Food poisoning
Definition:
Most food-borne illness are considered food poisoning. However, classical food poisoning refers to poisoning with foods contaminated with enterotoxins produced by staphylococcal organisms.
Causes, incidence, and risk factors:
Classical food poisoning is rare in the United States because of improved food handling and storage techniques. However, it occurs sporadically at picnics, school cafeterias, and large social functions where foods may be left unrefrigerated for extended periods of time or handling techniques are not optimal.
Classical food poisoning usually appears within 2 to 3 hours of ingestion although it may appear earlier or later. Onset is heralded by nausea followed by vomiting and abdominal cramping; diarrhea may occur. Other symptoms may include fever and chills, weakness and headache.
Other types of food poisoning include bacterial causes (Salmonella, Shigella, E. coli), botulism, and shellfish poisoning. Misidentification of foods may lead to mushroom poisoning and poor preparation of foods may lead to food poisoning such as the Japanese blowfish dish which if properly prepared produces a "pleasant" tingling but if improperly prepared produces paralysis and possibly death.
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