Similar Questions

How does food poisoning enter the body?

  • Foodborne pathogens enter the body through the consumption of contaminated food.
    Usually when food that contains some germs or harmful things is consumed, it enters the bodies. Its happen everywhere, make sure when making food you prepare your food properly and keep you hands clean.

Add Comment & Answer


Name: *



Answers and Comments

  • Answer: Foodborne pathogens enter the body through the consumption of contaminated food.
    Usually when food that contains some germs or harmful things is consumed, it enters the bodies. Its happen everywhere, make sure when making food you prepare your food properly and keep you hands clean.
  • Answer: the body recognises the food poisoning as something bad and the white blood cells produce antibodies. the antibodies then cling to the food poisoning and slowly kill it. If it is the 1st time u have food poisoning it will take much longer as the body wont recognise the bug and will take longer to produce antibodies but once the bug has been killed the white blood cells "save" the memory of the bug so if you got it again the "getting better" bit will be faster because the white blood cells will recognise it as bad food poisoning and will produce more antibodies faster.More informationSome food poisonings are caused by ingesting toxins. The above scenario would not work in those cases.



    BOFIN
  • Answer: it is enter by food that is past date so if you eat it you get food poisoning------------------------------------------------------------------------------------------------------------
    Symptoms of food poisoning may include vomiting, diarrhea, fever and stomach cramping, and usually begin 3 to 36 hours after eating tainted food. Symptoms usually last from 12 hours to several days. Although food poisoning usually has to run its course, here are some ideas to help lessen symptoms. Go to http://www.ehow.com/video_2558_treat-food-poisoning.html for more info
  • Answer: Vomiting and diarrhea are common symptoms.
  • Answer: It attacks the human body by entering the food you eat. Then comes the pain, discomfort, stomach cramps, nausea and vomiting.
  • Answer: Be alert for signs of death. These may include: not breathing, heart rate zero beats per minute, inability to dance or sing. Person may appear sullen or withdrawn and refuse to make eye contact.
  • Answer: Body temperature is a good temperature for most food poisoningbacteria to thrive in. They can multiply quickly and cause illness.
  • Answer: Before you eat or cook anything you should ALWAYS check the date it is the safest thing to do.And if you food at home or in a restaurant doesnt taste right DONT eat it... send it back or tell somoeone it is yuckie!
    Gangsta-girl-5
    To fight an infection that has taken hold already the body releases lymphocytes. These come in two main forms killer t lymphocytes and b lymphocytes. The body recognises that cells in it are not "self" cells because they have antigens that are not recognised. When these cells show up the right antibodies to bind these antigens are required to fight the infection. Killer t cells have antibodies stikcing out of them adn when the find cell with the counterpart antigen then destroy them. b cell release a=two heayed antibodies into the blood which each bind two antigens and (and so two infection cells) together. The latter process creates large collections of infection cells that machrophages will later come and digest. The problem with this defens is that is can take time to find the correct antibodies and to recognise the antigens and so the infection is allowed to build up for a while. So after the infection is beaten many of the lymphocytes are destroyed apart from a few which are left as memory cells that will allow for a faster recognition and defens the second time around. Note: This is not specific to food poisoning but as far as i am aware there is no specific mechanism for this.
  • Answer: It has to overcome the antibodies that kill it
  • 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: 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.