Food Posioning, It’s Causes, Effect And Control

Food poisoning might be described as a food borne diseases or food borne illness. Food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and causes symptoms in the body are considered types of food poisoning by most investigators. Those symptoms may be related only to the gastrointestinal tract causing vomiting or diarrhea or may involve other organs such as the kidney, brain or muscle. This term paper considered that, it can be treated by increasing fluid intake orally or intravenously and also by monitoring and practising good hygiene in our food and environment.

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References 

Food poisoning might be described as a food borne diseases or food borne illness. Food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and causes symptoms in the body are considered types of food poisoning by most investigators.

Those symptoms may be related only to the gastrointestinal tract causing vomiting or diarrhea or may involve other organs such as the kidney, brain or muscle. (Charles, 2011).

Tribe et al., (2008) explains that food poisoning usually arises from improper handling, preparation or food storage. Good hygiene practice before, during and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand washing is one of the most effective defenses against the spread of food borne disease. The action of monitoring food to ensure that it will not cause food poisoning or diseases can also be caused by a large variety of toxins that affect the environment. Food borne illness can also be caused by substances like poisonous mushrooms or pathogenic micro-organisms.