Geometry.Net - Health_Conditions: Food Poisoning

British Meat: The Recipe For Food Poisoning
A report from the authoritative BMA last night said that all raw meat should be considered infected and a possible source of food poisoning.
http://britishmeat.com/foodpois.html

Extractions: FOOD POISONING On January 12 1998, The British Medical Association warned in a report to Members of Parliament in London that all raw meat should be considered infected and a possible source of food poisoning. "The current state of food safety in Britain is such that all raw meat should be assumed to be contaminated with pathogenic organisms," the report said. The BMA report went on to record that the number of cases of food poisoning was at its highest ever in 1997. One million people infected by salmonella or E. Coli 0157 bacteria. 200 people died as a result. "The only safe approach for the food industry and general public is to treat all raw meat as infected and adopt universal precautions in handling and cooking raw meat," the report concluded. HOME
CNN - Japan Food Poisoning Epidemic Shows No Sign Of Slowing - Jul 16, 1996
CNN.com
http://www.cnn.com/WORLD/9607/16/japan.food.poison/

Extractions: Web posted at: 8:00 p.m. EDT (2400 GMT) SAKAI, Japan (CNN) Japan's worst food poisoning case in 50 years is showing no signs of easing. Since Friday, more than 5,000 schoolchildren in the Japanese city of Sakai, near Osaka, have been sickened. More than 400 remained hospitalized Tuesday, and 17 were in serious condition. Health officials believe that school lunches contaminated with the potentially fatal O-157 E. coli bacteria caused the outbreak. Each school prepares its own lunches, but all get their food from the same suppliers. Officials suspect a lunch distributed on July 5 was responsible. Sea eel sushi and a clear soup were on the menu that day. The bacteria, which is highly infectious, can take four to five days to manifest its symptoms, which include diarrhea, nausea and a high fever. Hospitals in and around Sakai have been flooded with food poisoning victims since last week. Panic is spreading as fast as the epidemic, with a major cleaning frenzy one of the byproducts. Many local markets have sold out of detergents, bleaches and disinfectants, and a number of cleaning supply manufacturers said that their sales were up dramatically.
Staphylococcal Food Poisoning From Turkey At A Country Club Buffet
November 21, 1986 / 35(46);7156,721-2 Staphylococcal food poisoningfrom Turkey at a Country Club Buffet New Mexico. An outbreak
http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/00000825.htm

Extractions: November 21, 1986 / 35(46);715-6,721-2 An outbreak of acute gastrointestinal illness followed a buffet served to approximately 855 people at a New Mexico country club on March 30, 1986. Of the 162 persons interviewed, 67 (35%) were ill with diarrhea, nausea, or vomiting. Twenty-four required emergency medical treatment or hospitalization. Of the 67 patients, 59 (88%) reported diarrhea; 52 (78%), nausea; 52 (78%), vomiting; 44 (66%), abdominal cramps; 30 (45%), headaches; 16 (34%), fever; and three (4%), bloody stool. Incubation periods ranged from 1.5 hours to 27.5 hours with a mean of 5.5 hours and a median of 4 hours. Duration of illness ranged from 1 to 88 hours with a mean of 26.3 hours and a median of 16 hours. Three food items (turkey, poultry dressing, and gravy) were significantly associated with illness. For turkey, the odds ratio (OR) = 5.5 and the confidence limits (CL) = 2.3-13.1; for dressing, OR = 17.9 and CL = 6.1-56.4; and for gravy, OR = 2.9 and CL = 1.4-5.9. Bacteriologic cultures of the turkey and dressing yielded 4x10((7)) and 3x10((6)) Staphylococcus aureus organisms per gram respectively. Small concentrations of S. aureus were found in other foods that were not associated with illness, suggesting some degree of cross-contamination. Preformed staphylococcal enterotoxin type C was found in the turkey but not in the dressing.
Food Poisoning - DrGreene.com
AZ Guide food poisoning. Common bacteria that cause food poisoning include Botulism,Campylobacter, Clostridium perfringens, E. coli, Salmonella, and Staph.
http://www.drgreene.com/21_1094.html

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Welcome To SGH's Gastroenterology Department
Contains information about the digestive system. Lists and explains the different types of illness such as abdominal pain and food poisoning and the diagnostics procedures.
http://www.sghhealth4u.com.sg/health4u/gastro/
FDA/CFSAN Bad Bug Book - Staphylococcus Aureus
Staphylococcal food poisoning (staphyloenterotoxicosis; staphyloenterotoxemia) isthe name of the condition caused by the enterotoxins which some strains of S
http://vm.cfsan.fda.gov/~mow/chap3.html

Extractions: Staphylococcus aureus S. aureus is a spherical bacterium (coccus) which on microscopic examination appears in pairs, short chains, or bunched, grape-like clusters. These organisms are Gram-positive. Some strains are capable of producing a highly heat-stable protein toxin that causes illness in humans. 2. Name of Acute Disease: Staphylococcal food poisoning (staphyloenterotoxicosis; staphyloenterotoxemia) is the name of the condition caused by the enterotoxins which some strains of S. aureus produce. 3. Nature of the Disease: The onset of symptoms in staphylococcal food poisoning is usually rapid and in many cases acute, depending on individual susceptibility to the toxin, the amount of contaminated food eaten, the amount of toxin in the food ingested, and the general health of the victim. The most common symptoms are nausea, vomiting, retching, abdominal cramping, and prostration. Some individuals may not always demonstrate all the symptoms associated with the illness. In more severe cases, headache, muscle cramping, and transient changes in blood pressure and pulse rate may occur. Recovery generally takes two days, However, it us not unusual for complete recovery to take three days and sometimes longer in severe cases. Infective dosea toxin dose of less than 1.0 microgram in contaminated food will produce symptoms of staphylococcal intoxication. This toxin level is reached when
FDA Consumer--Campylobacter: Low-Profile Bug Is Food Poisoning Leader
Campylobacter LowProfile Bug Is food poisoning Leader. by Audrey Hingley.When it comes to food poisoning, big outbreaks make headlines.
http://vm.cfsan.fda.gov/~dms/fdcampy.html

Extractions: Low-Profile Bug Is Food Poisoning Leader by Audrey Hingley When it comes to food poisoning, big outbreaks make headlines. E. coli in apple juice and alfalfa sprouts. Listeria in cheese and hot dogs. Salmonella in eggs and on poultry. But the most frequently diagnosed food-borne bacterium rarely makes the news. The name of the unsung bug? Campylobacter. "Most Campylobacter infections are sporadic and not associated with an outbreak, but we know it causes up to 4 million human infections a year," says Frederick J. Angulo, D.V.M., an epidemiologist with the national Centers for Disease Control and Prevention. Federal and state health experts have long recognized that Campylobacter causes disease in animals. Conclusive proof that the bacteria also causes human disease emerged in the 1970s, and by 1996, Campylobacter was sitting atop the bacterial heap as the number one cause of all domestic food-borne illness. (See "Tracking Down Trouble: Bacteria That Cause Food-Borne Illness."
Infectious Disease Specialist ~ Joseph B. Marzouk, M.D.
Expertise with infectious diseases, infection control, internal medicine, AIDS, and food poisoning, based in California.
http://www.infectiousdiseasemd.com/

Extractions: Specialties: Infectious diseases - infections of all medical specialties; Infection control; HIV/AIDS, Hepatitis; Food poisoning; Independent Medical Evaluations; Medical malpractice in the above areas. Degrees/Lic: MD. Formal Education: AB, Princeton University, 1972; MD, Boston University School of Medicine. 1976; Internship and Residency, Internal Medicine, Wayne State University Affiliated Hospitals, Detroit, MI. 1976-79; Chief Medical Residency; Wayne State University Hospitals, 1979-1980; Fellowship. Infectious Diseases, University of CA. San Francisco, 1980-82. Registration/Licenses: MD (Licenses: AZ, CA), American Board of Internal Medicine, Infectious Diseases; Certification Board of Infection Control. Previous/Current Position: Chief, Division of Infectious Disease, Summit Medical Center; Director. Adult Immunology Clinic; Director. Antimicrobial Utilization Service, Summit Medical Center. Honors/Awards: Multiple Presentations to various audiences on infectious disease topics. One of "The Best Doctors in America" Pacific Region.
Headlines Index
Flu. food poisoning; Foot Problems; Frostbite. FAINTING. 1999 Company wants faintingdevice funded; Back to top. food poisoning/SAFETY. SPECIAL How safe is our food?
http://www.canoe.ca/Health/index_f.html

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CNN - Japan Declares Food Poisoning Outbreak An Epidemic - August 6, 1996
CNN.com
http://www.cnn.com/WORLD/9608/06/japan.ecoli/

Extractions: Web posted at: 10:10 a.m. EDT (1410 GMT) TOKYO (CNN) A food poisoning outbreak that has killed at least seven people and sickened more than 9,000 has been officially classified as an epidemic. Tuesday's declaration by Japan's Health and Welfare Ministry requires people suspected of carrying the 0-157 E. coli bacteria to be examined by doctors, who in turn must report all cases to the government. Others thought to be at risk of exposure, such as food industry workers and relatives of those already stricken, must also submit to examinations. Also Tuesday, Prime Minister Ryutaro Hashimoto made his first inspection tour of the area hardest hit by the nationwide outbreak. Authorities invoked a law dormant for 20 years to designate the E. coli outbreak as an epidemic. They stopped short of ordering quarantines. Test results will be sent only to the individual patients, in an effort to protect their privacy. The Health Ministry promised discretion if a patient's home must be disinfected. But some citizens fear even the suggestion of exposure or infection will cause a stigma.
Is It Flu Or Food Poisoning?
How safe is our food? February 1, 2002. Is it flu or food poisoning? Millionsmore go unreported because many cases aren't recognized as food poisoning.
http://www.canoe.ca/HealthFoodSafety/flu.html

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Food Safety
Take a test in food hygiene. Learn about food hygiene and food poisoning.
http://www.basicfoodhygiene.co.uk/
Medic-Planet Food Poisoning
food poisoning See also Animal diseases and humans, Bacteria and disease, Botulism,Cholera, Diarrhea, Dizziness, Dysentery, E. coli infection, Fungus diseases
http://www.medic-planet.com/MP_article/internal_reference/Food_poisoning
Net To Help Track Food Poisoning
A new Internetbased network should quickly help identify and stop outbreaks of food poisoning around the United States. News.com
http://www.news.com/News/Item/0,4,22439,00.html?st.ne.fd.mdh
CNN.com - Study Food Poisoning Deaths Underestimated - Feb. 15,
Deaths from food poisoning caused by bacteria such as Salmonella kill morepeople than previously thought, Danish scientists said on Friday.
http://www.cnn.com/2003/HEALTH/02/15/food.poisonings.reut/
Personal Injury Seattle Attorney, Personal Injury Lawyer Washington
A personal injury attorney specializing in motor vehicle accidents, defective products, food poisoning claims, spinal cord and brain injuries, and other types of injury litigation.
http://www.personalinjuryseattle.com

Extractions: My offices provide quality, experienced and personal legal representation for all types of injury claims. Whether you were injured in a car accident, by an unsafe product or suffered from food poisoning, I furnish prompt and professional assistance throughout Washington State. Cases Handled I understand that you probably dont have time in your life for poor health, doctor visits and missed time from work. I am here to help you with your legal needs. You can expect me to relieve you from dealing with impersonal and callous insurance adjusters, to maximize the value of your case, and to ensure that all of your losses are claimed. Insurance companies, big corporations, and product manufacturers all have lawyers. Shouldnt you have one too? Common Questions Keep in mind that you have important legal rights to protect, and there are time limits for pursuing different kinds of cases. In addition, you may very well be entitled to money compensation for your injuries. At the very least, you should consult with an attorney. Contact me for a free consultation!
CNN - Is The Government Fighting Food Poisoning? - May 23, 1996
CNN.com
http://www.cnn.com/HEALTH/9605/24/food.poisoning/

Extractions: Web posted at: 8:10 a.m. EDT From Correspondent Eugenia Halsey WASHINGTON (CNN) The Centers for Disease Control and Prevention estimates millions of Americans will get sick this year from food poisoning, and 9,000 will die. The sobering statistics were the focus of a Congressional hearing Thursday held by officeholders who want to know why. On Capitol Hill, infectious disease specialists testified that campylobacter and other new germs, such as the virulent form of E. coli, are emerging all the time. Health experts say once unknown bacteria including campylobacter, commonly found in chicken, are now thought to be a significant cause of such disorders as Guillain-Barre Syndrome, which can cause paralysis. "We were able to estimate that a minimum of 30 percent and possibly even more than 50 percent of GBS patients had had preceding campylobacter infection," said Dr. Ban Mishu Allos of Vanderbilt University's School of Medicine. United States government officials say since last year, they have started to more actively track cases of food poisoning through a pilot program in five states. That should help them get a better handle on just how widespread the food poisoning problem is, and how to prevent it.
CPCS: Food Poisoning And Safety
food poisoning and Safety. given. E. coli 0157 H7 food poisoning. Whatare the sources of this food poisoning? E. coli 0157 H7 produces
http://www.calpoison.org/public/food.html

Extractions: The California Department of Health Services gets close to 27,000 reported cases of food poisoning each year. Because there are many more cases of food poisoning that are never reported, the actual number of food poisoning cases per year is unknown. The annual incidence of food poisoning nation wide is estimated to be as high as 80 million cases. An estimated 55% of food poisoning cases are caused by improper cooking and storage of foods, and 24% by poor hygiene (not washing hands before handling food). Only 3% of cases are from an unsafe food source. Keeping your hands clean while working with food is the single most important thing you can do to prevent food poisoning. About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention. Most cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps and diarrhea) are due to viral infections and are not true cases of food poisoning. Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.
Food Poisoning Information At IVillage.com
you are here iVillage.com health digestive system food poisoning. food poisoning, essentialinfo for food poisoning. Treatment options for food poisoning.
http://www.ivillage.com/topics/health/0,,232655,00.html

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CNN - Washing Produce Helps Prevent Food Poisoning - April 30, 1998
CNN.com
http://www.cnn.com/HEALTH/9804/30/bhn.unwashed.produce/

Extractions: Web posted at: 6:17 p.m. EDT (2217 GMT) From Correspondent Carolyn O'Neil ATLANTA (CNN) When it comes to produce, fresh does not always equal clean. With the average American consuming 300 pounds of fresh produce per year, cleanliness is becoming increasingly important. And often, the kitchen sink is the last line of defense in making sure fruits and vegetables are clean and safe to eat. For consumers, it's important to store fruits and vegetables in the refrigerator when you bring them home from the market. If produce is not stored in refrigerated temperatures, any bacteria in these foods can multiply and certainly make you sick. Wash each piece of fruit carefully, especially if you intend to consume it raw. Although this step will not kill bacteria, it will reduce its numbers. Lettuce leaves should be rinsed individually under cool tap water. Root vegetables should be scrubbed, even if you plan on peeling them later. After all, they were grown underground.

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