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Journal articles on the topic 'Food poisoning'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

FA, Shaltout. "Hazards Causing Human Food Poisoning." Food Science & Nutrition Technology 9, no. 1 (January 17, 2024): 1–7. http://dx.doi.org/10.23880/fsnt-16000336.

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For confirming suitability of food products for human consumption it should be evaluated for hazards causing human food poisoning as microbial, fungal and parasitic contamination. Consumption of infected food products containing hazards causing human food poisoning could affect human health and lead to spread of pathogens. A hazard causing human food poisoning as Salmonella spp. is pathogenic to human when consumed via contaminated food. Human food poisoning, also called foodborne illness, is an infection or irritation of the digestive tract that spreads through food or drinks. Hazards causing human food poisoning as viruses, bacteria, and parasites. Harmful chemicals may also cause food poisoning. Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. Most cases of food poisoning last less than a week, and most people get better on their own without treatment. In some cases, human food poisoning can last longer or lead to dangerous complications.

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2

Shewmake, Roger A., and Bonnie Dillon. "Food poisoning." Postgraduate Medicine 103, no. 6 (June 1998): 125–36. http://dx.doi.org/10.3810/pgm.1998.06.509.

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3

Tan, Sandra Ming Pow. "Food poisoning." InnovAiT: Education and inspiration for general practice 15, no. 4 (February 8, 2022): 226–32. http://dx.doi.org/10.1177/17557380211073346.

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Food poisoning is an illness caused by ingestion of contaminated food or drink. Contamination can be caused by bacteria or viruses, and less often by parasites or chemicals. According to a report released by the Food Standards Agency, the estimated number of food-borne disease-related cases that occurred in 2018 was 2 400 000, costing the economy an estimate of £9.1 billion. Of these cases, more than 200 000 visited their general practitioner, with around 15 000 ending up in hospital. This article gives an overview of the clinical manifestation, aetiology and management of this very common condition.

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4

Ryu, Chang-Beom, and Moon-Sung Lee. "Food poisoning." Journal of the Korean Medical Association 54, no. 6 (2011): 617. http://dx.doi.org/10.5124/jkma.2011.54.6.617.

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5

Lee, Choong-ki. "Food Poisoning." Journal of the Korean Medical Association 41, no. 5 (1998): 542. http://dx.doi.org/10.5124/jkma.1998.41.5.542.

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6

Kim, Nung Soo. "Food Poisoning." Journal of the Korean Medical Association 42, no. 7 (1999): 641. http://dx.doi.org/10.5124/jkma.1999.42.7.641.

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7

Fisher, Pam, and Julie Hartshorn. "Food Poisoning." Practice Nursing 10, no. 3 (February 16, 1999): 35–39. http://dx.doi.org/10.12968/pnur.1999.10.3.35.

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8

Lawrence, David T., Stephen G. Dobmeier, Laura K. Bechtel, and Christopher P. Holstege. "Food Poisoning." Emergency Medicine Clinics of North America 25, no. 2 (May 2007): 357–73. http://dx.doi.org/10.1016/j.emc.2007.02.014.

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9

Ecobichon, D. "Food poisoning." Food Research International 26, no. 4 (January 1993): 313–14. http://dx.doi.org/10.1016/0963-9969(93)90035-h.

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10

Kipps, Michael. "FOOD POISONING." Nutrition & Food Science 91, no. 4 (April 1991): 6–7. http://dx.doi.org/10.1108/eum0000000000935.

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11

Kipps, Michael. "FOOD POISONING." Nutrition & Food Science 91, no. 3 (March 1991): 19–21. http://dx.doi.org/10.1108/eb059338.

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12

Beigh, Saba, Ali Mahzari, Read A. Alharbi, Rahaf A. Al-Ghamdi, Hanan E. Alyahyawi, Hind A. Al-Zahrani, and Saeedah Al-Jadani. "A Retrospective Study of Epidemiological Correlations of Food, Drug and Chemical Poisoning in Al-Baha, Western Saudi Arabia." Healthcare 11, no. 10 (May 11, 2023): 1398. http://dx.doi.org/10.3390/healthcare11101398.

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Poisoning is a common and severe problem worldwide. Due to significant growth in the agricultural, chemical, and pharmaceutical industries over the past few decades, poisoning risks have increased with the use of food, chemicals, and medicines everywhere in the world, especially in Saudi Arabia. Advanced information on acute poisoning patterns is critical for the effective management of poisoning events. This study aimed to examine the characteristics of patients with various patterns of acute poisoning, caused by food, drugs, and chemicals, that were reported to the Department of Toxicology and Poison Center at King Fahad Hospital and the Poison Center in Al-Baha Province, Saudi Arabia. The study also examined the relationship between demographic characteristics, including age, toxin type, and geographical distribution, and poisonings in Baha Province. This retrospective cross-sectional analysis included 622 poisoning cases. The data were collected from 2019 to 2022 and it was found that out of 622 instances, 159 had food poisoning, with more men than females sick (53.5% male and 46.5% female), 377 had drug poisoning (54.1% males and 45.9% females), and 86 had chemical poisoning (74.4% males and 25.6% females). This study found that the most prevalent agents implicated in acute poisoning were medicines, particularly analgesics and antipsychotic drugs. Food poisoning was the second most common acute poisoning, affecting largely males followed by female patients. Finally, chemical poisoning involved acute poisoning, with most cases involving methanol and household items including the strongest bleaches (chlorines) (Clorox®, Oakland, CA, USA). Insecticides and pesticides were also secondary sources of chemical poisoning. Additional research revealed that the incidence of food, chemical, and drug poisoning was highest in children aged 1–15 years (food poisoning, n = 105, 66%; drug poisoning, n = 120, 31.8%); patients aged 11–20 years had the highest incidence of chemical poisoning (n = 41, 47.7%). Most poisoning incidents among youngsters are caused by easy access to drugs at home. Implementing strategies to enhance public awareness and limit children’s access to drugs would contribute considerably to decreasing the community’s burden of this problem. The findings of this study suggest that Al-Baha should improve its education regarding the rational and safe use of drugs and chemicals.

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13

Oladayo, Timileyin Ebenezer, Goshen D. Miteu, Irenosen Adeh, Elizabeth Folayan, Temidayo Olayinka, Adegboyega Johnson, Olayemi Ojeokun, Samuel Ijabo Ogah, and Elohozino Oghale Benneth. "Most Prominent Factors of Food Poisoning in Africa: Nigeria Based Perspective." IPS Journal of Nutrition and Food Science 1, no. 1 (April 5, 2022): 11–17. http://dx.doi.org/10.54117/ijnfs.v1i1.1.

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Food poisoning, is an acute disease caused by the consumption of contaminated, spoiled or toxic foods as a result of poor hygiene, poor packaging and ignorance of the consumer. The major sources of food poisoning are viruses, bacteria and parasites. Reports show that Asia and the sub-Saharan have the highest case of illness which can be traced back to food poisoning and in Nigeria, about 200,000 cases of Nigerians death was as a result of food poisoning. Other factors that contribute to food poisoning are food allergies, about 4-8% of human beings have food allergies especially in developed countries although the sensitivity levels vary. Microbial contamination which is caused by infectious organisms is also another major factor that contributes to food poisoning. Infectious organisms like rodents deposits pathogens that are toxic to human health into the soil, fruits and water supplies. Pathogens like; Staphylococcus aureus, Toxoplasma spp., Streptobacillus moniliformis, Trichinella spp., Yersinia pestis, Francisella tularensis, and Hantaviruses can be deposited by rodents. This article helps to elucidate the dangers of consuming poisonous foods, factors to look out for in food processing and packaging and the important causes of food poisoning.

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14

Hoang, Chuyen, Thi-Van Nguyen, and Thanh Do Le. "Prevalence, determination, and control of histamine formation in food concerning food safety aspect." Quality Assurance and Safety of Crops & Foods 13, no. 2 (June 11, 2021): 101–17. http://dx.doi.org/10.15586/qas.v13i2.886.

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Histamine is a toxic metabolite produced in foods containing a high level of free histidine. This compound can be present in various food sources, especially seafood, dairy products, and fermented foods. Histamine poisoning is one of the most common health risks caused by consuming spoiled foods or improper processed and stored foods. This food poisoning usually causes mild symptoms with higher recovery rates, so people underestimate this hazard. Thus, understanding histamine formation food sources with a high risk for this poisonous agent is critical in improving the awareness of this hazard for food producers and consumers. To avoid histamine-associated food poisoning, the development of control solutions to minimize the formation of histamine and the sufficient detection methods to examine the content of this metabolite in food products are vital. In addition to quality control application and hazards management programs in food processing, the appropriate food regulations identifying the precise limit of histamine in foods are essential for preventing this poisoning from occurring in the food supply chain. This review discusses the prevalence, control strategies, detection techniques, and regulations related to histamine hazards in foods.

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15

Cruickshank, J. G. "Food handlers and food poisoning." BMJ 300, no. 6719 (January 27, 1990): 207–8. http://dx.doi.org/10.1136/bmj.300.6719.207.

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16

van Saene, R., V. Damjanovic, and T. Williets. "Food handlers and food poisoning." BMJ 300, no. 6726 (March 17, 1990): 747–48. http://dx.doi.org/10.1136/bmj.300.6726.747-c.

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17

Grime, P. "Food Poisoning and Food Hygiene." Journal of Epidemiology & Community Health 49, no. 3 (June 1, 1995): 332. http://dx.doi.org/10.1136/jech.49.3.332.

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18

Werry, C. "Food poisoning and food hygiene." Journal of Hospital Infection 10, no. 3 (November 1987): 316. http://dx.doi.org/10.1016/0195-6701(87)90019-3.

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19

Bishai, William R., and Cynthia L. Sears. "FOOD POISONING SYNDROMES." Gastroenterology Clinics of North America 22, no. 3 (September 1993): 579–608. http://dx.doi.org/10.1016/s0889-8553(21)00091-1.

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20

O’Byrne, Jackie. "Food poisoning alert." Nursing Standard 3, no. 18 (January 28, 1989): 8–9. http://dx.doi.org/10.7748/ns.3.18.8.s14.

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21

Kareem, Sawsan Mohammed, and Aqeel Mohammed Majeed Al-Ezee. "Food poisoning (Salmonellosis)." Research Journal of Pharmacy and Technology 13, no. 2 (2020): 529. http://dx.doi.org/10.5958/0974-360x.2020.00100.6.

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22

Melzer, Mark, and Nirav Shah. "Suspected Food Poisoning." InnovAiT: Education and inspiration for general practice 2, no. 2 (February 2009): 80–85. http://dx.doi.org/10.1093/innovait/inn188.

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23

Girdner, Eddie J. "Poisoning Our Food." Monthly Review 55, no. 7 (December 6, 2003): 41. http://dx.doi.org/10.14452/mr-055-07-2003-11_6.

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24

Johnson, David. "Food-borne poisoning." Australian Emergency Nursing Journal 2, no. 2 (July 1999): 19–20. http://dx.doi.org/10.1016/s1328-2743(99)80013-3.

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25

Mura, F. La, and A. Barelli. "BP51. Food poisoning." European Journal of Emergency Medicine 5, no. 1 (March 1998): 191. http://dx.doi.org/10.1097/00063110-199803000-00222.

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26

Mura, F. La, and A. Barelli. "BP51. Food poisoning." European Journal of Emergency Medicine 5, no. 1 (March 1998): 191. http://dx.doi.org/10.1097/00063110-199803000-00223.

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27

TERAJIMA, Jun. "Bacterial Food Poisoning." Hyomen Kagaku 37, no. 8 (2016): 392–93. http://dx.doi.org/10.1380/jsssj.37.392.

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28

Candy, D. C. A. "Points: Food poisoning." BMJ 291, no. 6506 (November 16, 1985): 1428. http://dx.doi.org/10.1136/bmj.291.6506.1428-c.

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29

Rhomadhoni, Muslikha Nourma, Nurul Jannatul Firdausi, and Novera Herdiani. "TREN KEJADIAN KERACUNAN MAKANAN DIBERBAGAI WILAYAH DI INDONESIA TAHUN 2014 DAN TAHUN 2015." Medical Technology and Public Health Journal 2, no. 1 (August 24, 2018): 51–65. http://dx.doi.org/10.33086/mtphj.v2i1.318.

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Food poisoning is a condition that arises from consuming foods that contain toxins, for example: mushrooms, shellfish, pesticides, milk, toxic materials due to food and bacteria decomposition. WHO reports that approximately 70% of diarrhea cases in developing countries are caused by contaminated food that is mostly from food in catering and restaurant. In the United States poisoning cases occur in 20% in restaurants, 3% in the food industry. In Europe the source of contamination is 46% from home, restaurant / hotel (15%), 8% banquet, health facility and canteen respectively 6% and school 5%. Incidence of risk of poisoning increased due to microbial factors, host factors and factors related to diet. In Indonesia through the Drug and Food Control Agency (BPOM) has been inventoried poisoning events through online news in one year. This study aims to determine the trend of food poisoning incidence in various regions in Indonesia 2014 and 2015. By identifying the number of food poisoning events in 2014, identify the causes of poisoning events in 2014, identify the number of incidents of food poisoning in 2015, identify the causes of poisoning events in 2015, Analyzing the trend of food poisoning events in 2014 and 2015. Toxicity identification results in 2014 contained 186 total occurrences. The 2015 poisoning identification results contained 153 total incidents, with various causal factors, ranging from food, natural toxins, pesticides, mixtures, and environmental pollution. Incidence of poisoning in 2014-2015 decreased 28% in one year. In 2014 there were a total of 186 events and by 2015 there were a total of 153 events.

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30

Rhomadhoni, Muslikha Nourma, Nurul Jannatul Firdausi, and Novera Herdiani. "TREN KEJADIAN KERACUNAN MAKANAN DIBERBAGAI WILAYAH DI INDONESIA TAHUN 2014 DAN TAHUN 2015." Medical Technology and Public Health Journal 2, no. 1 (August 24, 2018): 51–65. http://dx.doi.org/10.33086/mtphj.v2i1.767.

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Food poisoning is a condition that arises from consuming foods that contain toxins, for example: mushrooms, shellfish, pesticides, milk, toxic materials due to food and bacteria decomposition. WHO reports that approximately 70% of diarrhea cases in developing countries are caused by contaminated food that is mostly from food in catering and restaurant. In the United States poisoning cases occur in 20% in restaurants, 3% in the food industry. In Europe the source of contamination is 46% from home, restaurant / hotel (15%), 8% banquet, health facility and canteen respectively 6% and school 5%. Incidence of risk of poisoning increased due to microbial factors, host factors and factors related to diet. In Indonesia through the Drug and Food Control Agency (BPOM) has been inventoried poisoning events through online news in one year. This study aims to determine the trend of food poisoning incidence in various regions in Indonesia 2014 and 2015. By identifying the number of food poisoning events in 2014, identify the causes of poisoning events in 2014, identify the number of incidents of food poisoning in 2015, identify the causes of poisoning events in 2015, Analyzing the trend of food poisoning events in 2014 and 2015. Toxicity identification results in 2014 contained 186 total occurrences. The 2015 poisoning identification results contained 153 total incidents, with various causal factors, ranging from food, natural toxins, pesticides, mixtures, and environmental pollution. Incidence of poisoning in 2014-2015 decreased 28% in one year. In 2014 there were a total of 186 events and by 2015 there were a total of 153 events.

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31

Pal, Mahendra. "Staphylococcus Aureus: A Major Pathogen of Food Poisoning." Nutrition and Food Processing 5, no. 1 (February 1, 2022): 01–03. http://dx.doi.org/10.31579/2637-8914/074.

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Food poisoning that involves multiple etiologies is reported from developing as well as developed nations.Among the microbial causes, Staphylococcus aureus is a major pathogen of food poisoning that can occur in sporadic and epidemic form. It may cause life-threatening infections in children, the elderly, and immunocompromised persons. Staphylococcal food poisoning is responsible for 241,000 cases in the United States annually. A variety of foods, such as meat and meat products, milk and milk products, poultry, egg, fish, vegetable salad, and cream-filled pastries are implicated as a source of staphylococcal food poisoning. Unhygienic handling of food is considered an important source of S. aureus contamination. Enterotoxins produced by S. aureus play a vital role in the pathogenesis of staphylococcal food poisoning. Due to ingestion of preformed toxins in the food, the incubation period of staphylococcal food poisoning is very short. The main symptoms of staphylococcal food poisoning are nausea, vomiting, abdominal cramps, and diarrhea. The detection of enterotoxin is highly imperative for the investigation of staphylococcal food poisoning. Most of the patients do not require any treatment as the disease is generally self-limiting and normally resolves within 24–48 h after onset. Hygienic production of food and education of food handlers about the principles of food hygiene are the main strategies for the prevention of staphylococcal food poisoning. The objective of this communication is to delineate the growing significance of S. aureus as a leading cause of foodborne intoxication.

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32

Woyessa, Ashenafi Habte, and Thanasekaran Palanichamy. "Patterns, Associated Factors, and Clinical Outcomes of Poisoning among Poisoning Cases Presented to Selected Hospitals in Western Ethiopia: Hospital-Based Study." Emergency Medicine International 2020 (May 6, 2020): 1–9. http://dx.doi.org/10.1155/2020/5741692.

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Back Ground. Epidemiological data related to poisoning is very limited in Ethiopia. Therefore, this study was carried out to assess the patterns, associated factors, and clinical outcomes of poisoning among poisoned cases brought to selected hospitals in western Ethiopia. Methodology. Hospital-based prospective cross-sectional study design was employed. Five administrative zones in west Ethiopia were selected as geographical clusters. Area sampling technique was utilized to select the hospitals. Finally, consecutive sampling technique was used to recruit the study participants. Since the objective of this study was to determine the pattern and outcome of poisoning during the specified study period, no specific sampling size determination was employed. As such, all of the 211 poisoned cases presented to the selected hospitals during the specific study period were consecutively included. Data were collected using a comprehensively organized and pretested interviewer-administered questionnaire. Results. The broad types of poisoning were identified in about 193 (91.47%) cases of poisoning in this study. Pesticides exposure and food poisoning have, respectively, contributed for 32.70% and 20.91% of the poisoning incidence. On the other hand, chemical from industry has contributed the least percentage (2.81%). Out of a total of 24 agents identified, 26.80% of the agents were organophosphates followed by raw meat (18.40%). Difference in the incidence of poisoning was also observed as seasons in a year change. Among the victims who have taken household materials as a poisoning agent, about 47.87% of them have taken the agents during daytime. The remaining cases of poisoning developed by household chemicals occurred at night. More than half (54.98%) of the poisoned patients have encountered the incidents inside their home. Regarding the final poisoning outcome, about 7.10% poisoning cases in this study died of the poisonings. Factors such as place, time, intention, and source of poisoning were observed to determine poisoning outcomes. Although poisoning attempt was lesser among urban residents as compared to rural community, rural dwellers were four times more likely to die of poisoning they had attempted (AOR: 4.072 (1.197–13.85)). Conclusion. This study has clearly showed that the incidence of poisoning was varied with seasonal variations. The encountered poisonings ended up with mixed clinical outcomes, which were also affected by patients’ demographic and clinical characteristics. Fertilizers, unclean food items, household materials, and drugs have caused majority of the poisonings. Creating community awareness and designing sound prevention strategies are recommended to reduce morbidity and mortality related to poisoning.

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33

Zakaria, Zahidatul Farihah, Xin Ci Wong, Wei Hong Lai, Yoon Khee Hon, Lee Len Tiong, Roslinda Abu Sapian, Nurul Syarbani Eliana Musa, Yew Fong Lee, and Norizan Rosli. "Incidence of Food Poisoning Outbreaks in Pahang, Malaysia, for Six-Year, from 2013 to 2018." Pertanika Journal of Tropical Agricultural Science 45, no. 3 (August 9, 2022): 815–33. http://dx.doi.org/10.47836/pjtas.45.3.17.

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The Food Safety and Quality Division (FSQD) in Malaysia is the competent authority tasked with ensuring food safety throughout the food supply chain within the country. Despite implementing various regulations toward improving food hygiene standards in Malaysia, outbreaks of food poisoning cases continued to occur in Malaysia. This cross-sectional study was designed to explore the occurrence of food poisoning incidents in Malaysia, within the Pahang state, from 2013 to 2018 via both reported passive case detection (PCD) and active case detection (ACD) food poisoning incidents. Upon detecting all the food poisoning cases using both PCD and ACD, the people identified to have suffered from food poisoning underwent a structured interview for investigators to elicit all relevant information about the food poisoning incident. Results showed that in Pahang, the number of reported episodes fluctuated from 2013 until 2018, with an average of 21 food poisoning episodes occurring yearly, reaching a maximum in August and a minimum in May. Furthermore, Kuantan, being the state capital, had reported an exceptionally high total number of reported incidents of food poisoning with a total of 48 episodes over six years from 2013 to 2018, while Kuala Lipis had only one incident reported during the same period (which was reported in 2016). Finally, this study concluded that adequate measures must always be taken to minimise the occurrence of food poisoning, especially when preparing foods in large quantities.

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34

A. Shaltout, Fahim. "Hazards causing human food poisoning." Cancer Research and Cellular Therapeutics 8, no. 1 (February 26, 2023): 01–06. http://dx.doi.org/10.31579/2690-8794/183.

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For confirming suitability of food products for human consumption it should be evaluated for hazards causing human food poisoning as microbial, fungal and parasitic contamination. Consumption of infected food products containing hazards causing human food poisoning could affect human health and lead to spread of pathogens. Hazards causing human food poisoning as Salmonella spp. is pathogenic to human when consumed via contaminated food. Human food poisoning, also called foodborne illness, is an infection or irritation of the digestive tract that spreads through food or drinks. Hazards causing human food poisoning as viruses, bacteria, and parasites. Harmful chemicals may also cause food poisoning. Food poisoning is most often acute, meaning it happens suddenly and lasts a short time. Most cases of food poisoning last less than a week, and most people get better on their own without treatment. In some cases, human food poisoning can last longer or lead to dangerous complications.

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35

Chung, Sung Phil. "Scombroid Fish Poisoning and Histamine Food Poisoning." Journal of The Korean Society of Clinical Toxicology 17, no. 1 (June 30, 2019): 1–6. http://dx.doi.org/10.22537/jksct.17.1.1.

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Scombroid fish poisoning (SFP) is a form of histamine food poisoning caused by the ingestion of improperly stored fish. The term "scombroid" derives from the family name of the fish family first implicated, such as tuna and mackerel. On the other hand, non-scombroid fish species, such as sardine and herring, can also cause histamine poisoning. The histamine is converted from histidine by a bacterial enzyme in the causative fish. Because the symptoms of SFP can easily be confused with food allergies, it is believed to have been significantly under-reported. In 2016, an outbreak of SFP occurred among primary school students who had eaten yellowtail steak in Korea. The most common findings consisted of a rapid onset of flushing of the face and trunk, erythematous and urticarial rash, diarrhea, and headache occurring soon after consuming the spoiled fish. Usually, the course is self-limiting and antihistamines can be used successfully to relieve symptoms, but several life-threatening SFP cases have been reported. Clinical toxicologists should be familiar with SFP and have competency to make a differential diagnosis between fish allergy and histamine poisoning. SFP is a histamine-induced reaction caused by the ingestion of histamine-contaminated fish, whereas a fish allergy is an IgE-mediated reaction. This review discusses the epidemiology, pathophysiology, diagnosis, treatment, and preventive measures of SFP.

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36

Bouchriti, Youssef, Belkacem Kabbachi, Abderrahmane Achbani, Bouchra Ben Daoud, Noura Zag, Houda Taoussi, and Sarrah Ezaidi. "Analysis on epidemiological characteristics of food poisoning events in Agadir prefecture, Morocco, from 2015 to 2017." E3S Web of Conferences 319 (2021): 01028. http://dx.doi.org/10.1051/e3sconf/202131901028.

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Food poisoning is a significant public health problem. The aim of this study was to investigate the epidemiological characteristics of food poisoning events in Agadir prefecture in Morocco. Data on food poisoning events was compiled and analyzed from 2015 to 2017. The food poisoning database was created using Excel software, and the data was classified for statistical analysis. In Agadir prefecture, 11 food poisoning events were recorded over the past three years, involving 163 persons and resulting in two deaths. There were 7 and 4 events in the urban and rural areas, respectively. Females were most exposed (67.5%). The annual average morbidity rate was 27.2/100,000, the global lethality rate was 1.3%, and an average of 14.8 persons was involved in a poisoning event. Adolescents make up a quarter of the cases. Most cases occurred in closed communities. The foods involved in these poisoning events were eaten raw. The most common food related with poisoning was meat products. Only six events had samples taken for microbiological testing of the food remaining implicated in the outbreak of these events, and the findings revealed that Salmonella and Escherichia coli were identified in four of the six events, while Candida albicans and total coliforms were detected in two of the six events. Foodborne illness prevention and control should be carried out in closed communities by improving food safety supervision, implementing an effective food poisoning early-warning system, and establishing a surveillance, inspection, and early-warning system for food contaminants and foodborne diseases.

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37

Franzevich Zabrodskii, Pavel. "Food Poisoning. Bacteria Associated with Food." Acta Scientific Microbiology 3, no. 3 (February 1, 2020): 01. http://dx.doi.org/10.31080/asmi.2020.03.0503.

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38

Vuong Bao, Thy. "Students' knowledge, attitude, and practice on food safety in Mekong University from July 2022 to December 2022." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 6, no. 3 (July 28, 2023): 304–12. http://dx.doi.org/10.47866/2615-9252/vjfc.4120.

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Food safety affects to physical and mental development of human. This article observed the knowledge, attitude and practice of students on food safety to survey students' knowledge, attitude and practice on food safety. A cross sectional description study was performed on 309 students in Cuu Long university in the Mekong Delta region. SPSS 16.0 was used to analyze the data. The results showed that in term of knowledge of food safety: 68.28% of students had knowledge of food poisoning, 75.73% could detect the risk of food poisoning, 80.58% described the clinical symptoms of food poisoning, and 62.46% knew the World Health Organization's golden rule of food safety. Regarding the knowledge of food preservation: 69.26%-75,73% had knowledge of egg preservation and of processed foods. For knowledge of solving food poisoning: 80.26% had knowledge of solving food poisoning cases. Attitude of food safety: 83.82% knew choosing the place to buy food safely. Practice of food safety: 68.93%-81.55% had good practiced in choosing safe fresh food and processed food.

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39

Sarker, Mahfuzur R., Robert P. Shivers, Shauna G. Sparks, Vijay K. Juneja, and Bruce A. McClane. "Comparative Experiments To Examine the Effects of Heating on Vegetative Cells and Spores of Clostridium perfringens Isolates Carrying Plasmid Genes versus Chromosomal Enterotoxin Genes." Applied and Environmental Microbiology 66, no. 8 (August 1, 2000): 3234–40. http://dx.doi.org/10.1128/aem.66.8.3234-3240.2000.

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ABSTRACT Clostridium perfringens enterotoxin (CPE) is an important virulence factor for both C. perfringens type A food poisoning and several non-food-borne human gastrointestinal diseases. Recent studies have indicated that C. perfringensisolates associated with food poisoning carry a chromosomalcpe gene, while non-food-borne human gastrointestinal disease isolates carry a plasmid cpe gene. However, no explanation has been provided for the strong associations between certain cpe genotypes and particular CPE-associated diseases. Since C. perfringens food poisoning usually involves cooked meat products, we hypothesized that chromosomalcpe isolates are so strongly associated with food poisoning because (i) they are more heat resistant than plasmid cpeisolates, (ii) heating induces loss of the cpe plasmid, or (iii) heating induces migration of the plasmid cpe gene to the chromosome. When we tested these hypotheses, vegetative cells of chromosomal cpe isolates were found to exhibit, on average approximately twofold-higher decimal reduction values (Dvalues) at 55°C than vegetative cells of plasmid cpeisolates exhibited. Furthermore, the spores of chromosomalcpe isolates had, on average, approximately 60-fold-higherD values at 100°C than the spores of plasmidcpe isolates had. Southern hybridization and CPE Western blot analyses demonstrated that all survivors of heating retained theircpe gene in its original plasmid or chromosomal location and could still express CPE. These results suggest that chromosomalcpe isolates are strongly associated with food poisoning, at least in part, because their cells and spores possess a high degree of heat resistance, which should enhance their survival in incompletely cooked or inadequately warmed foods.

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Dimitrijevic-Brankovic, Suzana. "Bioprotective agents in safety control." Chemical Industry 57, no. 10 (2003): 479–85. http://dx.doi.org/10.2298/hemind0310479d.

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Food poisoning is the one of the main health hazards even today. More than 200 known diseases are transmitted through food. The causes of foodborne illness include viruses, bacteria, parasites, toxins, metals, and prions and the symptoms of foodborne illness range from mild gastroenteritis to life-threatening neurological, hepatic and renal syndromes.The prevention of food poisonings represents very serious task for food manufacturers. Beside food control according to the concept "from the farm to the table" there is increased need for the development of new technology for longer shelf lifes of food. Food fermented by lactic acid bacteria (LAB) and traditionally considered to be safe. There are many substances produced by LAB that affect the shelf life of fermented food, by active suppression of poisoning microorganisms growth. Because of that, the LAB is recently considered as bioprotective agents that have important role in food safety.

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Wen, Qiyi, and Bruce A. McClane. "Detection of Enterotoxigenic Clostridium perfringens Type A Isolates in American Retail Foods." Applied and Environmental Microbiology 70, no. 5 (May 2004): 2685–91. http://dx.doi.org/10.1128/aem.70.5.2685-2691.2004.

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ABSTRACT Currently there is only limited understanding of the reservoirs for Clostridium perfringens type A food poisoning. A recent survey (Y.-T. Lin and R. Labbe, Appl. Environ. Microbiol. 69:1642-1646, 2003) of non-outbreak American retail foods did not identify the presence of a single C. perfringens isolate carrying the enterotoxin gene (cpe) necessary for causing food poisoning. The present study revisited this issue, using revised methodology and food sampling strategies. In our survey, cpe-positive C. perfringens isolates were detected in ∼1.4% of ∼900 surveyed non-outbreak American retail foods. Interestingly, those enterotoxigenic isolates in non-outbreak foods appear indistinguishable from C. perfringens isolates known to cause food poisoning outbreaks: i.e., the enterotoxigenic retail food isolates all carry a chromosomal cpe gene, are classified as type A, and exhibit exceptional heat resistance. Collectively, these findings indicate that some American foods are contaminated, at the time of retail purchase, with C. perfringens isolates having full potential to cause food poisoning. Furthermore, demonstrating that type A isolates carrying a chromosomal cpe gene are the enterotoxigenic isolates most commonly present in foods helps to explain why these isolates (rather than type A isolates carrying a plasmid cpe gene or cpe-positive type C or D isolates) are strongly associated with food poisoning outbreaks. Finally, since type A chromosomal cpe isolates present in the surveyed raw foods exhibited strong heat resistance, it appears that exceptional heat resistance is not a survivor trait selected for by cooking but is instead an intrinsic trait possessed by many type A chromosomal cpe isolates.

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AL-AGROUDI, MAHFOUZ, AYMAN MORSY, MOUSA ISMAIL, and TOSSON MORSY. "PROTOZOA CAUSING FOOD POISONING." Journal of the Egyptian Society of Parasitology 46, no. 3 (December 1, 2016): 497–508. http://dx.doi.org/10.21608/jesp.2016.88249.

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Andrew Obadele, Juliana. "Surveillance on Food Poisoning." Acta Scientific Pharmaceutical Sciences 3, no. 10 (September 5, 2019): 18. http://dx.doi.org/10.31080/asps.2019.03.0392.

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Mayet, Fatima, and Barry Walsh. "Vibrio parahaemolyticus food poisoning." Nursing Standard 3, no. 52 (September 23, 1989): 57. http://dx.doi.org/10.7748/ns.3.52.57.s64.

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MUNAKATA, CHISATO. "Food poisoning by Aconitum." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 35, no. 5 (1994): 553. http://dx.doi.org/10.3358/shokueishi.35.553.

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Kraa, Edward. "Oyster related food poisoning." New South Wales Public Health Bulletin 1, no. 6 (1990): 11. http://dx.doi.org/10.1071/nb90006.

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&NA;. "Tuna and Food Poisoning." Emergency Medicine News 23, no. 6 (June 2001): 28. http://dx.doi.org/10.1097/00132981-200106000-00024.

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Al-Agroudi, Mahfouz Ahmad, Ayman T. A. Morsy, and Mousa A. M. Ismail. "Protozoa Causing Food Poisoning." Journal of the Egyptian Society of Parasitology 46, no. 3 (December 2016): 497–508. http://dx.doi.org/10.12816/0033969.

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DAY, MICHAEL W. "E. coli food poisoning." Nursing 31, no. 6 (June 2001): 96. http://dx.doi.org/10.1097/00152193-200131060-00040.

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Nichols, J. L. "Control of Food Poisoning." Journal of the Royal Society of Health 110, no. 1 (February 1990): 36. http://dx.doi.org/10.1177/146642409011000114.

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