Food poisoning is an acute gastroenteritis caused by the consumption of a food material or a drink which contains the pathogenic micro organism or their toxins or poisonous chemicals. Hostels and Hotels are the main areas, where we can find the cases of Food poisioning .



A group of persons will be affected with invariable type of symptoms ,and they give a history of consumption of a common food before few hours .

Read Through the Below Mentioned Kinds of Food Poisioning

1) Harmful Bacteria Triggers Food Poisioning:

Here the micro organisms called bacteria are responsible. The food material may enclose the pathogenic bacteriae or their toxin and will be ingested along with the food.

2) Non bacterial food poisoning:

The major pollutants in this type of food poisioning are fertilizers,insectisides and heavy metals.

Since bacterial food poisoning is usual it is discussed here.

Food Poisioning Caused By Bacteria:

All Bacteria may not be dangerous to the health of humanbeing.There are some pathogenic bacteria which secrete toxins and cause clinical manifestations.These organisms enter the human body through food articles or drinks .

How food poisoning occures

1) The drinking water cantaminated by bacteria.

2) The raw materials for the food may contain toxins.

3) Premises where the food is prepared may contain micro organisms or toxins.

4) Food handlers may have some infectious diseases.

5) Animals like Dogs and Rats can spoil the food.

Common Food Poisiong Types are Discussed Here.

1) Food Poisioning Caused By Salmonella Bacteria:

There are three different varieties of salmonella bacteria.(salmonella typhimurium,salmonella cholera suis,salmonella enteritidis). Humanbeings are more vulnerable to get infected by these bacteria through Milk, milk products and eggs. The normal symptoms for this type of food poisioning are nausea, vomiting and diarrhoea. Fever is also common.

2) Botulism:

{{{This is the dangerous type of food poisoning caused by clostridium botulinum. The spores of these organisms are seen in the soil and enters the human body through pickles and canned fish ect.Compared to other food poisonings here vomiting and diarrhoea are rare Mainly the nervous system is affected.The symptoms starts with double vision,numbness with weakness.Later there will be paralysis with cardiac and respiratory failure ending in death.

3) Staphylococcal food poisoning:

It is caused by staphylo coccus aureus. These organisms usually cause skin troubles like boils and eruptions.It causes mastitis in cow.Through the milk and milk products it enders and causes gastroenteritis.There will be vomiting,abdominal cramps with diarrhoea.

4) Closteridium food poisoning:

This is caused by closteridium perfringens.They are present in stool,soil and water. They enter the body through,meat,meat dishes and egg ect.If food articles are cooked and kept in room temperature for a long time and heated again before eating can result this food poisoning.Symptoms include vomiting ,diarrhoea and abdominal cramps.

5) Bacillus cereus:

The spores of these organisms can survive cooking and causes enteritis. Diarrhoea and vomiting is common in this infection.

Get to Know about Food Poisioning

1) Ensure that all the people who are affected viait the doctor immediately .

2) make sure all the tests are properly done.

3) Kitchen, store room and food samples should be examined

4) The cook and food handlers should be questioned and examined.

Prevention methods of food poisioning:-

1) Use only the hygeene and purified water.

2) The people who are working as cookers and servers has to ware the masks and gloves.

3) make sure the food is not contaminated by the individuals who are suffering from diseases.

4) Make sure the location where the food is prepared is clean.

5) Vessels should be washed with soap and hot water.

6) Do not leave the food at room temparature for longer time.

7) Ensure all the containers are closed before preserving the food.

8) Get rid of Rats and Dogs and make sure they will not come near to kitchen.

9) Clean the vegetable before cooking.