body knows just what to do - get that toxin out of the system - which it does by violently purging everything from both ends of the GI tract. Other forms of food poisoning involve infection of the bowel with gastroenteritis-producing bacteria or the ingestion of toxins with other effects, chiefly on the nervous system. Now for the more encyclopedic treatment. Three questions go a long way toward confirming a suspicion of common food poisoning: When did the illness start? What did the child eat?
Consumer Information - Food Poisoning
food poisoning You can help protect your family and reduce the risk of foodpoisoning by following the 10 golden rules What Causes food poisoning?
http://www.fsai.ie/food-poisoning.htm

Extractions: Food Poisoning You can help protect your family and reduce the risk of food poisoning by following the 10 golden rules... Golden Rules for Food Safety Avoid contact between raw food and cooked food Cook food thoroughly Choose food processed for safety (ie pasteurised milk) Ideally, eat cooked food immediately Store food carefully or as directed on the label Reheat cooked food thoroughly Wash hands repeatedly Keep all kitchen surfaces meticulously clean Protect foods from insects, rodents and other animals Use clean water Bacteria and viruses are germs that can cause food poisoning. You cannot tell if food contains these germs by looking, smelling or tasting it. Bacteria can flourish and multiply to enormous numbers on most food at room temperatures. They can double in number every 10-20 minutes, particularly if the temperature is between 5°C and 63°C . This is known as the danger zone . Therefore, an important rule in food safety is to always keep food VERY HOT or VERY COLD.
Food Poisoning
food poisoning up. The site provides food safety tips, information on food poisoningbacteria, news from the campaign and information for ordering resources.
http://agrifor.ac.uk/browse/cabi/detail/943ec83297aa96e868af334112ab12af.html

Extractions: Food and chemical toxicology Website of the journal Food and Chemical Toxicology, an international journal published in 12 issues per year by Elsevier Science, in association with TNO-BIBRA International. It publishes research on the toxic effects, in animals or humans, of natural or synthetic chemicals occurring in the human environment. It is aimed at food scientists, toxicologists, chemists and researchers working in the pharmaceutical industry. Contents and abstracts are provided from Volume 33 (1995) onwards, and the contents lists can be displayed by author, title or page number. Cumulative alphabetical author and keyword indexes are also available. A free contents alerting service is available via Elsevier's "ContentsDirect". Information for authors is provided. food poisoning journals toxicology Foodlink The Foodlink campaign, from the Food and Drink Federation with associated partners, promotes good food safety practice in the UK, by providing resources and organising a National Food Safety Week. Funding comes primarily from the food and drink manufacturing industry. The site provides food safety tips, information on food poisoning bacteria, news from the campaign and information for ordering resources. Also provides an interactive test on food safety practices. UK consumer education food hygiene food poisoning ... food safety
Defence - Food Poisoning
food poisoning. 1. RERE-AMENDED PARTICULARS OF JUSTIFICATION AND FAIRCOMMENT C food poisoning. Meat is responsible for the majority
http://www.mcspotlight.org/case/pretrial/defence/food_poisoning.html

Extractions: In January 1991 a number of people suffered food poisoning after eating burgers from McDonald's in Friargate, Preston. Some had severe medical problems requiring hospitalisation. McDonald's refused to admit responsibility despite a public Health Laboratory official report into the incident identifying the company, which concluded that `the problem may have not been completely restricted to that single branch, or to a single hamburger chain' . Survivors of the outbreak only received some compensation (without admission of liability) after strenuous and lengthy effort.
CyberSpace Search!
SEARCH THE WEB. Results 1 through 9 of 9 for food poisoning.
http://www.cyberspace.com/cgi-bin/cs_search.cgi?Terms=food poisoning
Redirect To Safety
MANHATTAN BEACH, California Barbecue cooks should be familiar with foodpoisoning and its major causes. Rules to prevent food poisoning.
http://www.cbbqa.com/notes/FoodPoioning.html
Massive Increase In USA Food Poisoning Since 1994
Massive Increase in USA food poisoning Since 1994. 3 November, ISISReport, via ngin http//www.ngin.org.uk. Genetic engineered food
http://www.organicconsumers.org/toxic/foodpoison111101.cfm
Healthy Trinity Probiotics, The Beneficial Bacteria From Natren
food poisoning is often mistaken for the flu. You have died. The sourceof this food poisoning epidemic was contaminated milk. It
http://www.natren.com/pages/atozfoodpoisoning.html
Preventing Food PoisoningAnd Food Infection
Preventing food poisoning And Food Infection. Estes Reynolds, George Schuler, WilliamHurst PT Tybor, Extension Food Science. Bacteria, food poisoning and You.
http://www.ces.uga.edu/pubcd/b901-w.html

Extractions: And Food Infection Bacteria, Food Poisoning and You Food safety concerns every food handling facility. Each year, thousands of individuals suffer the discomfort and pain resulting from foodborne illness. To prevent such illnesses, understanding the bacteria that cause food poisoning is essential. The term food poisoning is generally used to describe illness caused by al types of foodborne microorganisms. Food poisoning and food infection are different, although the symptoms are similar. True food poisoning or food intoxication is caused by eating food that contains a toxin or poison due to bacterial growth in food. The bacteria which produced and excreted the toxic waste products into the food may be killed, but the toxin they produced causes the illness or digestive upset to occur. Staphylococcus aureus and Clostridium botulinum are two species of bacteria that cause food poisoning. Food infection is the second type of foodborne illness. It is caused by eating food that contains certain types of live bacteria which are present in the food. Once the food is consumed, the bacterial cells themselves continue to grow and illness can result. Salmonellosis is a good example of foodborne infection. Vibrio parahaemolyticus is another infection organism and is found primarily in shellfish from polluted waters.
BBC - Food Healthy Eating - Food Poisoning
The heatloving bacteria in certain foods can to multiply to the extent thatwithin a few hours there are enough of them to cause food poisoning.
http://www.bbc.co.uk/food/healthyeating/jc_foodpoisoning.shtml

Extractions: Recently, (when the sun was still shining) I was invited to a friend's barbeque. It was a wonderful get-together, but a few hours after returning home and going to bed, some of my fellow guests woke up with churning stomachs and were forced to spend the rest of the night in the bathroom, suffering from vomiting and diarrhoea. It's not unusual for casualty departments and doctors' surgeries to report a rise in food-poisoning cases during the summer and early autumn , typically caused by people either not keeping food cool enough in soaring temperatures or not cooking meat, especially chicken and pork, thoroughly enough on barbecues.
BBC Health - Features - Food Poisoning
Feature. food poisoning By Dr Rob Hicks The bugs are multiplying A hypotheticalsituation The usual suspects Don't let it happen If you get the bug.
http://www.bbc.co.uk/health/features/food_poisoning.shtml

Extractions: Relax and enjoy the summer - don't spend your time on the loo Barbecues, picnics, festivals and holidays; it's that time of year again. It should be fun, but more and more people are not getting to spend it outdoors, enjoying the warm weather, because they're spending it on the toilet. The bugs are multiplying Each year, it's estimated that there are more than nine million cases of gastro-enteritis in England alone. For an increasing number of people, it's due to food poisoning, something that is preventable. Gastro-enteritis describes symptoms affecting the bowel, such as nausea, vomiting, diarrhoea, and stomach pain. Food poisoning is the type of gastro-enteritis caused by eating or drinking something contaminated with micro-organisms or "germs", or by toxic substances produced by these germs. These illnesses are often accompanied by fever, muscle aches, shivering, and feeling exhausted. A hypothetical situation Common food culprits Campylobacter Milk and poultry Salmonella Eggs, meat (especially poultry)

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