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Food Poisoning:     more books (100)

Food Poisoning Prevention by Greg Merry, 1997-10-20 The Microbiology of Safe Food by Stephen J. Forsythe, 2010-05-04 Safe Food for You and Your Family (The Nutrition Now Series) by The American Dietetic Association, Mildred M. Cody, 1996-06-20 Safer Eating: Microbiological Food Poisoning and Its Prevention by Peter Border, 1997-01 Immunoassays for Food Poisoning Bacteria and Bacterial Toxins (Chapman & Hall Identification Guide) by G. M. Wyatt, 1995-12-31 Food Poisoning: -1917 by Edwin Oakes Jordan, 2009-07-24 Food Poisoning (Diseases and Disorders) by Barbara Sheen, 2004-10-08 Ptomaine: The Story of Food Poisoning by Stewart M. Brooks, 1974 Bacterial food poisoning;: A concise exposition of the etiology, bacteriology, pathology, symptomatology, prophylaxis, and treatment of so-called ptomaine poisoning, by Adolf Dieudonné, 1909 Food Poisoning by John P. Monahan, 1984-11 Bacterial food poisoning: A concise exposition of the etiology, bacteriology, pathology, symptomatology, prophylaxis, and treatment of so-called ptomaine poisoning by Adolf Dieudonné, 1909-01-01 Food Poisoning by G. M. Dack, 1982-02 Food Poisoning and Foodborne Diseases by Sara L. Latta, 1999 Food poisoning by Edwin Oakes Jordan, 2010-08-01

lists with details

21. FDA/CFSAN Bad Bug Book Introduction To Foodborne Pathogenic
    U.S. Food Drug Administration Center for Food Safety Phytohaemagglutinin (Red kidney bean poisoning) Grayanotoxin (Honey intoxication)  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

22. Clostridial Infections
    Discusses gas gangrene, Clostridium food poisoning, and pseudomembranous colitis.  
    http://www.kidshealth.org/parent/infections/bacterial_viral/clostridium.html
    
    Extractions: The Clostridium group contains over 60 different species of bacteria. These bacteria are commonly found in soil everywhere in the world, and some species even live harmlessly in our intestines. When Clostridium bacteria cause human illness, it is usually because they produce a chemical that is toxic (poisonous) to our human bodies. Illnesses caused by the Clostridium group of bacteria discussed here are gas gangrene, Clostridium food poisoning, and pseudomembranous colitis. Gas Gangrene Gas gangrene is a serious wound infection that can follow a "dirty" wound (car accident, crush injury, farm accident, factory injury). Clostridium bacteria from the intestines or the soil contaminate the wound and produce toxins that destroy skin and muscles nearby. As the bacteria grow in the wound, they also manufacture "gas" as a by-product, and this gas can often be seen by doctors when they look at X-rays or scans of the wound area. Although at least seven different types of Clostridium bacteria may cause gas gangrene, about 80% of cases are due to

23. The Merck Manual Chemical Food Poisoning
    Causes, symptoms, and signs of poisoning caused by eating plants or animals that contain a naturally occurring poison.  
    http://www.merck.com/mrkshared/mmanual/section3/chapter28/28h.jsp

24. DBMD - Foodborne Infections - General Information
    How is a foodborne disease outbreak investigated? How does food become contaminated? What foods are most associated with foodborne illness?  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

25. Foodlink
    Food safety guide includes causes of food poisoning, good kitchen and personal hygiene, and proper food storage and handling.  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

26. Australian Food Safety Centre Food Safety And Hygiene Bulletin
    Food Safety and Hygiene is a buletin for the Australian food industry, dealing with food safety and related issues.  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

27. Foodlink
    Provides food safety tips and teaches the causes of food poisoning through games and quizzes.  
    http://www.foodlink.org.uk

28. Homefoodsafety.org - Home Food Safety Statistics, Information
    Premier source for home food safety statistics; Home Food Safety educates about foodborne illness food poisoning; and provides safe food handling  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

29. ABC News Health Tip Prevent Food Poisoning In Children
    Health Tip Prevent food poisoning in Children  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

30. BBC - Health - Conditions - Food Poisoning
    Tips on avoiding food poisoning and how to treat it.  
    http://www.bbc.co.uk/health/conditions/foodpoisoning1.shtml
    
    Extractions: Send it to a friend! Dr Rob Hicks Cases of food poisoning are on the rise, with the most common culprit being poor food hygeine. But there are simple ways in which you can cut the risk. What happens? Causes Prevention Treatment It's estimated there are over 9 million cases of gastro-enteritis each year in England. For an increasing number of people, it's due to food poisoning, something that's preventable. Gastro-enteritis describes symptoms affecting the bowel, such as nausea, vomiting, diarrhoea and stomach pain. Food poisoning is the type of gastro-enteritis caused by eating or drinking something contaminated with micro-organisms or germs, or by toxic substances produced by these germs. These illnesses are often accompanied by fever, muscle aches, shivering and feeling exhausted. These micro-organisms enter the body in one of two ways: In the food. The food isn't cooked thoroughly, so the micro-organisms aren't killed off. This is often the case with barbecued food, for example.

31. Food-Related Illness And Death In The United States
    Staphylococcal food poisoning caused by imported canned mushrooms. Holmberg S, Blake P. Staphylococcal food poisoning in the United States.  
    http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm
    
    Extractions: Volume 6, 2000 Number 3 Number 2 Number 1 Volume 5, 1999 Number 6 Number 5 Number 4 Number 3 Number 2 Number 1 Volume 4, 1998 Number 4 Number 3 Number 2 Number 1 Volume 3, 1997 Number 4 Number 3 Number 2 Number 1 Volume 2, 1996 Number 4 Number 3 Number 2 Number 1 Volume 1, 1995 Number 4 Number 3 Number 2 Number 1

32. VDACS - Food Safety - Food Poisoning
    What's Cooking Holiday Tips Food Safety Coloring Book Food Security About food poisoning. In most cases of foodborne illness (food poisoning  
    http://tmsyn.wc.ask.com/r?t=an&s=hb&uid=24312681243126812&sid=343126

33. Burgers In Chile Hold The Criticism
    Carmen Calder³n walked into a McDonald's restaurant here late last year to complain that her son had come down with food poisoning after eating one if its hamburgers. Hoping for an apology, she is instead facing a $1.25 million lawsuit. By Larry Rohter. New York Times Free registration required.  
    http://www.nytimes.com/2002/03/31/international/americas/31CHIL.html

34. Foodmicrobe.com - Food Microbiology And Food Hygiene Research
    An online course covering food poisoning, detection methods, safety management, and international control approaches. Links to relevant books and course's author.  
    http://www.food-microbiology.co.uk/
    
    Extractions: This is the new web site for www.foodmicrobe.com. If you were previously using it for educational purposes then just go to the 'links' page and click on resources. The mission of the team is to better understand foodborne pathogens and the means of their control. This site covers not only our research and method development with foodborne pathogens, but also links to online resources centred around the books that have been published by the team leader Dr Steve Forsythe. Please take your time to review our publications, and the general areas of work. We undertake research contract, consultancy not only on laboratory aspects of food microbiology but we also run three courses on food microbiology, including implementation of HACCP and 'microbial risk assessment'. There is also a gallery of pictures to illustrate some of our work, personnel and where we go for breaks!

35. 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/

36. Food Poisoning
    food poisoning Updated June 14, 2005 More about What is food poisoning? Staphylococcal food poisoning Tapeworm Toxoplasmosis  
    http://www.noah-health.org/en/stomach/food/

37. British Meat: The Recipe For Food Poisoning
    A report from the BMA 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.

38. FDA/CFSAN Bad Bug Book - Staphylococcus Aureus
    Name of Acute Disease, Staphylococcal food poisoning Complications, Death from staphylococcal food poisoning is very rare, although such cases have  
    http://www.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

39. Infectious Disease Specialist - Infectious Disease Expert & Consultant
    Expertise with infectious diseases, infection control, internal medicine, AIDS, and food poisoning, based in California.  
    http://www.infectiousdiseasemd.com/
    
    Extractions: 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:

40. Food Poisoning
    Did you ever eat something that made you feel ooky? It might have been food poisoning.  
    http://kidshealth.org/kid/health_problems/stomach/food_poisoning.html
    
    Extractions: The leftovers in the fridge smelled a little weird, but you went ahead and ate them. You were so hungry, you didn't even heat them up. A couple of hours later, though, you started to feel sick. Powerful waves of pain rumbled through your stomach. It went away, but not for long. Then you even threw up That sounds like a case of food poisoning. No one put poison in your food, but bacteria probably grew in the food in the fridge. That bacteria made you sick. Food poisoning can be mild and last just a short time or can be more serious. Let's find out how to avoid it. What Is Food Poisoning? Food poisoning comes from eating foods that contain germs like bad bacteria or toxins, which are poisonous substances. Bacteria is all around us, so mild cases of food poisoning are common. You may have had mild food poisoning - with diarrhea and an upset stomach - but your mom or dad just called it a stomach bug or stomach virus. You might think the solution is to get rid of all the bacteria. But it isn't possible and you wouldn't want to do it, even if you could. Bacteria is all around us, including in food, and sometimes it can be good for you. It's confusing, but one thing is for sure - that bacteria in the rotten leftovers weren't good for you. But you can learn how to avoid those bad germs in food. Which Germs Are to Blame?

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