Food poisoning from botulism

While food poisoning can be caused by a variety of viruses, bacteria and parasites, which can come to live food products through unsafe handling or preparation techniques, often do not know the exact offender your disease. However, a dangerous source of food poisoning are the Clostridium botulinum bacteria.

When you eat foods that are inhabited by (Clostridium botulinum) or by-products, you can contract the disease called botulism. Symptoms of botulism include double vision, drooping eyelids, slurred speech, difficulty swallowing, and muscular weakness. Thus, botulism is usually an easily recognizable form of food poisoning.

Why this kind of food-borne diseases cause muscular weaknesses rather than the standard nausea, vomiting, diarrhea and abdominal pain is that (Clostridium botulinum) produces a neurotoxin that interferes with your muscle function. In fact, botulism neurotoxin is considered an extremely dangerous and powerful substance. Scientists estimate that one gram of toxin could kill up to one million people, and why some people have talked about the risks of terrorists potentially using botulinum for bioterrorism. Interestingly, however, many people choose to intentionally inject yourself with this toxin in order to mitigate the appearance of wrinkles. That botulinum-right is the basis for the Botox injection photo.

Toxin (Clostridium botulinum) paralyzes the nerves, so as to lose the ability to signal the muscles contracting. Because the damage to the nerve can be semi-permanent, the effects of botulinum may be very long-lived.

When you are eating foods filled with botulism, you should visit your doctor or emergency room as soon as you begin to lose muscle control and think that you've wound botulism. Doctors to inject and antitoxini that will help prevent the spread of neurotoxin and stop the damage your nerves. While the antitoxini can stop the spread of the toxin can weeks to recover, as mentioned above.

A serious complication resulting from botulism is respiratory distress. Because it takes so much time to recover from this situation, people suffering from respiratory damage due to botulinum might survive on breathing machines for several months. Indeed, it may take years to overcome your fatigue and shortness of breath.

Botulism can be prevented with proper canning and food handling techniques. If you suspect that a good canned is botulism, it is always best to throw it away from risk contracting botulism. Also, be sure to Cook all your food carefully to kill (Clostridium botulinum) and destroy the toxin.

If you or someone you know has suffered from the terrible consequences of botulinum, will need to contact the product liability lawyer on your rights. For more information, check out the product liability lawyers Friedman & Bonebrake, PC today.

Food poisoning-how to avoid it, how to handle the

While America s food supply is the safest in the world, food poisoning is responsible for approximately 76 million illnesses each year in the United States. In fact, it is estimated that 60% or more of raw poultry sold today is potentially pathogenic bacteria. Anyone who eat food contaminated by certain bacteria, parasites, viruses or get food poisoning. A number of factors such as age and physical condition can make some people more susceptible to food poisoning from others. Infants, pregnant women, elderly and people with compromised immune systems are at greater risk.

For most people in good condition, food poisoning is usually long lasting nor life-threatening. However, in less healthy individuals, can become a serious health threat, representing approximately 5,000 deaths each year.

The good news is that by taking simple preventive steps while purchasing, handling, and preparation of food you can prevent most cases of food poisoning in the home.

What causes food poisoning? Food poisoning is usually caused by bacteria, parasites or viruses that may be present in the foods you have eaten. You may have heard the names of many of those bodies. Include Escherichia coli (e. coli), Campylobacter jejuni, (Clostridium botulinum), Shigella, Salmonella, Staphylococcus aureus, Trichinella, and hepatitis a virus vaccine, just to name a few. In a wide range of foods, including red meat, poultry, milk and other dairy products, eggs, unpasteurized vegetable juices and ciders, spices, chocolate, seafood and even water.

These organisms may be present on your food is purchased or when it can come into the food including cooked foods, if the food comes into contact with raw meat juices in dirty utensils, cutting boards and countertops used for the preparation of contaminated food. That s why it is important not only to cook your food thoroughly, but to wash your hands, utensils and countertops, before and after you can manipulate raw foods.

What are the symptoms? Symptoms vary depending on the type and amount of impurities can be eaten. Some people may get sick after ingesting only a small amount of harmful bacteria, while others may remain free symptoms after eating larger quantities. The most common symptoms of food poisoning include nausea, vomiting, diarrhea, pain (cramps), fever, headache and fatigue. Symptoms may develop, just 30 minutes after eating tainted food, but more often not developed for several days or weeks. Signs of infectious or parasitic food poisoning may not appear for several weeks, while some toxins in fish may take only a few minutes to cause symptoms.

If you have, probably won't be botulism have fever and symptoms may include blurred vision, fatigue, dry mouth and throat.

How diagnosed food poisoning food poisoning suspicion often when many people were ill after eating the same meal. To diagnose the cause of the disease, your doctor will need to know the symptoms and what was eaten right before the disease has appeared. The doctor may take samples of foodstuffs, bowel movements, or vomit. These samples can be tested by a laboratory to determine if food was contaminated and identification of the organism that causes the disease.

How it treated? If the symptoms are serious, the victim should see a doctor or get emergency care. Treatment depends on the severity and the cause of food poisoning. In General, for mild cases of food poisoning, the doctor will recommend for resting, drinking fluids to prevent dehydration caused by vomiting, and to follow a special diet. This usually lasts only about 1 to 5 days to recover from food poisoning.

If you have your botulism, a doctor will prescribe a antitoxini. Other types of food poisoning have no antidote. Generally, antibiotics are not useful in the treatment of food poisoning. May be given medicine to stop vomiting and stomach cramping.

Prevention is the best way to avoid food poisoning more cases of food poisoning can be prevented. Below is a list of some simple Do s and Don ts to help you avoid foodborne illness at home.

• wash your hands, utensils, cutting boards and countertops of food between various

To hrefrigerate or freeze perishable immediately (refrigerator temperature should be 41 ° f and freezer 0 ° F)

Cook food thoroughly. Cook beef, lamb and pork to an internal temperature of 160 ° F, whole poultry and thighs to 180 ° F. poultry breasts in 170 ° F, ground chicken or Turkey 165 ° F the

hrefrigerate leftover food as soon as possible. shouldn t issues remain unrefrigerated longer than 2 hours.

Food While shopping, choose frozen foods and perishables such as meat, poultry and fish last-before checkout

Use a smooth cutting boards free of cracks and crevices and hard maple or plastic

Save raw meat leakproof or at the bottom of hrefrigerator to prevent juices dripping on other foods

Don t allow uncooked meat, juices of meat or unwashed fruits and vegetables to come into contact with food either cooked or washed

Don t buy frozen seafood if packages are open, Torn or crushed at the edges

Don t buy canned foods that are proagwgeas or dented, or compromised in jars

Don t buy food never outdated. Check the use-by dates or sell by

Don t buy unpasteurized milk or milk products

Do not buy hrefrigerated or frozen products that do not appear in the appropriate temperature

Do not let small children put food away unsupervised

More information about this important health issue can be downloaded from the following sources: information portal for food safety http://www.foodsafety.gov US Government food and Drug Administration Center for food safety and nutrition http://vm.cfsan.fda.gov/~dms/wh-food.html shall apply to food safety and inspection service United States Department of Agriculture http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm

As an educational service supported by Novartis Pharmaceuticals Corporation. This information is not intended for use as medical advice. You should discuss this information with your doctor.

Food poisoning-overview

What is food poisoning

Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. Most such infections go undiagnosed and unreported.

But the Center for disease control and prevention estimates that each year about 76 million people in the United States become ill from pathogens in food, and about 5,000 people die.

Over 55% of these cases are caused by improper cooking and storing food, and 24% by poor hygiene, such as not washing your hands while preparing food. Only 3% of cases resulting from unsafe food sources. Keeping your hands clean while working with food is the single most important thing you can do to avoid food poisoning.

About 20 bodies may cause food poisoning. Then you can eat food contaminated with bacteria to multiply in the stomach and bowels. Some bacteria give off a toxin when multiplied. As a result, nausea, vomiting, abdominal cramps, and diarrhea occur. Vomiting and diarrhea is the organization how to eliminate the toxin, and most cases of food poisoning their way without having to provide medical care.

Not all invasive organisms cause vomiting as a symptom, but almost all cause diarrhea. Blood in your stool occurs in many types of food poisoning and is deemed to be serious. Abdominal cramps are also common, and sometimes you will have a fever. Be sure to contact a doctor if you have a fever or bloody stools.

Common sources of food poisoning

Campylobacter is the leading cause of bacterial food poisoning in the United States. Generates several million cases a year, resulting in hundreds of deaths. Eating undercooked chicken, or food that has been in contact with raw chicken most often causes campylobacter. The Center for disease control estimates that up to 70%-90% of chickens infected campylobacter.

For the prevention of disease, Cook chicken carefully, with pink, remains. Wash your hands frequently while handling raw chicken. Use paper towels to dry your hands. If you use a dish-cloth or sponge to clean counters, use a new after working with raw chicken. Wash your cutting board with the solution diluted bleach before reuse. And any utensils or dishes contact with raw chicken should be washed and rinsed with SOAP and water before using it again.

E. coli 0157: H7 contamination causes an estimated 25,000 cases of food poisoning each year in the USA. Most of these result from undercooked, contaminated ground beef. Organism lives in the intestines of healthy cows. Meat can become contaminated during slaughter, when mixed with beef is ground into hamburger intestinal fecal matter. Contaminated meat looks and smells normal, therefore, is not easily detectable. Bacteria of cow udders or milking machines also can contaminate raw milk.

To prevent this form of food poisoning, Cook all ground beef until it shows no pink. Make sure that all the meat juices are clear, not pink or red, and that the Interior of the meat is hot. If you are served an undercooked hamburger at a restaurant, send it back. Drink only pasteurized milk products and drink only water treated with chlorine or other disinfectants.

Caused by botulism (clostridium botulinum), a spore. This form of food poisoning is very rare, but can be life-threatening. Can result from improper eating processed low-acid foods, such as green beans, mushrooms, spinach, olives and beef or fish. Inappropriate home canning methods represent often botulism cases. Processed incorrectly commercial products can also cause this serious disorder.

In order to avoid botulism, not even taste canned foods that are soft, is deteriorating, in fermentation or not smell right. Not worth a life-threatening illness. In case of doubt, reject.

Botyliasis is most common in spring and summer, and is rare in winter. Infants younger than one year of age is the highest risk. Symptoms include muscle weakness, a weak cry, difficulty feeding, constipation, head lag, increased heart rate and decreased gag reflex. A baby with botulism is described as a "floppy baby" as the baby will have weak muscles, particularly arms, legs and neck.

Botyliasis has been associated with eating honey. The Center for disease control indicates that honey should not be given to infants younger than six months, and the honey Industry Council extends the security boundary in one year. Honey is an essential food for infants, and never should be given to them.

Summary of food poisoning

Most symptoms such as nausea, vomiting, abdominal cramps and diarrhea caused by viral infections, and it is not true cases of food poisoning. An accurate diagnosis may be difficult, because the disease-causing organisms in different kinds of food and various periods of incubation. Also, eating a really sick immediately afterwards is not the standard way for food poisoning. Most people don't know that foods consumed several days previously may be the cause of food poisoning. Always be sure to consult a doctor when they face severe gastrointestinal symptoms.

The information in this article was gathered from the Web site security information http://wellness.ucdavis.edu and on the website of the national digestive diseases Information Clearinghouse http://digestive.niddk.nih.gov/ddiseases/pubs/bacteria/index.htmin

Food poisoning-what they are and how you can avoid it

Food poisoning is not funny. Once you have this, we will do what it takes to not receive it again. So what exactly is food poisoning? Simply, food poisoning is a food borne illness people receive from eating food contaminated with toxins or bad bacteria. Sometimes foods would seem somewhat funny or smell a little joke. but, too often, you will know the food is to eat is contaminated with bacteria that could damage your health.

What does food poisoning in your body Well, that depends on the type of food poisoning you and if you have a compromised immune system due to your age, or an underlying medical condition. There is more than one type of food poisoning. Let's look at some of the types and how they may affect you.

Shigella: Shigella is a bad bacteria that causes severe diarrhea, spreading from human to human through fecal matter and poor hygiene. The symptoms of this disease is very similar to salmonella that causes fever, cramps, nausea and diarrhoea, which is often bloody. A doctor is able to control the stool the person suspected of Shigella to know with certainty whether this bacterial infection to the patient.

Prevention of Shigella is easy if one practices consistent personal hygiene by washing hands thoroughly and retaining a bathroom and kitchen surfaces free of fecal matter. You can do this by practicing good methods for cleaning with common household disinfectants.

Botulism: there are three kinds of wound botulism bacteria: food, botyliasis and undertaken. Botulism is caused by a toxin that contaminates a rare bacteria wound. Botyliasis is caused by bacteria that live in the intestines of a baby. One culprit may be raw honey. It is very important babies are never as raw honey, can have serious side effects. Improperly canned and processed foods are the main cause of food-borne botulism.

Botulism can cause dry mouth, muscle weakness, blurred vision, slurred speech and difficulty swallowing. It may also, in serious cases, causing paralysis and respiratory failure.

How to eliminate many cases of botulism is to constantly educate how operators can cook food properly, and preparing food. This can be avoided in infants by providing them not just honey. More food borne diseases and cases of food poisoning can be prevented by taking some simple precautions such as consistent and thorough hand washing procedures, sanitary practices for surfaces in the bathroom and kitchen environments, and taking the time to make sure it is fully cooked meat and raw materialsof animals moving in sanitary manner.

Salmonella is an infection which can be passed in the human body from both wild and domestic animals through meat, eggs or milk produced from animals. You can get salmonella from eating meat that is undercooked, or unpasteurized milk is raw or improperly cooked eggs. You can also receive from surfaces that are touched by any of these elements. Some people can be carriers of salmonella and no signs, but this can be passed on to other people if there is food handlers.

How do you know if you have salmonella poisoning? Some of the symptoms of salmonella food poisoning are nausea, diarrhea, abdominal pain, fever and vomiting. The symptoms may last 5-7 days. Fortunately for most with salmonella, all you have to be careful not to get dehydrated. However, very young children, the elderly or people with chronic illness may be more serious risk. In these cases, there are times when a doctor will prescribe antibiotics to combat bacterial infection.

To avoid getting salmonella one should not eat raw eggs, drink milk and always make sure that the meat you eat is cooked thoroughly. We must also keep all the surfaces in the kitchen and fridge clean and wiped with a disinfectant if in contact with uncooked meat, juices, eggs or milk products.

E. coli is a bacterial infection that contaminate food, milk and even unsanitary swimming water. Causes the same type of symptoms such as previous treat bacterial infections, however, sometimes bloody diarrhoea are present and sometimes not. A stool sample must be submitted to the doctor to know with certainty if e. coli bacteria which is responsible for causing the disease in a patient complaining of these symptoms.

In some patients, e. coli can cause serious complications for their red blood cells that can lead to kidney failure. It is recommended that if a person suddenly starts to have bloody diarrhea, you should seek immediate medical help to determine what bacteria are the cause. This is crucial to avoid further complications of general health and well-being of the individual is infected. This type of bacterial infection can be prevented by taking simple saver for cooking meat, until there is no question and taking great care to wash hands and surfaces carefully when using a restroom, changing diapers, performing personal care for the elderly, or after handling raw meat, while preparing them for a meal.

Listeria is a little different from other bacteria because of the way into the food supply. This is primarily spread through soil and water. The ground or water may be contaminated through the fertilizer used in the process of cultivation. Food contaminated by Listeria must be heated or pasteurized and kill bacteria. Every year there are many cases of people infected with Listeria through Sandwich meat had been infected with the bacteria through the manufacturing process.

Listeria food poisoning is very serious and can cause death. Symptoms may include diarrhoea, nausea, fever and muscle pain. Other symptoms such as confusion, convulsions and imbalance can occur if bacteria travel of the nervous system

In addition, if a pregnant woman to be contaminated with Listeria can cause the infant to deliver prematurely. It is very likely that the baby will also be contaminated or Listeria can cause even a baby is stillborn. A diagnosis of Listeria from blood or spinal fluid tests and treated with antibiotics.

Again, more food borne diseases and cases of food poisoning can be prevented by taking some simple precautions such as consistent and thorough hand washing procedures, sanitary practices for surfaces in the bathroom and kitchen environments, and taking the time to make sure it is fully cooked meat and raw materialsof animals moving in sanitary manner. Food safety is really very simple. but it is not followed, the results can be fatal.

Food safety and food poisoning

What is food poisoning It is an acute illness, usually sudden, brought about by eating contaminated or poisonous food. The symptoms of food poisoning are:

1. nausea - a queasy feeling as if you were about to be sick

2. sickness - vomiting

3. Pains in the bowl - gripping pains in the area of the stomach

4. Diarrhea

5. Fever

The main causes of food poisoning are:

1. Bacteria - the commonest

2. Viruses - which are smaller than bacteria, are normally found in water

3. Chemicals - Insecticides and weed-killers

4. Metals - lead pipes, copper pans

5. Poisonous plants - toadstools, red kidney beans (insufficiently cooked)

Bacteria is the most common form of food poisoning and so it is important that we know more about them. Bacteria are tiny bugs that live in the air, in water, in soil, on and in people, in and on food. Some bacteria causes illness. They are called PATHOGENIC bacteria. Some bacteria cause food to rot and decay, they are called SPOILAGE bacteria. There are four things that bacteria need in order to grow. These are:

Warmth. They love body temperature of 73 degrees but can happily grow at 15 degrees. They grow most readily between 5c and 63c. This is known as the DANGER ZONE

Time. Each bacteria grows by splitting in half. This takes time, on average every 20 minutes. This is known as BINARY FISSION. Imagine, one single bacterium by splitting in half every ten minutes can become more than a million in 3 and a half hours.

Food. They like high protein foods for example, poultry, cooked meat, dairy produce, shellfish, cooked rice, stews and gravies.

Moisture. They need water and most foods have enough water or moisture to let the bacteria thrive.

Some bacteria can form a hard protective case around themselves, this is called a SPORE. This happens when the going gets tough, when it gets too hot or too dry. So they are able to survive very hot or cold temperatures and can even be present in dried foods. Once the right conditions (5 - 63c) return, the spore comes out of its protective casing and becomes a growing, food poisoning bacteria again.

Bacteria and food poisoning

We have established that the presence of bacteria is one of the most common causes of food poisoning the presence of poisonous chemicals can also cause food poisoning. There are a number of potentially toxic chemicals present in food. For example, potatoes which have turned green contain the toxic substance, Solanine, which is only dangerous when eaten in excess.

Rhubarb contains Oxalic Acid the amounts present in the stems which are normally cooked are relatively harmless to humans, but the higher concentration in the leaves makes them very dangerous to eat.

A toxin is a poisonous substance that may be produced by the metabolism of a plant or animal, especially certain bacteria. Toxic food poisoning is mainly caused by Staphylococci in the UK and more rarely in this country, Clostridium Botulinum.

Foods most commonly affected by Staphylococci are:

Meat pies

Sliced meats

Pies with gravy

Synthetic cream

Ice-cream

50-60% of people carry Staphylococci in their noses and throats and are present in nasal secretions following a cold. Staphylococci are also present in skin wounds and infections and find their way into foods via the the hands of an infected food handler. Hence the importance of keeping all wounds and skin conditions covered. Although staphylococci are themselves readily destroyed by thorough cooking or re-heating, the toxin which they produce is often much more heat-resistant and may need a higher temperature or longer cooking time for its complete destruction.

Food poisoning from Clostridium botulinum known as botulism is extremely serious. This produces a life threatening toxin which is the most virulent poison known. Foods most commonly affected by clostridium botulinum are:

Inadequately processed canned meat, vegetables and fish.

During the commercial canning process, every care is taken to ensure that each part of the food is heated to a high enough temperature to ensure complete destruction of any clostridium botulinum spores that may be present.

YEASTS & MOULDS - microscopic organisms some of which are desirable in food and contribute to its characteristics. For example, ripening of cheese, bread fermentation etc. They are simple plants which appear like whiskers on food. To grow they require warmth, moisture and air. They are killed by heat and sunlight. Moulds can grow where there is too little moisture for yeasts and bacteria to grow. Yeasts are single celled plants or organisms larger than bacterial, that grow on foods containing moisture and sugar. Foods containing a small percentage of sugar and a large amount of liquid such as fruit juices and syrups are liable to ferment because of yeasts. Yeasts are destroyed by heat.

VIRUS - microscopic particles transmitted by food which may cause illness. For example, Hepatitis A (jaundice). Unlike bacteria, viruses cannot multiply or grow in food.

PROTOZOA - single celled organisms which live in water and are responsible for serious diseases such as malaria, usually spread by infected mosquitoes and dysentery. These food-borne infections are mostly caught abroad.

ESCHERICHIA COLI - E Coli is a normal part of the intestines of man and animals. It is found in human excreta and raw meat. E Coli causes abdominal pain, fever, diarrhea and vomiting. High standards of hygiene and through cooking of foods must be applied. Raw and cooked meat must be stored at correct temperature and cross contamination must be avoided.

SALMONELLA - is present in the intestines of animals and human beings. Foods affected include poultry, meat, eggs and shellfish. Prevention should include:

good standards of personal hygiene

elimination of insects and rodents.

washing hands and equipment and surfaces after handling raw poultry

not allowing carriers of the disease to handle food.

Control of Bacteria

There are three methods of controlling bacteria:

1. Protect food from bacteria in the air by keeping foods covered. To prevent cross contamination, use separate boards and knives for cooked and uncooked foods Use different coloured boards for particular foods. For example, red for meat, blue for fish, yellow for poultry etc. Store cooked and uncooked foods separately. Wash your hands frequently.

2. Do not keep foods in the danger zone of between 5c and 63c for longer than absolutely necessary.

3. To kill bacteria, subject bacteria to a temperature of 77c for 30 seconds or a higher temperature for less time. Certain bacteria develop into spores and can withstand higher temperatures for longer periods of time. Certain chemicals also kill bacteria and can be used for cleaning equipment and utensils.

The main food hygiene regulations of importance to the caterer are: Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. These implemented the EC Food Hygiene directive (93/43 EEC). They replaced a number of different regulations including the Food Safety (General) Regulations of 1970. The 1995 Regulations are similar in many respects to earlier regulations. However, as with the Health & Safety legislation, these regulations place a strong emphasis on owners and managers to identify the safety risks, to design and implement appropriate systems to prevent contamination, these systems and procedures are covered by Hazard Analysis Critical Control Points (HACCP) and/or Assured Safe Catering. The regulations place two general requirements on owners of food businesses:

To ensure that all food handling operations are carried out hygienically and according to the Rules of Hygiene.

To identify and control all potential food safety hazards, using a systems approach either HACCP or Assured Safe Catering.

In addition, there is an obligation on any food handler who may be suffering from or carrying a disease which could be transmitted through food to report this to the employer who may be obliged to prevent the person concerned from handling food. Catering establishments have a general obligation to supervise and instruct and provide training in food safety & hygiene commensurate with their employees responsibilities. Details with regard to how much training is required, are not specified in the regulations. However, HMSO Industry Guide to Catering provides guidance on training which can be taken as a general standard to comply with legislation.

Prevention of food poisoning

Almost all food poisoning can be prevented by:

complying with the rules of hygiene

taking care and thinking head

ensuring that high standards of cleanliness are applied to premises and equipment

preventing accidents

high standards of personal hygiene

physical fitness

maintaining good working conditions

maintaining equipment in good repair and clean condition

using separate equipment and knives for cooked and uncooked foods

ample provision of cleaning facilities and equipment

storing foods at the right temperature

safe reheating of foods

quick cooling of foods prior to storage

protection of foods from vermin and insects;

hygienic washing-up procedures;

Knowing how food poison is caused

carrying out procedures to prevent food poisoning.

This has been just a brief overview of food safety. If you are in the catering trade or are planning do become a cook or chef, it is essential that you learn all there is to know about the subject. The following links should help to fill the gaps.

Essentially, you need to know the Food Regulations appertaining to your own country. Its pointless following the Food Safety Regulations of the UK if you live or work in Australia, Spain or New Zealand.