Food poisoning, also known as food poisoning, is an illness caused by eating food contaminated with bacteria, viruses, parasites or toxic chemicals. Symptoms of food poisoning include nausea, vomiting, abdominal pain, diarrhea, fever and chills.
The most common causes of food poisoning are bacteria, including salmonella, E. coli and listeria, and viruses such as norovirus. The foods most likely to cause food poisoning are meat and dairy products, eggs, seafood, raw vegetables, fruits and nuts.
Preventive measures to avoid foodborne illness include proper handling, preparation and cooking of food, as well as proper storage of food at safe temperatures. It is also important to wash hands regularly, clean work surfaces and kitchen utensils, and use safe water for food preparation.
If you suspect food poisoning, it is important to seek medical attention immediately. Treatment may include rehydration, medication to relieve symptoms and, in severe cases, hospitalization.
Definition and Meaning
Food poisoning is an illness caused by eating food contaminated with bacteria, viruses, parasites or toxic chemicals. Symptoms include nausea, vomiting, abdominal pain, diarrhea, fever and chills. Prevention of food poisoning involves proper handling, preparation and cooking of food, as well as proper storage of food at safe temperatures. If you suspect food poisoning, it is important to seek medical attention immediately.
Causes of food poisoning
Food poisoning is an illness contracted after ingesting contaminated food or drink. It can be caused by infectious pathogens such as
- prions (food poisoning).
It can also be caused by inedible or toxic products or toxins produced by bacteria.
Food poisoning usually results from improper handling, preparation, storage, preservation or cooking of food. Poor hygiene practices, such as the use of dirty utensils and surfaces, improper storage of food, and cross-contamination between raw and cooked foods, also increase the risk of getting food poisoning.
Preventing foodborne illness
There are simple steps that individuals and food service professionals can take to reduce the risk of food poisoning. These steps include:
- Washing hands regularly with soap and water before, during and after food preparation,
- Keeping raw and cooked foods separate to avoid cross-contamination,
- Keeping food at appropriate temperatures to prevent bacterial growth,
- Cook foods at temperatures high enough to kill potentially harmful bacteria,
- Avoid eating foods that have been left at room temperature for extended periods.
In a nutshell
By adopting good hygiene practices, individuals and food service professionals can reduce the risk of foodborne illness. It is important to understand the causes of this illness in order to effectively prevent it.