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Journal articles on the topic 'Food poisoning'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

FA, Shaltout. "Hazards Causing Human Food Poisoning." Food Science & Nutrition Technology 9, no. 1 (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

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2

Shewmake, Roger A., and Bonnie Dillon. "Food poisoning." Postgraduate Medicine 103, no. 6 (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 (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 con

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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 (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 (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 (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 (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 (1991): 19–21. http://dx.doi.org/10.1108/eb059338.

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12

Beigh, Saba, Ali Mahzari, Read A. Alharbi, et al. "A Retrospective Study of Epidemiological Correlations of Food, Drug and Chemical Poisoning in Al-Baha, Western Saudi Arabia." Healthcare 11, no. 10 (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 a

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13

Oladayo, Timileyin Ebenezer, Goshen D. Miteu, Irenosen Adeh, et al. "Most Prominent Factors of Food Poisoning in Africa: Nigeria Based Perspective." IPS Journal of Nutrition and Food Science 1, no. 1 (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 co

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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 (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

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15

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 (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%. I

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16

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 (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%. I

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17

Sultana, Reshma, and Jasmi Manu. "A Review Article on Food Poisoning." International Journal of Science and Research (IJSR) 11, no. 6 (2022): 1499–501. http://dx.doi.org/10.21275/sr22616213130.

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18

Pal, Mahendra. "Staphylococcus Aureus: A Major Pathogen of Food Poisoning." Nutrition and Food Processing 5, no. 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

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19

Rajab Agila, Amal. "Food Poisoning in East and West Libya and Healthy Foods." Derna Academy Journal for Applied Sciences 3, no. 2 (2025): 148–52. https://doi.org/10.71147/8x1j3839.

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Newly, food poisoning has increased internationally as community well-being is in a difficult situation because of poor food safety. The study aimed to evaluate the food safety opinion of Libyan people diagnosed with food poisoning shared similar circumstances from west and East Libya. A face-to-face cross-sectional study was randomly performed on 164 individuals (97 males and 67 females) aged 20 to 45 years. The participants were from Tripoli and Derna. The study was conducted from 1st September 2024 to 30 January 2025. All participants were diagnosed with food poisoning. About 100 participan

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20

Zakaria, Zahidatul Farihah, Xin Ci Wong, Wei Hong Lai, et al. "Incidence of Food Poisoning Outbreaks in Pahang, Malaysia, for Six-Year, from 2013 to 2018." Pertanika Journal of Tropical Agricultural Science 45, no. 3 (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 a

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21

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

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22

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

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23

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

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24

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

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25

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

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26

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

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27

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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28

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

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29

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

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30

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

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31

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

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32

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

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33

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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34

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

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35

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 objec

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36

A. Shaltout, Fahim. "Hazards causing human food poisoning." Cancer Research and Cellular Therapeutics 8, no. 1 (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

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37

Chaidoutis, Elias, Athanasios Migdanis, Dimitrios Keramydas, and Petros Papalexis. "The presence of biogenic amines in food as a public health concern. An outline focus on histamine food poisoning." Archives of Hellenic Medicine 36, no. 3 (2019): 419–25. https://doi.org/10.5281/zenodo.1244798.

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Food-borne diseases have an important impact on public health. In recent years, epidemiological recording of diseases is ongoing, but more data are required for the assessment of food poisoning from biogenic amines. This article presents an outline of the consequences of biogenic amines in food, with an emphasis on histamine food poisoning and the foods which are most likely to pose a health risk from biogenic amines in high levels. Scombroid food poisoning (SFP) is a global food safety problem. Histamine intoxication is the form of food poisoning which is the most toxic and the most frequentl

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38

Bouchriti, Youssef, Belkacem Kabbachi, Abderrahmane Achbani, et al. "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 we

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39

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 (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&nbsp;observed the knowledge, attitude and practice of students on food safety to survey students'&nbsp;knowledge, attitude and practice on food safety. A cross sectional description study was&nbsp;performed on 309 students in Cuu Long university in the Mekong Delta region. SPSS 16.0&nbsp;was used to analyze the data. The results showed that in term of knowledge of food safety:&nbsp;68.28% of students had knowledge of food poisoning, 75.73% could detect the risk of food&nbsp;poisoning, 80.58% d

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40

Chung, Sung Phil. "Scombroid Fish Poisoning and Histamine Food Poisoning." Journal of The Korean Society of Clinical Toxicology 17, no. 1 (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

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41

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 o

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42

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 (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

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43

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 (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 re

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44

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

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45

Lemchi, S. N., C. A. Mbah, E. N. Okeke, P. E. Ozor, and C. M. Adindu. "STRATEGIES FOR PREVENTING FOOD POISONING IN CATERING ESTABLISHMENTS IN OWERRI MUNICIPAL, IMO STATE, NIGERIA." Nigeria Journal of Home Economics (ISSN: 2782-8131) 11, no. 8 (2023): 26–32. http://dx.doi.org/10.61868/njhe.v11i8.184.

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This study determined the strategies for preventing food poisoning in catering establishments in OwerriMunicipal, Imo State, Nigeria. Descriptive survey design was used to carry out the research. The populationfor the study was staff of the fast foods located in Owerri Municipal. Ten fast food centres were randomlyselected and 130 respondents served as the sample size. Questionnaire was used for data collection and theanalysis of standard deviation. The results showed that there is prevalence of food poisoning in most cateringcentres in Owerri Municipal (2.7). The results also showed that the

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46

Ajulo, Oluwatoyin, Olusola Adetunji, and Olugbenga Ajulo. "Review of Gastroenteritis Caused by Food Poisoning in University College Hospital, Ibadan, Nigeria." Current Developments in Nutrition 4, Supplement_2 (2020): 734. http://dx.doi.org/10.1093/cdn/nzaa052_003.

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Abstract Objectives To estimate the prevalence rate of cases of gastroenteritis caused by food poisoning reported to University College Hospital. Methods This was a retrospective observational study of patients who attended the clinic from 2010–2016. Patient's folders were surveyed for patients who had reported at the hospital with diarrhoeal cases. Relevant information such as types of food eating, causes and duration of diarrhea etc were retrieved from the folders. Results Data from past records of patients who had attended clinic from 2010–2016 at University College Hospital (UCH) for gastr

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47

Mshelia, Arhyel Buba, Malina Osman, and Norashiqin Binti Misni. "A cross-sectional study design to determine the prevalence of knowledge, attitude, and the preventive practice of food poisoning and its factors among postgraduate students in a public university in Selangor, Malaysia." PLOS ONE 17, no. 1 (2022): e0262313. http://dx.doi.org/10.1371/journal.pone.0262313.

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Objectives This study is designed to determine the knowledge, attitude, and practice of food poisoning and its factors among postgraduate students in Universiti Putra Malaysia. Methods A cross-sectional study was conducted among 212 respondents who were selected through simple random sampling. Data was generated using a validated and reliable self-administered questionnaire. Results The majority of the respondents are male, aged less than 35 years old, non-Malaysian, single, first-degree holders, not working, received a monthly income of less than 3264 Malaysian Ringgit, aware of food poisonin

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48

Fong, Xi Kei, Chia Wei Phan, Noorasyikin Shamsuddin, Liyana Mazni Zulkifli, Yee Shin Tan, and Vikineswary Sabaratnam. "POISONING CASES OF NOXIOUS SUBSTANCES EATEN AS FOOD: A RETROSPECTIVE STUDY AT A TEACHING HOSPITAL IN MALAYSIA." Malaysian Journal of Public Health Medicine 21, no. 2 (2021): 178–89. http://dx.doi.org/10.37268/mjphm/vol.21/no.2/art.911.

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There is limited information regarding the epidemiology of food poisoning in Malaysia as the issue of food poisoning is often perceived as not as huge as compared to other poisoning cases like intoxication by drugs and chemicals. Patients who experience severe food poisoning require hospitalisation, aggressive hydration, and some even require antibiotic treatment. In this study, we aimed to determine an overview of food poisoning cases reported in UMMC. A 10-year retrospective study on the poisoning of other noxious substances eaten as food (ICD10: T62.0-T62.9) in the University of Malaya Medi

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49

Rejeki, Desi Sri, and Djunaedi Djunaedi. "Implementation of Handling Actions for Health Problems Regarding Food Poisoning." International Journal of Health Sciences 2, no. 3 (2024): 1234–43. http://dx.doi.org/10.59585/ijhs.v2i3.500.

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Poisoning is an emergency that can damage cells and some body functions due to the entry of a substance or food that contains poison, originating from toxic materials formed due to the decomposition of food and bacteria. Food poisoning is an illness that occurs after eating food that contains toxins, originating from toxic materials formed as a result of food decay and bacteria. Research purposes is for know knowledge help first on poisoning food. Research Methods this is study descriptive with use approach cross sectional. Retrieval sample done with accidental sampling and collection data use

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50

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

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