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Food Poisoning:     more books (100)

Food Poisoning, Policy and Politics : Corned Beef and Typhoid in Britain in the 1960s by David F. Smith, 2005-07-15 Isolation and Identification Methods for Food Poisoning Organisms, No.17 (Technical Series (Society for Applied Bacteriology)) by Janet E. L. Corry, 1982-09 Vibrio parahaemolyticus: A causative bacterium of food poisoning by Toshio Miwatani, 1976 Fighting Back: How to Protect Yourself Against the "Food Bug" and Report Food Poisoning Hazards by Michael H. Doom, 1992-06 Foodborne Infections and Intoxications, Third Edition (Food Science and Technology) Food Safety Hazard Guidebook by Richard Lawley, Laurie Curtis, et all 2008-09-14 Foodborne Diseases, Second Edition (Food Science and Technology) by Dean O. Cliver, Hans P. Riemann, 2002-11-15 Food Toxicology by Concon, 1987-10-27 Microbiology of Foods (A Series of books in food and nutrition) by John Clifton Ayres, 1980-03 Hdbk of Foodborne Diseases of Biol Origin (CRC series in nutrition and food) Food Safety: Barbara J. Patten (Food for Good Health) by Barbara J. Patten, 1997-07 The Microbiological Safety of Food in Healthcare Settings The safe food book: Your kitchen guide (Home and garden bulletin) by Mary Ann Parmley, 1984 Safe food to go: A guide to packing lunches, picnicking & camping out (Home & garden bulletin) by Mary Ann Parmley, 1988

lists with details

41. Food Standards Agency - Avoiding Food Poisoning
    Homepage Healthier Eating Ask an Expert Avoidingfood poisoning, Avoiding food poisoning.  
    http://www.foodstandards.gov.uk/healthiereating/asktheexpert/foodpoisoning/
    
    Extractions: I want to give oysters to my girlfriend for a Valentine's Day treat, but I've heard they can give you food poisoning Although today oysters are considered a luxury, in the past they were eaten by the dozen in poor communities. If you want to eat oysters safely, follow these tips: Choosing Chilling Freezing Cooking Why do soft cheeses such as Camembert carry a risk of Listeria? The cooking temperatures of the curd used in the manufacture of soft cheeses is lower than that of hard cheeses and may not be sufficient to destroy Listeria which may have been present in milk used in manufacture. As soft cheeses are also less acidic and contain more moisture than hard cheeses they are more inclined to allow the growth of such undesirable bacteria. The crust of soft cheeses such as Camembert carries an increased risk of Listeria as, due to a decrease in the acidity level at the surface during ripening, the bacterium grows predominantly on the surface of the cheese and not in the core of the cheese. I love mayonnaise but I'm worried about salmonella. What's the danger?

42. CNN - White House Unveils Plan To Fight Food Poisoning - May 12, 1997
    CNN.com  
    http://www.cnn.com/HEALTH/9705/12/food.safety/
    
    Extractions: Web posted at: 8:30 p.m. EDT (0030 GMT) (CNN) Food poisoning strikes millions of people every year, a problem the White House said Monday it intends to address with a $43 million plan to bolster the nation's food safety system. "When children reach for a piece of food, parents deserve to have a peace of mind," Vice President Al Gore said Monday while unveiling the plan. "Today's report outlines a series of aggressive measures that combat the hidden dangers and make sure that the food Americans eat is healthy and safe," Gore added. In January, alarmed at a deadly bacteria that turned up in apple juice, President Clinton asked the Food and Drug Administration, the Agriculture Department and the Environmental Protection Agency to report back with ways to strengthen the safety of the food supply. They came back with a five-point plan summarized as follows:

43. Food Standards Agency - Safer Food, Better Business - The Grim Truth About Food
    homepage grim truth about food poisoning. The grim truth about food poisoning. Weknow that there are millions of cases of food poisoning every year in the UK.  
    http://cleanup.food.gov.uk/data/grim-truth.htm
    
    Extractions: homepage grim truth about food poisoning MENU Cleaning Cooking Chilling Cross-contamination ... Contact us We know that there are millions of cases of food poisoning every year in the UK. Food poisoning occurs when people eat food that has been contaminated with harmful germs (particularly bacteria and viruses) or toxins (poisonous substances). Bacteria need warmth and moisture to grow. They reproduce by dividing themselves, so one bacterium becomes two and then two become four and so on. In the right conditions one bacterium could become several million in 8 hours and thousands of millions in 12 hours (see above). See Effects on the body This means that if a food is contaminated with a small number of bacteria and you leave it out of the fridge overnight it could be seriously contaminated by the next day. Then just one mouthful could make someone ill. If you put food in the fridge it will stop bacteria from multiplying. Effects on the body

44. Salmonella And Food Poisoning
    Salmonella and food poisoning. Reviewed by Dr Dan Rutherford, GP What issalmonella? How should food be cooked to avoid salmonella poisoning?  
    http://www.netdoctor.co.uk/health_advice/facts/salmonella.htm
    
    Extractions: The UK's leading independent health website Search NetDoctor NetDoctor.co.uk Home News and features News Newsletter Features Encyclopaedia Diseases Medicines Examinations Health centres Cancer Children's health Depression Erectile dysfunction ... All health centres Discussion and support Discussion forums Support groups Services Ask the doctor Find a hospital NetDoctor on call Search Medline ... Text message services Information About NetDoctor Commercial opportunities NetDoctor.com Salmonella and food poisoning Reviewed by Dr Dan Rutherford , GP The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a serious infection.

45. Go Ask Alice!: Food Poisoning
    food poisoning. food poisoning is usually suspected when several members of a householdor customers of a restaurant become ill after eating the same food.  
    http://www.goaskalice.columbia.edu/0641.html
    
    Extractions: Food poisoning is a term used for any illness of sudden onset, usually with stomach pain, vomiting and diarrhea, suspected of being caused by food eaten within the previous 48 hours. Most cases are the result of contamination of food by bacteria or viruses. Food poisoning is usually suspected when several members of a household or customers of a restaurant become ill after eating the same food. The bacteria most commonly responsible for food poisoning belong to a group called salmonella, certain strains of which are able to multiply rapidly in the intestines to cause widespread swelling. Salmonella is commonly caused by improperly thawed poultry, hands not washed after using the toilet before handling food, or if contaminated food is left in warm conditions for long periods of time. Other types of bacteria may be difficult to destroy even through cooking. Viruses in food are caused by raw or uncooked food coming in contact with human excrement. Mild cases of food poisoning can be treated at home. The affected person should eat no solid food but should drink plenty of liquids, including some salt and sugar to replace what is being lost from the diarrhea and vomiting. Most food poisoning is not seriousrecovery usually occurs within 3 days. If a person collapses, or if extremely severe diarrhea and vomiting suddenly develop, seek medical assistance.

46. OI: Salmonella -- ÆGIS
    A guide to Salmonellosis, or infection with salmonella bacteria, a form of food poisoning, from AEGIS.  
    http://www.aegis.com/topics/oi/oi-salmonella.html
    
    Extractions: "food poisoning" This is part of a series on Opportunistic Infections ("OIs"). Please note that This Page Is Just A Starting Point: who specializes in treating HIV. Finding The Latest Information: Advances in treating opportunistic infections can happen at any time, so the material on this page may be outdated. Some links in the see also section at the bottom of this page are actually special database links. They may contain information published after this page was written. bacterial Salmonella is bacterial infection caused from eating contaminated food or drinking contaminated water. Salmonellae non-spore-forming, gram-negative rods of the family Eterobacteriaceae. S. typhosa cause typhoid fever, and other S. cause diarrhea. Symptoms: Symptoms can include severe diarrhea, fever, chills, abdominal discomfort, and occasionally vomiting. The symptoms generally appear one to three days after exposure. Serious bloodstream infections can occur, particularly in the very young or elderly. ( BW Contagious Period: The infectious period can vary from several days to many months. Those who have been treated with oral antibiotics tend to carry the germ longer than others. Infected food handlers, health care workers, and individuals associated with daycare must obtain the approval of their local health department before returning to work or daycare. (

47. CNN - Dozens Sickened By Apparent Food Poisoning - November 13, 1997
    CNN.com  
    http://www.cnn.com/HEALTH/9711/13/food.texas/
    
    Extractions: Web posted at: 4:11 p.m. EST (2111 GMT) BEAUMONT, Texas (CNN) Health officials were looking Thursday for the source of apparent food poisoning that sickened more than 70 people attending a National Interpreters Association conference. None of the cases appeared to be serious, officials said. All those who got sick had eaten brunch or lunch on Wednesday at the Holiday Inn Plaza, said Randy Pemberton of the Beaumont Health Department. A steady stream of victims complaining of nausea and vomiting came in to three hospitals throughout the day. At least 48 people were treated and released. The rest spent the night in Beaumont hospitals. The lunch menu included roast chicken, London broil and vegetable fettuccine. An emergency room physician at St. Elizabeth Hospital said health officials were investigating whether the fettuccine was to blame because vegetarians were among those who became sick. The Holiday Inn Plaza has cooperated in the investigation. The hotel voluntarily stopped food service after the outbreak. Associated Press Note: Pages will open in a new browser window CDC - Foodborne Diseases Safe Tables Our Priority (STOP) - a non-profit organization devoted to victim assistance, public education, and policy advocacy for safe food and public health

48. Food Poisoning - Medicinal Herbs Online
    food poisoning. The most common bacteria causing food poisoning, Salmonella,are part of the natural intestinal flora of animals.  
    http://www.egregore.com/diseases/foodpoisoning.html
    
    Extractions: Bibliography An imprecise term indicating an illness resulting from the ingestion of foods containing poisonous substances. True food poisoning includes mushroom poisoning; shellfish poisoning; poisoning resulting from foods contaminated with poisonous insecticides or toxic substances such as lead or mercury, and milk sickness (due to milk from cows that have fed on certain poisonous plants). Also, occasionally poisoning resulting from eating foods that have undergone putrefaction or decomposition or poisoning from bacteria. The actual number of food poisoning cases is undetermined (guessed at 2 million per year) because most people mistake the symptoms of food poisoning for intestinal flu. Back to Top Pathogenic and toxigenic organisms (those that can cause disease and those that can produce toxins), are silent killers because neither the taste, odor, nor appearance of the food indicates their existence. All types of bacteria can potentially become toxigenic. The most common bacteria causing food poisoning, Salmonella, are part of the natural intestinal flora of animals. They are easily transmitted to others through human food supplies, knives, table tops, cracked eggs, and the hands of food preparers.

49. CNN - 8th Food Poisoning Death In Japan - Jul 25, 1996
    CNN.com  
    http://www.cnn.com/WORLD/9607/25/japan.poisoning/
    
    Extractions: Web posted at: 10:30 a.m. EDT (1430 GMT) JAPAN (CNN) Despite an eighth death in Japan's food poisoning epidemic, health officials in Sakai said on Thursday that the number of serious cases in that city had declined to 78 from Wednesday's 102. Nevertheless, many people throughout Japan are scared. Doctors in Itami, a western town near Sakai, said the death of a 13-year-old girl in May was probably linked to an E. coli bacteria known as O-157 colon bacillus bacteria More than 8,000 Japanese, most of them schoolchildren in Sakai, have fallen sick this year, the majority of cases occurring in the past two weeks. The outbreak is centered in Sakai, a suburb of Osaka. It has been traced to school lunches prepared by city-run kitchens, but the tainted food carrying the bacteria has not been identified. "Sakai waited too long in treating and protecting the children," says a Tokyo mother holding her son in her arms. Thousands of worried people have jammed telephone help lines for advice.

50. Institute Of Food Science Technology E.coli Food Poisoning And
    Institute of Food Science Technology Position Statement on E.coli foodpoisoning and its prevention. IFST Current Hot Topics.  
    http://www.ifst.org/hottop1.htm
    
    Extractions: FOOD POISONING AND ITS PREVENTION Foodborne illness caused by verocytotoxin-producing E.coli (VTEC) sometimes referred to as enterohaemorrhagic E.coli (EHEC) was first recognised in the early 1980s. It does not appear to be a very common illness but it is now regarded as an important pathogen because serious infections particularly in children may result. The O157-H7 serotype is the predominant cause of human infections but other serotypes have also been implicated. In comparison with for example Salmonella , numbers of cases appear to be low but they seem to be increasing. Infection may produce a mild diarrhoea, or a severe or fatal illness. The infective dose may be very low, i.e. less than 10 cells. Cattle appear to be the main source of infection, most cases being associated with the consumption of undercooked beefburgers and similar foods, or raw milk. However, other foods have also been implicated. The mechanism of transmission in the food chain is not fully understood but the contamination of meat from intestinal contents at slaughter is probably an important factor. More research is needed on the incidence of VTEC in cattle and meat products. Control of VTEC illness in humans requires good slaughterhouse hygiene and heat treatment of raw meat and milk. VTEC is destroyed by heat; adequate cooking of meat (70 deg C for 2 minutes internal temperature) and pasteurisation of milk will protect consumers from infection from these sources. Hygienic food handling and good chilled storage conditions are essential and should ensure that other foods do not become contaminated.

51. CNN - Eighth Japanese Dead From Food Poisoning - August 9, 1996
    CNN.com  
    http://www.cnn.com/WORLD/9608/09/japan.radish.excuse/
    
    Extractions: Web posted at: 9:30 p.m. EDT (0130 GMT) From Tokyo Bureau Chief John Lewis TOKYO (CNN) A baby girl died Friday in Tokyo of an E. coli bacterial infection, bringing the death toll from the current E. coli 0-157 bacteria epidemic to eight since it first appeared four weeks ago. The bacteria has infected over 9,000 people in Japan, more than 5,000 of them schoolchildren. It's Japan's worst case of food poisoning since salmonella bacteria sickened more than 10,000 in 1988. Another death in May was also attributed to E. coli infection, but is not believed to be related to the current epidemic. The epidemic began in mid-July, when over 1,000 students in the suburbs of Osaka, Japan, suddenly fell ill from the bacteria. The toll continued to rise at a shocking pace at the height of the epidemic, more than 1,000 new cases were reported each day. The bacteria seems to be near the end of its course, as new cases have slowed down to less than 10 daily. However, officials have had no luck in pinpointing the origin of the bacteria. On Tuesday, the 0-157 E. coli bacteria was declared an infectious disease, giving the government greater powers in trying to contain the disease.

52. BBC News | HEALTH | Faster Detection Of Food Poisoning
    A more effective method of detecting food poisoning and waterborne disease is being developed by scientists.  
    http://news.bbc.co.uk/2/hi/health/1166162.stm
    
    Extractions: A more effective method of detecting food poisoning and water borne disease is being developed by scientists. The new technology may help experts to trace outbreaks of disease more swiftly and to intervene to minimise the number of people who become infected. It could also provide a way to track potential clusters of disease electronically. The work is being carried out by the Public Health Laboratory Service (PHLS) in harness with the Universities of Southampton and Lancaster backed by funding from the Food Standards Agency (FSA). A pilot project to test the new system will be launched in the Wessex area. It is known as project AEGISS (Ascertainment and Enhancement of Gastro-Intestinal Surveillance and Statistics).

53. CNN - Washing Produce Helps Prevent Food Poisoning - November 26, 1997
    CNN.com  
    http://www.cnn.com/HEALTH/9711/26/unwashed.produce/
    
    Extractions: Web posted at: 3:17 a.m. EST (0817 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. Delicate fruit such as strawberries should be rinsed in a colander. Their leafy stems should then be removed, as they provide good hiding places for bacteria.

54. BBC News | HEALTH | Rapid Food Poisoning Analysis
    Thursday, 4 October, 2001, 0039 GMT 0139 UK Rapid food poisoning analysis Mouldyfood can cause health problems Scientists have developed a gadget that can  
    http://news.bbc.co.uk/2/hi/health/1576721.stm
    
    Extractions: Scientists have developed a gadget that can determine very rapidly whether food is harbouring poisonous bugs. At first the device, called ImmunoFlow, will be used by food-processing companies. But its inventors plan that it will eventually be used by health inspectors to mete out on-the-spot justice to caterers who fail to meet acceptable hygiene standards. Ultimately, a version may be made available for use in the home to test food that has been in the fridge for a few days. At present it can take several days before analysis reveals whether food samples are contaminated with bacteria that can cause ill health. New Scientist magazine reports that ImmunoFlow should do the job in 15 to 30 minutes. The inventor Dr Bart Weimer, a microbiologist at Utah State University, believes that those saved hours could be critical when investigating an outbreak. Better sensitivity He said: "We can now detect bacteria more easily and with better sensitivity than existing commercial tests."

55. Food Poisoning, Symptoms Of Food Poisioning.
    food poisoning and Food Safety in Kitchen. Is your kitchen safe? Foodsafety in kitchen, etc. food poisoning may become serious.  
    http://www.fatfreekitchen.com/foodpoisoning.html

56. MedWebPlus Subject Food Poisoning
    Welcome to MedWebPlus 2.3! A free service to help you find health sciences informationquickly and easily. food poisoning Broader Terms Poisoning.  
    http://www.medwebplus.com/subject/Food_Poisoning

57. Food Poisoning
    poisoning. What causes food poisoning? Salmonella, toxoplasma How quickly doesfood poisoning start? How long does it last? food poisoning symptoms  
    http://www.allkids.org/Kidsavers/Food_Poisoning.html
    
    Extractions: There's nothing like a case (or many cases) of food poisoning to quickly spoil your summer picnic or party. Food poisoning symptoms include loss of appetite, nausea, vomiting, and, sometimes, diarrhea. Because children have a smaller body mass than do adults, they're likely to suffer more serious symptoms with a case of food poisoning. These tips from the Pediatric Infectious Disease Program at All Children's Hospital can help protect you and your family from the most common forms of food poisoning. What causes food poisoning? Salmonella, toxoplasma, cereus, clostridia, listeria and E. coli are the most common of the many types of bacteria that can cause food-related illness. Food poisoning can start off in your refrigeratorwhen raw meats or poultry are stored where their juices can run out and contaminate other foods. Harmful bacteria are easily spread during food preparation. After you use your cutting board to cut chicken or meat, be sure to wash it well in hot water. If your cutting board is made of wood, washing can reduce the number of "bad" bacteria but can't eliminate them. Using a non-porous, plastic cutting board will prevent harmful bacteria from staying around, but you still must wash it after handling meat or poultry. Cooked foods that you leave out for a barbecue, or put in the car to take to a picnic, give harmful bacteria another place to grow. Bacteria grow fastest at warmer temperatures their population can double about every 20 minutes! So in the summer months it doesn't take long for foods to harbor enough bacteria to make children and adults sick.

58. HealthlinkUSA Food Poisoning Links
    Learn more about food poisoning and safe food handling. FindWhat. Click here forpage 1 of food poisoning information from the HealthlinkUSA directory.  
    http://www.healthlinkusa.com/117ent.htm

59. Bacterial Food Poisoning
    Services Bacterial food poisoning Bacterial food poisoning. What isfood poisoning? It is use. How does food poisoning occur? Usually  
    http://chd.region.waterloo.on.ca/web/health.nsf/c56e308f49bfeb7885256abc0071ec9a
    
    Extractions: Food poisoning bacteria is very widespread and is found on soil, on animals and on people. Food is contaminated through improper handling and storage of food and lack of personal hygiene by the food handlers. Contamination typically occurs in one of two ways: direct contamination or cross contamination. Hands, utensils and equipment can become contaminated from being in contact with raw food. Therefore, all food contact surfaces must be washed, rinsed and sanitized following use.

60. Food Poisoning -- Food Safety Victoria
    Food Safety home food poisoning. food poisoning. What to Do in the Case of FoodPoisoning. Note If you or your child have eaten something that is poisonous.  
    http://www.foodsafety.vic.gov.au/poisoning.htm
    
    Extractions: If you or your child have eaten something that is poisonous Contact the POISONS INFORMATION SERVICE immediately on (Australia wide freecall) or seek medical advice. If you are unlucky enough to have a complaint about some food you've bought, here's the best way to handle it. Don't eat food if you are suspicious about it. Contact the local government responsible for the area in which the food outlet is located. Ask to speak with an Environmental Health Officer , who has the power to investigate food complaints and take action against those responsible for causing the problem. Your notification may also enable others in the community to be protected from the same problem. If symptoms are severe, or if the person with the food poisoning is very young, very old or immunocompromised, see a doctor as soon as possible. If you suspect a food is to blame, keep the food wrapped in the fridge so a sample can be tested. For information on types of gastro-intestinal illness including food poisoning see the Guidelines for the Investigation of Gastrointestinal Illness Top of Page Managed by Food Safety Victoria Enquiries

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