Answer: Food borne outbreaks have been happening for a long time and most food borne illnesses still go unreported. But with advances in technology and tracking, what were once considered isolation cases are now being found to have connections and can be traced back to common sources. It is more likely that the reporting has improved rather than the relative number of cases have increased.
Answer: High risk food is any kind of food that is likely to be a carrier for or support the growth of pathogenic microorganisms. Proteinaceous foods - like beef, fish, mollusks, milk, eggs, poultry, and pork - we all know about. But minimally processed fruits and vegetables have been implicated in many foodborne outbreaks and are considered high risk, too. Ready-to-eat foods are high risk since the consumer does not cook the food before consuming.
Answer: To prevent food poisioning, premises are often designed in a linear flow:Back door: products arrived > Sink: Product cleaned > Fridge: Product stored at correct temperature > Preparation area > Cooking Area > Service AreaThe main aim is to prevent cross-contamination amongst products. Also fridges are designed in a way whereby raw meat is stored below ready to eat products such as salad leaves. Any product which is ready to eat is a HIGH-RISK product, and needs to careuflly handled with a food business to prevent contamination.To prevent food spoilage, a premises should be designed to encourage stock rotation, perhaps through adequate storage space.
Answer: Yes, there is often a period in which there are enoughmicroorganisms to make you sick but not enough to be detectable bythe look, taste, or smell of the food. But eventually those thingswill be affected. One very early warning that usually occurs well before thereare enough microorganisms to make you sick is the surface of thefood develops a "slimy" feel. It is still usually safe to eat suchfood when this just begins, especially if you cook it as themicroorganisms are still only on the surface of the food. But becautious! Note: this does not apply to ground meats and choppedfoods, if they get "slimy" throw them out immediately!
Answer: When cooking depending on the thing you are cooking. You usually cook for an internal temperate between 145 and 165 Fahrenheit. However it should be noted there are bacterias that have been found to survive temperatures in excess of 400 degrees. That being said well packaged and cared for foods can usually have less cooking than the 145-165 range.
This is why nice restaurants can serve very rare meat, while say Cracker Barrel HAS to cook your food to medium or well done.
Answer: The knowledge of food poisoning can absolutely stop food poisoning by several factors: Food handlers do so in a way to ensure the cleanest of conditions and eliminate the possibilities of cross contamination. Food preparers do so in a way as to prevent cross contamination. Food purchasers do so in a way as to ensure their suppliers follow strict, pre-established guidelines ensuring the best possible products. Consumers use "fresh food wash" type cleaners to ensure the foods are salmonella, e.coli, bacteria, insecticide and food borne pathogen free before preparing and cooking the foods. The CitroBio Fresh Food Wash has been shown in independent testing to stop food poisoning, salmonella, e.coli and other food borne pathogens. If there is anything further I can assist you with or if you feel I did not answer your question thoroughly, please let me know ASAP and I will elaborate. Thank you, Tim Mathews
Answer: the most common cause is usually food born bacteria that cause food spoilage or some bacterial endospores (= inactive forms of bacteria ) that germinate in the human intestine and cause disease
Answer: The most common symptoms of food poisoning include diarrhea, watery stools, abdominal cramps, nausea, vomiting, and fever. Most food poisoning symptoms are mild, however, and can safely be treated at home. Salmonella. Food poisoning caused by Salmonella bacteria gives victims flu-like symptoms for as long as a week. Botulism. The first symptoms appear abruptly, usually 18 to 48 hours after the food was eaten. These symptoms include nausea, dry mouth, vomiting, abdominal pain and blurring of vision. The toxin has a paralyzing effect on the nervous system; it prevents the nerves from conducting messages from the brain. Control of the muscles is lost, beginning with those around the face and neck. Loss of the ability to swallow makes it impossible to eat. It leads to choking and may introduce foreign materials into the lungs. The victim usually dies within several days. If medical aid is quickly obtained and the correct diagnosis rapidly made, death can be avoided. A serum may be injected which is sometimes able to neutralize a portion of the toxin and limit further paralysis. This serum cannot help the nerves that are already damaged. The speed with which symptoms appear depends largely on the amount of toxin-containing food that is eaten. Staphylococcal food poisoning. This type of food poisoning is associated with abdominal cramps, fever, vomiting and diarrhea. It appears about 6 hours after eating food contaminated with an enterotoxin formed by the staph bacteria. Dairy products, pastries and fish are common foods harboring this organism. Treatment of Food Poisoning The most common treatment for simple food poisoning is simply supportive care at home with clear liquids to stay hydrated, and after vomiting or diarrhea subside, the gradual return to eating beginning with a bland diet (such as rice, bread, potatoes and milk). The doctor should be consultedalled if the person has nausea, vomiting or diarrhea that lasts more than 2 days, a fever, dizziness or unconsciousness, or if the symptoms are occurring after recent travel to foreign countries, or if people who ate the same thing are also ill. A visit to the hospital should be made if the person experiences vomiting blood, a swollen abdomen, problems breathing, swollen joints, yellow eyes or skin, or sharp abdominal pain that lasts more than 15 minutes. Questions To Ask Your Doctor About Food Poisoning What are the usual symptoms of food poisoning?
Which symptoms are the most serious?
What kind of food poising is it?
What treatment do you recommend Will a serum be needed?
What precautions do you recommend to prevent further attacks of food poisoning?
Answer: Foodborne Illness or food poisoning is broken down into 3 categories:
1. Foodborne Infection: illness that results from eating food containing living, disease-causing microorganisms. examples: salmonella, norwalk, shigella 2. Foodborne Intoxication: illness caused by eating food containing harmful toxins (bacteria, molds). examples: staphylococcus aureus, clostridium botulinum 3. Toxin-mediated infection: caused by eating food containing harmful microorganisms which produce a toxin once they are in the intestinal tract examples: clostridium perfringens, e-coli