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Food Poisoning
When you consider the number of meals consumed, the chances of getting food poisoning are really quite low. Nevertheless, it seems that food poisoning is on the increase around the world. In the USA there are about 10,000 needless deaths from food poisoning each year. On top of this, there are a further 50 million non-fatal cases of food poisonong.
Before the days of refrigeration, when much more preparation and processing of food occurred at home, people were more aware of the dangers of food poisoning. However shoddy handwashing and poor attention to hygiene don't give us the whole picture of why food poisoning is on the increase in the developed world.
With the increase of mass food production, the need for increased storage time; difficulty of maintaining suitable temperatures during transport; changes in the methods of food-processing all magnify the risk of contamination. Another reason may be that doctors are looking for and reporting it, whereas once it went unreported.
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What Causes Food Poisoning?
Micro-organisms are the most common cause of food poisoning. As they occur in the soil, air, water and on animals, it is highly likely that they are present on all uncooked foods.
Bacterial food poisoning is of two types:
- Infection by the bacteria itself which grows rapidly once inside the digestive tract of humans. This causes nausea, diarrhoea and vomiting. Salmonella and Campylobacter Jejuni are responsible for this type of food poisoning.
- Infection through the eating food which contains toxins produced by bacteria, such as Clostridium botulum, Staphylococcus and Bacillus Cereus.
Salmonella
Salmonella contamination is the leading cause of food poisoning, causing diarrhoea, cramps, nausea and vomiting. Salmonella is common in raw meat, poultry and eggs and although rarely fatal, it can kill the elderly, very young or ill. Typhoid, a disease no longer common, is caused by a strain of Salmonella.
Escherichia Coli
Although E Coli is a normal inhabitant of the stomach, and quite harmless, some strains can cause infection, and can be deadly. E. Coli is one of the most common causes of upset stomachs in travellers. It is transferred through faeces, and affected animal products. Two strains which occur in under-cooked meat produce toxins which attack our kidneys and can result in death.
Poor sanitary habits increase the possibility of E Coli food poisoning; the main symptom being diarrhoea.
In 1996, an outbreak of E. coli infection among Japanese school children resulted in 6000 children becoming ill and two actually died.
Campylobacter Jejuni
Campylobacter is common in chickens and cats and dogs. Consuming undercooked poultry is the main source of this kind of food poisoning, although it is found in other animal meats and raw milk. Contaminated water is another possible source.
Campylobacter is the most common cause of infectious gastro-enteritis in humans, causing diarrhoea, cramps, fever and bloody stools.
Listeria
Listeria can grow in cold or very hot climates, with or without oxygen, particularly in soft cheeses, pates, and meat products which do not contain preservatives.
It is of greatest risk when processed foods haven't been prepared hygienically, although it doesn't normally cause problems, as it is destroyed by cooking at 70 Degrees Celcius for several minutes.
Listeriosis is particularly dangerous for pregnant women, causing stillbirths and miscariages.
Clostridium Botulinum
Although rare, botulism is the deadliest type of food poisoning - it has even been considered for germ warfare. Caused by an anaerobic organism "Clostridium botulinum", it can occur in home bottled or canned foods where oxygen isn't present.
Botulism develops within 12 - 36 hours after eating and the early symptoms include nausea and vomiting, tiredness, dizziness and headaches, stomach pains and diarrhoea. As the illness progresses, difficulty in speaking and swallowing occurs and finally death from respiratory failure, if not treated in time.
Staphylococcus Aureus
Staphylococcus Aureus (Golden Staph) produces toxins as it multiplies in foods high in protein, such as meats, poultry, eggs, custards and fish. Such foods should be refrigerated as soon as prepared. Heat does not destroy the toxin, which causes retching, vomiting, cramping, diarrhoea, watery stools, sweating, cold clammy skin and dehydration.
Bacillus Cereus
This bacteria is found in starchy foods and spices. Of particular danger in rice, where the spores may be present and boiling doesn't kill the bacteria but allows them to germinate. If the rice is not chilled, but left at room temperature, the bacteria multiply rapidly, producing toxins which can cause violent food poisoning.
Who gets food poisoning?
The most likely people to suffer from food poisoning are the elderly, young children and people who are unwell. Healthy adults are usually less likely to be affected.
In 1994, there was an outbreak of food poisoning at a youth camp in Australia, caused by clostridium perfringens. Cold chicken had been served, which had been cooked the day before, and left to cool for more than two hours before being refrigerated. As a result 230 youths had gastroenteritis, 13 having to be hospitalised.
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