thesis on food poisoning

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Knowledge, Attitude, Practice and Food Poisoning Associated Factors Among Parents in Bench-Sheko Zone, Southwest Ethiopia

Besufekad mekonnen.

1 Department of Public Health, Mizan-Tepi University, Mizan-Aman, Southern Nation Nationality and People Region, Ethiopia

Nahom Solomon

Tewodros yosef.

2 Department of Epidemiology and Biostatistics, Mizan-Tepi University, Mizan-Aman, Southern Nation Nationality and People Region, Ethiopia

Food poisoning is a food borne disease, mainly resulting from ingestion of food that contains a toxin, chemical or infectious microorganisms like bacteria, virus, parasite, or prion. On the other hand, avoiding food contamination during preparing and feeding is a key factor for reducing the prevalence of food poisoning. This study aimed to assess the knowledge, attitude, self-reported practice and food poisoning associated factors among parents in the selected health centers of Bench-Sheko Zone in Ethiopia.

An institution-based cross-sectional study was conducted among 408 systematically selected parents in Bench-Sheko zone, Ethiopia. The data were collected through face to face interview using a structured questionnaire.

The median knowledge score was 8.0 with an interquartile range (IQR) of 8.0–10.0. The median attitude score was 9.0 with an IQR of 6.0–9.0. The median practice score was 12.0 with an IQR of 10.0–13.0. A positive correlation was seen between knowledge and attitudes of parents with food poisoning (r= 0.321, P < 0.026), between knowledge and practices of parents towards food poisoning (r= 0.312, P < 0.001) and between attitude and practices result towards food poisoning (r= 0.224, p < 0.031). The parents with a higher education level, employed and who live in a city were the factors significantly associated with higher knowledge scores ( p < 0.05). The improved attitude was seen as educational level increased ( p <0.05). The parents with female gender, employed and who live in a city were significantly associated with higher hygienic practices towards the prevention of food poisoning ( p <0.05).

The knowledge, attitude, and self-reported practices of parents regarding food poisoning prevention are associated with each other and are affected by socio-demographic variables. Therefore, adequate emphasis should be given by health sectors to designing strong strategies which address the specific contributing factors for the problem.

Introduction

Food is a known vehicle for many pathogenic and toxigenic agents that cause what are known as food-borne diseases. 1 , 2 Food borne diseases (FBDs) are diseases which are caused by the consumption of contaminated foods or water, with a variety of diseases causing agents ranging from infective organisms, poisonous chemicals, radioactive substances and other harmful substances. 1 , 3 FBDs have increased over the years, and treacherously upset the health and economic well-being of many people in developed and developing countries. 3–5

According to World Health Organization (WHO), contaminated food contributes to 1.5 billion cases of diarrhea in children each year, resulting in over three million premature deaths. 6 , 7 Safe food is defined as not causing harm or illness to the consumer. 8 Food safety is the processes of handling, preparing and storing of food in ways that prevent contamination by toxic chemicals 9 or pathogenic microbes, which result in food-borne illness. 1 , 10

Food poisoning occurs as a result of consuming food contaminated with microorganisms or their toxins; the contamination starting from inadequate preservation methods, unhealthy handling practices, cross-contamination from food contact surfaces, or from persons hiding the microorganisms in their nails and on the skin. 11 The presence of poor hygienic practices during food preparation, handling and storage creates the conditions that allow the proliferation and transmission of disease causing organisms such as bacteria, viruses and other food-borne pathogens. 2 , 15 The signs of toxigenic food poisoning mostly appear within 24 hours after eating of contaminated food. The symptoms include nausea, vomiting, diarrhea, abdominal pain, a headache and fever. The life-threatening neurologic, hepatic and renal syndromes may occur several days after intestinal, and may cause permanent disability or death depending upon which microbe is ingested. 1 , 13–15

The incidence of FBDs depends on the hygienic measures implicated in food production and storage, but they could be ineffective if consumers have unhygienic practices and food handling approaches. 16 It is recommended to apply different precaution techniques to keep safety of foods, including: to wash hands well and often, especially after using the bathroom, before touching food, and after touching raw food by using soap and warm water and scrub for at least 15 seconds; clean all utensils, cutting boards, and surfaces that you use to prepare food with hot, soapy water; wash all raw vegetables and fruits; keep raw foods (especially meat, poultry, and seafood) away from other foods until they are cooked; and cook all food from animal sources to a safe internal temperature. 17 But different studies from Ethiopia have reported that people fail to be concerned of and/or properly apply the prevention techniques. 7 , 17–19

It is known that the KAP of food poisoning are key factors for reducing the prevalence of food-borne diseases in food production and serving area. 7 , 20 In addition, the issue demands more evidence, particularly in southwest Ethiopia. Therefore, this study aimed to assess the knowledge, attitude and self-reported practices related to food poisoning among parents in the selected four health centers of Bench-Sheko zone in southwest Ethiopia. The finding will contribute to devise an intervention of operative, effective and proper health intervention program regarding how to handle food safely and adds evidence in the area of interest.

Study Design, Setting and Period

An institution based cross-sectional study was conducted among parents attending health institutions from September 1 to December 30, 2019, in former Bench-Maji zone which is currently named as Bench-Sheko zone, Ethiopia. Bench-Sheko Zone is one of the 16 zones in Southern Nation Nationalities and Peoples Regional state ( Figure 1 ), which is located at 585 km southwest of Addis Ababa, the capital city of Ethiopia. The zone has an estimated population of 829,493, and the primary health service coverage of the zone is 92.6%, covering a total catchment area of 19,965.8 km 2 with majority (86%, 713,363.98) of the population living in the rural areas. A study was conducted in four randomly selected primary health centers, namely Bire (found in North Bench district), Kite, Debrework (found in South Bench district) and Biftu (found in Guraferda district).

Map of the study area.

The parents who had children aged less than 6 years old and attending the health centers were selected, interviewed and their responses were recorded. The inclusion criteria were age of 18 years old and above and agreed to participate in the study. Exclusion criteria included parents who were not resident in the study area, had not given birth, who had children over 6 years or who had difficulty in communication.

Sample Size Determination and Sampling Technique

Data Collection Instrument and Procedures

A structured questionnaire, which was adapted from similar studies, 1 , 21–23 was used. The questionnaire was composed of four parts socio-demographic variables (age, gender, educational status, residency, and number of family members including children, their ages, food preparation habit), food poisoning knowledge related questions including general statements about food poisoning causes (15 questions), food poisoning attitude related questions including statements about eating raw food and washing fruits and vegetables (15 questions), and food poisoning practices related questions regarding eating, drinking and washing hands (20 questions). Moreover, in the knowledge and attitude part, the questionnaire entails five options ranging from “strongly agree” to “strongly disagree”. In the practice section, the respondents had five choices: “always yes”; “most of the time”; ‘sometimes’; “rarely”; and “always no”.

The data were collected by BSc nurses and public health officers. Two days’ training was given for data collectors and supervisors about objectives of the study, contents of questionnaire, and approaches to interview. A pre-test was conducted on 5% of the sample in other primary health centers than the study set up, and necessary amendment of the questionnaires based on the result of the pre-test were considered. Finally data were collected through a face-to-face interview.

Ethical Consideration

Data collection was started after obtaining permission from Mizan-Tepi University Institutional Review Boards (MTU-IRB). Again, a support letter was obtained from the Bench Sheko Zone Health Bureau. All study participants were informed about the purpose of the study, their right to deny participation, anonymity, and confidentiality of the information. Moreover, the verbal informed consent was approved by the Mizan-Tepi University Ethical Review Board, and this study was conducted in accordance with the Declaration of Helsinki.

Data Processing and Analysis

The data were entered in to Epi data manager and analyzed using SPSS software version 22. The descriptive statistics (mean, standard deviation, median and interquartile range) were conducted to summarize the results. Some characteristics were consolidated into dichotomous (binary) variables for ease of analysis and interpretation. Normality test was made by using Kolmogorov Smirnov test. In addition, the Mann–Whitney U -test and the Kruskal–Wallis H -test were performed to determine significance difference between the mean values. Moreover, Pearson correlation coefficient was designed to examine a possible correlation between continuous variables (knowledge, attitude and practice scores). The level of significance was declared at p value <0.05.

Socio-Demographic Profiles

Of the 422 sampled populations, 408 were interviewed and completed data were collected, giving a response rate of 96.7%. Almost all respondents were women (97.3%). The mean age of the study participants was 32.5 (SD±5.2) years. One hundred sixty-eight (41.2%) of them have achieved secondary educational level followed by 37% of parents who are able to read and write. Again 88% and 74.3% of participants were unemployed and rural residents respectively. Mothers were found to be the responsible body for preparing food for the family (98.8%) ( Table 1 ).

Socio-Demographic Status of Parents in Bench-Sheko Zone, Ethiopia; 2019 (N= 408)

Knowledge About Food Poisoning

The mean value of knowledge about food poisoning was 9±3.2 SD. When the respondents were asked about the highly risky foods for food poisoning, 42% of the study participants responded that eating raw meat is highly risky for food poisoning, 75% responded that eating raw unwashed vegetables is highly risky for food poisoning and 73.4% responded that drinking raw milk is highly risky for food poisoning. Furthermore, 78%, 74%, 75%, 78.4% and 74.5% of the respondents responded correctly that raw white cheese, unwashed not peeled fruits, uncovered leftover cooked food, untreated surface and rainwater, and raw eggs, respectively, were risky food. The majority of respondents (88%) responded that well cooked food is free from microbes that cause food poisoning and that keeping food in refrigerator will slow down the microbial growth and multiplication, so, prevent food poisoning (52%). Nearly half of the respondents (50.9%) said that there is no risk of food poisoning from eating leftover cooked food reserved in refrigerator for 2–3 days. Regarding hygienic condition of parents, 75% of the respondents said that poor hygienic practice of parents could be the source of food poisoning. Instead, only 38.7% of the respondents agreed that some toxins produced by microbes and cause food poisoning are resistant to heating temperature of food.

Attitude Regarding Food Poisoning

The mean value of attitude regarding food poisoning was 8±4.8 SD. Half of the respondents reported that washing hands with soap before preparing (51.2%) and eating food (50.2%), along with thorough washing of vegetables and fruits (50.4%) are necessary to prevent food poisoning. Concerning raw milk, 58.4% of the respondents correctly disagreed that there is no risk of disease from drinking raw cow milk right after milking, 59.7% disagreed that raw milk is more healthy and nutritious than pasteurized or boiled milk. Regarding raw eggs, half of respondents (51.2%) disagreed that raw eggs are more healthy and nutritious than cooked ones, while 22.7% disagreed that there is no risk of disease from drinking raw eggs. Regarding vegetables and fruits, 50.8% of the respondents disagreed that eating vegetation and fruits directly from the plant without wiping has no risk of disease occurrence. Instead, majority of the respondents agreed that baby feces are free from pathogenic microbes if he/she is not sick. Majority of the respondents (74.5%) agreed that rainwater collected in reservoir is safe to drink without any treatment and 49.6% agreed that there is no risk of disease from eating cooked food reserved at room temperature for 1 day if covered.

Practices About Food Poisoning

The mean practice score was 12±4.8 SD. Regarding practices questions, more than half of the respondents wash their hands with soap and water before eating and preparing food, after contact with animals (55.4%) and after using the toilet (55.6%). In addition, 58% of the respondents wash fresh vegetables and fruits before eating while 57.4% wash their hands with water and soap after handling raw unwashed vegetables. Likewise, 54.4% of the respondents may eat fresh vegetables and fruits after just wiping it, without washing it (56.3%) or pick it up from the plants during a field trip and eat it without washing (59.1%). Half of the respondents do not eat raw eggs and 55% of the respondents do not eat raw or half-cooked meat. Moreover, 60% of the respondents drink raw milk. A high percentage of respondents drink from rainwater collected without any treatment (78.4%) and 75% of parents do not eat foods out of their home (hotels, restaurants and cafeteria), 88% of parents may eat raw white cheese prepared from raw unpasteurized milk. Furthermore, 57.4% of the respondents were cooked food left at room temperature for over 6 h without sufficient heating.

The Kruskal–Wallis test was used to assess the association between socio-demographic variables and knowledge. The result revealed that educational level, residency and employment status were significantly associated with knowledge ( P value < 0.05). However, no significant association was seen between age, gender, number of family member, number of children and food preparation habit with knowledge. It is observed that, parents with relatively highest level of education have good level of knowledge about food poisoning. In addition, respondents who live in urban setting have better knowledge than those who live in rural area ( Table 2 ).

Association Between Socio-Demographic Variable and KAP of Food Poisoning, Among Parents in Bench Sheko Zone, 2019

According to Kruskal–Wallis test, there was significant association between gender, educational level and residency with attitude about food poisoning ( p value < 0.005). On the other hand, age, employment status, number of children, number of family, age of the children and food preparation habit did not show any significant association with attitude ( Table 2 ).

It is observed that gender, education and residency had significant association with practices or taking measures against food poisoning. Other socio-demographic variables such as age, employment status, family number, age of children and food preparation habit did not show any significant association with practice of food poisoning. The result revealed that female parents do have better hygiene practice than males. In addition, the respondents with high level of educational status had better hygienic practices than low educational level. Moreover, parents who live in urban area experience better hygienic practices than those who live in rural setting ( Table 2 ).

The Correlations Between Knowledge, Attitude and Practice Towards Food Poisoning

Pearson’s correlation coefficient was used for testing the existence of any correlation between knowledge, attitude and self-reported practices of parents with food poisoning. Accordingly, positive correlation was seen between knowledge and attitudes of parents with food poisoning ( r = 0.321, P value < 0.026). This shows that parents who had good knowledge were more likely to have good attitude regarding food poisoning. In addition, there was positive correlation between knowledge and practices of parents towards food poisoning ( r = 0.312, P value 0.001). This implies that parents who had good knowledge were more likely to have good hygiene practices towards food poisoning. Moreover, there was positive correlation between attitude and self-reported practices result towards food poisoning ( r = 0.224, p value 0.031). It is well expressed that parents who had good attitude were more likely to have good hygiene practices regarding food poisoning.

This study assessed the knowledge, attitude, and self-reported practice and food poisoning associated factors among parents in the selected health centers of Bench-Sheko zone, southwest Ethiopia. In the developing world, females are more commonly responsible for food preparation; the female carries the responsibility for family care as a wife, from cleaning and arranging the house to preparing the food for all members of the family. In addition, the female, as a mother, takes care of her children. 1 , 24 , 25 This is also clearly found in this study where mothers are the responsible body of preparing food, and since mothers have also other house work burdens, there could be gaps in following necessary precautions for keeping safety of food.

Recent studies asserted that knowledge, attitude and practice are key factors in reducing the prevalence of food-borne diseases in food processing and serving area. 1 , 21 , 22 , 26 On the other hand, they themselves are also influenced by many factors including educational status, gender and age of food handlers. 23 , 27–29 In the current study, it is revealed that educational level, residency and employment status were significantly associated with knowledge. Badrie et al 30 and Zyoud et al 1 have also reported similar findings, in which a significant association between educational level and knowledge was scored. Parents with a high level of education reported higher knowledge scores than those with a lower level. In addition, parents who live in the urban setting reported higher scores than those who live in the rural setting. This consistency might be explained by some close features of study population. Parents, who are educated, employed and who live in towns showed higher knowledge scores and attitude is also improved as educational level increased. Parents with female gender, employed and who live in town had higher hygienic practices towards the prevention of food poisoning. Therefore addressing educational gaps and accessing health information to rural community is demanding.

Educational level, gender and residency were also found to have significant influence on attitude about food poisoning. Although gender was found as one factor affecting parents’ attitude regarding food poisoning, opposing result was reported from a study conducted in Palestine, 1 which revealed there was no significant association between gender and attitude regarding food poisoning. Of course, the difference might happen because in our study majority of respondents were women. Again, men in this study area could pass most of their time at field, and/or may contact many people and as a result may have more exposure to information, on the other hand, those who live in towns and/or who had achieved highest level of education may be influenced to experience good attitude. Parents with a high education level reported a good attitude compared to those with a lower level. Zyoud et al, Altekruse et al, and Ozilgen S. have reported comparably close result. 1 , 31 , 32 Again, influence of health information and education status is found to be the most important factor affecting attitude of parents toward food poisoning, so working in filling these gaps would bring better change.

Regarding practice, again gender, level of education and residency were found to have significant association about taking measures against food poisoning. This result is consistent with a study conducted in Debark town and Palestine. 1 , 7 Similarity may be explained by comparability of study population and setting. Parents who live in a town had better hygienic practice than those who live in rural area. In addition, female parents scored higher than males. A possible explanation for this result may be the lack of adequate experience in food preparation between female parents compared to males. Contrary to this, study reports from Henok et al and Zyoud et al 1 , 7 revealed that female parents and village residences lack hygienic knowledge and practices regarding food poisoning. Whenever people live at a distance from towns where many health services and information are easily accessible, it is clear that health problems may occur and failing to keep safety of food is one of the areas which results in big health impact, mainly resulting in food poisoning.

Significant association was also shown between knowledge, attitude and practice. Accordingly; parents who had good knowledge have also demonstrated a good level of attitude and practice. This result is consistent with a study conducted in Iran, Palestine, China and West Indies. 1 , 22 , 30 This implies knowledge is a primary and a very important potential for securing food safety and enabling people to take measures to reduce occurrence of food poisoning, as a result, it demands interventions targeting specific population group so as to empower them to prevent food poisoning.

Generally it is found that knowledge, attitude and practice towards taking measures against food poisoning are still limited and demands efforts to promote public health through applying different health interventions mainly health education targeting the main associated factors.

Conclusion and Recommendations

Two-thirds of the parents have good knowledge about food poisoning but only half of them have good attitude and experience of taking preventive measures to avoid food poisoning. The study also found that gender; educational status, occupation and place of residence were the main factors which showed significant effect and parents who had good knowledge have also demonstrated a good level of attitude and practice. Therefore, emphasis should be given to fill the gaps by applying necessary interventions which consider the major contributing factors as well. Consequently, health sectors in the local area shall give emphasis in fostering knowledge of parents regarding food poisoning and design strategy to change attitude of parents regarding poisoning, facilitate them to experience a good preventive measures and shall promote for good knowledge, attitude and taking preventive measures about food poisoning. Moreover, academic sectors and other sectors working in the area shall design strategies and implement for fostering knowledge, attitude and preventive measures concerning food poisoning and shall make advanced level study of both qualitative and quantitative method to identify the gaps and associated factors more. This study has come with important results but should be used without forgetting its limitation of social desirability bias.

Acknowledgment

The authors acknowledge Mizan Tepi University for unreserved support. In addition, the authors express their appreciation and thanks to Mizan-Tepi University research and community service directorate for overall facilities during the survey. Lastly, the researchers would like to address their deepest thanks to all staff of College of Health Sciences in MTU for their valuable comments.

Funding Statement

The Authors acknowledged Mizan-Tepi University for financial support.

Abbreviations

FBDs, food born diseases; IRB, internal review board; IQR, inter quartile range; KAP, knowledge, attitude and practice; MTU, Mizan-Tepi University; SD, standard deviation; SPSS, Statistical Package for Social Science; WHO, World Health Organization.

Data Sharing Statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.

The authors declare that they have no conflicts of interest for this work.

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North, Richard Anthony Edward. "The quality of public sector food poisoning surveillance in England and Wales with specific reference to salmonella food poisoning." Thesis, Leeds Beckett University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523484.

Hennekinne, Jacques-Antoine. "Innovative approaches to improve staphylococcal food poisoning characterization." Phd thesis, AgroParisTech, 2009. http://pastel.archives-ouvertes.fr/pastel-00005863.

Worsfold, Denise. "An evaluation of domestic food hygiene and food preparation practices." Thesis, Open University, 1994. http://oro.open.ac.uk/57506/.

Mutsaers, Barbara Rosalia Hillegonda. "Food poisoning and other food hazards : risk perceptions and implications for risk communication." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306894.

Chan, Hon-wing, and 陳漢榮. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31253349.

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Chan, Hon-wing. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17457762.

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Fonseka, Thithalapitige Sunil Gamini. "Molecular typing of food poisoning bacteria isolated from farm shrimp and poultry." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316950.

Ross, Zara M. "Modes of action of antimicrobial garlic derivatives." Thesis, University of Wolverhampton, 1994. http://hdl.handle.net/2436/88279.

McKee, Rosemary. "The occurrence and adherence of verocytotoxin producing Escherichia coli strains in relation to food processing." Thesis, Queen's University Belfast, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246523.

Dhir, Vinod Kumar. "The resistance of surface-attached Salmonella enteritidis to inimical processes." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309595.

Amoah, E., and A. S. Sydorchuk. "The Co-Infection Case Study: Could Staphylococcal Food-borne ToxicInfection "Improved" Severity Course of Food-Borne Botulism?" Thesis, "Chyst", 2016. http://dspace.bsmu.edu.ua:8080/xmlui/handle/123456789/10866.

Hancock, Ian. "Studies on the rapid detection of the food-borne pathogen Listeria monocytogenes." Thesis, London Metropolitan University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295022.

Meredith, Lucy Margaret. "The impact of consumer behaviour as a cause of food poisoning in the home." Thesis, University of the West of England, Bristol, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365187.

Öberg, Erika. "Livsmedelsäkerhet i förskolan : Vilka rutiner har förskolan och finns det skillnad i livsmedelsäkerheten beroende på personalens utbildning." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-105197.

Haque, Ahwarul. "Characterisation of Bacillus cereus strains in Bangladeshi rice." Thesis, Imperial College London, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272635.

Bird, Julie Ann. "Detection of sub-lethally injured salmonellae in foods." Thesis, University of Portsmouth, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.277229.

Jones, Eleanor. "Osmotic adaptations of Staphylococcus aureus." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310928.

Walker, Athene Jayne. "The use of bioluminescent Listeria monocytogenes for rapid biocide assays." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385244.

Campbell, Kathryn Deirdre. "Molecular inter-relationships of psychrotrophic Clostridium botulinum based on 23S rRNA and BoNT genes." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262610.

Fowler, Richard Paul. "The acid tolerance response of enteropathogenic Salmonella and Escherichia coli strains : a proteomic characterisation and novel links with motility and virulence." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.340361.

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

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Oh, Mi Hwa School of Chemical Engineering &amp Industrial Chemistry UNSW. "Ecology of toxigenic bacillus species in rice products." Awarded by:University of New South Wales. School of Chemical Engineering and Industrial Chemistry, 2006. http://handle.unsw.edu.au/1959.4/23942.

Wilson, Ian Gerald. "Detection of Staphylococcus aureus by DNA hybridization." Thesis, Queen's University Belfast, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335445.

McDermid, Ann Sheena. "The influence of pH on the survival and pathogenicity of Salmonella enteritidis phage-type 4." Thesis, Open University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264476.

Goeksoy, E. O. "Decontamination of poultry meat by intense heat treatment." Thesis, University of Bristol, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.297810.

Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.

Lim, Kyungwha. "Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3100061.

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Currie, Janet Elizabeth. "Joint modelling of point process and geostatistical measurement data." Thesis, Lancaster University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.268124.

Orsburn, Benjamin. "Factors Affecting the Heat Resistance of Clostridium perfringens Spores." Diss., Virginia Tech, 2009. http://hdl.handle.net/10919/27697.

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Ghosh, Abhinaba. "Molecular analysis of GerP and spore-associated proteins of Bacillus cereus." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/273545.

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Tian, Li, and 田理. "Toxicological effects and mechanisms of selected foodborne toxins in medaka and zebrafish models." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/197111.

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View Item The Office of Library and Knowledge Management, Universiti Malaysia Kelantan, 16300 Bachok, Kelantan. Digital Special Collection (UMK Repository) supports OAI 2.0 with a base URL of http://discol.umk.edu.my/cgi/oai2 Patient Care & Health Information Diseases & Conditions Food poisoning Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage. Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment. Sometimes food poisoning causes severe illness or complications. Products & Services A Book: Mayo Clinic Guide to Home Remedies Symptoms vary depending on what is causing the illness. They may begin within a few hours or a few weeks depending on the cause. Common symptoms are: Upset stomach. Diarrhea with bloody stools. Stomach pain and cramps. Less often food poisoning affects the nervous system and can cause severe disease. Symptoms may include: Blurred or double vision. Loss of movement in limbs. Problems with swallowing. Tingling or numbness of skin. Changes in sound of the voice. When to see a doctor Infants and children. Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration, in infants and children. This can cause serious illness in infants. Call your child's health care provider if your child's symptoms include vomiting and diarrhea and any of the following: Unusual changes in behavior or thinking. Excessive thirst. Little or no urination. Diarrhea that lasts more than a day. Vomiting often. Stools that have blood or pus. Stools that are black or tarry. Severe pain in the stomach or rectum. Any fever in children under 2 years of age. Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children. History of other medical problems. Adults should see a health care provider or get emergency care if the following occur: Nervous system symptoms, such as blurry vision, muscle weakness and tingling of skin. Changes in thinking or behavior. Fever of 103 degrees Fahrenheit (39.4 degrees Celsius). Diarrhea that lasts more than three days. Symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness. There is a problem with information submitted for this request. Review/update the information highlighted below and resubmit the form. From Mayo Clinic to your inbox Sign up for free and stay up to date on research advancements, health tips, current health topics, and expertise on managing health. Click here for an email preview. Error Email field is required Error Include a valid email address To provide you with the most relevant and helpful information, and understand which information is beneficial, we may combine your email and website usage information with other information we have about you. If you are a Mayo Clinic patient, this could include protected health information. If we combine this information with your protected health information, we will treat all of that information as protected health information and will only use or disclose that information as set forth in our notice of privacy practices. You may opt-out of email communications at any time by clicking on the unsubscribe link in the e-mail. Thank you for subscribing! You'll soon start receiving the latest Mayo Clinic health information you requested in your inbox. Sorry something went wrong with your subscription Please, try again in a couple of minutes Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called "contaminated." Food can be contaminated with any of the following: Parasites that can live in the intestines. Poisons, also called toxins. Bacteria that carry or make toxins. Molds that make toxins. Understanding terms The term "food poisoning" is commonly used to describe all foodborne illnesses. A health care provider might use these terms to be more specific: "Foodborne illnesses" means all illnesses from any contaminated food or beverage. "Food poisoning" means illness specifically from a toxin in food. Food poisoning is a type of foodborne illness. How food becomes contaminated Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing. Food can be contaminated any place it's handled, including the home, because of: Poor handwashing. Feces that remains on the hands after using the toilet can contaminate food. Other contaminants can be transferred from hands during food preparation or food serving. Not disinfecting cooking or eating areas. Unwashed knives, cutting boards or other kitchen tools can spread contaminants. Improper storage. Food left out for too long at room temperature can become contaminated. Food stored in the refrigerator for too long can spoil. Also, food stored in a refrigerator or freezer that is too warm can spoil. Common causes The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination. Disease cause Timing of symptoms Common sources Bacillus cereus (bacterium) 30 minutes to 15 hours. Foods such as rice, leftovers, sauces, soups, meats and others that have sat out at room temperature too long. Campylobacter (bacterium) 2 to 5 days. Raw or undercooked poultry, shellfish, unpasteurized milk, and contaminated water. Clostridium botulinum (bacterium) 18 to 36 hours. Infants: 3 to 30 days. For infants, honey or pacifiers dipped in honey. Home-preserved foods including canned foods, fermented fish, fermented beans and alcohol. Commercial canned foods and oils infused with herbs. Clostridium perfringens (bacterium) 6 to 24 hours. Meats, poultry, stews and gravies. Commonly, food that is not kept hot enough when served to a large group. Food left out at room temperature too long. Escherichia coli, commonly called E. coli (bacterium) Usually, 3 to 4 days. Possibly, 1 to 10 days. Raw or undercooked meat, unpasteurized milk or juice, soft cheeses from unpasteurized milk, and fresh fruits and vegetables. Contaminated water. Feces of people with E. coli. Giardia lamblia (parasite) 1 to 2 weeks. Food and water contaminated with feces that carry the parasite. Food handlers who are carriers of the parasite. Hepatitis A (virus) 15 to 50 days. Raw and undercooked shellfish, fresh fruits and vegetables, and other uncooked food. Food and water contaminated with human feces. Food handlers who have hepatitis A. Listeria (bacterium) 9 to 48 hours for digestive disease. 1 to 4 weeks for body-wide disease. Hot dogs, luncheon meats, unpasteurized milk, soft cheeses from unpasteurized milk, refrigerated smoked fish, refrigerated pates or meat spreads, and fresh fruits and vegetables. Norovirus (virus) 12 to 48 hours. Shellfish and fresh fruits and vegetables. Ready-to-eat foods, such as salads and sandwiches, touched by food handlers with the virus. Food or water contaminated with vomit or feces of a person with the virus. Rotavirus (virus) 18 to 36 hours. Food, water or objects, such as faucet handles or utensils, contaminated with the virus. Salmonella (bacterium) 6 hours to 6 days. Most often poultry, eggs and dairy products. Other foods such as fresh fruits and vegetables, meat, poultry, nuts, nut products, and spices. Shellfish poisoning (toxin) Usually 30 to 60 minutes, up to 24 hours. Shellfish, including cooked shellfish, from coastal seawater contaminated with toxins. Shigella (bacterium) Usually, 1 to 2 days. Up to 7 days. Contact with a person who is sick. Food or water contaminated with human feces. Often ready-to-eat food handled by a food worker with shigella. Staphylococcus aureus (bacterium) 30 minutes to 8 hours. Meat, egg salad, potato salad or cream-filled pastries that have been left out too long or not refrigerated. Foods handled by a person with the bacteria, which is often found on skin. Vibrio (bacterium) 2 to 48 hours. Raw or undercooked fish or shellfish, especially oysters. Water contaminated with sewage. Rice, millet, fresh fruits and vegetables. Other sources Bacteria that cause foodborne illnesses can also be found in swimming pools, lakes, ponds, rivers and seawater. Also, some bacteria, such as E. coli, may be spread by exposure to animals carrying the disease. Risk factors Anyone can get food poisoning. Some people are more likely to get sick or have more-serious disease or complications. These people include: Infants and children. Pregnant people. Older adults. People with weakened immune systems due to another disease or treatments. Complications In most healthy adults, complications are uncommon. They can include the following. Dehydration The most common complication is dehydration. This a severe loss of water and salts and minerals. Both vomiting and diarrhea can cause dehydration. Most healthy adults can drink enough fluids to prevent dehydration. Children, older adults, and people with weakened immune systems or other illnesses may not be able to replace the fluids they've lost. They are more likely to become dehydrated. People who become dehydrated may need to get fluids directly into the bloodstream at the hospital. Severe dehydration can cause organ damage, other severe disease and death if not treated. Complications of systemic disease Some contaminants can cause more widespread disease in the body, also called systemic disease or infection. This is more common in people who are older, have weakened immune systems or other medical conditions. Systemic infections from foodborne bacteria may cause: Blood clots in the kidneys. E. coli can result in blood clots that block the kidneys' filtering system. This condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste from the blood. Less often, other bacteria or viruses may cause this condition. Bacteria in the bloodstream. Bacteria in the blood can cause disease in the blood itself or spread disease to other parts of the body. Meningitis. Meningitis is inflammation that may damage the membranes and fluid surrounding the brain and spinal cord. Sepsis. Sepsis is an overreaction of the immune system to systemic disease that damages the body's own tissues. Pregnancy complications Illness from the listeria bacteria during pregnancy can result in: Miscarriage or stillbirth. Sepsis in the newborn. Meningitis in the newborn. Rare complications Rare complications include conditions that may develop after food poisoning, including: Arthritis. Arthritis is swelling, tenderness or pain in joints. Irritable bowel syndrome. Irritable bowel syndrome is a lifelong condition of the intestines that causes pain, cramping and irregular bowel movements. Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system attack on nerves that can result in tingling, numbness and loss of muscle control. Breathing difficulties. Rarely, botulism can damage nerves that control the muscles involved in breathing. To prevent food poisoning at home: Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food. Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing. Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables. Don't eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C). Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don't think you'll eat them within four days, freeze them right away. Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat. Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food. Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water. Safety for at-risk people Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods: Raw or undercooked meat, poultry, fish, and shellfish. Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream. Raw sprouts, such as alfalfa, bean, clover and radish sprouts. Unpasteurized juices and ciders. Unpasteurized milk and milk products. Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese. Refrigerated pates and meat spreads. Uncooked hot dogs, luncheon meats and deli meats. Foodborne germs and illnesses. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. Accessed Nov. 7, 2022. Definition & facts of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts. Accessed Nov. 7, 2022. Symptoms & causes of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes. Accessed Nov. 7, 2022. LaRocque R. Causes of acute infectious diarrhea and other foodborne illnesses in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022. Bennett JE, et al. Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. 9th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 7, 2022. Schmitt BD. Pediatric Telephone Protocols: Office Version. 17th ed. American Academy of Pediatrics; 2021. Fever. American College of Emergency Physicians. https://www.emergencyphysicians.org/article/know-when-to-go/fever. Accessed Nov. 30, 2022. Bacteria and viruses. FoodSafety.gov. U.S. Department of Health and Human Services. https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses. Accessed Nov. 16, 2022. Kellerman RD, et al. Foodborne illnesses. In: Conn's Current Therapy 2022. Elsevier; 2022. https://www.clinicalkey.com. Accessed Nov. 13, 2022. Goldman L, et al., eds. Giardiasis. Goldman-Cecil Medicine. 26th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 13, 2022. Diagnosis of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/diagnosis. Accessed Nov. 7, 2022. LaRocque R. Approach to the adult with acute diarrhea in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022. Treatment for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/treatment. Accessed Nov. 7, 2022. Eating, diet and nutrition for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/eating-diet-nutrition. Accessed Nov. 20, 2022. Four steps to food safety: Clean, separate, cook, chill. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed Nov. 7, 2022. Leftovers and food safety. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed Nov. 20, 2022. Foods that can cause food poisoning. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foods-linked-illness.html. Accessed Nov. 20, 2022. Molds on food: Are they dangerous? Food Safety and Inspection Service. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous Accessed Dec. 1, 2022. News from Mayo Clinic 4 essential food safety tips for summertime gatherings July 04, 2024, 02:00 p.m. CDT Mayo Clinic Minute: Tips for safer picnics May 24, 2024, 03:00 p.m. CDT Mayo Clinic Minute: Does one moldy berry spoil the whole bunch? March 09, 2023, 03:30 p.m. CDT Symptoms & causes Diagnosis & treatment Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. Opportunities Mayo Clinic Press Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press . Mayo Clinic on Incontinence - Mayo Clinic Press Mayo Clinic on Incontinence The Essential Diabetes Book - Mayo Clinic Press The Essential Diabetes Book Mayo Clinic on Hearing and Balance - Mayo Clinic Press Mayo Clinic on Hearing and Balance FREE Mayo Clinic Diet Assessment - Mayo Clinic Press FREE Mayo Clinic Diet Assessment Mayo Clinic Health Letter - FREE book - Mayo Clinic Press Mayo Clinic Health Letter - FREE book 5X Challenge Thanks to generous benefactors, your gift today can have 5X the impact to advance AI innovation at Mayo Clinic. Thesis Statement On Food Poisoning Course Code: ENGL 111 – Lec 01 Semester: Fall 2017 Student’s Name: Ebrahim Abdulla Alshehhi Student Id No.: 920021000 Instructor’s Name: D. John Langille Assignment: Final draft Submission: Thursday, December 14th, 2017 Food Poisoning 1.0. Introduction 1.1. Description of the problem: Food poisoning is harmful. It can be caused by eating food that contains germs like bacteria or other toxins. Bacteria or other toxins are too small to be seen without an electronic microscope so people cannot recognize the poison in their foods when they look at it. Symptoms of food poisoning include stomach cramps, diarrhea, and vomiting. 1.2. The focus of this paper: I will focus on this article on the causes of food poisoning, …show more content… 1.4. Thesis statement: Food poisoning is a national problem, which has a direct impact on health and the economy. 2.0. Background There is a historical overview about food poisoning in Britain, the health care of Britain follows the first indication of food poisoning that is caused by a specific organism in 1880 after that moment food poisoning was becoming a huge concern to the health authorities that seeks to raise awareness of health [6]. In the present time, people eat more junk food than it was before, and it is becoming more prevalent phenomenon recently. None of my sources included research about food poisoning in GCC countries. 3.0. Food poisoning causes, affect and some tips on how to stop these problems. 3.1. Food poisoning in junk …show more content… It can cause blurry vision, having a difficulty to talk and eat and sometimes can lead to death [2]. Second is the Salmonella spp bacteria: A kind of bacteria grows in the intestines of animals and it can cause a serious problem in your stomachs such as bloody diarrhea, chills and fever [2]. Third, E. coli: Is one of the most important bacteria that live in the intestines of mammals. These bacteria come from undercooked beef the ground beef to be exact [7]. Furthermore, it can also come from unpasteurized milk that we drink in our home [2]. Fourth is Mushroom poisoning: Is the pathological condition resulting from the consumption of toxins produced by mushrooms naturally. Fungal poisoning is caused by eating foods that contain poisonous fungi in foods. It is a state of poisoning that causes nausea, vomiting, abdominal pain, and diarrhea [2]. Fifth, a specific type of fish also could cause food poisoning and it can cause diarrhea and vomiting. If we take Ciguatera, for example, it can caused by eating some kind of fish such as reef fish [2]. When you eat that kind of fish you will start losing your teeth, you will feel a pain in your muscles and it can also slow your heart beats [2]. Moreover, here are some statistics about food poisoning in the milk "Most cases of food poisoning are mild and clear up on their own within 4 - 7 days. With botulism, less Hcm/3651 Public Health Assignment Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles). Summary Of The Jungle By Upton Sinclair Millions of people each day go to the store and purchase meat, produce, and medicine, without worrying if it’s safe, or whether it may be contaminated with things like paint stripper or cocaine. Prior to 1906, there was no organization to monitor whether or not any food or drug contained what it said, let alone if it was safe to be consumed. Even though legislation wouldn’t come for many more years, research into food safety dates all the way back to 1862 when scientist Charles M. Wetherill, who worked for the Department of Agriculture, began testing samples of food for purity. Wetherill’s first project focused on the alcohol content in wine but later led to him and other scientists focusing on problems such as contaminated milk from cows with Informative Essay On Chipotle It is also stated some Exclusions and hygiene practice Some common types of food poisoning are succeeding Salmonella, Campylobacter, Cryptosporidium, Ecoli O157, Listeria Monocytogenes, Shigella - Bacillary Dysentery, Small Round Structured Virus. In Campylobacter, Symptoms include an overall feeling of disease, diarrhea, severe abdominal pain, high fever and sometimes vomiting. First symptoms can take up to 4 days from the eating of polluted food, but is more usually 12 - 48 hours. This infection normally continues 3 weeks but can last longer. This contagion is caused by large numbers of bacteria living on food. Puffer Fish Dinner Case Study Dr. Marshall Westwood had a meal of puffer fish and rice for dinner in Indonesia on his recent trip. Within an hour, the numbness starting from his lips and tongues quickly spread out through his face and neck, and he had pains in stomach and throat with symptoms of severe nausea and vomiting. Dr. Westwood called a local hospital, for he was feared of a “bad fish” food poisoning. He told his condition and signs to hospital staff but it were impossible to speak due to the numbness of lips and face. Social And Economic Problems In Upton Sinclair's The Jungle How would you feel people would feel knowing that they were ingesting contaminated foods? This was the case in the late 18th hundred and early 19th hundred many social and economic problems came to be in the United States. For example, one of the many problems that arose during these years were the sanitation conditions in the companies. To be more precise, food companies were getting away with many of the inspections the government would act on. Meat packing industries were becoming more unsafe everyday. Food is the sustaining life force that drives the human race forwards from day to day. As daily consumers of food products, it is automatically expected that the producers of such important products aim to produce goods that will help the consumer and attribute to their health. Unfortunately, this is not always the case. At the turn of the twentieth century, food sanitation in factories was at an all time low. Adding to this issue were the harsh conditions in which the workers were forced to work in. The food industry grew more dangerous in the twentieth century because of the sale of e-coli contaminated What Is Upton Sinclair's Response To The Jungle Food regulation and laws are a normal part of our life. In the early 1900’s, big businesses were ruthless and more concerned with making larger profits than the quality of its products. Also, in that time, the competition between businesses was scarce opposed to today’s market. There are countless number of businesses and companies in which one can purchase their goods from. This causes companies to really focus on the quality of their product in order to please the consumer. Chipotle Infection Even after recent multistate closing of Chipotle Mexican Grill restaurants, there is no fear that the e. Coli infection could strike locals in the Birmingham area. According the the Center for Disease Control and Prevention (CDC) as of Nov. 12 there have been 50 individual cases reported of illness caused by the Shiga toxin-producing Escherichia coli O26. The cases included 33 from Washington State and 19 from Oregon, the common factor is all those infected ate at the popular Chipotle restaurant days before. Due to this restaurants in Washington and Oregon were closed to investigate the possible causes of the illnesses. Food And Drug Act Of 1906 Essay Several acts have been passed that protect the safety and health of United States Consumers. The Food and Drug act of 1906 requires that there be unity and uniformity among food and drug products, and restricts the sale of hazardous goods. The Food Code of 2013 sets standards for food processing. The Food, Drug, and Cosmetic Act ensures that products are not only safe for consumers, but that they are also fully aware of the goods they are buying. These acts beginning in 1906, have protected the public’s health, and prevented illness for over 100 years. Food Rules By Michael Pollan Summary Michael Pollan is the author of “Food Rules: An Eater’s Manual”. Throughout his career, Pollan has been investigating about the hazards that industrial foods pose to us, and how we can avoid them and replace them with a healthy diet. He believes that “The way we eats represents our most profound engagement with the natural world.” (Shetterly, Robert. “Michael Pollan.” E. Coli Research Paper E.coli the contaminated material must be cooked at 160 degrees Fahrenheit or higher. In the United States every year 73,000 people are afflicted with this rouge E.coli in which an average of 61 people die. One other form of E.coli that can be detrimental to your health is the Shiga producing E.coli 026 (STEC 026) Symptoms of this Bacteria typically range from 1 to 10 days to occur often include: nausea, vomiting, stomach cramps, gas, loss of appetite, diarrhea, bloody diarrhea, and mild fevers approximately 33.70C to 380C. More serious side effects can include Thesis Statement On Nutrition Undoubtedly, low levels of education especially in women are key perpetrators of poor nutrition practices (Bain et al., Thesis Statement On Fast Food Title: FAST FOOD POPULARITY A. Introduction: Nowadays, most people -especially kids and youngsters- prefer to eat fast food, such as McDonald, pizza, fried food, and etc. Why it has become so popular? It is tastes better than homemade food? B. General Statement: Fast food industry has grown dramatically and become so popular. According to the research, people spend more money on fast food than the education. Essay On Diarrhea DIARRHEA Definition and Overview Diarrhea is a medical condition where the patient has at least three loose or liquid bowel movements a day. It is one of the most common diseases experienced by any age group, and is especially common in children. The most significant complication of diarrhea is dehydration. Dehydration is a condition resulting from massive loss of body water and electrolytes. When diarrhea ensues, body fluid and electrolytes are eliminated by the body before they are adequately absorbed. More about Thesis Statement On Food Poisoning Related topics. Generally Accepted Accounting Principles Balance sheet Project management 316 COMMENTS (PDF) Food Poisoning: causes, precautions, diagnosis and ... Food poisoning can occur as a result of the risks associated with food import. In South Africa, outbreaks of listeriosis occurred in three provinces: Gauteng (581 cases, 59%), Western Cape (118 ... Knowledge, Attitude, and Practice toward Food Poisoning among Food I NTRODUCTION. Food poisoning (FP) refers to a group of illnesses that result from the ingestion of contaminated food that contains infectious organisms.[] FP is defined as "illnesses caused by bacteria or other toxins in food, typically with vomiting and diarrhea."[] It was estimated that 76 million illnesses because of foodborne diseases resulted in 325,000 hospitalizations and 5,000 ... PDF Knowledge, attitude and practice regarding food poisoning and its the prevention of food poisoning among respondents. For the practical part, six studies had a good level, two studies showed that there was an average score of food safely towards practices and food poisoning prevention, and one study reported that there were unsatisfactory food safety practices. In the reviewed studies, there was a positive Knowledge, Attitudes, and Practices towards Food Poisoning among 1. Background. Foodborne illness (FBI), generally referred to as food poisoning, is caused by the consumption of food contaminated with bacteria, viruses, parasites, or other toxins [1,2].The World Health Organization (WHO) reports that 1 in 10 people in the world fall ill after consuming contaminated food, and a good number of food poisoning cases occurs at home. Knowledge, Attitude, Practice and Food Poisoning Associated Factors Food poisoning is a food borne disease, mainly resulting from ingestion of food that contains a toxin, chemical or infectious microorganisms like bacteria, virus, parasite, or prion. On the other hand, avoiding food contamination during preparing and feeding is a key factor for reducing the prevalence of food poisoning. This study aimed to ... Food Poisoning and Intoxication: A Global Leading ... Food, the major fundamental unit of living life, has several types of intrinsic and extrinsic factors, such as hydrogen ion concentration (pH), water activity (a w), redox potential (Eh), different types of nutrients, antimicrobial substances, temperature, and environmental conditions for storage that regulates the growth of pathogenic microorganisms responsible for food spoilage, poisoning ... Review on Food poisoning (Types, Causes, Symptoms ... Food poisoning is a set of symptoms. resulting from eating food contaminated with. bacteria, or toxins produced by these organisms, and. food poisoning results from eating food. contaminated with ... Food poisoning Abstract. Food poisoning is an illness caused by ingestion of contaminated food or drink. Contamination can be caused by bacteria or viruses, and less often by parasites or chemicals. According to a report released by the Food Standards Agency, the estimated number of food-borne disease-related cases that occurred in 2018 was 2 400 000, costing ... Food poisoning hazards and their consequences over food safety Food poisoning can be caused by different types of pathogenic microorganisms. Accordingly, the food poisoning can be defined as a sickness occurring due to the action of foodborne microorganisms. Food poisoning can be preventing by using safety measures like personal care and hygiene, therefore the individual effort on hygiene, government ... 8139 PDFs The application of tourism health, such as food safety, is an important matter to pay attention to. Based on the annual report (BPOM, 2019), there are 373 cases of food poisoning in Bali, so Bali ... A cross-sectional study design to determine the prevalence of ... Food poisoning is a disease caused by the consumption of food or water contaminated with bac-teria and/or their toxins, chemicals, viruses, or parasites. Improper food or drink handling, pro-duction, or storage usually bring about food contamination [1]. The prevention of food Full article: Review of microbial food contamination and food hygiene Food poisoning is a nationwide challenge that arises from both formal and informal sector in the food industry. This review presents a general overview of microbial food safety and hygiene in Ghana. Information available shows that most microbial food researches were highly concentrated on the regional capitals of Ghana with particular emphasis ... Dissertations / Theses: 'Food poisoning' Temperature abuse during food transport and storage was exhibited by more than 40% of people. Cooked food was held at ambient temperature for prolonged periods by 19% of the people and was re-heated inadequately by 11%. The standard of personal hygiene of some participants was low. PDF A Review Article on Food Poisoning Article Revised on 07/08/2018. le Accepted on 28/08/2018ABSTRACTFood borne illnesses are the commonest health problems encountered world-wide, and are particularly rampant in Third World countries such as India, mainly due to a relative lac. of sanitation and public hygiene. The term food poisoning in its wider sense includes all illnesses ... Food Poisoning Thesis Food Poisoning Thesis - Free download as PDF File (.pdf), Text File (.txt) or read online for free. The document discusses the challenges of writing a thesis on food poisoning, including the extensive research, data analysis, and presentation of arguments required due to the complexity of the topic. It notes that food poisoning involves microbiology, food safety regulations, epidemiology, and ... (PDF) A REVIEW ARTICLE ON FOOD POISONING Food poisoning means illness resulting from ingestion of. food w ith microbial o r non-microb ial contamination. [1] The condition is characterized by (a) history of ingestion. of a common foo d ... Assessment of knowledge, attitude, and practices on food poisoning An abstract of the research paper presented to the Faculty of Veterinary Medicine, Universiti Malaysia Kelantan, in partial requirement on the course DVT 44603 - Research Project. Food poisoning is an illness that is caused by consuming food that has been contaminated by microorganisms, their toxins or chemicals. Knowledge, awareness, and practice (KAP) regarding food poisoning are important ... PDF Assessing the Effect of Food Poisoning In Catering Establishment on Food poisoning is one of the factors that limit quality, makes it unsafe for consumption and a curse rather than a blessing. Literarily, food poisoning is an illness caused by eating food or drinking water contaminated with viruses, bacteria, toxins, parasites, or chemicals. Iyadi (2015) explained that PDF Isolation and Identification of food borne pathogens from Spoiled food Food borne diseases are globally important, as they result in considerable morbidity, mortality, and economic costs. Many different sources like bacteria, viruses, parasites, chemicals, and prisons, may be transmitted to humans by contaminated food. Outbreaks and sporadic cases of food borne disease are regular occurrences in all countries of ... Knowledge, Attitude, and Practice toward Food Poisoning among Food A significant correlation was found between food-safety knowledge and food-handling practices (r = 0.406, p < 0.001) and food-safety attitudes (r = 0.651, p < 0.001) among university students in ... Food poisoning Overview. Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage. Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Thesis Statement On Food Poisoning Thesis statement: Food poisoning is a national problem, which has a direct impact on health and the economy. 2.0. Background There is a historical overview about food poisoning in Britain, the health care of Britain follows the first indication of food poisoning that is caused by a specific organism in 1880 after that moment food poisoning was ... assignment essay homework paper phd report resume review speech thesis