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Food Poisoning:     more books (100)

Hobbs' Food Poisoning and Food Hygiene by Jim McLauchlin, Christine Little, 2007-08-16 Death in the Pot: The Impact of Food Poisoning on History by Morton Satin, 2007-08-17 Food Poisoning and Food Hygiene by Betty C. Hobbs, Diane Roberts, 1993-09 Fundamental Food Microbiology, Fourth Edition by Bibek Ray, Arun Bhunia, 2007-10-08 Food-Borne Infections and Intoxications (Food Science and Technology) by Hans P. Riemann, 1979-08 The Food Poisoning Update (Disease Update) by Alvin Silverstein, Virginia B. Silverstein, et all 2007-08 Campylobacter: unmasking the secret genes of a food-poisoning culprit.: An article from: Agricultural Research by Marcia Wood, 2004-10-01 The sanitation imperative: keep people from getting sick in your restaurant. (includes related article on food poisoning): An article from: Cornell Hotel & Restaurant Administration Quarterly by David Walczak, 1997-04-01 Poisons On Our Plates.(Centers for Disease Control reports on food poisoning)(Brief Article): An article from: The Futurist by Cynthia G. Wagner, 2001-07-01 How to Prevent Food Poisoning: A Practical Guide to Safe Cooking, Eating, and Food Handling by Elizabeth Scott, Paul Sockett, 1998-05-22 Food poisoning: An entry from Thomson Gale's <i>Gale Encyclopedia of Alternative Medicine</i> by Patience Paradox, 2001 Isolation and Identification Methods for Food Poisoning Organisms, No.17 (Technical Series (Society for Applied Bacteriology)) Safety steps can lower risk of food poisoning.(Health): An article from: The Register-Guard (Eugene, OR) Gale Encyclopedia of Alternative Medicine: Food poisoning by Patience Paradox, 2001-01-01

lists with details

1. Bacterial Food Poisoning
   Discusses the common bacterial agents and the symptoms and foods associated with each agent.  
   http://aggie-horticulture.tamu.edu/extension/poison.html
   
   Extractions: Texas Agricultural Extension Service Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli . These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Therefore, illness can be prevented by (1) controlling the initial number of bacteria present, (2) preventing the small number from growing, (3) destroying the bacteria by proper cooking and (4) avoiding re-contamination. Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.

2. EMedicine - Food Poisoning : Article By Senthil Nachimuthu, MD
   Article by Senthil Nachimuthu, MD.  
   http://www.emedicine.com/med/topic807.htm
   
   Extractions: (advertisement) Home Specialties Resource Centers CME ... Patient Education Articles Images CME Patient Education Advanced Search Consumer Health Link to this site Back to: eMedicine Specialties Medicine, Ob/Gyn, Psychiatry, and Surgery Gastroenterology Last Updated: January 10, 2005 Rate this Article Email to a Colleague Synonyms and related keywords: acute gastroenteritis diarrhea , vomiting, heavy metal poisoning bacterial infection viral infection enterotoxins ... species B cereus cholera , tenesmus, shigellosis AUTHOR INFORMATION Section 1 of 8 Author Information Introduction Clinical Workup ... Bibliography Author: Senthil Nachimuthu, MD , Assistant Professor, Department of Internal Medicine, Tulane University Health Science Center Coauthor(s): Paul Piccione, MD , Consulting Staff, Department of Internal Medicine, Division of Gastroenterology, Lutheran Medical Center; Latha Gopal, MD , Medical Director, Department of Internal Medicine, Gueydon Memorial Hospital; Priyankha Balasundaram, MBBS

3. Salmonella And Food Poisoning
   Discusses causes, symptoms, treament, and prevention.  
   http://www.netdoctor.co.uk/health_advice/facts/salmonella.htm
   
   Extractions: Search: All NetDoctor Diseases Medicines NetDoctor.co.uk Home News and features News News archive Newsletter Features Encyclopaedia Diseases Examinations Medicines Premium services SMS services StayQuit thediet Health centres ADHD Allergy and asthma Children's health Depression ... All health centres Discussion and support Discussion forums Support groups Services Ask the doctor Find a hospital Search Medline Test yourself 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.

4. Staphylococcal Food Poisoning The Merck Manual
   Includes cause, symptoms, treatment, and prevention.  
   http://www.merck.com/mrkshared/mmanual/section3/chapter28/28c.jsp

5. FDA Consumer--Campylobacter: Low-Profile Bug Is Food Poisoning Leader
   Information about the disease including its link to GuillainBarré syndrome.  
   http://www.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."

6. MedlinePlus: Food Contamination And Poisoning
   Specific Conditions; food poisoning from Eating Fish (American Academy of Clinical Trials; ClinicalTrials.gov food poisoning (National Institutes of  
   http://www.nlm.nih.gov/medlineplus/foodcontaminationandpoisoning.html
   
   Extractions: Latest News Biggest Health Worry After Katrina Is Clean Water (09/01/2005, Reuters Health) FDA Issues Safety Alert on Smoked Salmon, Skinless Sliced Sides Due to Possible Health Risk (07/20/2005, Food and Drug Administration) FDA Issues Nationwide Health Alert on Orchid Island Unpasteurized Orange Juice Products (07/08/2005, Food and Drug Administration) FDA Issues Nationwide Alert on Possible Health Risk Associated with Cold Stone Creamery "Cake Batter" Ice Cream (07/01/2005, Food and Drug Administration) From the National Institutes of Health Bacteria and Foodborne Illness (National Institute of Diabetes and Digestive and Kidney Diseases) Foodborne Diseases (National Institute of Allergy and Infectious Diseases) Overviews Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook (Food and Drug Administration) Consumer Advice (Center for Food Safety and Applied Nutrition) Foodborne Illness (National Center for Infectious Diseases, Division of Bacterial and Mycotic Diseases)

7. MedlinePlus Medical Encyclopedia: Food Poisoning
   Includes symptoms, causes, prevention, complications, tests, and treatment.  
   http://www.nlm.nih.gov/medlineplus/ency/article/001652.htm
   
   Extractions: @import url(/medlineplus/images/advanced.css); Skip navigation Other encyclopedia topics: A-Ag Ah-Ap Aq-Az B-Bk ... Z Contents of this page: Food poisoning Antibodies Definition Return to top Food poisoning is the result of eating organisms or toxins in contaminated food. Most cases of food poisoning are from common bacteria like Staphylococcus or E. coli Causes, incidence, and risk factors Return to top Food poisoning can affect one person or it can occur as an outbreak in a group of people who all ate the same contaminated food. Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths. Food poisoning tends to occur at picnics, school cafeterias, and large social functions. These are situations where food may be left unrefrigerated too long or food preparation techniques are not clean. Food poisoning often occurs from undercooked meats or dairy products (like mayonnaise mixed in coleslaw or potato salad) that have sat out too long. Food poisoning can be caused by: Staph aureus E. coli enteritis

8. Foodlink: Food Poisoning
   Provides information on the causes of food poisoning.  
   http://www.foodlink.org.uk/factfile.asp?file=1

9. Food Poisoning, Micro-Organisms
   Food safety for food workers information source discussing the causes and prevention of foodborne illness.  
   http://www.ccc.govt.nz/Health/foods3.asp
   
   Extractions: Contact Us Site A-Z Quick Answers Jobs at the Council Search Home Christchurch Community The Council ... Services 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. However, food contaminated in a restaurant kitchen for example, can result in a large number of people being affected. The presence of food spoilage bacteria, taints or foreign material, may not cause food poisoning, but can still result in considerable loss if the product cannot be used. This booklet provides basic information on micro-organisms and on food poisoning and how to prevent it, to help you, the foodworker, produce a cleaner, safer product. FOOD SAFETY Food safety involves more than just cleanliness; it includes all practices involved with -

10. Institute Of Food Science And Technology E.coli Food Poisoning And Its Preventio
    Factsheet with organism and disease information.  
    http://www.ifst.org/hottop1.htm
    
    Extractions: FOOD POISONING AND ITS PREVENTION SUMMARY Foodborne illness caused by verocytotoxin-producing E.coli (VTEC) - sometimes referred to as enterohaemorrhagic E.coli (EHEC) - was first recognised in the early 1980s. Although the illness does not appear to be very common, VTEC is now regarded as an important pathogen because serious complications may follow infection. The O157:H7 serotype is the predominant cause in the UK and USA 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. The main reservoir for VTEC is the bovine intestine. More than half of all the cases in the UK follow environmental transmission, which is particularly important in respect of sporadic cases. Food vectors linked to outbreaks include milk and milk products and ground beef. In recent years apple juice and sprouting seeds have become more frequently implicated particularly in the USA. Water has been responsible for many of the largest outbreaks. 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

11. EMedicine - Food Poisoning : Article By Sunil K Sood, MD
    food poisoning Food-borne illnesses are diverse in etiology, and they can follow ingestion of infectious organisms or noninfectious substances.  
    http://www.emedicine.com/ped/topic795.htm
    
    Extractions: (advertisement) Home Specialties Resource Centers CME ... Patient Education Articles Images CME Advanced Search Consumer Health Link to this site Back to: eMedicine Specialties Pediatrics Infectious Diseases Last Updated: October 14, 2004 Rate this Article Email to a Colleague Synonyms and related keywords: food-borne disease, FBD, food-borne infection, food-borne illness, botulism, gastroenteritis, Staphylococcus aureus toxin, food-borne bacterial infection, food-borne parasitic infection, food-borne viral infection, zoonosis, gastrointestinal disease, GI disease, seafood poisoning, plant poisoning, chemical poisoning, staphylococcal-toxin gastroenteritis, hepatitis A, trichinosis, toxoplasmosis, hemolytic-uremic syndrome, HUS, enterohemorrhagic Escherichia coli -induced diarrhea, cholera, toxin-mediated food poisoning AUTHOR INFORMATION Section 1 of 10 Author Information Introduction Clinical Differentials ... Bibliography

12. VDACS - Food Safety - Food Poisoning
    Discusses signs, symptoms and prevention of viral, bacterial, and fungal food poisoning. From the Virginia Department of Agriculture and Consumer Services.  
    http://www.vdacs.virginia.gov/foodsafety/poisoning.html
    
    Extractions: About Food Poisoning In most cases of foodborne illness (food poisoning), symptoms resemble intestinal flu and last a few hours to several days. But in cases of botulism, or when food poisoning strikes infants, the ill, the elderly, or those with compromised immune systems, life-threatening complications can result. Microscopic organisms that cause foodborne illness are everywhere-in the air, soil, water, and in human and animal digestive tracts. Most are capable of growing undetected in food because they do not produce an "off" odor, color, or texture. The only way these microbes can be prevented from causing human illness is by handling and storing food safely.

13. EMedicine Health - Food Poisoning Overview
    food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that  
    http://www.emedicinehealth.com/articles/17289-1.asp
    
    Extractions: Search September 9, 2005 Registration Healthcare Professionals You are in: Poisoning Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that come on suddenly (within 48 hours) of consuming a contaminated food or drink. Depending on the contaminant, fever and chills, bloody stools, dehydration, and nervous system damage may follow. These symptoms may affect one person or a group of people who ate the same thing (this would be called an outbreak). Last updated: Aug 10, 2005

14. RUSick2 Food Poisoning Forum - Michigan State University
    Compare notes about what you ate before becoming sick.  
    http://www.rusick2.msu.edu/

15. Food Poisoning
    Several articles on various causes of foodborne illness.  
    http://omni.ac.uk/browse/mesh/D005517.html
    
    Extractions: low graphics Food Poisoning Food Poisoning / epidemiology broader: Poisoning other: Arsenic Poisoning Bites and Stings Lead Poisoning Overdose ... Water Intoxication narrower: Botulism Mushroom Poisoning Salmonella Food Poisoning Food poisoning A patient information leaflet on food poisoning, produced by CORE (which is the working name of the Digestive Disorders Foundation). Information is provided on what food poisoning is, how common it is, which bacteria cause it, symptoms, how to avoid it, and treatment. Patient Education Handout [Publication Type] Food Poisoning Food Safety Advice for Persons With AIDS Patient Education ... Food Safety: Meat, Poultry, and Seafood The inital site for access to consumer based fact sheets on the safe handling, preparation, and cooking of meat, poultry, and seafood. The site links out to both Federal and State developed documents on these subjects. The site also provides links to other government resources on varying aspects of food safety and health. Poultry Patient Education Meat Food Preservation ... Foodlink The Foodlink campaign is organised by the Food and Drink Federation in association with several key organisations including the Food Standards Agency, the Royal Environmental Health Institute of Scotland, the Chartered Institute of Environmental Health, the Local Authorities Coordinators of Regulatory Services (LACORS), the Departments of Health, Food and Education, the National Farmers Union, the British Retail Consortium and the British Hospitality Association. The campaign is primarily funded by the food and drink manufacturing industry, and provides information about food safety. Food poisoning prevention tips are detailed and the source, characteristics and symptoms of key bacteria are outlined. Bacterias covered include Salmonella, Campylobacter, E-coli, Listeria, Bacillus cereus, Staphylococcus aureus and Clostridium perfringens. Statistics of food poisoning cases in the UK are also provided.

16. Food Poisoning Symptoms And Causes
    food poisoning symptoms and causes Definitions. Common food poisoning causes and symptoms. Measures for preventing food poisoning  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

17. Fight Bac
    Fight BAC! Partnership of government, industry and consumer groups established to educate consumers about food safety and safe food handling  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

18. Bacterial Food Poisoning
    Bacterial food poisoning Al B. Wagner, Jr. Extension Food Technologist Texas Agricultural Extension Service  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

19. Reducing The Risk Of Food Borne Illness
    Reducing the Risk of Food Borne Illness. SS124-97-R05. food poisoning affects millions of Americans each year. Common symptoms are similar to the flu and  
    http://ohioline.osu.edu/ss-fact/0124.html
    
    Extractions: and Ohio State University Extension’s “Aging in Ohio” web site at: http://www.hec.ohio-state.edu/famlife/aging Food poisoning affects millions of Americans each year. Common symptoms are similar to the flu and may include headache, nausea, fever, stomach cramps, and diarrhea. Symptoms may appear within a few hours to a few days after eating. There are four groups of people that are considered to be at higher risk of food borne illness: young children, senior adults, pregnant women, and immune suppressed individuals (such as patients undergoing chemotherapy and organ transplants). These four groups make up about 20% of the population. Senior adults are at higher risk for several reasons related to the aging process. The immune system’s ability to fight infection declines with age. The stomach becomes less acidic, which limits the body’s ability to fight food borne illness. Sensory organs also change, which may reduce the ability to detect spoiled food by smell or sight. What Causes Food Borne Illness?

20. Current Hot Topics
    Current Hot Topics covers food safety issues such as E.coli food poisoning, Listeria in Cheese, BSE, BST, Trans Fatty Acids, Genetic Modification, Food Irradiation, Olestra, Salt, Microbiological Food Safety for Children and Vulnerable Groups, Food Allergens, Salmonella, Dioxins and PCBs. The statements are drawn up by experts within the broad membership of the Institute of Food Science and Technology.  
    http://www.easynet.co.uk/ifst/hottop.htm

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