Food poisoning
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The document discusses health problems that can arise from eating contaminated food. It notes that food poisoning occurs when bacteria, parasites, viruses or toxins from these germs are swallowed in food or water. Common symptoms include abdominal cramps, diarrhea, fever, chills and vomiting. The International Food Safety Authorities Network works to prevent the spread of contaminated food internationally and strengthen food safety systems globally. Eating undercooked foods or foods contaminated with bacteria can lead to infection in the intestines and production of toxins that are poisonous to the human body.
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Learning Outcomes
After reading this chapter, you will be able to:
20.1 Distinguish between foodborne infection and
foodborne intoxication and provide an example
of each.
20.2 Summarize strategies to prevent foodborne
illness in the home and when traveling.
20.3 Describe how the food supply is protected in
the United States.
20.4 Compare the risks and benefits of food
additives and the use of hormones, antibiot-
ics, and pesticides in both traditionally and
organically grown food.
20.5 Explain what constitutes a sustainable food
system.
20.6 Compare the benefits and risks of the use of
biotechnology in our current food system.
True or False?
1. Foods that contain pathogens that
cause foodborne illness always smell bad. T/F
2. Handwashing is more effective in
preventing food contamination than using a hand sanitizer. T/F
3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
7. Food additives must demonstrate a “zero risk” of cancer to human beings in order to meet FDA approval. T/F
8. A diet consisting only of locally grown foods is a sustainable diet. T/F
9. Foods grown organically that carry the USDA organic seal are free of pesticides. T/F
10. Genetically engineered foods are
plentiful in the United States. T/F
See page 773–774 for the answers.
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cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
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This document provides an overview of food safety and the causes of foodborne illness. It discusses the major pathogens (bacteria, viruses, parasites) that can cause food poisoning when transmitted through food. These include Salmonella, E. coli, Norovirus, Listeria, Campylobacter, and others. The document also outlines the four key steps to prevent foodborne illness: clean, separate, cook, and chill. These practices are important to limit the growth of bacteria and prevent contamination. High-risk groups like young children, elderly, and pregnant women are more susceptible to illness.
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20.2 Summarize strategies to prevent foodborne
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20.3 Describe how the food supply is protected in
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2. Handwashing is more effective in
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3. A kitchen sponge is a prime environment for the breeding and spread of bacteria. T/F
4. Freezing foods kills the harmful bacteria. T/F
5. Leftovers that have been stored in the fridge for a week are safe to eat. T/F
6. As long as the expiration date hasn’t passed, packaged food is always safe to eat. T/F
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8. A diet consisting only of locally grown foods is a sustainable diet. T/F
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10. Genetically engineered foods are
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See page 773–774 for the answers.
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LO 20.1 Distinguish between foodborne infection and foodborne intoxication
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preventable public health threat worldwide. Every year in the United States, 1 in 6 Ameri-
cans (or 48 million people) experience foodborne illness, and about 128,000 are hospital-
ized.1 Foodborne illness most commonly results in gastrointestinal symptoms such as
cramps, diarrhea, and nausea and vomiting, but in extreme circumstances it can result in
death. Approximately 3,000 Americans die of foodborne illness every year.2
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The two types of foodborne illness are infection and intoxication. Consuming foods or
beverages that are contaminated with disease-causing organisms, known as pathogens,
causes foodborne infection. Once ingested, the pathogens multiply in the GI tract and
cause illness. Pathogens commonly implicated in foodborne infection include viruses,
bacteria, molds, parasites, and prions (Table 20.1).
Eating foods contaminated with a toxin causes foodborne intoxication. Viruses
and parasites do not cause foodborne intoxication. Certain species of bacteria, however,
do secrete toxins. These include Cl.
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1. Food safety is everyone's responsibility and knowledge can help protect from illness. Foodborne illness has many causes and can be prevented through cleanliness and proper food handling.
2. The World Health Organization statistics on foodborne illness which estimates 600 million cases and 420,000 deaths annually worldwide, mostly among children.
3. Food can become contaminated at many points along the production chain from farm to table, including during processing, distribution, preparation, and from sick food workers. Following the four steps of clean, separate, cook, and chill can help prevent foodborne illness.
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This document discusses food borne diseases. It defines food borne diseases as illnesses resulting from contaminated food or water. It classifies food borne diseases into infections caused by microorganisms or intoxications caused by toxins. The document outlines various biological, chemical and physical contaminants that can cause food borne illness, including bacteria like Salmonella, viruses like norovirus, parasites like Giardia, and toxins produced by molds. It describes symptoms and food sources for common food borne diseases. The document emphasizes that food safety is important to prevent illness and ensure access to safe food for all.
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• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
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Hemodialysis: Chapter 4, Dialysate Circuit - Dr.Gawad
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
The Electrocardiogram - Physiologic Principles
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
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Food poisoning
- 1. Health Problems Arising from Eating Contaminated Food Ashiqur Rahman Emran
- 2. Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli. Food poisoning is caused when your body receives contaminated food, bacteria's, viruses’, and parasites’ toxins.
- 3. The International Food Safety Authorities Network (INFOSAN) is a joint program of the WHO and FAO. INFOSAN has been connecting national authorities from around the globe since 2004, with the goal of preventing the international spread of contaminated food and food borne disease an .d strengthening food safety systems globally.
- 4. Bacteria infect the intestines, causing inflammation and problems with normal absorption of food and water. They produce toxins that are poisonous to the human body system. When ingested, these chemicals can lead to nausea and vomiting, kidney failure, and even death.
- 5. Symptoms usually start within a few hours of eating the food or drinking the fluid. The time duration varies, depending on the type of food poisoning. Some symptoms include having abdominal cramps, diarrhea (sometimes may be bloody), fever, chills, headache, nausea, vomitin g, weakness (may be very serious)
- 6. Often vomiting (blood sometimes) Diarrhea for a few days Blood in your bowel movements Abdominal cramps/pain Dehydration (little urination/dizziness/weakness/etc.) Double vision Muscle weakness that gets worse.
- 7. We’ve been told that over 140 garment workers north of Dhaka fell ill on June 16 after drinking suspected contaminated water from work. Few media outlets have added that 140 reported symptoms – but scarcely any continued to show them after an hour or so. On May 31, over 50 workers of Linda Fashion in Jamgarah area fell sick after eating food distributed by the factory, while the following night around 30 workers at Global Knit factory in Shimultala fell sick after eating food provided at work.
- 8. When you travel to a foreign country, there is always the chance that you will get food poisoning. You won't always know in advance whether a certain restaurant is safe, or whether the food you are about to consume is good, so you have to be prepared for the worst. This article will show you how to best prepare yourself and to deal with food poisoning while traveling in a foreign country. Northern Europe is in the throes of a record-setting outbreak of potentially fatal food poisoning that has caused serious illness in more than 1,200 and killed 16.
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