food poisoning essay example

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Essay: FOOD POISONING

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Chapter 1: Introduction Foodborne illness better known as food poisoning, is illness caused by variety of agents which may be intrinsic that include certain foods which are toxic in themselves, or extrinsic causes include chemicals, parasite and micro-organisms. (Corry, Roberts and Skinner, 1982). Bacteria, viruses and parasites are infectious organisms and their toxins are the most common cause of foodborne illness Some organisms cause an intoxication by the bacteria due to the toxins production in the foods before its consumption, often stimulated by the storage conditions of the foods which allow multiplication of the bacteria. Other bacteria cause infection that cause the disease after consumption where the toxins are multiply and elaborate in the intestine. (Mayoclinic.org). Food should be attractive and nourishing. It has to be visibly clean and it has to be also free from harmful materials. These harmful materials may be poisonous, even those that are harmless in small amounts, but in large quantity they are damaging and harmful. They may accidently enter the food during growth, preparation, cultivation, or other different ways. Micro-organisms may directly introduce from infected food animals or from workers or even environment. During the production of food, contamination can occur at any point: growing, harvesting, processing, storing, shipping or preparing. This result in Cross contamination and the harmful organisms are transferred from one surface to another. This is especially troublesome for raw foods such as salads or other that have been produced or grown, especially by farming. Because these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning (Mayoclinic.org). Food poisoning is not a new disease, it has been recognized throughout the ages which is characterized usually by vomiting, diarrhea and abdominal pains. (Hobbs and Roberts, 1987). Investigation of the food poisoning is done by the following ways: • Secure complete list of the people involved and their history • Laboratory investigation • Animal experiments • Blood for the antibodies • Environmental study • Analysis data due to time, place and person • A case control study To avoid food poisoning we should: • Check • Clean • Separate • Cook • Chill • Throw away Chapter 2: Bacterial food poisoning The most prevalent cause of food poisoning is bacteria by far. So what are bacteria? Bacteria are tiny living microorganisms, a few micrometers in length that normally exist together in huge amount and can be found everywhere (Medical News Today), like for example: soil, water, plants and animals. And they come in three main shapes: 1- Spherical —like a ball— (cocci) 2- Rod shaped (bacilli) 3- Spiral (spirilla) Growth and multiplication Bacteria can multiply under the suitable conditions of temperature and environment into two every 20 or 30 minutes by simple division. when each cell has grown to its maximum size, a constriction appears at both sides of the center axis, the outside membrane or envelope of the cell grows inwards and forms a division which finally splits, releasing two new twin cells (Hobbs and Roberts, 1987). Condition for growth A variety of media in the laboratory are made to suit the growth requirements of different types of bacteria. Agar is more suitable for bacterial media because of its special properties; it melts at a high temperature and sets at a low temperature. Blood, serum milk, or other protein matter may be added for enrichment. Bacteria will multiply and live in many foodstuffs; sometimes the humidity of the kitchen and the type of food and the atmospheric temperature provide similar conditions to those used in the laboratory for cultivation. Thus food poisoning more frequently occurs in the warmth of summer than in the cold of winter (Hobbs and Roberts, 1987). Most bacteria require air to live and they are called aerobes, but some can survive only in the absence of oxygen and called anaerobes. Some of bacteria that can cause food poisoning. (Design) Name of bacteria Original source Risky foods Time to develop Symptoms Campylobacter jejuni Raw meat and poultry Undercooked meat a poultry; raw milk and cross-contaminated food 3-5 days of eating infected food Fever, sever pain and diarrhea Clostridium botulinum (very rare) Soil Faulty processed canned meat and vegetables; cured meat and raw fish 1-7 days Affects vision, cause paralysis and can be fatal Clostridium perfringens The environment Large joints of meat; reheated gravies 8-24 hours Nausea, pain and diarrhea Escherichia coli E.coli O157:H7 is a very nasty strain it can be fatal The gut of all humans and animals Contaminated water, milk, inadequately cooked meat, cross-contaminated foods 3-4 days Inflammation, sickness and diarrhea Listeria monocytogenes Everywhere Soft cheese, pre-packed salad; cook-chill products Varies Fever, headache, septicemia and meningitis Salmonella Gut of birds and mammals including humans – spread by faeces into water and food Poultry, eggs and raw egg products, vegetables 6-48 hours Diarrhea, sickness and headache Staphylococcus aureus The skin and noses of animals and humans Cured meat; milk products; unrefrigerated handled foods 2-6 hours Sickness, pain and sometimes diarrhea Paying closer attention to five of the most common types of bacteria which cause food poisoning: Campylobacter, Salmonella, clostridium perfringens Listeria and E. coli 0157. Campylobacter Campylobacter is the most common cause of bacterial food poisoning, caused by a campylobacter jejuni and cause the disease called campylobacteriosis (MedicineNet). Source of Campylobacter Normally inhabit and detected in the intestinal tract of warm blooded animals and in foods derived from them. It has been found mainly in poultry, red meat, unpasteurized milk and untreated water. Although it doesn’t grow in food it spreads easily, so only a few bacteria in a piece of undercooked chicken could cause illness (Ltd). Symptoms Most people who become ill with campylobacteriosis get: diarrhea, abdominal pain, and fever within two to five days after exposure to the organism. The diarrhea may be bloody. The illness typically lasts about one week. Some infected persons do not have any symptoms. In persons with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection. Treatment Treatment is not usually required, but an electrolyte replacement and rehydration are done. In the invasive cases the antimicrobial treatment is recommended (erythromycin, tetracycline, quinolones). Salmonella Salmonella is the second most common cause of food poisoning after campylobacter. People infected with salmonella should be careful with personal hygiene because they could infect another person who comes into direct contact with them (InjuryClaimCoach.com). Sources of Salmonella It has been found mainly in: – unpasteurized milk – chicken – Eggs and raw egg products – Meat – Poultry – pork Salmonella bacteria or its toxins can survive if food is (cooked or refrigerated) improperly, or by cross-contamination, Salmonella quickly spreads when already infected food comes in contact with uncontaminated food. Symptoms of Salmonella poisoning normally last from 24 to 48 hours Clostridium Perfringens Clostridium perfringens are bacteria that produce harmful toxins and are found everywhere in the environment, these bacteria isn’t completely destroyed by cooking because it produces heat-resistant spores, not like other types of bacteria that cause food poisoning. Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu. (Foodborneillness.com) Source of Clostridium perfringens Undercooked meats, mostly foods prepared for large group in large quantities and left to sit out for long periods of time and foods with poorly controlled temperature that kept between 70 and 140 F, are the majority of outbreaks. Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens. Symptoms of Clostridium Perfringens Infection About 6-24 hours after ingestion and consuming the bacteria or toxins, the symptoms start to appear. Clostridium perfringens toxins cause: – Abdominal pain – Stomach cramps – Diarrhea – Nausea Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins. Illness from Clostridium perfringens is rarely fatal and generally lasts around 24 hours, Complication from Clostridium perfringens The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal. Preventing a Clostridium Perfringens Infection To prevent infection by Clostridium perfringens, follow these tips: • Cook foods containing meat thoroughly • If keeping foods out, make sure they maintain a temperature of 140 F (60 C) • When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster • Reheat foods to at least 165 F (74 C) Listeria Listeria is the name of a bacteria has been found in low amount in foods. Eating foods containing higher levels of this bacteria causes the disease. And usually it’s sever and life threatening in vulnerable groups as pregnant women, babies, elderly and immunodeficiency people (Taylor and Francis, 2007). unlike many other germs it can grow even in cold temperature of the refrigerator. Symptoms of Listeriosis Usually people with listeriosis have fever and muscle aches, sometimes gastrointestinal symptoms and diarrhea. When patients are diagnosed with listeriosis they mostly have it as invasive infection, as the bacteria spread beyond the gastrointestinal tract. The symptoms vary from person to person: – Pregnant women: experience typically fever, fatigue and aches and other non-specific symptoms. During pregnancy infection can lead to premature delivery or life-threatening infection of newborn (Taylor and Francis, 2007) (Jackson KA, Iwamoto M, Swerdlow D, 2010). – People other than pregnant women: symptoms can include stiff neck, loss of balance, headache, confusion, fever and muscle aches. Escherichia coli Escherichia coli is a member of the family Enterobacteriaceae. It’s a gram-negative bacillus growing aerobically and anaerobically at 37˚C, killed by high temperatures above 55˚C. It is found commonly in the intestine of human and animal (Hobbs and Roberts, 1987). It’s normally found in undercooked and raw meat. Although, most strains of these bacteria are harmless, several are known to produce toxins that can cause diarrhea. One particular E.coli strain called 0157 can cause severe diarrhea and kidney damage. Symptoms Symptoms last from 7 to 10 days, and can include: – bloody diarrhea – Vomiting – kidney failure (in some cases) Treatment Treatment for E.coli includes antibiotics. Chapter 3: Parasite food poisoning Parasites are organisms that cannot live independently, they live and depends in another organism called host. (Medical News Today) Food poisoning caused by parasites is not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Parasites can live in your digestive tract undetected for years. However, those with weakened immune systems and pregnant women risk serious side effects if parasites take up residence in their intestines. They can be transmitted from one host to another through consumption of contaminated foods. Around 70% of parasites are microscopic in size, however some worm parasites can reach over 30 m in length. There are more than 1,000 known parasite species that can infect humans. Here are some examples: • Endoparasite: live inside the host and are called intercellular parasites, it includes: heartworm, tapeworm, and flatworms. • Epiparasite: feed on other parasites and this relationship called hyperparasitism. • Parasitoid: usually the host dies because of the characteristics of predation. Some of the most common parasites that causes foodborne illness are as following: Giardia duodenalis, Cryptosporidium parvum, Cyclospora cayetanensis and Toxoplasma gondii Giardia duodenalis Giardia duodenalis is a species of Giardia that causes diarrhea in vertebrates. There are two developmental stages of the parasite: trophozoites and cysts. Group Synonyms Host range Trophozoite size G. duodenalis G. intestinalis, G. lamblia mammals (including man), birds, reptiles 12-15 x 6-8 µm Flagellated trophozoites are found in the small intestines of the hosts swimming in the luminal and adhering to the gut mucosal surface with their ventral adhesive discs. The infections interfere with the normal absorptive functioning of the small intestines, causing osmotic overload of the large intestines resulting in watery diarrhea. Infections occurs by fecal-oral route of encysted parasite and may be detected by routine examination like the stained smears or sedimentation/flotation concentration techniques, but the test sensitivity is poor due to intermittent cyst excretion. Endoscopic techniques have been used in chronic cases to detect trophozoites in intestinal biopsy. Recently, sensitive and specific techniques in immunology have been developed to detect antigens of parasites in fecal. Similar monoclonal antibody immunoreagents are also used in many countries to detect cysts in water samples using immuno-magnetic separation techniques. (Parasite.org.au) Treatment: Flagyl (metronidazole) is the drug of choice for giardiasis despite mild side-effects such as nausea. However, there are growing problems with metronidazole-resistant parasite strains. Other nitroimidazole derivatives (tinidazole), nitrofurans (furazolidone), acridine drugs (quinacrine) and microtubule inhibitor anthelmintics (albendazole) have been reported effective. Toxoplasma gondii Toxoplasma gondii is a single-celled parasitic organism that can infect most animals and birds, it reproduces only in cats and causes a disease known as toxoplasmosis. (Cdc.gov) A Toxoplasma infection occurs by the following: • blood transfusion or organ transplantation. • consuming undercooked, infected meat. • mother-to-child transmission. • Accidentally swallowing the parasite through contact with cat feces that contain Toxoplasma. This might happen by: 1. cleaning a cat’s litter box when the cat has shed Toxoplasma in its feces 2. touching or ingesting anything that has come into contact with cat feces that contain Toxoplasma 3. accidentally ingesting contaminated soil (e.g., not washing hands after gardening or eating unwashed fruits or vegetables from a garden) symptoms symptoms of Toxoplasmosis vary. Usually it is asymptomatic, because our immune system keeps the parasite from causing illness. 10–20 % of patients have an acute toxoplasmosis and develop symptoms that last for several weeks and then go away. The parasites remain in the body as bradyzoites tissue cysts and reactive when the person becomes immunosuppressed. (Parasitesinhumans.org) Diagnosis Diagnosis of toxoplasmosis is often difficult because the symptoms are similar to the flu symptoms. To test for infection in pregnant women, a doctor may conduct a blood test. The Centers for Disease Control and Prevention (CDC) recommends that tests be sent to a laboratory specializing in toxoplasmosis diagnosis. Severe cases of toxoplasmosis in adults may be diagnosed using an MRI or a brain biopsy to check for lesions or cysts in the brain. Treatment Healthy people do not require treatment for toxoplasmosis. However, otherwise-healthy individuals who experience severe symptoms of the disease can be treated with drugs, including Daraprim, an antimalarial drug, or Sulfadiazine, an antibiotic. The same drugs can be used to treat those with compromised immune systems. In extreme circumstances, these drugs can be administered to unborn babies to prevent further development of the infection, but cannot undo damage that has already occurred. If a pregnant woman is diagnosed with toxoplasmosis, she may be given Spiramycin, an antibiotic, to reduce the chance the infection will spread to the child. (Cdc.gov) Chapter 4: Viral food poisoning Virus is a Latin name that means poisoning. It is an infectious microscopic organism that can multiply in living cells only of animals, bacteria or plants (Encyclopedia Britannica). It consists of genetic material RNA or DNA surrounded by a protein, lipid, or glycoprotein coat. virus can also cause a foodborne disease and in rare cases it can be fatal. The Norovirus, also known as the Norwalk virus, causes over 19 million cases of food poisoning each year, and in rare cases, it can be fatal. Sapovirus, Rotavirus, and Astrovirus bring on similar symptoms, but they’re less common. Hepatitis A virus is a serious condition that can be transmitted through food. Norwalk virus Norwalk virus also called norovirus is the most common cause of acute gastroenteritis which is the infection of the stomach and intestine, and it is often called stomach flu. It can spread directly from infected people to others, or through food and drinks that have been contaminate before served. (Foodsafety.gov, 2016) Sources Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with vomit or feces from an infected person Incubation Period 12-48 hours Symptoms Diarrhea, vomiting, nausea, and stomach pain. Diarrhea tends to be watery and non-bloody. Diarrhea is more common in adults and vomiting is more common in children Duration of Illness 1-3 days. Among young children, old adults, and hospitalized patients, it can last 4-6 days. What Do I Do? Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration, call your doctor. How Do I Prevent It? • Wash hands frequently with soap and running water for at least 20 seconds, particularly after using the bathroom and before preparing food. • If you work in a restaurant or deli, avoid bare-hand contact with ready-to-eat foods. • Clean and disinfect surfaces contaminated by vomiting or diarrhea (use a bleach-based household cleaner as directed on the label). Clean and disinfect food preparation equipment and surfaces. • If you are ill with diarrhea or vomiting, do not cook, prepare, or serve food for others. • Wash fruits and vegetables and cook oysters and other shellfish thoroughly before eating them. • Wash clothing or linens soiled by vomit or fecal matter immediately. Remove the items carefully to avoid spreading the virus. Machine wash and dry. Diagnosis Norovirus infection can be detected via the following studies: • Immune electron microscopy: Immune serum is used to aggregate virus in stool samples to aid detection • Antigen detection immunoassay: Has high sensitivity but low specificity because of reactivity with antigenic variants and homologous viruses • Nucleic acid amplification: Highly sensitive and specific (Tian and Mandrell, 2006) Treatment Treatment of norovirus gastroenteritis includes the following: • Oral fluid and electrolyte replacement: Generally adequate for the treatment of norovirus infections • Intravenous fluid and electrolyte resuscitation: May be necessary in cases of severe volume depletion • Antiemetics: For relief of nausea and vomiting • Analgesics: For relief of myalgias and headache • Antiperistaltic agents: Should generally be avoided in cases of infectious diarrhea but can be considered in patients with severe diarrhea (Emedicine.medscape.com) Hepatitis A virus Hepatitis A virus cause a highly contagious liver infection. This virus is one type of hepatitis viruses that affect the ability of liver to function and cause inflammation. You are most likely to get infected from contaminated food, water or from close contact with infected person. (Mayoclinic.org) Symptoms Hepatitis A signs and symptoms appear a few weeks after you have had the virus, and may include the following: •Fatigue •Nausea and vomiting •Abdominal pain or discomfort, especially in the area of your liver on your right side beneath your lower ribs •Clay-colored bowel movements •Loss of appetite •Low-grade fever •Dark urine •Joint pain •Yellowing of the skin and eyes (jaundice) Hepatitis A could be asymptomatic with no signs and symptoms developed, or could be mild illness that lasts a few weeks or a severe illness that lasts several months. Risk factors You’re at increased risk of hepatitis A if you: •Travel or work in regions with high rates of hepatitis A •Attend child care or work in a child care center •Are a man who has sexual contact with other men •Are HIV positive •Have a clotting-factor disorder, such as hemophilia •Use injected or noninjected illicit drugs •Live with another person who has hepatitis A •Have oral-anal contact with someone who has hepatitis A Complications Unlike other types of viral hepatitis, hepatitis A does not cause long-term liver damage, and it doesn’t become chronic. In rare cases, hepatitis A can cause loss of liver function that occurs suddenly, especially in older adults or people with chronic liver diseases. Acute liver failure requires hospitalization for monitoring and treatment. Some people with acute liver failure may require a liver transplant. Tests and diagnosis Blood tests are used to detect the presence of hepatitis A in your body. A sample of blood is taken, usually from a vein in your arm, and sent to a laboratory for testing. Testing for the presence of IgM antibodies is ordered when someone develop acute symptoms. (Labtestsonline.org) What does the test result mean? Results of hepatitis testing may indicate the following: HAV IgM HAV IgG or Total Antibody (IgM and IgG) Results Indicate Positive Not Performed Acute or recent HAV infection Negative Positive No active infection but previous HAV exposure; has developed immunity to HAV or recently vaccinated for HAV Not Performed Positive Has been exposed to HAV but does not rule out acute infection Not Performed Negative No current or previous HAV infection; vaccine may be recommended if at risk Conclusion Food poisoning is a health problem affects human at different ages all over the world. The clinical course is variable could be self-limiting symptoms or very serious disease with complication. However, the uses of control measurement to prevent the occurrence of food poisoning are important to limit its spread and improve food safety. Referencing: • Corry, J., Roberts, D. and Skinner, F. (1982). Isolation and identification methods for food poisoning organisms. London: Academic Press. • Medical News Today. (2016). What Is Bacteria? What Are Bacteria?. [online] Available at: http://www.medicalnewstoday.com/articles/157973.php [Accessed 15 Mar. 2016]. • Design, i. (2016). Microbiology Online | Microbiology Society | About Microbiology – Microbes and food – Food poisoning. [online] Microbiologyonline.org.uk. Available at: http://www.microbiologyonline.org.uk/about-microbiology/microbes-and-food/food-poisoning [Accessed 15 Mar. 2016]. • Ltd, A. (2016). Food Poisoning Bacteria – Salmonella, Listeria, E.coli 0157, Campylobacter. [online] Accepta.com. Available at: http://www.accepta.com/environmental-water-wastewater-knowledge/pathogen-control-knowledge/297-food-poisoning-bacteria-salmonella-listeria-e-coli-0157-campylobacter [Accessed 15 Mar. 2016]. • InjuryClaimCoach.com. (2016). Food Contamination and Poisoning Claims. [online] Available at: http://www.injuryclaimcoach.com/food-poisoning.html [Accessed 15 Mar. 2016]. • Foodborneillness.com. (2016). Clostridium Perfringens food poisoning. [online] Available at: http://www.foodborneillness.com/clostridium_perfringens_food_poisoning/ [Accessed 15 Mar. 2016]. • (Painter J & Slutsker L. Listeriosis in humans. In: E. T. Ryser & E. H. Marth., editor. Listeria, Listeriosis and Food Safety 3rd ed Boca Raton, Florida: Taylor and Francis Group; 2007. p. 85-110.) • 4.Jackson KA, Iwamoto M, Swerdlow D. Pregnancy-associated listeriosis. Epidemiology and infection. 2010;138(10):1503-9.) • MedicineNet. (2016). Food poisoning, Campylobacter. [online] Available at: http://www.medicinenet.com/script/main/art.asp?articlekey=16203 [Accessed 20 Mar. 2016]. • Hobbs, B. and Roberts, D. (1987). Food poisoning and food hygiene. London: E. Arnold. • Mayoclinic.org. (2016). Welcome – About This Site – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/about-this-site/welcome [Accessed 21 Mar. 2016]. • Medical News Today. (2016). What is a Parasite? What do Parasites do?. [online] Available at: http://www.medicalnewstoday.com/articles/220302.php [Accessed 31 Mar. 2016]. • Parasite.org.au. (2016). Giardia. [online] Available at: http://parasite.org.au/para-site/text/giardia-text.html [Accessed 1 Apr. 2016]. • Cdc.gov. (2016). CDC – Toxoplasmosis – General Information – Frequently Asked Questions (FAQs). [online] Available at: http://www.cdc.gov/parasites/toxoplasmosis/gen_info/faqs.html [Accessed 1 Apr. 2016]. • Parasitesinhumans.org. (2016). Toxoplasma Gondii. [online] Available at: http://www.parasitesinhumans.org/toxoplasma-gondii.html [Accessed 1 Apr. 2016]. • Encyclopedia Britannica. (2016). virus | biology. [online] Available at: http://global.britannica.com/science/virus [Accessed 8 Apr. 2016]. • Foodsafety.gov. (2016). Norovirus (Norwalk Virus) | FoodSafety.gov. [online] Available at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/norovirus/index.html [Accessed 8 Apr. 2016]. • Emedicine.medscape.com. (2016). Norovirus Treatment & Management: Medical Care, Consultations, Diet. [online] Available at: http://emedicine.medscape.com/article/224225-treatment [Accessed 11 Apr. 2016]. • Tian, P. and Mandrell, R. (2006). Detection of norovirus capsid proteins in faecal and food samples by a real time immuno-PCR method. J Appl Microbiol, 100(3), pp.564-574. • Mayoclinic.org. (2016). Hepatitis A Prevention – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/diseases-conditions/hepatitis-a/basics/prevention/con-20022163 [Accessed 11 Apr. 2016]. • Labtestsonline.org. (2016). Hepatitis A Testing: The Test. [online] Available at: https://labtestsonline.org/understanding/analytes/hepatitis-a/tab/test/ [Accessed 11 Apr. 2016].

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A person usually gets food poisoning as a result of consuming contaminated or spoiled food and drinks. It often happens at picnics, in school cafeterias, restaurants, and other similar places. There are different ways food can get contaminated. For example, meat can become contaminated by contacting the intestines of an animal being processed ; water can contact animal or human waste and become infected as well. Generally, contamination occurs when food is improperly processed or stored. Other ways of contamination include dirty hands, improperly-cleaned cooking utensils, an expired expiry date, and so on. Besides, a person can get food poisoning when consuming raw or under-cooked products—fruit, vegetables, fish, eggs, or meat ( Medline Plus ).

Generally speaking, food poisoning is an intoxication caused by low-quality food. However, a more meticulous scrutiny reveals that food poisoning has a lot to do with malicious bacterium; commonly, these bacterium comprise Campylobacter, Salmonella, Shigella, Listeria, and some others. Although they are, in general, not life-threatening, in rare cases there can be serious complications caused by the exposure to these bacterium, such as reactive arthritis or brain/nerve problems ( Web MD ).

Symptoms of food poisoning include fever, nausea, diarrhea, vomiting, general weakness, and strong abdominal pain or cramps. Usually, the symptoms start within the first several hours after contamination, but in some cases, food poisoning symptoms can remain hidden for days or even weeks. The sickness usually lasts up to three days; in the majority of cases, one can treat the sickness themselves: usually it is enough to adhere to a special diet (often it is is recommended to eat boiled rice, and drink a lot of strong tea or plain water) and take charcoal pills. However, there might be cases when it is crucial that a person with food poisoning visits a doctor. The list of disturbing symptoms includes bloody vomit or stools; diarrhea for more than three days; an oral temperature higher than 101.5 F; dehydration, severe weakness, and neurological symptoms such as blurry vision or tingling ( Mayo Clinic ).

Food poisoning is a common but distressing digestion disorder usually caused by the consumption of contaminated food. In order to minimize the risks of developing the symptoms, which include nausea, diarrhea, weakness, fever, and some other manifestations, one should avoid eating raw or under-cooked food, wash hands before meals, and always check the expiry date on a product package. Food poisoning is easy to treat, but there are cases when it is better to seek medical aid; these cases include having blood in one’s vomit or stool, dehydration, high oral temperature, and neurological symptoms.

“Food Poisoning: Causes, Symptoms, Treatments, Recovery.” WebMD. WebMD, n.d. Web. 12 Oct. 2015. <http://www.webmd.com/food-recipes/food-poisoning/food-poisoning>

“Food Poisoning.” Mayo Clinic. N.p., n.d. Web. 12 Oct. 2015. <http://www.mayoclinic.org/diseases-conditions/food-poisoning/basics/symptoms/con-20031705>

“Food Poisoning.” Medline Plus. U.S. National Library of Medicine, n.d. Web. 12 Oct. 2015. <https://www.nlm.nih.gov/medlineplus/ency/article/001652.htm>

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Diseases & Conditions
Food poisoning

Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.

Sometimes food poisoning causes severe illness or complications.

Products & Services

A Book: Mayo Clinic Book of Home Remedies

Symptoms vary depending on what is causing the illness. They may begin within a few hours or a few weeks depending on the cause.

Common symptoms are:

Upset stomach.
Diarrhea with bloody stools.
Stomach pain and cramps.

Less often food poisoning affects the nervous system and can cause severe disease. Symptoms may include:

Blurred or double vision.
Loss of movement in limbs.
Problems with swallowing.
Tingling or numbness of skin.
Changes in sound of the voice.

When to see a doctor

Infants and children.

Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration, in infants and children. This can cause serious illness in infants.

Call your child's health care provider if your child's symptoms include vomiting and diarrhea and any of the following:

Unusual changes in behavior or thinking.
Excessive thirst.
Little or no urination.
Diarrhea that lasts more than a day.
Vomiting often.
Stools that have blood or pus.
Stools that are black or tarry.
Severe pain in the stomach or rectum.
Any fever in children under 2 years of age.
Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children.
History of other medical problems.

Adults should see a health care provider or get emergency care if the following occur:

Nervous system symptoms, such as blurry vision, muscle weakness and tingling of skin.
Changes in thinking or behavior.
Fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
Diarrhea that lasts more than three days.
Symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness.

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Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called "contaminated." Food can be contaminated with any of the following:

Parasites that can live in the intestines.
Poisons, also called toxins.
Bacteria that carry or make toxins.
Molds that make toxins.

Understanding terms

The term "food poisoning" is commonly used to describe all foodborne illnesses. A health care provider might use these terms to be more specific:

"Foodborne illnesses" means all illnesses from any contaminated food or beverage.
"Food poisoning" means illness specifically from a toxin in food. Food poisoning is a type of foodborne illness.

How food becomes contaminated

Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing.

Food can be contaminated any place it's handled, including the home, because of:

Poor handwashing. Feces that remains on the hands after using the toilet can contaminate food. Other contaminants can be transferred from hands during food preparation or food serving.
Not disinfecting cooking or eating areas. Unwashed knives, cutting boards or other kitchen tools can spread contaminants.
Improper storage. Food left out for too long at room temperature can become contaminated. Food stored in the refrigerator for too long can spoil. Also, food stored in a refrigerator or freezer that is too warm can spoil.

Common causes

The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

Other sources

Bacteria that cause foodborne illnesses can also be found in swimming pools, lakes, ponds, rivers and seawater. Also, some bacteria, such as E. coli, may be spread by exposure to animals carrying the disease.

Risk factors

Anyone can get food poisoning. Some people are more likely to get sick or have more-serious disease or complications. These people include:

Infants and children.
Pregnant people.
Older adults.
People with weakened immune systems due to another disease or treatments.

Complications

In most healthy adults, complications are uncommon. They can include the following.

Dehydration

The most common complication is dehydration. This a severe loss of water and salts and minerals. Both vomiting and diarrhea can cause dehydration.

Most healthy adults can drink enough fluids to prevent dehydration. Children, older adults, and people with weakened immune systems or other illnesses may not be able to replace the fluids they've lost. They are more likely to become dehydrated.

People who become dehydrated may need to get fluids directly into the bloodstream at the hospital. Severe dehydration can cause organ damage, other severe disease and death if not treated.

Complications of systemic disease

Some contaminants can cause more widespread disease in the body, also called systemic disease or infection. This is more common in people who are older, have weakened immune systems or other medical conditions. Systemic infections from foodborne bacteria may cause:

Blood clots in the kidneys. E. coli can result in blood clots that block the kidneys' filtering system. This condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste from the blood. Less often, other bacteria or viruses may cause this condition.
Bacteria in the bloodstream. Bacteria in the blood can cause disease in the blood itself or spread disease to other parts of the body.
Meningitis. Meningitis is inflammation that may damage the membranes and fluid surrounding the brain and spinal cord.
Sepsis. Sepsis is an overreaction of the immune system to systemic disease that damages the body's own tissues.

Pregnancy complications

Illness from the listeria bacteria during pregnancy can result in:

Miscarriage or stillbirth.
Sepsis in the newborn.
Meningitis in the newborn.

Rare complications

Rare complications include conditions that may develop after food poisoning, including:

Arthritis. Arthritis is swelling, tenderness or pain in joints.
Irritable bowel syndrome. Irritable bowel syndrome is a lifelong condition of the intestines that causes pain, cramping and irregular bowel movements.
Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system attack on nerves that can result in tingling, numbness and loss of muscle control.
Breathing difficulties. Rarely, botulism can damage nerves that control the muscles involved in breathing.

To prevent food poisoning at home:

Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food.
Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing.
Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables.
Don't eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C).
Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don't think you'll eat them within four days, freeze them right away.
Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat.
Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.
Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water.

Safety for at-risk people

Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods:

Raw or undercooked meat, poultry, fish, and shellfish.
Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream.
Raw sprouts, such as alfalfa, bean, clover and radish sprouts.
Unpasteurized juices and ciders.
Unpasteurized milk and milk products.
Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese.
Refrigerated pates and meat spreads.
Uncooked hot dogs, luncheon meats and deli meats.
Foodborne germs and illnesses. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. Accessed Nov. 7, 2022.
Definition & facts of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts. Accessed Nov. 7, 2022.
Symptoms & causes of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes. Accessed Nov. 7, 2022.
LaRocque R. Causes of acute infectious diarrhea and other foodborne illnesses in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
Bennett JE, et al. Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. 9th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 7, 2022.
Schmitt BD. Pediatric Telephone Protocols: Office Version. 17th ed. American Academy of Pediatrics; 2021.
Fever. American College of Emergency Physicians. https://www.emergencyphysicians.org/article/know-when-to-go/fever. Accessed Nov. 30, 2022.
Bacteria and viruses. FoodSafety.gov. U.S. Department of Health and Human Services. https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses. Accessed Nov. 16, 2022.
Kellerman RD, et al. Foodborne illnesses. In: Conn's Current Therapy 2022. Elsevier; 2022. https://www.clinicalkey.com. Accessed Nov. 13, 2022.
Goldman L, et al., eds. Giardiasis. Goldman-Cecil Medicine. 26th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 13, 2022.
Diagnosis of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/diagnosis. Accessed Nov. 7, 2022.
LaRocque R. Approach to the adult with acute diarrhea in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
Treatment for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/treatment. Accessed Nov. 7, 2022.
Eating, diet and nutrition for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/eating-diet-nutrition. Accessed Nov. 20, 2022.
Four steps to food safety: Clean, separate, cook, chill. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed Nov. 7, 2022.
Leftovers and food safety. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed Nov. 20, 2022.
Foods that can cause food poisoning. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foods-linked-illness.html. Accessed Nov. 20, 2022.
Molds on food: Are they dangerous? Food Safety and Inspection Service. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous Accessed Dec. 1, 2022.

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Essay on Food Poisoning

Students are often asked to write an essay on Food Poisoning in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Food Poisoning

What is food poisoning.

Food poisoning is when someone gets sick from eating food that has bad germs. These germs are like tiny bugs that can cause trouble in your stomach and intestines. It happens when food is not cooked properly, is dirty, or sits out too long.

Common Symptoms

When a person has food poisoning, they might feel like throwing up, have diarrhea, stomach pain, fever, or feel very tired. These signs can start a few hours after eating the bad food or sometimes even days later.

Preventing Food Poisoning

To avoid food poisoning, always wash your hands before eating or cooking. Make sure your food is cooked well and kept at safe temperatures. Don’t eat food that looks or smells strange.

What to Do If You Get Sick

If you think you have food poisoning, it’s important to drink lots of water and rest. Most of the time, it gets better on its own. But if you feel really bad or if it doesn’t get better, you should tell an adult and see a doctor.

250 Words Essay on Food Poisoning

Food poisoning is when someone gets sick from eating food that has harmful germs in it. These germs can be bacteria, viruses, or even tiny bugs called parasites. It happens because the food was not cooked properly, was touched by dirty hands, or was left out for too long and the germs started to grow.

When a person has food poisoning, they might feel like throwing up, have a stomachache, diarrhea, or fever. These signs can start just a few hours after eating the bad food or sometimes not until a few days later. Most of the time, these symptoms are not too serious and the person gets better in a day or two.

Causes of Food Poisoning

Germs like Salmonella, E. coli, and Listeria are some of the main causes of food poisoning. They can get into food in many ways. If someone who is cooking doesn’t wash their hands or if meat is not cooked until it’s really hot, germs can survive and make people sick. Raw fruits and vegetables that aren’t washed can also have germs on them.

To avoid getting food poisoning, it’s important to wash your hands before you eat or make food. Make sure food is cooked well and kept at the right temperature, either very hot or very cold. Also, keep your kitchen clean and don’t eat food that looks or smells strange.

If you think you have food poisoning, it’s best to drink lots of water and rest. If you feel very sick, your parents can take you to a doctor. It’s especially important to see a doctor if you can’t keep water down or if you have been sick for more than a few days.

500 Words Essay on Food Poisoning

Food poisoning is a common problem that happens when you eat food contaminated with harmful bacteria, viruses, or toxins. This can lead to feeling very sick, with symptoms like stomach pain, vomiting, and diarrhea. It’s not usually serious and most people get better on their own without needing to see a doctor.

The main cause of food poisoning is eating food that has harmful germs in it. These germs can get into food at any point when it’s being grown, processed, or cooked. Not washing hands, using dirty cooking tools, and not cooking food at the right temperature can all lead to food poisoning.

Symptoms to Watch For

Symptoms of food poisoning can start within hours after eating the bad food, or they might take days to appear. Common signs include stomach cramps, nausea, vomiting, diarrhea, and fever. People usually feel better in a few days, but it’s important to drink lots of fluids to avoid dehydration, especially in young children and older adults.

To prevent food poisoning, always wash your hands before handling food. Make sure to cook meat all the way through and keep raw meat away from other foods to avoid cross-contamination. It’s also a good idea to refrigerate leftovers quickly and not eat food that’s been sitting out for too long.

What to Do If You Get Food Poisoning

If you think you have food poisoning, it’s important to drink plenty of fluids and rest. Eating bland foods like toast and rice can help settle your stomach. If your symptoms are very bad or don’t get better after a few days, you should tell an adult and see a doctor.

When to See a Doctor

Most of the time, food poisoning will get better on its own. But if you have symptoms like blood in your vomit or stool, high fever, or if you feel very dehydrated and can’t keep fluids down, you should get medical help right away.

Food poisoning is an unpleasant experience that can make you feel very sick. By understanding what causes it and how to prevent it, you can help keep yourself and others safe from this illness. Remember to handle food safely and always pay attention to how your body feels after eating. If you ever suspect you have food poisoning, don’t hesitate to seek help and get the care you need to feel better.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

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Happy studying!

55 Poisoning Essay Topic Ideas & Examples

🏆 best poisoning topic ideas & essay examples, 👍 good essay topics on poisoning, 📌 simple & easy poisoning essay titles.

Investigation of a Food Poisoning Incident This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak.
Lead Poisoning in Northwestern Nigeria (The Village of Gold) Confirmation of the outbreak. Verification of the diagnosis. We will write a custom essay specifically for you by our professional experts 808 writers online Learn More
Occupational Health and Toxicology: Mercury Poisoning As a result, the paper first elaborates the scientific details of the nature and effects of mercury, outlines the historical background of the problem in the workplace, identifies the sources of the problem, and assesses […]
Hyponatremia or Water Intoxication Aldosterone is responsible for managing the water and salt ratio in the blood the increased production of this hormone helps the body to retain the sodium that is still present.
Salmonellosis and Food-Borne Poisoning The main goal of this paper is to identify the causes of this outbreak and suggest possible guidelines for the community members and the local food establishments to prevent the bacteria from spreading even further.
The Intervention Plan For a Food Poisoning Incident And, finally, a draft of the procedures that can be adopted by the officers and staff of the Council’s Environmental Health Department should such an outbreak occur is prepared.
Carbon Monoxide (CO) Poisoning Carbon monoxide poisoning is a situation where the inhaled amount exceeds the acceptable levels and cause undesired effects to one’s body. This is one of the main laboratory evidence of carbon monoxide poisoning which was […]
Nicotine Poisoning in Michigan in 2002-3 A lethal dose of nicotine is 60 mg to a 150 pound woman. 03 mg of nicotine is lower than the 10 mg, severe problems will still exist in a child.
Raising Awareness on Food Poisoning Among Children Riyadh Food poisoning instances in the Kingdom of Saudi Arabia peaks in the months during the summer when the Hajj season is going on. The main goal as stated earlier is to raise awareness of food […]
Intoxication and Homicide: A Context-Specific Approach However, in her view, a background of intoxication for the perpetrators and the victims contribute to the occurrence of the crimes1, a point that she seeks to prove in her research.
Food Poisoning and Hygiene Awareness in Saudi Arabia The primary aim of the research is to establish the extent to which hygiene awareness in Saudi Arabia helps in the prevention of disease.
Lead Poisoning in Lawsuits and Housing Regulations Property owners are the main targets of the lawsuits after the federal government published procedures for removing lead from housing premises.
Lead Poisoning, Its Toxicology and Health Impact The burning of leaded gasoline, which leads to the emission of gaseous lead into the atmosphere also contributes to the inhalation of lead.
Theobromine Poisoning in Animals Toxicity correlates well with concentration of the chemical and the weight of the animal. Signs and symptoms of toxicity are a result of exaggerated pharmacological effects of the chemical.
Food Poisoning by Apple Juices Odwalla Company’s The issue of food poisoning that was linked to O157: H7 bacterium in some of the fresh apple juices that were prepared by the Odwalla Company was very devastating.
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Food Poisoning and Its Effects on the Society
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How Pesticide Is Causing “The Slow Poisoning of India”
Lead Poisoning Prevention Efforts in Childhood
Indian Illnesses Due to Mercury Poisoning at the Colonial Spanish Mining Community
Mold Poisoning and Population Growth in England and France, 1750–1850
The Use of Poison Throughout the Ages
Organophosphate and Carbamate Poisoning Market Size
Paralytic Shellfish Poisoning and Neurotoxic Shellfish Poisoning
Plant Toxins and the Art of Poisoning
Poisoning Planet Earth: Pollution and Other Environmental Hazards
The Prevalence of Childhood Lead Poisoning
The Problem of Data Poisoning in Online Social Communities
Botulism as a Type of Food Poisoning
The Cause and Effect of Alcohol Poisoning
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Treatment Sequence for Attending an Unconscious Patient With Suspected Poisoning
The Ecological Impact of Lead Poisoning in Eastern North Carolina
The Health Risks of Carbon Monoxide and Symptoms of Carbon Monoxide Poisoning
Background Information on the Effects of Lead Poisoning on Children
Look at the Root Causes of the Prevalent Girl Poisoning Culture
Lead Poisoning in Prenatal Development
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Essay Sample on Food Poisoning: A Global Health Threat

Introduction.

Foodborne diseases are a significant health issue that affects many people globally. Foodborne illness, which commonly known as food poisoning, is often caused by consuming food that is contaminated by bacteria, parasites, chemicals, viruses, and other agents. Chemicals that are being used in food production in the modern world are one of the factors that have led to increased cases of foodborne illnesses. In this case, many companies are not taking the right precautions when producing their products. Therefore, the Food and Drug Administration (FDA) has been of great significance in ensuring food safety is practiced. Besides, the FDA has encouraged all main stakeholders, consumers, private and government-owned corporations, and the FDA, to work collectively to curb foodborne illnesses.

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Sources of Law

Several laws have been implemented in the United States to prevent food poisoning. For instance, the Centers for Disease Control and Prevention (CDC) and Food Safety were formed to examine pathogens that can be present in food. Equally, CDC is tasked with providing the linkage between diseases in people and the systems of food safety for both food producers and government agencies ("CDC," 2020). In some cases, people may engage in the production of food without adequate knowledge about preventing pathogens in foodstuffs. Therefore, CDC has been used to educate people on ways of avoiding food poisoning. For instance, CDC has helped people to learn about proper hot and cold holding temperatures of potentially hazardous food. Besides, improper cooking temperatures can lead to food poisoning. Consequently, CDC has focused on educating the public and companies about proper cooking temperatures of food to prevent the building up of pathogens that lead to food poisoning.

Contaminated or dirty utensils and equipment can also enhance the growth of pathogens such as bacteria. Therefore, CDC ensures that all food producers focus on hygiene. Additionally, CDC has assured that hotels and companies that sell food and beverage adhere to the policies that are enforced to ensure health is practiced. CDC also presents the Prevention Status Reports (PSRs) for all the states and the District of Columbia to show how policies and practices can be implemented to prevent foodborne illnesses. PSR mainly involves the policies and practices that each state practices, whereby they are rated using the three-level rating system. Typically, the rating system includes green, yellow, and red. Green is usually meant to show that the policies and practices are in full accordance with supporting evidence recommendations. Yellow shows that the policies and practices are in partial compliance with supporting expert recommendations. Red shows that the method and procedures are either absent or not under supporting evidence recommendations. Therefore, CDC has been of great significance in the prevention of food poisoning.

The United States FDA laws have also helped in curbing foodborne illnesses. According to estimations by the federal government, there are more than 47 million cases of foodborne illnesses annually, meaning that 1 in every 6 Americans becomes sick from eating contaminated food ("Foodborne," 2020). Therefore, FDA laws have been implemented to ensure cases of food contamination is limited in the country. Besides, there are 3000 deaths annually and 128,000 hospitalizations ("Foodborne," 2020). Thus, food poisoning is a significant threat in the United States, and focusing on FDA laws can minimize the number of deaths caused by foodborne illnesses. FDA mainly deals with issues such as labeling and nutrition, ingredients and packaging, protection of the food supply, chemicals and metals in food, food compliance, and enforcement programs ("FDA," 2020). One of the laws that were enacted by the FDA involved the demand for evidence of safety for new drugs, standards of food, and conducting factory inspection.

Furthermore, the FDA introduced laws that would require all facilities engaging in manufacturing, processing, packaging, or holding food for consumption to submit additional registration information. FDA can use the registration information to inspect the facilities before issuing permits and ensure that food in the facility is not contaminated. Besides, the FDA ordered that all food facilities should register with the FDA and ensure that they renew their registrations every year. In this case, any facility that has a reasonable probability of having food that can cause foodborne illnesses is suspended and charged for risking people's lives.

The FDA has also stated that food shall be deemed as contaminated if the packaging is held under insanitary conditions. Facilities that deal with foodstuff are required to register with FDA under section 415 of the Food Drugs and Cosmetic (FD&C) Act ("Foodborne," 2020). FDA has also ensured that food packaging is conducted in a clean environment to prevent being contaminated with filth that can lead to the building up of pathogens ("Foodborne," 2020). Labeling regulations have also been implemented to avoid misbranding and ensure fairness and proper nutrition. Therefore, the various policies that have been implemented by FDA have helped in enhancing food safety in the United States and limiting deaths caused by food poisoning.

The United States Department of Agriculture (USDA's) Food Safety and Inspection Service (FSIS) laws are also used to prevent foodborne diseases in the United States. The regulations mostly focus on the supply of meat, poultry, and eggs in the county. The laws have been implemented to ensure that these products are safe, well-packed, and correctly labeled. FSIS laws have also assured that every organization or individual involved with the food chain from the sea and farm to table maintains the safety of food ("FSIS," 2020). Therefore, any company or person that does not meet the established standards should be charged. Besides, a great responsibility lies with consumers who must be conscious of the safety of the food they purchase. Consequently, the laws have been used to encourage both producers and consumers to focus on food safety.

Consumption of contaminated meat and poultry products have also been experienced in the United States. Hence, FSIS laws have been implemented to ensure products are inspected before being taken to the market for human consumption. Besides, FSIS inspects meat and poultry slaughtering and processing plants to ensure that they follow the required measures that focus on food safety. On the other hand, FDA and FSIS share the responsibility for the safety of processed egg products. USDA has also been significant since it has focused on reducing the occurrence and number of pathogens on meat and poultry products. In this case, employees in meat and poultry processing plants are expected to implement Hazard Analysis Critical Control Point (HACCP) systems. Therefore, FSIs and USDA have helped the United States to improve the safety of meat and poultry products.

Foodborne Illness-Related Legal Cases

Townsend farms vs. goknur.

Townsend Farms vs. Goknur is one of the cases that involved food poisoning. The outbreak of hepatitis in 2013 in the western United States was associated with the consumption of Townsend Farms Organic Antioxidant Blend. The product was a frozen berry blend that contained cherries, raspberries, blueberries, strawberries, and pomegranate arils. Townsend farms were involved in the packaging and selling of the Antioxidant Blend (Keller &Heckman, 2020). On the other hand, Goknur produced some of the pomegranate arils that were used in the Antioxidant Blend. Besides, PPI sold pomegranate Arils that was supplied by Goknur. Thus, plaintiffs contended that some of the pomegranate arils that were provided by Goknur to produce the Antioxidant Blend were contaminated with hepatitis A, and Goknur was responsible for the outbreak (Keller & Heckman, 2020). Moreover, plaintiffs insisted that there was a need for them to be compensated.

Conversely, Goknur contended that the pomegranate arils were not the source of contamination in the blend, and they were not reliable for the outbreak (Keller & Heckman, 2020). Therefore, adequate evidence was needed to ensure justice was achieved. After investigation, the jury found that defendants provided the pomegranate arils contaminated with hepatitis A. Hence, the board compensated Townsend Farms by offering them $2.7 million for underlying settlements and $4.8 million in punitive damages (Keller & Heckman, 2020). Also, PPI was awarded $78 671 for the cost incurred and lost profits, including $500,000 in punitive damages (Keller & Heckman, 2020). Therefore, the case was settled by focusing on dangers that were imposed on people who consumed the Antioxidant Blend.

Carol Abrams v. Terry H. Jones dba Jones Family Farms

The case of Carol Abrahams and Terry jones entailed the consumption of contaminated apple cider. The plaintiff consumer sued defendants claiming that their apple cider was defective and unfit for human consumption since it was unpasteurized and was infected with E. coli 015787 (Mahdu, 2015). Besides, the plaintiff claimed that she suffered injuries and damages after consuming the unpasteurized apple cider. Nonetheless, the defendants filed an answer that stated that the plaintiff had misused the product and or failed to maintain the product (Mahdu, 2015). Additionally, the defendant asserted that the product might have been modified by third parties, which could have led to contamination of the product.

Nonetheless, the plaintiff insisted that the defendants had failed to set forth any facts which show that a third party altered or modified the product (Mahdu, 2015). Equally, the plaintiff claimed that the defendants did not present any solid facts to prove that the product was misused or improperly maintained. After analyzing the evidence, the Connecticut Supreme Court eliminated comparative negligence as one of the causes of damages and injuries caused by the product. Also, the defendants failed to allege any facts to support their defense about the modification of products and misuse of the products (Mahdu, 2015). Consequently, the defendants were charged for risking the consumers, and Abrahams was compensated for the injuries caused by the product.

Class Action Lawsuit Filed Vs. ConAgra Over Salmonella

The Class Action Lawsuit Filed vs. ConAgra is a case that entailed contaminated peanut butter. The plaintiff claimed contaminated peanut butter that was manufactured by ConAgra Foods was not fit for human consumption ("Garrison," 2020). ConAgra makes the Peter Pan and Great Value brands of peanut butter that were claimed to contain salmonella. Also, the FDA had issued a warning about salmonella in food products stating that it was not fit for human consumption ("Garrison," 2020). Besides, the FDA had linked several food poisoning cases in many states to the use of the various types of Peter Pan peanut butter. Therefore several people sued ConAgra for selling contaminated products. For instance, Wares and Mr. Bunn alleged that they were infected with Salmonella from eating the Peter Pan brand peanut butter.

Furthermore, the Tennessee law firm of Craft & Sheppard, P.L.C., filed a class action lawsuit against ConAgra Foods claiming that the peanut butter had caused injuries and damages to humans ("Garrison," 2020). Additionally, the plaintiffs alleged that the company imperiled the lives of the consumers and should have focused on the safety of the products before selling them to the consumers ("Garrison," 2020). Therefore, following the claims, the company was charged, forcing it to stop its production in many areas leaving Sylvester, Ga. as its only peanut butter plant. Thus, cases of foo...

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Home / Essay Samples / Science / Poison / Food Poisoning: Symptoms And Treatment

Food Poisoning: Symptoms And Treatment

Category: Food , Science , Health
Topic: Food Safety , Poison , Public Health

Pages: 1 (483 words)

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Water or bloody diarrheal
Abdominal pain or cramps.

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