Food
Poisoning and Prevention
Food poisoning is caused by the
ingestion of food or drink, contaminated with bac-teria or toxins. The term
‘food borne dis-ease’ is defined as a disease usually either infectious or
toxic in nature, caused by agents that enter the body through the ingestion of
food.
Food poisoning may be of two
types
a. Non- bacterial: Caused by chemicals such as arsenic, certain plant
and sea foods. Lathyrism and endemic ascitis are some diseases caused due to
toxins in foods. In recent years there has been a growing concern about
contamina-tion of food by chemicals (eg) fertiliz-ers and pesticides.
b. Bacterial: Caused by the
ingestion of food contaminated by living bacteria or other toxins.
Certain bacteria present in food produce toxins that are injurious to
health. The four types of food poisoning are:
I.
Salmonella food poisoning
II.
Staphylococcal poisoning
III.
Botulism
IV.
Clostridium perfringens food poisoning
Table 8.1 shows the major food poisoning of bacterial origin.
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