food poisoning essay

Essay on Food Poisoning

Students are often asked to write an essay on Food Poisoning in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Food Poisoning

What is food poisoning.

Food poisoning is when someone gets sick from eating food that has bad germs. These germs are like tiny bugs that can cause trouble in your stomach and intestines. It happens when food is not cooked properly, is dirty, or sits out too long.

Common Symptoms

When a person has food poisoning, they might feel like throwing up, have diarrhea, stomach pain, fever, or feel very tired. These signs can start a few hours after eating the bad food or sometimes even days later.

Preventing Food Poisoning

To avoid food poisoning, always wash your hands before eating or cooking. Make sure your food is cooked well and kept at safe temperatures. Don’t eat food that looks or smells strange.

What to Do If You Get Sick

If you think you have food poisoning, it’s important to drink lots of water and rest. Most of the time, it gets better on its own. But if you feel really bad or if it doesn’t get better, you should tell an adult and see a doctor.

250 Words Essay on Food Poisoning

Food poisoning is when someone gets sick from eating food that has harmful germs in it. These germs can be bacteria, viruses, or even tiny bugs called parasites. It happens because the food was not cooked properly, was touched by dirty hands, or was left out for too long and the germs started to grow.

When a person has food poisoning, they might feel like throwing up, have a stomachache, diarrhea, or fever. These signs can start just a few hours after eating the bad food or sometimes not until a few days later. Most of the time, these symptoms are not too serious and the person gets better in a day or two.

Causes of Food Poisoning

Germs like Salmonella, E. coli, and Listeria are some of the main causes of food poisoning. They can get into food in many ways. If someone who is cooking doesn’t wash their hands or if meat is not cooked until it’s really hot, germs can survive and make people sick. Raw fruits and vegetables that aren’t washed can also have germs on them.

To avoid getting food poisoning, it’s important to wash your hands before you eat or make food. Make sure food is cooked well and kept at the right temperature, either very hot or very cold. Also, keep your kitchen clean and don’t eat food that looks or smells strange.

If you think you have food poisoning, it’s best to drink lots of water and rest. If you feel very sick, your parents can take you to a doctor. It’s especially important to see a doctor if you can’t keep water down or if you have been sick for more than a few days.

500 Words Essay on Food Poisoning

Food poisoning is a common problem that happens when you eat food contaminated with harmful bacteria, viruses, or toxins. This can lead to feeling very sick, with symptoms like stomach pain, vomiting, and diarrhea. It’s not usually serious and most people get better on their own without needing to see a doctor.

The main cause of food poisoning is eating food that has harmful germs in it. These germs can get into food at any point when it’s being grown, processed, or cooked. Not washing hands, using dirty cooking tools, and not cooking food at the right temperature can all lead to food poisoning.

Symptoms to Watch For

Symptoms of food poisoning can start within hours after eating the bad food, or they might take days to appear. Common signs include stomach cramps, nausea, vomiting, diarrhea, and fever. People usually feel better in a few days, but it’s important to drink lots of fluids to avoid dehydration, especially in young children and older adults.

To prevent food poisoning, always wash your hands before handling food. Make sure to cook meat all the way through and keep raw meat away from other foods to avoid cross-contamination. It’s also a good idea to refrigerate leftovers quickly and not eat food that’s been sitting out for too long.

What to Do If You Get Food Poisoning

If you think you have food poisoning, it’s important to drink plenty of fluids and rest. Eating bland foods like toast and rice can help settle your stomach. If your symptoms are very bad or don’t get better after a few days, you should tell an adult and see a doctor.

When to See a Doctor

Most of the time, food poisoning will get better on its own. But if you have symptoms like blood in your vomit or stool, high fever, or if you feel very dehydrated and can’t keep fluids down, you should get medical help right away.

Food poisoning is an unpleasant experience that can make you feel very sick. By understanding what causes it and how to prevent it, you can help keep yourself and others safe from this illness. Remember to handle food safely and always pay attention to how your body feels after eating. If you ever suspect you have food poisoning, don’t hesitate to seek help and get the care you need to feel better.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

• Essay on Food Safety And Sanitation Importance
• Essay on Food And Life
• Essay on Food And Culture

Apart from these, you can look at all the essays by clicking here .

Happy studying!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

ESSAY SAUCE

FOR STUDENTS : ALL THE INGREDIENTS OF A GOOD ESSAY

Essay: FOOD POISONING

Essay details and download:.

• Subject area(s): Health essays
• Reading time: 13 minutes
• Price: Free download
• Published: 6 November 2016*
• Last Modified: 23 July 2024
• File format: Text
• Words: 3,816 (approx)
• Number of pages: 16 (approx)

Text preview of this essay:

This page of the essay has 3,816 words.

Chapter 1: Introduction Foodborne illness better known as food poisoning, is illness caused by variety of agents which may be intrinsic that include certain foods which are toxic in themselves, or extrinsic causes include chemicals, parasite and micro-organisms. (Corry, Roberts and Skinner, 1982). Bacteria, viruses and parasites are infectious organisms and their toxins are the most common cause of foodborne illness Some organisms cause an intoxication by the bacteria due to the toxins production in the foods before its consumption, often stimulated by the storage conditions of the foods which allow multiplication of the bacteria. Other bacteria cause infection that cause the disease after consumption where the toxins are multiply and elaborate in the intestine. (Mayoclinic.org). Food should be attractive and nourishing. It has to be visibly clean and it has to be also free from harmful materials. These harmful materials may be poisonous, even those that are harmless in small amounts, but in large quantity they are damaging and harmful. They may accidently enter the food during growth, preparation, cultivation, or other different ways. Micro-organisms may directly introduce from infected food animals or from workers or even environment. During the production of food, contamination can occur at any point: growing, harvesting, processing, storing, shipping or preparing. This result in Cross contamination and the harmful organisms are transferred from one surface to another. This is especially troublesome for raw foods such as salads or other that have been produced or grown, especially by farming. Because these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning (Mayoclinic.org). Food poisoning is not a new disease, it has been recognized throughout the ages which is characterized usually by vomiting, diarrhea and abdominal pains. (Hobbs and Roberts, 1987). Investigation of the food poisoning is done by the following ways: • Secure complete list of the people involved and their history • Laboratory investigation • Animal experiments • Blood for the antibodies • Environmental study • Analysis data due to time, place and person • A case control study To avoid food poisoning we should: • Check • Clean • Separate • Cook • Chill • Throw away

Chapter 2: Bacterial food poisoning The most prevalent cause of food poisoning is bacteria by far. So what are bacteria? Bacteria are tiny living microorganisms, a few micrometers in length that normally exist together in huge amount and can be found everywhere (Medical News Today), like for example: soil, water, plants and animals. And they come in three main shapes: 1- Spherical —like a ball— (cocci) 2- Rod shaped (bacilli) 3- Spiral (spirilla)

Growth and multiplication Bacteria can multiply under the suitable conditions of temperature and environment into two every 20 or 30 minutes by simple division. when each cell has grown to its maximum size, a constriction appears at both sides of the center axis, the outside membrane or envelope of the cell grows inwards and forms a division which finally splits, releasing two new twin cells (Hobbs and Roberts, 1987). Condition for growth A variety of media in the laboratory are made to suit the growth requirements of different types of bacteria. Agar is more suitable for bacterial media because of its special properties; it melts at a high temperature and sets at a low temperature. Blood, serum milk, or other protein matter may be added for enrichment. Bacteria will multiply and live in many foodstuffs; sometimes the humidity of the kitchen and the type of food and the atmospheric temperature provide similar conditions to those used in the laboratory for cultivation. Thus food poisoning more frequently occurs in the warmth of summer than in the cold of winter (Hobbs and Roberts, 1987). Most bacteria require air to live and they are called aerobes, but some can survive only in the absence of oxygen and called anaerobes. Some of bacteria that can cause food poisoning. (Design) Name of bacteria Original source Risky foods Time to develop Symptoms Campylobacter jejuni Raw meat and poultry Undercooked meat a poultry; raw milk and cross-contaminated food 3-5 days of eating infected food Fever, sever pain and diarrhea Clostridium botulinum (very rare) Soil Faulty processed canned meat and vegetables; cured meat and raw fish 1-7 days Affects vision, cause paralysis and can be fatal Clostridium perfringens The environment Large joints of meat; reheated gravies 8-24 hours Nausea, pain and diarrhea Escherichia coli E.coli O157:H7 is a very nasty strain it can be fatal The gut of all humans and animals Contaminated water, milk, inadequately cooked meat, cross-contaminated foods 3-4 days Inflammation, sickness and diarrhea Listeria monocytogenes Everywhere Soft cheese, pre-packed salad; cook-chill products Varies Fever, headache, septicemia and meningitis Salmonella Gut of birds and mammals including humans – spread by faeces into water and food Poultry, eggs and raw egg products, vegetables 6-48 hours Diarrhea, sickness and headache Staphylococcus aureus The skin and noses of animals and humans Cured meat; milk products; unrefrigerated handled foods 2-6 hours Sickness, pain and sometimes diarrhea Paying closer attention to five of the most common types of bacteria which cause food poisoning: Campylobacter, Salmonella, clostridium perfringens Listeria and E. coli 0157. Campylobacter Campylobacter is the most common cause of bacterial food poisoning, caused by a campylobacter jejuni and cause the disease called campylobacteriosis (MedicineNet). Source of Campylobacter Normally inhabit and detected in the intestinal tract of warm blooded animals and in foods derived from them. It has been found mainly in poultry, red meat, unpasteurized milk and untreated water. Although it doesn’t grow in food it spreads easily, so only a few bacteria in a piece of undercooked chicken could cause illness (Ltd). Symptoms Most people who become ill with campylobacteriosis get: diarrhea, abdominal pain, and fever within two to five days after exposure to the organism. The diarrhea may be bloody. The illness typically lasts about one week. Some infected persons do not have any symptoms. In persons with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection. Treatment Treatment is not usually required, but an electrolyte replacement and rehydration are done. In the invasive cases the antimicrobial treatment is recommended (erythromycin, tetracycline, quinolones). Salmonella Salmonella is the second most common cause of food poisoning after campylobacter. People infected with salmonella should be careful with personal hygiene because they could infect another person who comes into direct contact with them (InjuryClaimCoach.com). Sources of Salmonella It has been found mainly in: – unpasteurized milk – chicken – Eggs and raw egg products – Meat – Poultry – pork Salmonella bacteria or its toxins can survive if food is (cooked or refrigerated) improperly, or by cross-contamination, Salmonella quickly spreads when already infected food comes in contact with uncontaminated food. Symptoms of Salmonella poisoning normally last from 24 to 48 hours Clostridium Perfringens Clostridium perfringens are bacteria that produce harmful toxins and are found everywhere in the environment, these bacteria isn’t completely destroyed by cooking because it produces heat-resistant spores, not like other types of bacteria that cause food poisoning. Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu. (Foodborneillness.com) Source of Clostridium perfringens Undercooked meats, mostly foods prepared for large group in large quantities and left to sit out for long periods of time and foods with poorly controlled temperature that kept between 70 and 140 F, are the majority of outbreaks. Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens. Symptoms of Clostridium Perfringens Infection About 6-24 hours after ingestion and consuming the bacteria or toxins, the symptoms start to appear. Clostridium perfringens toxins cause: – Abdominal pain – Stomach cramps – Diarrhea – Nausea Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins. Illness from Clostridium perfringens is rarely fatal and generally lasts around 24 hours, Complication from Clostridium perfringens The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal. Preventing a Clostridium Perfringens Infection To prevent infection by Clostridium perfringens, follow these tips: • Cook foods containing meat thoroughly • If keeping foods out, make sure they maintain a temperature of 140 F (60 C) • When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster • Reheat foods to at least 165 F (74 C) Listeria Listeria is the name of a bacteria has been found in low amount in foods. Eating foods containing higher levels of this bacteria causes the disease. And usually it’s sever and life threatening in vulnerable groups as pregnant women, babies, elderly and immunodeficiency people (Taylor and Francis, 2007). unlike many other germs it can grow even in cold temperature of the refrigerator. Symptoms of Listeriosis Usually people with listeriosis have fever and muscle aches, sometimes gastrointestinal symptoms and diarrhea. When patients are diagnosed with listeriosis they mostly have it as invasive infection, as the bacteria spread beyond the gastrointestinal tract. The symptoms vary from person to person: – Pregnant women: experience typically fever, fatigue and aches and other non-specific symptoms. During pregnancy infection can lead to premature delivery or life-threatening infection of newborn (Taylor and Francis, 2007) (Jackson KA, Iwamoto M, Swerdlow D, 2010). – People other than pregnant women: symptoms can include stiff neck, loss of balance, headache, confusion, fever and muscle aches.

Escherichia coli Escherichia coli is a member of the family Enterobacteriaceae. It’s a gram-negative bacillus growing aerobically and anaerobically at 37˚C, killed by high temperatures above 55˚C. It is found commonly in the intestine of human and animal (Hobbs and Roberts, 1987). It’s normally found in undercooked and raw meat. Although, most strains of these bacteria are harmless, several are known to produce toxins that can cause diarrhea. One particular E.coli strain called 0157 can cause severe diarrhea and kidney damage. Symptoms Symptoms last from 7 to 10 days, and can include: – bloody diarrhea – Vomiting – kidney failure (in some cases) Treatment Treatment for E.coli includes antibiotics. Chapter 3: Parasite food poisoning Parasites are organisms that cannot live independently, they live and depends in another organism called host. (Medical News Today) Food poisoning caused by parasites is not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Parasites can live in your digestive tract undetected for years. However, those with weakened immune systems and pregnant women risk serious side effects if parasites take up residence in their intestines. They can be transmitted from one host to another through consumption of contaminated foods. Around 70% of parasites are microscopic in size, however some worm parasites can reach over 30 m in length. There are more than 1,000 known parasite species that can infect humans. Here are some examples: • Endoparasite: live inside the host and are called intercellular parasites, it includes: heartworm, tapeworm, and flatworms. • Epiparasite: feed on other parasites and this relationship called hyperparasitism. • Parasitoid: usually the host dies because of the characteristics of predation. Some of the most common parasites that causes foodborne illness are as following: Giardia duodenalis, Cryptosporidium parvum, Cyclospora cayetanensis and Toxoplasma gondii

Giardia duodenalis Giardia duodenalis is a species of Giardia that causes diarrhea in vertebrates. There are two developmental stages of the parasite: trophozoites and cysts. Group Synonyms Host range Trophozoite size G. duodenalis G. intestinalis, G. lamblia mammals (including man), birds, reptiles 12-15 x 6-8 µm Flagellated trophozoites are found in the small intestines of the hosts swimming in the luminal and adhering to the gut mucosal surface with their ventral adhesive discs. The infections interfere with the normal absorptive functioning of the small intestines, causing osmotic overload of the large intestines resulting in watery diarrhea. Infections occurs by fecal-oral route of encysted parasite and may be detected by routine examination like the stained smears or sedimentation/flotation concentration techniques, but the test sensitivity is poor due to intermittent cyst excretion. Endoscopic techniques have been used in chronic cases to detect trophozoites in intestinal biopsy. Recently, sensitive and specific techniques in immunology have been developed to detect antigens of parasites in fecal. Similar monoclonal antibody immunoreagents are also used in many countries to detect cysts in water samples using immuno-magnetic separation techniques. (Parasite.org.au) Treatment: Flagyl (metronidazole) is the drug of choice for giardiasis despite mild side-effects such as nausea. However, there are growing problems with metronidazole-resistant parasite strains. Other nitroimidazole derivatives (tinidazole), nitrofurans (furazolidone), acridine drugs (quinacrine) and microtubule inhibitor anthelmintics (albendazole) have been reported effective. Toxoplasma gondii Toxoplasma gondii is a single-celled parasitic organism that can infect most animals and birds, it reproduces only in cats and causes a disease known as toxoplasmosis. (Cdc.gov) A Toxoplasma infection occurs by the following: • blood transfusion or organ transplantation. • consuming undercooked, infected meat. • mother-to-child transmission. • Accidentally swallowing the parasite through contact with cat feces that contain Toxoplasma. This might happen by: 1. cleaning a cat’s litter box when the cat has shed Toxoplasma in its feces 2. touching or ingesting anything that has come into contact with cat feces that contain Toxoplasma 3. accidentally ingesting contaminated soil (e.g., not washing hands after gardening or eating unwashed fruits or vegetables from a garden) symptoms symptoms of Toxoplasmosis vary. Usually it is asymptomatic, because our immune system keeps the parasite from causing illness. 10–20 % of patients have an acute toxoplasmosis and develop symptoms that last for several weeks and then go away. The parasites remain in the body as bradyzoites tissue cysts and reactive when the person becomes immunosuppressed. (Parasitesinhumans.org) Diagnosis Diagnosis of toxoplasmosis is often difficult because the symptoms are similar to the flu symptoms. To test for infection in pregnant women, a doctor may conduct a blood test. The Centers for Disease Control and Prevention (CDC) recommends that tests be sent to a laboratory specializing in toxoplasmosis diagnosis. Severe cases of toxoplasmosis in adults may be diagnosed using an MRI or a brain biopsy to check for lesions or cysts in the brain. Treatment Healthy people do not require treatment for toxoplasmosis. However, otherwise-healthy individuals who experience severe symptoms of the disease can be treated with drugs, including Daraprim, an antimalarial drug, or Sulfadiazine, an antibiotic. The same drugs can be used to treat those with compromised immune systems. In extreme circumstances, these drugs can be administered to unborn babies to prevent further development of the infection, but cannot undo damage that has already occurred. If a pregnant woman is diagnosed with toxoplasmosis, she may be given Spiramycin, an antibiotic, to reduce the chance the infection will spread to the child. (Cdc.gov)

Chapter 4: Viral food poisoning Virus is a Latin name that means poisoning. It is an infectious microscopic organism that can multiply in living cells only of animals, bacteria or plants (Encyclopedia Britannica). It consists of genetic material RNA or DNA surrounded by a protein, lipid, or glycoprotein coat. virus can also cause a foodborne disease and in rare cases it can be fatal. The Norovirus, also known as the Norwalk virus, causes over 19 million cases of food poisoning each year, and in rare cases, it can be fatal. Sapovirus, Rotavirus, and Astrovirus bring on similar symptoms, but they’re less common. Hepatitis A virus is a serious condition that can be transmitted through food. Norwalk virus Norwalk virus also called norovirus is the most common cause of acute gastroenteritis which is the infection of the stomach and intestine, and it is often called stomach flu. It can spread directly from infected people to others, or through food and drinks that have been contaminate before served. (Foodsafety.gov, 2016) Sources Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with vomit or feces from an infected person Incubation Period 12-48 hours Symptoms Diarrhea, vomiting, nausea, and stomach pain. Diarrhea tends to be watery and non-bloody. Diarrhea is more common in adults and vomiting is more common in children Duration of Illness 1-3 days. Among young children, old adults, and hospitalized patients, it can last 4-6 days. What Do I Do? Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration, call your doctor. How Do I Prevent It? • Wash hands frequently with soap and running water for at least 20 seconds, particularly after using the bathroom and before preparing food. • If you work in a restaurant or deli, avoid bare-hand contact with ready-to-eat foods. • Clean and disinfect surfaces contaminated by vomiting or diarrhea (use a bleach-based household cleaner as directed on the label). Clean and disinfect food preparation equipment and surfaces. • If you are ill with diarrhea or vomiting, do not cook, prepare, or serve food for others. • Wash fruits and vegetables and cook oysters and other shellfish thoroughly before eating them. • Wash clothing or linens soiled by vomit or fecal matter immediately. Remove the items carefully to avoid spreading the virus. Machine wash and dry. Diagnosis Norovirus infection can be detected via the following studies: • Immune electron microscopy: Immune serum is used to aggregate virus in stool samples to aid detection • Antigen detection immunoassay: Has high sensitivity but low specificity because of reactivity with antigenic variants and homologous viruses • Nucleic acid amplification: Highly sensitive and specific (Tian and Mandrell, 2006) Treatment Treatment of norovirus gastroenteritis includes the following: • Oral fluid and electrolyte replacement: Generally adequate for the treatment of norovirus infections • Intravenous fluid and electrolyte resuscitation: May be necessary in cases of severe volume depletion • Antiemetics: For relief of nausea and vomiting • Analgesics: For relief of myalgias and headache • Antiperistaltic agents: Should generally be avoided in cases of infectious diarrhea but can be considered in patients with severe diarrhea (Emedicine.medscape.com) Hepatitis A virus Hepatitis A virus cause a highly contagious liver infection. This virus is one type of hepatitis viruses that affect the ability of liver to function and cause inflammation. You are most likely to get infected from contaminated food, water or from close contact with infected person. (Mayoclinic.org) Symptoms Hepatitis A signs and symptoms appear a few weeks after you have had the virus, and may include the following: •Fatigue •Nausea and vomiting •Abdominal pain or discomfort, especially in the area of your liver on your right side beneath your lower ribs •Clay-colored bowel movements •Loss of appetite •Low-grade fever •Dark urine •Joint pain •Yellowing of the skin and eyes (jaundice) Hepatitis A could be asymptomatic with no signs and symptoms developed, or could be mild illness that lasts a few weeks or a severe illness that lasts several months. Risk factors You’re at increased risk of hepatitis A if you: •Travel or work in regions with high rates of hepatitis A •Attend child care or work in a child care center •Are a man who has sexual contact with other men •Are HIV positive •Have a clotting-factor disorder, such as hemophilia •Use injected or noninjected illicit drugs •Live with another person who has hepatitis A •Have oral-anal contact with someone who has hepatitis A Complications Unlike other types of viral hepatitis, hepatitis A does not cause long-term liver damage, and it doesn’t become chronic. In rare cases, hepatitis A can cause loss of liver function that occurs suddenly, especially in older adults or people with chronic liver diseases. Acute liver failure requires hospitalization for monitoring and treatment. Some people with acute liver failure may require a liver transplant. Tests and diagnosis Blood tests are used to detect the presence of hepatitis A in your body. A sample of blood is taken, usually from a vein in your arm, and sent to a laboratory for testing. Testing for the presence of IgM antibodies is ordered when someone develop acute symptoms. (Labtestsonline.org) What does the test result mean? Results of hepatitis testing may indicate the following: HAV IgM HAV IgG or Total Antibody (IgM and IgG) Results Indicate Positive Not Performed Acute or recent HAV infection Negative Positive No active infection but previous HAV exposure; has developed immunity to HAV or recently vaccinated for HAV Not Performed Positive Has been exposed to HAV but does not rule out acute infection Not Performed Negative No current or previous HAV infection; vaccine may be recommended if at risk Conclusion Food poisoning is a health problem affects human at different ages all over the world. The clinical course is variable could be self-limiting symptoms or very serious disease with complication. However, the uses of control measurement to prevent the occurrence of food poisoning are important to limit its spread and improve food safety. Referencing: • Corry, J., Roberts, D. and Skinner, F. (1982). Isolation and identification methods for food poisoning organisms. London: Academic Press. • Medical News Today. (2016). What Is Bacteria? What Are Bacteria?. [online] Available at: http://www.medicalnewstoday.com/articles/157973.php [Accessed 15 Mar. 2016]. • Design, i. (2016). Microbiology Online | Microbiology Society | About Microbiology – Microbes and food – Food poisoning. [online] Microbiologyonline.org.uk. Available at: http://www.microbiologyonline.org.uk/about-microbiology/microbes-and-food/food-poisoning [Accessed 15 Mar. 2016]. • Ltd, A. (2016). Food Poisoning Bacteria – Salmonella, Listeria, E.coli 0157, Campylobacter. [online] Accepta.com. Available at: http://www.accepta.com/environmental-water-wastewater-knowledge/pathogen-control-knowledge/297-food-poisoning-bacteria-salmonella-listeria-e-coli-0157-campylobacter [Accessed 15 Mar. 2016]. • InjuryClaimCoach.com. (2016). Food Contamination and Poisoning Claims. [online] Available at: http://www.injuryclaimcoach.com/food-poisoning.html [Accessed 15 Mar. 2016]. • Foodborneillness.com. (2016). Clostridium Perfringens food poisoning. [online] Available at: http://www.foodborneillness.com/clostridium_perfringens_food_poisoning/ [Accessed 15 Mar. 2016]. • (Painter J & Slutsker L. Listeriosis in humans. In: E. T. Ryser & E. H. Marth., editor. Listeria, Listeriosis and Food Safety 3rd ed Boca Raton, Florida: Taylor and Francis Group; 2007. p. 85-110.) • 4.Jackson KA, Iwamoto M, Swerdlow D. Pregnancy-associated listeriosis. Epidemiology and infection. 2010;138(10):1503-9.) • MedicineNet. (2016). Food poisoning, Campylobacter. [online] Available at: http://www.medicinenet.com/script/main/art.asp?articlekey=16203 [Accessed 20 Mar. 2016]. • Hobbs, B. and Roberts, D. (1987). Food poisoning and food hygiene. London: E. Arnold. • Mayoclinic.org. (2016). Welcome – About This Site – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/about-this-site/welcome [Accessed 21 Mar. 2016]. • Medical News Today. (2016). What is a Parasite? What do Parasites do?. [online] Available at: http://www.medicalnewstoday.com/articles/220302.php [Accessed 31 Mar. 2016]. • Parasite.org.au. (2016). Giardia. [online] Available at: http://parasite.org.au/para-site/text/giardia-text.html [Accessed 1 Apr. 2016]. • Cdc.gov. (2016). CDC – Toxoplasmosis – General Information – Frequently Asked Questions (FAQs). [online] Available at: http://www.cdc.gov/parasites/toxoplasmosis/gen_info/faqs.html [Accessed 1 Apr. 2016]. • Parasitesinhumans.org. (2016). Toxoplasma Gondii. [online] Available at: http://www.parasitesinhumans.org/toxoplasma-gondii.html [Accessed 1 Apr. 2016]. • Encyclopedia Britannica. (2016). virus | biology. [online] Available at: http://global.britannica.com/science/virus [Accessed 8 Apr. 2016]. • Foodsafety.gov. (2016). Norovirus (Norwalk Virus) | FoodSafety.gov. [online] Available at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/norovirus/index.html [Accessed 8 Apr. 2016]. • Emedicine.medscape.com. (2016). Norovirus Treatment & Management: Medical Care, Consultations, Diet. [online] Available at: http://emedicine.medscape.com/article/224225-treatment [Accessed 11 Apr. 2016]. • Tian, P. and Mandrell, R. (2006). Detection of norovirus capsid proteins in faecal and food samples by a real time immuno-PCR method. J Appl Microbiol, 100(3), pp.564-574. • Mayoclinic.org. (2016). Hepatitis A Prevention – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/diseases-conditions/hepatitis-a/basics/prevention/con-20022163 [Accessed 11 Apr. 2016]. • Labtestsonline.org. (2016). Hepatitis A Testing: The Test. [online] Available at: https://labtestsonline.org/understanding/analytes/hepatitis-a/tab/test/ [Accessed 11 Apr. 2016].

About this essay:

If you use part of this page in your own work, you need to provide a citation, as follows:

Essay Sauce, FOOD POISONING . Available from:<https://www.essaysauce.com/health-essays/food-poisoning/> [Accessed 12-12-24].

These Health essays have been submitted to us by students in order to help you with your studies.

* This essay may have been previously published on EssaySauce.com and/or Essay.uk.com at an earlier date than indicated.

Essay Categories:

• Accounting essays
• Architecture essays
• Business essays
• Computer science essays
• Criminology essays
• Economics essays
• Education essays
• Engineering essays
• English language essays
• Environmental studies essays
• Essay examples
• Finance essays
• Geography essays
• Health essays
• History essays
• Hospitality and tourism essays
• Human rights essays
• Information technology essays
• International relations
• Leadership essays
• Linguistics essays
• Literature essays
• Management essays
• Marketing essays
• Mathematics essays
• Media essays
• Medicine essays
• Military essays
• Miscellaneous essays
• Music Essays
• Nursing essays
• Philosophy essays
• Photography and arts essays
• Politics essays
• Project management essays
• Psychology essays
• Religious studies and theology essays
• Sample essays
• Science essays
• Social work essays
• Sociology essays
• Sports essays
• Types of essay
• Uncategorised
• Zoology essays

Investigation of a Food Poisoning Incident Essay

Introduction.

• Officers and staff of the Environmental Health Department
• Intervention strategies

Normally, food poisoning incidences encompass symptoms such as diarrhoea, vomiting, abdominal cramping, and nausea. As a result, food handlers have a significant task in ensuring safe preparation and handling ways to avoid food poisoning for in terms of spreading pathogens, they are at greater public health risk. Infected food handlers, in particular, signify an exceptionally great risk for the spread of infection to consumers when bare contaminated hands encounter foods.

This paper proposes a Departmental Policy Document in a bid to detail the accountability of the department in the investigation of a Salmonella food poisoning outbreak. As the Senior EHP at Downtown City Council, I prepared the document, included the choice of intervention policies available, and determined their effectiveness. The aforementioned food poisoning outbreak relates to a cold buffet supplied by a local firm.

Successful management and investigation of food poisoning outbreaks rely on different agencies. Every officer with liability for services dealing with food should make sure that all staff members are conscious of the set rules coupled with educating and sensitizing people.

Most food poisoning cases comprise symptoms like diarrhoea, vomiting, abdominal cramping, and nausea. The aforementioned symptoms emerge in normal situations twenty-four to forty-eight hours following infection and stay for approximately one to two days. Food handlers directly handle or get food ready and thus have a significant task to ensure safe preparation and handling ways to avoid food poisoning (Nyachuba 2010).

Infected food handlers, especially, signify an exceedingly great risk for the spread of pathogens to consumers when bare contaminated hands come to contact with ready foods. Since cooking does not cause the destruction of spores, when foods are kept below 63°C, there might be the germination of spores generating food poisoning bacteria. On the other hand, when food is re-contaminated at below 63°C, there is a good chance for food poisoning bacteria to multiply to adequate numbers to bring about illness.

Salmonella is a major cause of food poisoning. Salmonella can be present in eggs, unpasteurized milk, and meat, especially from poultry. Apart from salmonella, other four bacteria cause food poisoning, and they including Campylobacter , E.coli, Listeria, and Clostridium perfringens (Nyachuba 2010). This paper discusses a Departmental Policy Document produced by the Downtown City Council in a bid to detail the responsibility of the department in the investigation of a Salmonella food poisoning outbreak. As the Senior EHP, I am required to prepare the document, including the choice of intervention policies available, and measure their effectiveness. The aforementioned outbreak is connected to a cold buffet supplied by a local firm. This firm of outside caterers provided cooked savoury dishes, sandwiches, and puddings for fifty individuals at a christening.

From the menu, the local firm supplied at the christening, the most probable foods associated with the outbreak caused is sandwiches and puddings as they contain chicken meat and eggs. Inappropriately handled and improperly cooked poultry and eggs signify the foods that most often bring about Salmonella food poisoning. Chicken is a chief source of Salmonella bacteria that explains its existence in poultry products (Cox & Pavic 2010). Nevertheless, recognizing foods that might be contaminated with the bacteria is mainly hard, as infected chickens characteristically demonstrate no symptoms or signs. Because infected chickens do not possess identifying attributes, these chickens proceed to lay eggs or they are consumed as meat (Parry, Miles, Tridente, & Palmer 2004).

In the past, the common assumption was that Salmonella bacteria existed only in cracked eggs, thus permitting the bacteria to penetrate. Eventually, it emerged that since the eggshell contains small pores, uncracked eggs that stayed for some time on a surface where Salmonella is present could as well turn out to be contaminated (Cox & Pavic 2010). In addition, it is clear that the bacteria may pass from an infected chicken into the egg prior to the formation of the shell around it. Even though food having Salmonella is properly cooked, any type of food can be contaminated in the course of preparation if situations and utensils for food preparation are not sanitary (Cox & Pavic 2010). This scenario is called cross-contamination. In this regard, it is apparent that any of the foods provided in the menu by the local firm could have carried the Salmonella bacteria as any foods may be contaminated by chance when they get into contact with contaminated surfaces.

Food poisoning due to salmonella denotes the most general cause of food-borne disease and it is called salmonellosis. Salmonellosis is a bacterial illness brought about by a range of kinds of Salmonella bacteria. The symptoms of this food-borne illness appear approximately one to two days following infection. Fever, nausea and vomiting, abdominal cramps, abdominal pain, and diarrhoea are some of the symptoms of salmonella food poisoning (Sandora, Shih & Goldmann 2008). The diarrhoea is generally liquid and seldom includes blood or mucus. Diarrhoea regularly stays for roughly four days. The infection regularly stops in roughly five to seven days. Severe complications are uncommon happening most often in persons with various medical diseases. Complications arise if the Salmonella bacteria get into the bloodstream. When it gets into the bloodstream, the Salmonella bacteria can penetrate any organ system all over the body, resulting in illness.

A Task That Other Agencies Could Carry Out in the Investigation

The key intention in the management and investigation of a food poisoning outbreak is protecting public health by discovering the cause of the food poisoning outbreak and executing required evaluations to prevent the continued spread of the infection. Successful management and investigation of food poisoning outbreaks are reliant on different agencies as listed here. For instance, good communication linking the Health Protection Agency, Local Authority, National Public Health Service and every interested party is of paramount importance.

When it emerges to the Director of Public Protection (DPP), the Director of Microbiology Laboratory (DML), or the Consultant in Communicable Disease Control (CCDC) that a food poisoning outbreak may have occurred (when a huge number of people reports illness after food consumption), instant contact is made. All parties will together consider the details existing and verify whether an outbreak exists (Sandora, Shih & Goldmann 2008). Any of the parties may announce an outbreak when required.

The resolution to announce an outbreak and then set up an Outbreak Control Team (OCT) when need be could be made by the aforementioned three parties. The OCT group will usually be critical if some of the following typifies the food poisoning outbreak:-

• Instant and/or ongoing health hazards noteworthy to the local people
• Instances of serious illness
• Huge numbers of instances
• Participation of different local authorities

National Health Service (NHS) Trusts give health care and collaborate with every relevant agency for the investigation, avoidance, and control of food poisoning illnesses (Sandora, Shih & Goldmann 2008). In addition, the role of NHS includes providing every essential support to the outbreak control team in the occurrence of an outbreak. The Health Protection Agency (HPA) merges the functions of the district health authorities, Chemical Incident Support Unit (CISU), Communicable Disease Surveillance Centre (CDSC), and other components of health protection. The HPA supplies knowledge and laboratory services with regard to microorganisms that are the cause of food poisoning outbreaks. Admittance to the Health Protection Agency and its services is given via the National Public Health Service Microbiology Laboratories (NPHSML).

Officers and Staff of the Environmental Health Department

The basic objective of the Environmental Health Department (EHD) is to guard human life as well as health. If an outbreak the one that happened in the christening were to take place in Downtown, the officers and staff of the EHD should take up the following procedures among others.

• Visit the premises and carry out a thorough inspection
• Make sure that staff are completely conscious of all possible food hazards
• Make sure that high standards of individual and environmental cleanliness are held to at every stage to guarantee food safety
• Gratify existing legal obligations
• Reduce the risk of client health complaints or additional action in opposition to the Trust.

All officers with liability for services that deal with food should make sure that all appropriate staff members are conscious of, and stick to, this Policy. During the purchase of foodstuff from suppliers, staff members have to be contented that premises are sanitary. In conditions where there is temperature abuse, the officers and staff of EHD must make sure that the foodstuff is not consumed if the directions on the wrapping do not affirm that it is harmless to do so (Humphrey 2004). When eggs are bought, they must be marked with a date for which to consume before. The officers and staff of EHD must ensure that all foods are bought or sold prior to the “sell-by date”. Additionally, they must ensure that all foods are consumed before their “use by” date. The officers and staff must uphold documentation of the food outlets giving meals from several external sources to guarantee traceability in case of a food poisoning outbreak.

The officers and staff should see to it that cold food kept in the fridge is stored in hygienic, clearly labelled, and sealed containers. In situations where the stored food is not fully consumed, the remaining must be thrown away at the end of each day. Proper food storage is essential to guarantee satisfactory provision all through the year. Failure to warrant suitable situations of humidity, temperature, and reliability of packaging could bring setbacks of unhealthy or spoiled food with at the very slightest causing of a substantial decrease in shelf life (Tostmann, Bousema & Oliver 2012).

Intervention Strategies

Currently, it is not sufficient to take caution merely with cracked eggs; any food consumed by family members could be a means of infection. There is a variety of intervention strategies existing to the Officers of EHD and their efficiency in controlling food poisoning outbreaks as the one mentioned earlier (Miljkovic, Nganje & Onyango 2009). Some of these intervention strategies include the following.

• Sensitizing people to practice thorough personal hygiene: will not only assist family members, but everyone consuming the food. It is important to note that Salmonella bacteria are exceedingly hardy (can endure even on surfaces) and that just a few are enough to bring severe sickness (Yamamoto & Voss 2008). Given that there is no sensible method of policing the cleanliness of food handlers, it is vital to confirm with local health departments with the aim of identifying any food dealer that may have been provided with admonitions. The rising trend of giving sanitation cards for display is as well a move in the right course.
• The officers must teach people ways to evade cross-contamination. This element necessitates being very careful of the surfaces (particularly cutting boards) in addition to the utensils employed when preparing a meal and that have had contact with raw meat (Ray & Bhunia 2004). This aspect also signifies that utensils utilized to transport uncooked meat to the cooker must not be the similar ones that are later utilized to take out the meat (or any other food) from the cooker when it is ready for consumption.
• Officers have the task of making sure that meat and poultry products like eggs are safe, healthy, and correctly labeled.
• Officers are charged with guarding consumers against contaminated, unsafe, and deceitfully labeled food except in areas controlled by the Food Safety and Inspection Service (FSIS).
• Centers for Disease Control and Prevention (CDC) has a food safety mission falling within its scrutiny and outbreak response actions (Montville & Matthews 2008). Officers should ensure that food suppliers satisfy all the set obligations in a bid to guarantee food safety and prevent cases of food poisoning.

Conventionally, food poisoning incidences comprise symptoms such as diarrhea, vomiting, abdominal cramping, and nausea. Food handlers thus have a significant task to ensure safe preparation and handling ways to avoid food poisoning as when it comes to spreading pathogens, they are at greater public health risk. Infected food handlers in particular signify an exceptionally great risk for the spread of infection to consumers when bare contaminated hands come to contact with foods. This policy document is an effective departmental policy in reducing and eradicating cases of food poisoning and ensuring food safety as it discusses the scope of intervention strategies in addition to their effectiveness in controlling food poisoning. Through sensitizing and educating people coupled with ensuring that rules set followed, officers in various health departments play a significant role in controlling food poisoning and guaranteeing food safety.

Cox, J & Pavic, 2010, ‘Advances in enteropathogen control in poultry production’, Journal of Applied Microbiology , vol. 108 no. 3, pp.745-755.

Humphrey, T 2004, ‘Science and society: Salmonella, stress responses, and food safety’, Nature Reviews Microbiology , vol. 2 no. 6, pp. 504-509.

Miljkovic, D, Nganje, W & Onyango, B 2009, ‘Offsetting behavior and the benefits of food safety regulation’, Journal of Food Safety , vol. 29 no. 1, pp. 49-58.

Montville, T & Matthews, K 2008, Food microbiology: An introduction , Amer Society for Microbiology, Washington.

Nyachuba, D, 2010, ‘Foodborne illness: Is it on the rise’, Nutrition Reviews , vol. 68 no. 5, pp. 257-269.

Parry, S, Miles, S, Tridente, A & Palmer, S 2004, ‘Differences in perception of risk between people who have and have not experienced Salmonella food poisoning’, Risk Analysis: An International Journal , vol. 24 no. 1, pp. 289-299.

Ray, B & Bhunia, 2004, Fundamental food microbiology , CRC Press LLC, Florida.

Sandora, T, Shih, M & Goldmann , D 2008 , ‘Reducing absenteeism from gastrointestinal and respiratory illness in elementary school students: A randomized controlled trial of an infection-control intervention’, Paediatrics, vol. 121 no. 1, pp. 1555-1562.

Tostmann, A, Bousema, T & Oliver, I 2012, ‘Investigation of outbreaks complicated by universal exposure’, Emerging Infectious Diseases , vol. 18 no. 11, pp. 1717-1722.

Yamamoto, S & Voss, K 2008, ‘Meeting the challenges of toxic microorganisms and pathogens: Implications for food safety and public health’, Food Additives & Contaminants , vol. 25 no. 9, pp. 1047-1049.

• The Intervention Plan For a Food Poisoning Incident
• The Sunshine Wok: Food Hygiene Inspection
• Food Safety Risk Assessment
• Theobromine Poisoning in Animals
• Food Safety: Washing Contact Surfaces and Cooking
• Food Safety Policy for a Music Festival
• Food Provision at the Annisburgh District Music Festival
• Analysis of Pig Feed Formulations
• Antibiotics in Meat and Health Effects for People
• The Routine Food Hygiene Inspection
• Chicago (A-D)
• Chicago (N-B)

IvyPanda. (2022, May 9). Investigation of a Food Poisoning Incident. https://ivypanda.com/essays/investigation-of-a-food-poisoning-incident/

"Investigation of a Food Poisoning Incident." IvyPanda , 9 May 2022, ivypanda.com/essays/investigation-of-a-food-poisoning-incident/.

IvyPanda . (2022) 'Investigation of a Food Poisoning Incident'. 9 May.

IvyPanda . 2022. "Investigation of a Food Poisoning Incident." May 9, 2022. https://ivypanda.com/essays/investigation-of-a-food-poisoning-incident/.

1. IvyPanda . "Investigation of a Food Poisoning Incident." May 9, 2022. https://ivypanda.com/essays/investigation-of-a-food-poisoning-incident/.

Bibliography

IvyPanda . "Investigation of a Food Poisoning Incident." May 9, 2022. https://ivypanda.com/essays/investigation-of-a-food-poisoning-incident/.

• To find inspiration for your paper and overcome writer’s block
• As a source of information (ensure proper referencing)
• As a template for you assignment