PRODUCTS LIABILITY GUIDE: Products Liability Law,
Mesothelioma Asbestos,
Benzene,
Food Poisoning,
Lead Poisoning, Manganese,
Silicosis,
SJS - Stevens Johnson Syndrome,
Teflon,
Toxic Birth Defects,
Toxic Mold,
Vinyl Chloride,
Guidant,
Medtronic,
Ortho Evra,
Antidepressants,
Paxil,
Prozac,
Remeron,
ADHD Drugs,
Adderall,
Accutane,
Trasylol,
Amiodarone,
Avandia,
Bextra,
Chantix,
Cox-2 Inhibitors,
Fen-Phen - PPH,
Fosamax,
Ketek,
Mirapex,
Tamiflu,
Thimerosal,
Vioxx,
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Zetia,
Zocor,
ZyprexaSAFETY AND HEALTH - FOOD POISONING
Food Poisoning Causes
Harmful bacteria are the most common causes of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 20,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of contamination are varied; however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in the restaurant or in the person's kitchen.
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria.
Food Poisoning Symptoms
In most cases of foodborne illness, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include
* abdominal cramps, nausea, vomiting, diarrhea, fever, dehydration
Food Poisoning Risk Factors
Some people are at greater risk for bacterial infections because of their age or immune status. Young children, pregnant women and their fetuses, the elderly, and people with lowered immunity are at greatest risk.Food Poisoning Treatment
Most cases of foodborne illness are mild and can be treated by increasing fluid intake, either orally or intravenously, to replace lost fluids and electrolytes. In cases with gastrointestinal or neurologic symptoms, people should seek medical attention.
In the most severe situations, such as HUS, the patient may need hospitalization in order to receive supportive nutritional and medical therapy. Maintaining adequate fluid and electrolyte balance and controlling blood pressure are important. Doctors will try to minimize the impact of reduced kidney function. Early dialysis is crucial until the kidneys can function normally again, and blood transfusions may be needed.
Food Poisoning Prevention
Most cases of foodborne illness can be prevented through proper cooking or processing of food, which kills bacteria. In addition, because bacteria multiply rapidly between 40°F and 140°F, food must be kept out of this "danger zone."
To prevent harmful bacteria from growing in food, always
Refrigerate foods promptly. If you let prepared food stand at room temperature for more than 2 hours, it may not be safe to eat. Set your refrigerator at 40°F or lower and your freezer at 0°F.
Cook food to the appropriate temperature (145°F for roasts, steaks, and chops of beef, veal, and lamb; 160°F for pork, ground veal, and ground beef; 165°F for ground poultry; and 180°F for whole poultry). Use a thermometer to be sure! Foods are properly cooked only when they are heated long enough and at a high enough temperature to kill the harmful bacteria that cause illness.
Prevent cross-contamination. Bacteria can spread from one food product to another throughout the kitchen and can get onto cutting boards, knives, sponges, and countertops. Keep raw meat, poultry, seafood, and their juices away from other foods that are ready to eat.
Handle food properly. Always wash your hands before touching food and after using the bathroom, changing diapers, or handling pets, as well as after handling raw meat, poultry, fish, shellfish, or eggs. Clean surfaces well before preparing food on them.
Keep cold food cold and hot food hot.
Maintain hot cooked food at 140°F or higher.
Reheat cooked food to at least 165°F.
Refrigerate or freeze perishables, prepared food, and leftovers within 2 hours.
Never defrost food on the kitchen counter. Use the refrigerator, cold running water, or the microwave oven.
Never let food marinate at room temperature; refrigerate it.
Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
Remove the stuffing from poultry and other meats immediately and refrigerate it in a separate container.
Do not pack the refrigerator. Cool air must circulate to keep food safe
