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Food Poisoning:     more books (100)

Food Poisoning and Food Infections by Sir William George Savage, 2010-01-03 Food Poisoning Revised & Enlarged Ed by G M Dack, 1956 Bacterial Food Poisoning: A Concise Exposition of the Etiology, Bacteriology, Pathology, Symptomatology, Prophylaxis, and Treatment of So-Called Ptomaine Poisoning by A., Dr., Prof Dieudonne, 1909 Reports to the Local Government Board Reports on Public Health & Medical Subjects No.77 Bacterial Food Poisoning and Food Infections. [ Food Reports No 18] by Dr W G. Savage, 1913 Food poisoning: Its nature,history and causation,measures for its prevention and control by Elliot Brocklebank Dewberry, 1950 Deaths From Food Poisoning: Charles Vi, Holy Roman Emperor, Johann Schobert, Bando Mitsugoro Viii Food Poisoning & Food Hygiene by betty hobbs, 1953-01-01 Food Poisoning Toxins: Novel Synthetic Peptide LT-10 Treatment by Dr. Binie Ver Lipps, 2010-07-19 Gale Encyclopedia of Nursing and Allied Health: Food poisoning by MSc. Crystal Kaczkowski, 2002-01-01 Toxic Oil Syndrome: Mass Food Poisoning in Spain (Euro Nonserial Pulication) by World Health Organization, 1984-01-01 Are You Being Poisoned By The Foods You Eat? Startling Facts About Modern Food Poisoning (1956) by Raymond W. Bernard, 2010-08-31 Food Poisoning by P A Alcock, 1983-03 Listeria hysteria hands FF industry another (missed) opportunity in U.K. (food poisoning bacteria; frozen foods; includes related article on frozen foods ... from: Quick Frozen Foods International by Graham Kemp, 1989-04-01 21st Century Complete Medical Guide to Listeria, Listeriosis, Food Contamination and Poisoning, and Food Safety: Authoritative Government Documents, Clinical ... Information for Patients and Physicians by PM Medical Health News, 2004-05

lists with details

81. Food Poisoning
    food poisoning. You can get food poisoning after eating food contaminated by viral,bacterial or chemical agents. Causes Many bacteria can cause food poisoning.  
    http://www.lebanonhealth.com/condi/316.htm
    
    Extractions: Food Poisoning You can get food poisoning after eating food contaminated by viral, bacterial or chemical agents. Food poisoning causes mild to severe, acute discomfort and may leave you temporarily dehydrated . Mild cases last only a few hours and at worst a day or two, but some types such as botulism or certain forms of chemical poisoning are severe and possibly life-threatening unless you get medical treatment. Symptoms Generally, food poisoning causes some combination of nausea, vomiting and diarrhea that may or may not be bloody, sometimes with other symptoms. Abdominal cramps, diarrhea and vomiting, starting from one hour to four days after eating tainted food and lasting up to four days, usually indicate bacterial food poisoning Vomiting, diarrhea, abdominal cramps, headaches , and fever and chills, beginning from 12 to 48 hours after eating contaminated food particularly seafood usually indicate viral food poisoning Vomiting, diarrhea, sweating, dizziness, tearing in the eyes, excessive salivation, mental confusion and stomach pain, beginning about 30 minutes after eating contaminated food, are typical indications of

82. ThinkQuest Library Of Entries
    4. How can they be avoided? 5. Conclusion and References or readthe whole essay. Learning activities discuss food poisoning.  
    http://library.thinkquest.org/C001722/poisoning.html
    
    Extractions: The web site you have requested, Apples to Zucchinis: The Story of Food , is one of over 4000 student created entries in our Library. Before using our Library, please be sure that you have read and agreed to our To learn more about ThinkQuest. You can browse other ThinkQuest Library Entries To proceed to Apples to Zucchinis: The Story of Food click here Back to the Previous Page The Site you have Requested ... click here to view this site

83. Food Poisoning, Micro-Organisms
    food poisoning, MicroOrganisms A Food Safety For Food Workers InformationSource June 1998. COMMON food poisoning ILLNESSES CLOSTRIDIUM PERFRINGENS.  
    http://www.ccc.govt.nz/Health/foods3.asp
    
    Extractions: Select a Section START - Quick Answers - Weather - Street Maps HOW TO FIND US THE CITY - Business - Library - Library Catalogue - CINCH - Art Gallery - Bus Timetables - localeye COMMUNITY COUNCIL - Handbook - Have Your Say ! - Structure - Publications - City Scene - Media Releases - Bylaws - Policy EDUCATION ENVIRONMENT - The City Plan - Local History - Environmental News - City Environment RECREATION - Leisure Centres - Showtime Canterbury - Summertimes - KidsFest - Sport Facilities - Walking SERVICES - Housing - Planning - Building - Subdivisions - Health - Parking Facilities - Waste Management - Recycling - Sewage Food Poisoning, Micro-Organisms A Food Safety For Food Workers Information Source June 1998 The intention of food safety is to prevent food poisoning, (the transmission of disease through food) and to maintain the wholesomeness of the food product through all stages of processing, until it is finally eaten. In the private home where food is prepared for a small number of people the results of food contamination are restricted.

84. Food Poisoning - How To Prevent Hamburger Disease - Teen Health Article
    Every year people die from food poisoning. food poisoning How to Prevent HamburgerDisease. Jun. 12 2001 Every year people die from food poisoning.  
    http://www.theparentreport.com/resources/ages/teen/health/273.html
    
    Extractions: Resources Teen Health Food Poisoning - How to Prevent Hamburger Disease Jun. 12 2001 If your child eats food contaminated by bacteria, food poisoning can occur causing abdominal cramps, nausea, vomiting, diarrhea and fever. Several types of bacteria can lead to food poisoning including, among others, salmonella, which is most commonly found in uncooked meat and poultry, eggs, and un-pasteurized milk. Botulism can be a deadly food poisoning caused by bacteria often found in improperly canned food and sometimes, honey. Other bacteria that cause food poisoning are staphylococcus-aureus and clostridium-perfringens usually transferred by a food handler, making hand washing vital to healthy food preparation. E-coli bacteria cause one of the most serious forms of food poisoning. Often referred to as 'hamburger disease', it can cause "the more serious form of gastroenteritis", explains pediatrician Dr. Aliza Lipson. Generally a child will ingest e-coli "typically from undercooked hamburger meat, but it can come from other sources as well." Hamburger disease can be deadly, so if your child is vomiting and has bloody stool, Dr. Lipson stresses you must immediately call a physician. "Children can die from it, and the other side of the coin is that they can completely recover and never look back. The dangerous part is that sometimes the kidneys get involved and children can go into renal failure. There's other systems that can be involved but it's usually the renal problems that are the long lasting ones."

85. Food Poisoning
    food poisoning. Curriculum Tie Food And Nutrition I 20010802; Food And NutritionII 200118-01. Summary Prevention of the four major types of food poisoning.  
    http://www.uen.org/Lessonplan/preview.cgi?LPid=1200

86. Food Hazards
    Bacterial food poisoning; Foodborne Pathogens USDA Pathogen Modeling Program;Bacteriological Analytical Manual (BAM) Online Draft from FDA CFSAN;  
    http://www.fda.moph.go.th/fda-net/html/product/other/kbs3/foodpoisoning.htm

87. Release Your Self-healing Power: Ministry Of Health Of China Proven Results.
    food poisoning. Acupressure 58 Acupuncture 69 Addictions 54 Aging 57 Alcoholism 59 Alexander Technique 70 Allergies  
    http://www.elbeeglobal.com/links/foodpoison.html

88. Common Food Poisoning Organisms
    Common food poisoning Organisms, Bacteria Viruses. Food customers. Bacteriawhich cause food poisoning and foodborne disease include-.  
    http://www.ashtree.co.uk/features/bugs.htm
    
    Extractions: Food related illnesses are causing a great deal of public concern within the UK with a rising incidence of food poisoning, foreign body contamination (e.g. glass in baby food) and BSE. The UK Government gave enforcement officers far reaching powers under the Food Safety Act 1990 to aid them in improving food safety standards following the revelations about Salmonella in eggs. However, during the last 10 years the number of cases of Salmonella has remained fairly constant but cases of Campylobacter have doubled. In order to address these problems and reduce the number of cases of food poisoning better training of food handlers needs to take place, food must be stored at the correct temperatures, food must be cooked properly and steps must be taken to prevent cross contamination. Proper application of the principles of Hazard Analysis will enable all food businesses to protect food from the risk of contamination and protect their customers. Bacteria which cause food poisoning and food-borne disease include:- Bacillus cereus Eschericha coli Staphylococcus aureus Campylobacter jejuni ... links

89. Preventing Food Poisoning In Your Home(Ages 2 To 8)
    Food Nutrition Preventing food poisoning in your home Ages 2 to 8 by JoAnneRobb Approved by the ParentCenter Medical Advisory Board. What's below  
    http://www.parentcenter.com/refcap/health/food/28979.html
    
    Extractions: You do if you want to avoid those nasty bouts of cramps, diarrhea, and vomiting. The fact is that most every time you or your child has a stomachache or diarrhea, food poisoning bacteria are the likely culprits. What's more, you may never know what caused it, since symptoms generally take up to two days to appear. Bacteria in food can double in number every 20 minutes at room temperature, and a few thousand is all it takes to lay an adult low. Children may be even more vulnerable to food poisoning because of their small size. Where do bacteria come from? Bacteria can survive on kitchen surfaces for hours and spread to other foods that way, so keep things clean. Be especially careful to wash anything that comes in contact with raw meat or eggs before using it again. (Don't use the same platter to carry both raw and cooked meat to and from the grill, for example.) A thorough scrubbing with hot soapy water is plenty good enough. The new antibacterial cleaners can't do much better. And don't forget to wash your towels often in hot water and sterilize your sponge every few days by throwing it in the dishwasher. Replace the sponge every few weeks.

90. 1Up Health > Food Poisoning > Causes, Incidence, And Risk Factors Of Food Poison
    Comprehesive information on food poisoning . 1Up Health Diseases Conditions food poisoning Causes, Incidence, and Risk Factors.  
    http://www.1uphealth.com/health/food_poisoning_info.html
    
    Extractions: 1Up Health Food poisoning Alternative Medicine Clinical Trials ... Health Topics A-Z Search 1Up Health Food poisoning Information Food poisoning Causes, Incidence, and Risk Factors Definition : Most food-borne illnesses are considered food poisoning. However, classical food poisoning refers to poisoning with foods contaminated with enterotoxins produced by staphylococcal organisms, or other common bacteria such as E. coli. Classical food poisoning is rare in the United States because of improved food handling and storage techniques. However, it occurs sporadically at picnics, school cafeterias, and large social functions where foods may be left unrefrigerated for extended periods of time or handling techniques are not optimal. Classical food poisoning usually appears within 2 to 3 hours of ingestion, although it may appear earlier or later. Onset is heralded by nausea followed by vomiting and abdominal cramping Diarrhea , which may be bloody, usually occurs. Other symptoms may include fever and chills, weakness and headache. Botulism (from improper home canning) can cause immediate neurologic collapse, with respiratory failure and death.

91. FOOD POISONING
    CPMCnet. Common FirstAid Procedures food poisoning. Proper preparationand refrigeration of food will prevent most cases of food poisoning.  
    http://cpmcnet.columbia.edu/texts/guide/hmg14_0013.html
    
    Extractions: FOOD POISONING Food poisoning may be caused by eating foods contaminated by bacteria or their toxins or, less commonly, a substance normally found in the food itself, as in certain mushrooms, plants, or some fish. Proper preparation and refrigeration of food will prevent most cases of food poisoning. SYMPTOMS OF FOOD POISIONING In many cases, the source of discomfort is eliminated from the body by vomiting or diarrhea. So if these occur when food poisoning is suspected, they should not be stopped. In some cases, it is desirable to induce vomiting, but frequently induction of vomiting does not help—symptoms usually strike after the food has already left the stomach and cannot be brought back up. Try to identify the source of the poisoning. If it is mushrooms or canned food, take the person to an emergency room without delay. If there are any nervous system symptoms such as difficulty in speaking or swallowing, visual changes, paralysis, or breathing difficulties, the person should also be taken to a hospital as quickly as possible. If vomiting or diarrhea is severe or prolonged, watch for signs of dehydration. Offer the person fluids, but do not allow her to eat. Antidiarrheal medication may be prescribed by a doctor if diarrhea is persistent but most often is not indicated if fluid intake is adequate.

92. New Leads Against Food Poisoning
    The combination of two hightech toolsDNA fingerprinting and a nationwide foodpoisoning networkenables health officials to locate, and hopefully to  
    http://www.riverdeep.net/current/2001/04/041601t_fingerprinting.jhtml
    
    Extractions: The Centers for Disease Control and Prevention (CDC) estimates that 76 million Americans are affected by food poisoning annually. Most of the cases are moderate, and the sick usually wait out symptoms at home. About 325,000 people are hospitalized due to food poisoning, and about 5,000 die each year from food-borne disease. A 1999 case illustrates how the system works. Virginia's health department reported to the CDC that five residents had contracted salmonella, which causes severe diarrhea. They all had the same strain of the germ, Salmonella newport. The state lab used DNA fingerprinting to determine that the genetic profile of the bacteria affecting all five people was identical. Then, the CDC used PulseNet to locate an additional 73 people who had become sick with the same bacteria. More investigation showed that all 78 sick people had eaten mangoes. Officials from the Food and Drug Administration traced the bad mangoes back to a packing shed in Brazil. In this shed, the mangoes were dipped in warm water to kill fruit flies. The water was underchlorinated, so it did not kill germs, which the fruit absorbed through the stems. Anyone eating the fruit became exposed to the bacteria. Students can read about this case and others in the CNN.com article

93. Tips: Food Safety
    Recipe for Safe Food, Campaign,Clean Up, America's Food Supply, safe food, contaminatedfood, e.coli, E. Coli,tainted food, food poisoning, unsafe food  
    http://www.cspinet.org/foodsafety/tips.html

94. Seafood And Produce Top Food Poisoning Culprits ~ Newsroom ~ News From CSPI
    Related Links Outbreak Alert 2002. Seafood and Produce Top food poisoningCulprits CSPI Report Recommends Single Food Safety Agency.  
    http://www.cspinet.org/new/200209181.html
    
    Extractions: CSPI Report Recommends Single Food Safety Agency WASHINGTON—Sloppy farm practices may be largely responsible for making fruits and vegetables one of the top causes of foodborne illnesses, according to a report released today by the Center for Science in the Public Interest (CSPI), the nonprofit food-safety watchdog group. Of the outbreaks of foodborne illness tracked in the Center’s database, contaminated produce is responsible for more than 18,000 cases of illness—more than any other food source. “While ‘more is better’ is the rule when it comes to eating fruits and vegetables, our research indicates that contaminated produce needs an urgent government response,” said CSPI food safety director Caroline Smith Dewaal. Earlier this summer, an outbreak of E. coli O157:H7-contaminated lettuce sickened 29 people in Washington state. Last spring, cantaloupe contaminated with Salmonella sickened 50 people in at least four states.

95. ExploreHealth Home Page
    Study Deaths from food poisoning underestimated. Last data. food poisoningdeaths can also be wrongly attributed to other illnesses.  
    http://12.42.224.152/HealthNews/reuters/NewsStory021420034.htm
    
    Extractions: Daily articles from Reuters Health: breaking news on health issues, drug approvals and recent discoveries. Study: Deaths from food poisoning underestimated Last Updated: 2003-02-14 10:00:30 -0400 (Reuters Health) LONDON (Reuters) - Deaths from food poisoning caused by bacteria such as Salmonella kill more people than previously thought, Danish scientists said on Friday. Salmonella in poultry products and eggs, and Campylobacter, which is found in chicken, are leading causes of food poisoning. In most people the infections are not serious and will result in a few days of diarrhea, stomach cramps or fever, but in the very young, the elderly and people with chronic illnesses like diabetes or HIV they can be deadly. Kare Molbak and scientists at the Statens Serum Institute in Copenhagen believe deaths from food poisoning could be twice as high as current estimates and can occur up to a year after infection. "This has never been studied before because people have always thought of Salmonella and Campylobacter as acute infections. But what we observe is that for some patients there is a late excess mortality up to one year after infection," Molbak said in an interview.

96. Food Poisoning
    6.06 food poisoning Staphylococcal. Presentation. The Do not presumefood poisoning without a good history for it. Discussion. Many  
    http://www.ncemi.org/cse/cse0606.htm
    
    Extractions: Back to table of contents The patient is brought to the ED 1 to 6 hours after eating, with severe nausea, vomiting, and abdominal cramps progressing into diarrhea. He appears very ill: pale, diaphoretic, tachycardic, orthostatic, perhaps complaining of paresthesias or feeling as if he is "going to die." Others may have similar symptoms from eating the same food. The physical examination, however, is reassuring. There is minimal abdominal tenderness, localized, if at all, to the epigastrium or to the rectus abdominus muscle (which is strained by the vomiting) Completely examine the patient, and perform any tests needed to rule out myocardial infarction, perforated ulcer, dissecting aneurysm, or any of the catastrophes which can present in similar fashion. In the meantime, infuse 0.9% NaCl or Ringer's lactate solution intravenously and observe the patient, doing repeated vital sign checks and physical examination. In younger patients, who have the renal and cardiovascular reserve to handle rapid hydration, 1-2 liters infused over an hour often provides dramatic improvement in all symptoms. If the patient is improving, and beginning to tolerate oral fluids, discharge him with instructions to advance his diet over the next hours, starting with an oral rehydration solution such as

97. Food Poisoning
    food poisoning, food poisoning is the result of eating microbes ortoxins in contaminated food. Cases can affect one person or can  
    http://www.ivillagehealth.com/library/onemed/content/0,7064,241012_245614,00.htm
    
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98. Good Medicine Factsheets - Food Poisoning Myths
    Australia has 11500 food poisoning cases everyday, which is a good indication thatthere are still a lot of misconceptions about what causes it and how to  
    http://goodmedicine.ninemsn.com.au/goodmedicine/Factsheets/db/fitness/eathealthy

99. Food Poisoning
    TPCN Home, Pub Ed Home, food poisoning. For mild cases of food poisoning, liquid intakeshould be maintained to replace fluids lost through vomiting and diarrhea.  
    http://www.poisoncontrol.org/foodpoisoning.htm
    
    Extractions: "It must be something I ate". When you think of a hamburger, what comes to mind? Is it a delicious treathot, juicy and fresh from the grill? Or do you imagine "Montezuma's Revenge" or some other unwelcome gastrointestinal upset? The prime causes of food-borne illness are a collection of bacteria with tongue-twisting names like Campylobacter jejuni, Salmonella, Staphylococcus aureus, Clostridium perfringens, Vibrio vulnificus, and Shigella just to name a few. These organisms can become unwelcome guest at the dinner table. They're in a wide range of foods, including meat, milk and other dairy products, coconut, fresh pasta, spices, chocolate, seafood, and even water.

100. Consumer Online Home Food Food Poisoning Introduction
     Here's how to keep food safe in the home and avoid food poisoning. Know yourbugs. Know your bugs Symptoms of food poisoning. Want the full story?  
     http://www.consumer.org.nz/internallink.asp?topic=Food poisoning

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