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A person usually gets food poisoning as a result of consuming contaminated or spoiled food and drinks. It often happens at picnics, in school cafeterias, restaurants, and other similar places. There are different ways food can get contaminated. For example, meat can become contaminated by contacting the intestines of an animal being processed ; water can contact animal or human waste and become infected as well. Generally, contamination occurs when food is improperly processed or stored. Other ways of contamination include dirty hands, improperly-cleaned cooking utensils, an expired expiry date, and so on. Besides, a person can get food poisoning when consuming raw or under-cooked products—fruit, vegetables, fish, eggs, or meat ( Medline Plus ).
Generally speaking, food poisoning is an intoxication caused by low-quality food. However, a more meticulous scrutiny reveals that food poisoning has a lot to do with malicious bacterium; commonly, these bacterium comprise Campylobacter, Salmonella, Shigella, Listeria, and some others. Although they are, in general, not life-threatening, in rare cases there can be serious complications caused by the exposure to these bacterium, such as reactive arthritis or brain/nerve problems ( Web MD ).
Symptoms of food poisoning include fever, nausea, diarrhea, vomiting, general weakness, and strong abdominal pain or cramps. Usually, the symptoms start within the first several hours after contamination, but in some cases, food poisoning symptoms can remain hidden for days or even weeks. The sickness usually lasts up to three days; in the majority of cases, one can treat the sickness themselves: usually it is enough to adhere to a special diet (often it is is recommended to eat boiled rice, and drink a lot of strong tea or plain water) and take charcoal pills. However, there might be cases when it is crucial that a person with food poisoning visits a doctor. The list of disturbing symptoms includes bloody vomit or stools; diarrhea for more than three days; an oral temperature higher than 101.5 F; dehydration, severe weakness, and neurological symptoms such as blurry vision or tingling ( Mayo Clinic ).
Food poisoning is a common but distressing digestion disorder usually caused by the consumption of contaminated food. In order to minimize the risks of developing the symptoms, which include nausea, diarrhea, weakness, fever, and some other manifestations, one should avoid eating raw or under-cooked food, wash hands before meals, and always check the expiry date on a product package. Food poisoning is easy to treat, but there are cases when it is better to seek medical aid; these cases include having blood in one’s vomit or stool, dehydration, high oral temperature, and neurological symptoms.
“Food Poisoning: Causes, Symptoms, Treatments, Recovery.” WebMD. WebMD, n.d. Web. 12 Oct. 2015. <http://www.webmd.com/food-recipes/food-poisoning/food-poisoning>
“Food Poisoning.” Mayo Clinic. N.p., n.d. Web. 12 Oct. 2015. <http://www.mayoclinic.org/diseases-conditions/food-poisoning/basics/symptoms/con-20031705>
“Food Poisoning.” Medline Plus. U.S. National Library of Medicine, n.d. Web. 12 Oct. 2015. <https://www.nlm.nih.gov/medlineplus/ency/article/001652.htm>
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Full Project – FOOD POISONING, IT’S CAUSES, EFFECT AND CONTROL
Click here to Get this Complete Project Chapter 1-5
TABLE OF CONTENT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
1.2 STATEMENT OF THE PROBLEM
1.3 RESEARCH OBJECTIVES
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 CONCEPTUAL REVIEW
2.2 EPIDEMIOLOGY
2.3 RISK FACTORS AND PREVENTION MEASURES ASSOCIATED WITH FOOD POISONING
2.4 STRATEGIES FOR DISEASE PREVENTION
2.5 EMPIRICAL REVIEW
CHAPTER THREE
3.0 RESEARCH METHODOLOGY
3.1 RESEARCH DESIGN
3.2 DATA AND SOURCES
3.3 DATA ANALYSIS
CHAPTER FOUR
4.0 DATA ANALYSIS AND INTERPRETATION
4.1 FOOD POISONING AND FOOD SPOILAGE ORGANISMS
4.2 Foodborne diseases caused by bacterial toxins
4.3 NUTRIENT CONTENTS
CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATION
5.1 CONCLUSION
5.2 RECOMMENDATION
In the environment, there are polluting substances that can cause adverse reactions in human beings when entering the body through different ways (ingestion, inhalation, injection, or absorption). The main pollutants can be poisons, chemical compounds, toxic gases, and bacterial toxins. These can be found in different places and their effects depend on the dose and exposure time. Furthermore, food borne diseases (FBDs) can cause disability; these diseases can be caused by toxins produced by bacteria or other toxic substances in the food, which can cause severe diarrhea, toxic shock syndrome, debilitating infections such as meningitis and even death. FBDs are transmitted through food contaminated with pathogenic microorganisms that have multiple factors of virulence, which gives them the ability to cause an infection; some bacterial genres can produce toxins directly in the food, but other genres can produce them once they have colonized the intestine. Among the pathogens involved in FBDs that are also considered to be toxigenic are Salmonella spp., Vibrio parahaemolyticus, Vibrio cholerae, Staphylococcus aureus, Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Listeria monocyto-genes. Food borne diseases can be prevented and acute diarrhea syndromes, fever and even death from dehydration can be avoided, especially in children under the age of 5 and in immune-compromised people.
Food poisoning might be described as a food borne diseases or food borne illness. Food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and causes symptoms in the body are considered types of food poisoning by most investigators.
Those symptoms may be related only to the gastrointestinal tract causing vomiting or diarrhea or may involve other organs such as the kidney, brain or muscle. (Charles, 2011).
Tribe et al., (2008) explains that food poisoning usually arises from improper handling, preparation or food storage. Good hygiene practice before, during and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand washing is one of the most effective defenses against the spread of food borne disease. The action of monitoring food to ensure that it will not cause food poisoning or diseases can also be caused by a large variety of toxins that affect the environment. Food borne illness can also be caused by substances like poisonous mushrooms or pathogenic microorganisms.
Tribe et al., (2008) further explains that bacteria are common cause of food borne illness. He further points out that in Nigeria during 2000, the individual bacteria involved were as follows.
Campylobacter jejumi 77.3%, salmonella 20.9%, Esherichia coli 1.4% and all other less than 0.1%.
In the past, bacterial infections were thought to be more preventive because few places had the capability to test for the particular agent.
Symptoms for bacterial infections are delayed because the bacteria need time to multiply. They are usually not seen until 12 – 72 hours or more after eating contaminated food.
Marases et al., (2007) highlighted that food poisoning/food borne diseases is caused by eating food or drinking beverages contaminated with bacteria, parasites or viruses. He further states that harmful chemicals can also cause food borne disease. If they have contaminated food during harvesting or processing. Food poisoning can cause symptoms which include diarrhea, fever, vomiting, abdominal cramps, and dehydration. Most food borne infections are undiagnosed and unreported, though the center for disease control and prevention estimates that every year, about 76 million people in the United States become ill from pathogens or disease causing substance in food, (Katon and Chessbrought 2000).
Joffe, et al., (2002) pointed out that harmful bacteria are the most common cause of food borne illness or food poisoning. Some bacteria may be present in foods when they are purchased. Raw foods are the most common sources of food poisoning because they are not sterile. Examples includes: raw meat and poultry that may have become contaminated during slaughter. Sea food may become contaminated during harvest or through processing. One in 10,000 eggs may be contaminated with salmonella spp inside the egg shall. Products such as spinach, lettuce, tomatoes, spronts and melons can become contaminated with Salmonella, Shigella or Esherichia coli. during growth or through processing and distribution. Contamination may also occur, during food preparation in a restaurant or at home kitchen.
Robert, et al., (2007) states that the most common contamination from handled food is by a group of viruses known as the Norwalls. Infected kitchen workers can contaminate a salad or sandwich as they prepare it, if they have the virus on their hands.
Food is a substance consisting of essential nutrients such as carbohydrates, protein, lipid, minerals, vitamins, and condiment to sustain growth, repair, and vital processes and to furnish energy to live. Some countries define food as a substance that is intended to be, or reasonably expected to be processed, partially processed, or unprocessed for consumption by humans. Major foods or foodstuffs are obtained through agriculture where only 4% of 250,000–300,000 are considered edible plant species, and only 150–200 are used by humans for cultivation (FAO, 1999) to intake, while milk, egg, meat, and fish are obtained from animals. Some cultures consume blood in the form of blood sausage or stews as jugged hare (Davidson, 2014). Usually fruits are eaten raw whereas most of the vegetables and animal foods and foodstuffs are prepared through cooking which involve washing, cutting, trimming, and adding other foods or ingredients to make the foods tasty. Some foods are also manufactured as packaged foods such as prepared meat, fried fish, fruits pickling and juices, beverages, chocolate products, potato chips, etc., which involve salting, curing, curdling, drying, pickling, fermenting, and smoking to prepare these foods which are available in many restaurants and food shops, and usually consumed in most of the cultures. However, sometimes these foods can be a cause of illness, even death due to possible contamination or adulteration. The WHO estimates that almost 1 in 10 people fall ill from eating contaminated foods and causes 420,000 deaths every year globally, where about 30% are children under the age of 5 (WHO, 2015a, 2015b). According to the Centers for Disease Control and Prevention (CDC), >250 known foodborne diseases caused by 31 microbial pathogens (bacteria, fungus, viruses, or parasites) and prions and 48 million people gets sick, 128,000 are hospitalized, and 3000 die each year in the United States (CDC, 2016; Scallan et al., 2011a, 2011b).
The rampant use of chemicals in cultivation, farming, manufacturing, cooking, packaging, distribution, and sale are also another major concern for food poisoning that leads to serious health risks and life threatening long-term diseases such as cancer (WHO, 2015a—Fact sheet). Now food safety has become a global issue. This guided the researcher to carry out this study on causes, effects and control of food poisoning.
The main aim of this study is to investigate the causes, effects and control of food poisoning. The objectives of the study are below:
- To examine the strategies for disease prevention
- To find out the risk factors and prevention measures associated with food poisoning
- To examine the epidemiology of Food poisoning
1.4 RESEARCH QUESTIONS
The research questions for the study are buttressed below:
- What are the strategies for disease prevention?
- What are the risk factors and prevention measures associated with food poisoning?
- What is the epidemiology of Food poisoning?
1.5 SIGNIFICANCE OF THE STUDY
Findings from this study will provide useful information for policy formulation and strategic information with respect to food hygiene and practices in Nigeria at large. The study will also generate information that can aid health and environment authorities to improve on the implementation of existing food hygiene laws, leading to a more effective regulation of restaurants. It will add to the already existing body of scientific knowledge with respect to food hygiene and practices. Findings from this study will also reveal areas of deficiencies by food handlers in these restaurants. This will enable nurses, public health officers and health educators to intensify efforts to correct the identified anomalies, thus reducing the risk of food borne diseases.
Scope of the Study
This study examines food poisoning, it’s causes, effect and control in Nigeria
Operational Definition of Terms
Food hygiene refers to the information the food handlers have about preservation, preparation and serving of food in ways that prevent food borne illnesses.
Food poisoning: Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning.
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Advertisement Supported by Jamelle Bouie Trump’s Lust for Expulsion, Explained By Jamelle Bouie Opinion Columnist Last week, millions of Americans celebrated our nation’s founding and with it our history of political and social inclusion. It is this history, of newcomers adding to the tapestry of the American experience, that is the foundation of our creedal nationalism, of the contested belief that “Americans are united by principles despite their ethnic, cultural and religious plurality.” I was at an Independence Day celebration of this belief at Monticello, Thomas Jefferson’s mountaintop home and plantation in Virginia, where dozens of new American citizens were welcomed into the national community with a festive naturalization ceremony, opened — as you might imagine — with a solemn reading of the preamble to the Declaration of Independence. Less central to our collective cultural memory than our history of inclusion — but no less central to American history as it actually unfolded — is a politics of expulsion, of the removal of people, groups and even ideas deemed incompatible with the national spirit, narrowly defined. “The suspicion of outsiders and quick resort to expulsion,” the historian Steven Hahn observes in “ Illiberal America : A History,” is one of the defining features of the illiberal current in the American political tradition. If illiberalism — in stark contrast to the universalist claims of liberalism — ties rights and belonging to membership in specific communities of race, ethnicity, religion and gender; if it is “marked by social and cultural exclusions” and sees “violence as a legitimate and potentially necessary means” of wielding power, then it is only natural that illiberal movements or societies would wield expulsion as one method to discipline dissidents and outsiders. In an antebellum 19th century in which illiberalism was woven into the political fabric of much of the United States, expulsion was common practice. It was, Hahn writes, “a popular solution to the social ‘problems’ presented by African Americans, Catholics, Mormons, Masons and Native peoples, indeed by any group capable of defying the hegemony of a white Christian republic.” And so there was the Indian Removal Act of 1830, which forced tens of thousands of Indigenous Americans from their homes in the Southeast onto a “Trail of Tears” into Western territories that Anglo-American settlers would soon covet. There was the American Colonization Society, whose illustrious supporters — among its founding members were Henry Clay of Kentucky, Daniel Webster of Massachusetts and John Randolph of Virginia — saw forced removal and colonization to Africa as the only viable solution to the problem of slavery in the United States. We are having trouble retrieving the article content. Please enable JavaScript in your browser settings. Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times. Thank you for your patience while we verify access. Already a subscriber? Log in . Want all of The Times? Subscribe . | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Food poisoning caused by food import is one of the reasons for the region's low economic growth. The costs of illness and death are high for individuals, families, and countries' health-care systems.
the prevention of food poisoning among respondents. For the practical part, six studies had a good level, two studies showed that there was an average score of food safely towards practices and food poisoning prevention, and one study reported that there were unsatisfactory food safety practices. In the reviewed studies, there was a positive
Thesis statement: Food poisoning is a national problem, which has a direct impact on health and the economy. 2.0. Background There is a historical overview about food poisoning in Britain, the health care of Britain follows the first indication of food poisoning that is caused by a specific organism in 1880 after that moment food poisoning was ...
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Abstract: Food poisoning is a common disease condition that usually results from. eating food contaminated with infectious microo rganisms (viral, bacterial, parasitic. or fungal) or toxins ...
Food poisoning means illness resulting from ingestion of. food w ith microbial o r non-microb ial contamination. [1] The condition is characterized by (a) history of ingestion. of a common foo d ...
Symptoms of food poisoning include fever, nausea, diarrhea, vomiting, general weakness, and strong abdominal pain or cramps. Usually, the symptoms start within the first several hours after contamination, but in some cases, food poisoning symptoms can remain hidden for days or even weeks. The sickness usually lasts up to three days; in the ...
Thesis Statement About Food Poisoning - Free download as PDF File (.pdf), Text File (.txt) or read online for free. Crafting a thesis statement about food poisoning is a challenging task that requires extensive research and understanding of the complex topic. It involves comprehending the various causes and effects of foodborne illnesses and presenting a clear argument.
Food Poisoning Thesis - Free download as PDF File (.pdf), Text File (.txt) or read online for free. The document discusses the challenges of writing a thesis on food poisoning, including the extensive research, data analysis, and presentation of arguments required due to the complexity of the topic. It notes that food poisoning involves microbiology, food safety regulations, epidemiology, and ...
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