Saturday, June 8, 2013

Signs and Symptoms of Food Poisoning

What Is Food Poisoning?
Food poisoning is disease which occurs after eating food polluted with germs or chemicals. Many food poisoning cases happen and can be result in death.

The symptoms of food poisoning
  • Upset stomach and stomach ache
  • Diarrhea
  • Nausea and vomiting
  • Fever and chills
  • Death

The symptoms vary from one person to another depending on:
  • A person's immune
  • Types of poison
  • Amount of ingested poison
  • Age of a person
 Cause of Food Poisoning
 Food poisoning can be caused by contaminated food:

  • Contaminated by harmful bacteria.
  • Contaminated by chemical substances.
  • Contaminated by flies, dust and so on.
  • Contain natural toxins or poisons such as certain types of fungi,
  • mushrooms, seafood (shellfish) and others.
Causes of food poisoning happen:
a.  Food prepared too early and kept at room temperature.
b.  Cooling Hot food too long before storing in the refrigerator.
c.  Not heating food at a correct temperature to kill germs.
d.  Eating cooked food that is contaminated with dangerous germs.
e.  Do not cook food at correct temperatures or not fully cook.
f.  Not completely thawed frozen food.
g.  Cross-contamination between raw and cooked food.
h.  Storing food not at correct temperatures.
i.   Food handlers suffering from the disease.
j.   Eating leftover food which contaminated.

How We Can Prevent Food Poisoning?
We can avoid and prevent the occurrence of food poisoning:
a) Avoid contaminating bacteria cause food poisoning especially
high-risk foods.
b) Keep foods at the proper temperature:
- Hot food hot temperatures and
- Cold food at the appropriate temperature.
c) Destroy germs in food by cooking enough food.
d) Protect from contaminated food and beware of sources of pollution such as
the following: -
1. Human (food handlers)
  • Avoid bad practices such as smoking, and ear and nose picking, scratching their heads or other parts of the body whilst handling food.
  • Always practice hygiene and health care so as not to be the cause infection to others.
  • Wash hands thoroughly, especially after using the toilet, hold the crude, transporting garbage or food waste.
  • Maintain a clean environment inside and outside the premises.
  • Ensure equipment is broken, chipped or cracked are not used anymore.
  • Always lid food served.
  • Not prepare food too early.

2. Raw material
  • Raw materials, especially meat or result should be stored at low temperatures (<40C).
  • Raw materials should be stored separately from food that is cooked and ready to eat. This helps to prevent cross contamination from raw material to ready to eat foods.
  • Use separate knives and chopping boards  that separately to avoid cross contamination.
  • Thoroughly wash raw material to remove impurities or impurity on its surface.
  • Wash hands thoroughly after handling raw materials such as raw meat before handling ready to eat foods such as cakes and salads.
3. Insects and Animals
  • Pests such as flies, cockroaches, rodents, birds and other pets is a carrier of dust, dirt and germs.
  • Control insects and animals will help reduce pollution food effectively.
4. Water Supply
  • If the water used is not derived directly from primary sources, contamination can occur through this leak.
5. Residue and Rubbish
  • Waste containing decaying food, waste peel and organic substances source of life for germ and multiply it easily.