FOOD POISONING: MEANING, CAUSES AND PREVENTION

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FOOD POISONING (FOODBORNE ILLNESS) 

It is the illness that occures when you take in food or drink that is contaminated with parasites, viruses, harmful chemicals, bacteria and/or their toxins. 
When you take in these contaminated foods, your intestine becomes infected and irritated producing the discomfort you may feel. The exposed garden eggs, vegetables, cucumber, pineapple you buy can easily get contaminated, requiring proper washing before eating because you don't cook them. 

CONTAMINATION OF FOOD CAN OCCUR DURING:
Production
Growing
Harvesting
Processing
Storage
Shipping
Preparation and eating

SYMPTOMS:
Symptoms can start within hours or days after you have eaten the food. The symptoms can resolve on its own but sometimes you may need medical attention. 
Some of the symptoms are:
Diarrhea which may be bloody
Nausea
Vomiting
Abdominal cramps 
Fever
Headache 
Muscle pain 
Joint pain 
Painful and urgent need to pass little or no stool (Tenesmus) 

These symptoms may depend on the organism that contaminated the food. Contamination with the organism Clostridium botulinum can make you have a double vision (diplopia) 

COMMON ORGANISMS THAT CONTAMINATE OUR FOODS ARE:
Escherichia coli (E.coli) 
Staphylococcus aureus 
Salmonella - Housefly can transmit this. 
Norovirus
Hepatitis A virus 
Campylobacter 
There are many other organisms but these are few of the common ones. 

PREVENTION:
PROPER HYGIENE:Hand washing, cleaning utensils and food surfaces properly, cover the food from vectors like house flies. 
PREPARATION:Adequate washing and cooking of the food. Cook to safe temperature
STORAGE:Store in a clean place. Refrigerate adequately, freezing is essential as it limits bacteria growth. 
Dispose the food when you are in doubt. 

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