food poisoning essay upsr

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Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.

Sometimes food poisoning causes severe illness or complications.

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Symptoms vary depending on what is causing the illness. They may begin within a few hours or a few weeks depending on the cause.

Common symptoms are:

• Upset stomach.
• Diarrhea with bloody stools.
• Stomach pain and cramps.

Less often food poisoning affects the nervous system and can cause severe disease. Symptoms may include:

• Blurred or double vision.
• Loss of movement in limbs.
• Problems with swallowing.
• Tingling or numbness of skin.
• Changes in sound of the voice.

When to see a doctor

Infants and children.

Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration, in infants and children. This can cause serious illness in infants.

Call your child's health care provider if your child's symptoms include vomiting and diarrhea and any of the following:

• Unusual changes in behavior or thinking.
• Excessive thirst.
• Little or no urination.
• Diarrhea that lasts more than a day.
• Vomiting often.
• Stools that have blood or pus.
• Stools that are black or tarry.
• Severe pain in the stomach or rectum.
• Any fever in children under 2 years of age.
• Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children.
• History of other medical problems.

Adults should see a health care provider or get emergency care if the following occur:

• Nervous system symptoms, such as blurry vision, muscle weakness and tingling of skin.
• Changes in thinking or behavior.
• Fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
• Diarrhea that lasts more than three days.
• Symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness.

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Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called "contaminated." Food can be contaminated with any of the following:

• Parasites that can live in the intestines.
• Poisons, also called toxins.
• Bacteria that carry or make toxins.
• Molds that make toxins.

Understanding terms

The term "food poisoning" is commonly used to describe all foodborne illnesses. A health care provider might use these terms to be more specific:

• "Foodborne illnesses" means all illnesses from any contaminated food or beverage.
• "Food poisoning" means illness specifically from a toxin in food. Food poisoning is a type of foodborne illness.

How food becomes contaminated

Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing.

Food can be contaminated any place it's handled, including the home, because of:

• Poor handwashing. Feces that remains on the hands after using the toilet can contaminate food. Other contaminants can be transferred from hands during food preparation or food serving.
• Not disinfecting cooking or eating areas. Unwashed knives, cutting boards or other kitchen tools can spread contaminants.
• Improper storage. Food left out for too long at room temperature can become contaminated. Food stored in the refrigerator for too long can spoil. Also, food stored in a refrigerator or freezer that is too warm can spoil.

Common causes

The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

Other sources

Bacteria that cause foodborne illnesses can also be found in swimming pools, lakes, ponds, rivers and seawater. Also, some bacteria, such as E. coli, may be spread by exposure to animals carrying the disease.

Risk factors

Anyone can get food poisoning. Some people are more likely to get sick or have more-serious disease or complications. These people include:

• Infants and children.
• Pregnant people.
• Older adults.
• People with weakened immune systems due to another disease or treatments.

Complications

In most healthy adults, complications are uncommon. They can include the following.

Dehydration

The most common complication is dehydration. This a severe loss of water and salts and minerals. Both vomiting and diarrhea can cause dehydration.

Most healthy adults can drink enough fluids to prevent dehydration. Children, older adults, and people with weakened immune systems or other illnesses may not be able to replace the fluids they've lost. They are more likely to become dehydrated.

People who become dehydrated may need to get fluids directly into the bloodstream at the hospital. Severe dehydration can cause organ damage, other severe disease and death if not treated.

Complications of systemic disease

Some contaminants can cause more widespread disease in the body, also called systemic disease or infection. This is more common in people who are older, have weakened immune systems or other medical conditions. Systemic infections from foodborne bacteria may cause:

• Blood clots in the kidneys. E. coli can result in blood clots that block the kidneys' filtering system. This condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste from the blood. Less often, other bacteria or viruses may cause this condition.
• Bacteria in the bloodstream. Bacteria in the blood can cause disease in the blood itself or spread disease to other parts of the body.
• Meningitis. Meningitis is inflammation that may damage the membranes and fluid surrounding the brain and spinal cord.
• Sepsis. Sepsis is an overreaction of the immune system to systemic disease that damages the body's own tissues.

Pregnancy complications

Illness from the listeria bacteria during pregnancy can result in:

• Miscarriage or stillbirth.
• Sepsis in the newborn.
• Meningitis in the newborn.

Rare complications

Rare complications include conditions that may develop after food poisoning, including:

• Arthritis. Arthritis is swelling, tenderness or pain in joints.
• Irritable bowel syndrome. Irritable bowel syndrome is a lifelong condition of the intestines that causes pain, cramping and irregular bowel movements.
• Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system attack on nerves that can result in tingling, numbness and loss of muscle control.
• Breathing difficulties. Rarely, botulism can damage nerves that control the muscles involved in breathing.

To prevent food poisoning at home:

• Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food.
• Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing.
• Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables.
• Don't eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C).
• Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don't think you'll eat them within four days, freeze them right away.
• Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
• Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat.
• Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.
• Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water.

Safety for at-risk people

Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods:

• Raw or undercooked meat, poultry, fish, and shellfish.
• Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream.
• Raw sprouts, such as alfalfa, bean, clover and radish sprouts.
• Unpasteurized juices and ciders.
• Unpasteurized milk and milk products.
• Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese.
• Refrigerated pates and meat spreads.
• Uncooked hot dogs, luncheon meats and deli meats.
• Foodborne germs and illnesses. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. Accessed Nov. 7, 2022.
• Definition & facts of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts. Accessed Nov. 7, 2022.
• Symptoms & causes of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes. Accessed Nov. 7, 2022.
• LaRocque R. Causes of acute infectious diarrhea and other foodborne illnesses in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
• Bennett JE, et al. Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. 9th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 7, 2022.
• Schmitt BD. Pediatric Telephone Protocols: Office Version. 17th ed. American Academy of Pediatrics; 2021.
• Fever. American College of Emergency Physicians. https://www.emergencyphysicians.org/article/know-when-to-go/fever. Accessed Nov. 30, 2022.
• Bacteria and viruses. FoodSafety.gov. U.S. Department of Health and Human Services. https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses. Accessed Nov. 16, 2022.
• Kellerman RD, et al. Foodborne illnesses. In: Conn's Current Therapy 2022. Elsevier; 2022. https://www.clinicalkey.com. Accessed Nov. 13, 2022.
• Goldman L, et al., eds. Giardiasis. Goldman-Cecil Medicine. 26th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 13, 2022.
• Diagnosis of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/diagnosis. Accessed Nov. 7, 2022.
• LaRocque R. Approach to the adult with acute diarrhea in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
• Treatment for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/treatment. Accessed Nov. 7, 2022.
• Eating, diet and nutrition for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/eating-diet-nutrition. Accessed Nov. 20, 2022.
• Four steps to food safety: Clean, separate, cook, chill. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed Nov. 7, 2022.
• Leftovers and food safety. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed Nov. 20, 2022.
• Foods that can cause food poisoning. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foods-linked-illness.html. Accessed Nov. 20, 2022.
• Molds on food: Are they dangerous? Food Safety and Inspection Service. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous Accessed Dec. 1, 2022.

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• v.10(4); Oct-Dec 2018

Knowledge, Attitude, and Practice toward Food Poisoning among Food Handlers and Dietetic Students in a Public University in Malaysia

Aimi m. mohd yusof.

Department of Biomedical Science, International Islamic University Malaysia, Kuala Lumpur, Malaysia

Nor A. A. Rahman

1 Department of Physical Rehabilitation Sciences, Faculty of Allied Health Sciences, International Islamic University Malaysia, Kuala Lumpur, Malaysia

Mainul Haque

2 Faculty of Medicine and Defence Health, Universiti Pertahanan Nasional Malaysia (National Defence University of Malaysia), Kuala Lumpur, Malaysia

Background:

Food poisoning (FP) commonly occurs because of consuming contaminated food, which can be fatal. Many people are not aware of the dangers of FP. Thus, the purpose of this study is to analyze the knowledge, attitude, and practice (KAP) of FP among dietetic students (DS) and food handlers (FH) in a public university in Malaysia.

Materials and Methods:

A cross-sectional study was designed, and a self-administered questionnaire was distributed to 106 respondents. The survey comprised four sections including sociodemographic, knowledge, attitude, and practice.

Total percentage scores for KAP for FH were 86.06%, 32.40%, and 19.91%, respectively, whereas the KAP scores for DS were 89.36%, 34.26%, and 19.94%, respectively. This study revealed that the respondents had good knowledge but poor attitude and practice toward FP. Total mean percentage of KAP scores for DS was higher than FH. Besides, no significant difference was observed in KAP toward FP across different genders, age, education, and income levels among FH. However, for DS, significant difference ( p = 0.008) was observed in knowledge toward FP between genders. Significant association ( p = 0.048) was also reported in practice toward FP with age among DS. This study also found a significant association between knowledge and attitude ( p = 0.032) and knowledge and practice ( p = 0.017) toward FP among FH.

Conclusion:

Nevertheless, among DS, no significant association was observed between knowledge, attitude and practice toward FP. The findings may help them to plan effective methods to promote better understanding about FP and improving their knowledge and awareness.

I NTRODUCTION

Food poisoning (FP) refers to a group of illnesses that result from the ingestion of contaminated food that contains infectious organisms.[ 1 ] FP is defined as “illnesses caused by bacteria or other toxins in food, typically with vomiting and diarrhea.”[ 2 ] It was estimated that 76 million illnesses because of foodborne diseases resulted in 325,000 hospitalizations and 5,000 deaths each year in the USA.[ 3 ] Similarly, 1.3 million cases of foodborne illnesses, 21,000 hospitalizations, and 500 deaths were reported in England and Wales yearly.[ 4 ] The incidence of foodborne diseases was reported as 47.79 per 100,000 population in Malaysia in 2009, but had 32% increase in 2010, which is after only one year lapse.[ 5 ] Three deaths had been reported in Malaysia after consuming food served at a wedding ceremony in 2013.[ 6 ] Multiple causes are reported that lead to FP of which the most important is incorrect food safety practices. Most cases of FP were due to poor hygiene practices and usually occur in the school canteens, hostel kitchens, restaurants, and stall markets.[ 7 ]

This study was explicitly conducted among food handlers (FH) and dietetic students (DS) in a public university in Malaysia. The main reason for choosing these two groups was that DS were supposed to be more aware toward FP as they learnt about food safety and nutritional facts, whereas FH should also be mindful regarding this issue. This study also aims to find out the association between sociodemographic data with knowledge, attitude, and practice (KAP) toward FP among DS and FH.

M ATERIALS AND M ETHODS

Study area : This study was carried out in a public university in Malaysia.

Sampling population : This survey involved DS from Year I to IV and FH from the cafeterias in the university campus.

Study design : A cross-sectional study was designed and carried out, which involved the distribution of self-administered questionnaire to DS and FH in the university campus.

Study period : Data were collected from February 17, 2016, to February 26, 2016.

Sampling method

The study respondents were selected by quota sampling where convenient sampling was carried in the groups of DS and FH.

Inclusion criteria

• Volunteered to participate in this study
• Understood either English or Malay as the questionnaires provided were in these two languages
• Aged 18 years or above

Sample size : The sample size ( n ) was 106, calculated using the single proportion formula [ n = ( Z α/2 /Δ)2 p (1 – p )] using Z α/2 = 1.96 for 95% confidence interval, p = 0.50 as proportion in population,[ 8 ] and precision, Δ = 0.10, with the addition of 10% nonresponse rate.

Data collection

The survey was conducted by distributing the self-administered questionnaire to the respondents. Before that, detail briefing was given to them so that they understood the purpose of this study. The data were collected among DS and FH in the public university. The questionnaire contained four sections, section A, B, C, and D, which were sociodemographic, knowledge, attitude, and practice toward FP, respectively. Each section consisted of 15 questions. Section A was designed to determine the sociodemographic information of the respondents, which included age, level of education, sex, and income. Section B contained two parts, the answer choices for part 1 were “yes,” “no,” and “I do not know,” whereas for part 2, they were “true,” “false,” and “not sure.” For section C, “strongly agree” to “strongly disagree” (Likert scale) were the answer choices for attitude, whereas for section D, “never” to “always” were the answer choices. In this questionnaire, the respondents needed to tick the appropriate answer choices. All items were modified from previous studies.[ 7 , 8 ] The questionnaire was validated through two approaches, which were content validity and face validity. The content validity of the questionnaire was validated by experts in this field, whereas face validity was conducted through a pilot study.

Scoring system

The scoring system for KAP toward FP is shown in Table 1 , whereas the grading of the total scores for the levels of KAP is shown in Table 2 .

Scoring system for knowledge, attitude, and practice

Grading of the total scores for the level of knowledge, attitude, and practice toward food poisoning

Data analysis

Data collected from the questionnaires were analyzed using the SPSS (Statistical Package for Social Scieces) 21, IBM, Armonk, NY, United States of America. Comparison of mean total scores of KAP between two independent groups was analyzed using independent t -test, whereas analysis of variance (ANOVA) was used for the comparison between more than two independent groups after checking for the relevant assumptions of the tests. Association between numerical variables was analyzed using Pearson correlation where the assumptions were satisfied, or otherwise Spearman correlation test was used.

Ethical approval

The study approval was obtained from the university’s postgraduate and research committee (Memo No. IIUM/310/G/13/4/4–179, February 1, 2016). Each respondent’s personal information was confidential, and study participation was voluntary. The study population was informed about the objectives and processes of the study where the data gathered would be anonymized, including for publication. Written consent was then obtained before the questionnaires were distributed.

Sociodemographic characteristic of the respondents

In this KAP study, 106 respondents participated involving FH ( n = 53) and DS ( n = 53). The sociodemographic characteristics include age, gender, occupation, and level of education and income. Female respondents were more than male respondents for both the groups [ Table 3 ]. The respondents’ age involved in this study was 18–51 years, and the mean age was 27.14 (standard deviation [SD] = 7.21) years. The details of sociodemographic data are shown in Table 3 .

Sociodemographic data of the respondents ( n = 106)

Scores for knowledge, attitude, and practice toward food poisoning

The total percentage scores for KAP for FH were 86.06%, 32.40%, and 19.91%, respectively, whereas the KAP scores for DS were 89.36%, 34.26%, and 19.94%, respectively. According to the classifications in Table 2 , the respondents had good knowledge but poor attitude and practice toward FP. Generally, the total KAP percentage score for FH was lower than that for DS.

Knowledge toward food poisoning

Most of the respondents (FH = 98.1%, DS = 100%) had heard about FP. Again, most of the respondents (89.6%) knew that FP can lead to death. In addition, 77.4% (41) and 90.6% (48) of FH and DS, respectively, knew the causes of FP. The correct answers for the causes of FP are Salmonella, Staphylococcus aureus , and Listeria spp. In this part, 52.8% of FH and 98.1% of DS identified Salmonella as the cause of FP. Both groups showed positive answers in identifying raw egg (FH = 52.8%, DS = 94.3%), raw milk (FH = 62.3%, DS = 77.4%), and sushi (FH = 30.2%, DS = 62.3%) as the causes of FP. Unfortunately, more than one-third of FH opined that sushi could not cause FP. A total of 58.5% and 98.1% of FH and DS, respectively, answered correctly as Escherichia coli to be associated with FP with raw and undercooked meat. The respondents also identified Campylobacter (FH = 50.9%, DS = 47.2%) as the cause of FP with raw or undercooked poultry. For the next statement, respondents needed to choose the correct symptoms of FP, which were vomiting, diarrhea, and abdominal cramp. All DS and more than 90% of FH answered correctly regarding the symptoms of vomiting and diarrhea for FP, whereas, regarding abdominal cramp, only 88.7% of FH and 79.2% of DS answered correctly. Approximately half of the respondents knew that the slices of honeydew, baked potato, leftover turkey, and chocolate cake kept overnight on the counter and eaten as it is can cause FP. The last question regarding the suitable temperature (74°C) of heating of leftover food was answered precisely by 37.7% and 50.9% of FH and DS, respectively.

Attitude toward food poisoning

Among the respondents, 52.8% FH and 79.3% DS “disagree” to drink raw milk rather than pasteurized milk. In addition, only 30.2% FH and 11.3% DS “disagree” that it is safe to eat fresh raw milk and cheese. On the other hand, 86.8% FH and 92.5% DS “agree” with the statement that they prefer cutting their nails regularly because long nails could contaminate food. Approximately 77.4% of both groups “agree” that wearing gloves is important during the preparation of food. Next, 51% FH and 83% DS respondents “disagree” that half-cooked meat is safe to be eaten. Only 15.1% (8) but 90.5% (48) of FH and DS, respectively, “disagree” that drinking milk from a dented can is safe. Meanwhile, 84.9% (45) and 90.6% (48) of FH and DS, respectively, “disagree” to eating in unclean cafeteria. On next question, 45.3% (24) and 71.7% (38) of FH and DS “agree” that all of us can be a source of FP. Finally, 34% (18) and 66% (35) of FH and DS “disagree” that wiping off the cutting board with a clean paper towel is enough to prevent the spreading of foodborne pathogens.

Practice toward prevention of food poisoning

Among the respondents, 67.9% (36) and 81.1% (43) of FH and DS, respectively, always checked the expiry date before buying foods, whereas 67.9% (36) and 79.2% (42) of FH and DS, respectively, always washed the cutting board before use. On the other hand, 86.8% (46) and 52.8% (28) of FH and DS, respectively, always washed their hands with water and soap after using the toilet. Subsequently, 24.5% (13) and 15.1% (8) of FH and DS, respectively, never kept cooked meat or chicken for more than 4 h at room temperature. Again, 60.4% (32) and 5.7% (3) of FH and DS, respectively, never allow their fingernails to grow long. Finally, 88.7% (47) and 90.6% (48) of FH and DS, respectively, always practiced washing fresh vegetables or fruits before eating.

Association of sociodemographic characteristics with knowledge, attitude, and practice toward food poisoning

Comparing knowledge, attitude, and practice toward food poisoning between food handlers and dietetic students.

Figure 1 shows the comparison of mean total scores of KAP toward FP among FH and DS in the study. DS showed significantly higher mean total percentage score in knowledge ( p = 0.004) and attitude ( p = 0.010) as compared to FH, but the difference was not significant for practice scores.

Comparing mean total scores of knowledge, attitude, and practice toward food poisoning between food handlers (FH) and dietetic students (DS). *Significant difference using independent t -test ( p -values of knowledge = 0.004 and attitude = 0.010)

Factors associated with knowledge, attitude, and practice toward food poisoning among food handlers and dietetic students

As shown in Table 4 , no significant association was observed between the total scores of KAP toward FP with age among FH and DS, except for between practice and age among DS ( r = −0.276; p = 0.048). The result indicates negative, fair, or little correlation between the variables, meaning the total scores of practice toward FP was lower with older age of DS. On the other hand, comparisons of KAP total scores between different genders, levels of education, and income among FH and DS are shown in Figures ​ Figures2 2 – 4 , respectively, with no significant difference found except for the comparison of knowledge between male and female among DS ( p = 0.008) with male DS showing higher scores as compared to female DS.

Correlation between total scores of knowledge, attitude, and practice toward food poisoning with age among food handlers and dietetic students

Comparing mean total scores of knowledge, attitude, and practice toward food poisoning between different genders among food handlers (FH), n (male) = 21; n (female) =32 and dietetic students (DS), n (male) = 10; n (female) = 43. *Significant difference using independent t-test ( p = 0.008)

Comparing mean total scores of knowledge, attitude, and practice toward food poisoning between different levels of education among food handlers (FH), n (male) = 21; n (female) = 32. Analysis of variance (ANOVA) test carried out found no significant difference for any of the variables

Comparing mean total scores of knowledge, attitude, and practice toward food poisoning between different levels of education among food handlers (FH), n (male) = 21; n (female) = 32. Comparison cannot be made between levels of education among dietetic students (DS), n = 53, because all of them came from the same level of higher education. Independent t -test performed found no significant difference for any of the variables

Correlation between knowledge, attitude, and practice toward food poisoning

A significant association ( r = −0.296, p = 0.032) was observed between knowledge and attitude toward FP among FH, also between knowledge and practice ( r = 0.326, p = 0.017) [ Table 5 ]. However, no significant association was observed between attitude and practice among FH, neither was any significant association detected between knowledge, attitude, and practice among DS [ Table 5 ].

Association between total scores of knowledge, attitude, and practice toward food poisoning using Pearson correlation test among food handlers and dietetic students

D ISCUSSION

According to the World Health Organization, 700,000 Asians die each year because of FP.[ 10 ] Hence, it is essential to possess good KAP toward the illness. The respondents in this study had good knowledge but poor attitude and practice toward FP. The total mean KAP score for DS was higher than that for FH.

Sociodemographic characteristics of respondents

A total number of 106 respondents were involved in this study, which consisted of 53 DS and 53 FH. In this study, female respondents outnumbered male respondents. The possible explanation could be that female respondents were more interested toward the dietetic field and worked in the kitchen as FH. The mean age was 27.14 (SD = 7.21) years. In terms of income, most of DS fall in low-income category. Students’ scholarship amount was considered in that category.

The mean percentage knowledge score for DS is higher than that for FH. This correlates with correct answers given by most of DS regarding knowledge about FP. Among the three components, knowledge had the highest percentage score. DS had higher knowledge regarding FP as compared to FH. Both groups were aware that FP could lead to death. Majority of DS knew the cause of FP but more than half of FH were not sure. One study revealed that health science discipline scored higher in food safety knowledge.[ 11 ] DS scored higher because they studied about food safety education.[ 12 ] In addition, both groups answered sushi could cause FP. It has been reported that sushi can promote FP and hepatitis B.[ 13 ] Thus, ensuring the cleanliness and food safety in common dining places in students’ hostels, in cafe and restaurants should be considered as an important public health action.[ 14 ]

The most common pathogens involved in FP are Staphylococcus aureus, Escherichia coli, Salmonella, Listeria spp., Campylobacter , and Clostridium perfringens .[ 15 ] DS had better knowledge regarding this as compared to FH as more than 50% of DS answered correctly. However, more than 18% of both categories of respondents were unsure regarding Legionella , which is consistent to an earlier study.[ 16 ] Legionella is a microorganism, which is actually often responsible for severe pneumonia.[ 17 ] Nevertheless, many of the respondents managed to answer correctly regarding the symptoms of FP, and this is consistent with an earlier finding.[ 15 ] Leftover food should be heated to 74°C to prevent FP. DS scored higher on this matter as 50.9% of them answered correctly, whereas in FH, only 37.7% answered correctly. Moreover, according to the Malaysian Ministry of Health, leftover food should be reheated at least at 74°C to prevent FP.[ 5 ] On the other hand, a previous study reported that FH had a high score in knowledge regarding food temperature control.[ 18 ] This study findings were similar to an earlier study in Turkey where FH had a low score in food temperature control.[ 19 ]

Although the mean percentage attitude scores of DS were higher than FH, the scores indicated that the respondents of both categories had poor attitude toward FP. This finding is similar to a previous study where the mean percentage of attitude scores were poor.[ 8 ] However, both groups “disagree” to drink raw milk rather than pasteurized milk, though this result is not supported by another previous study, which mentioned that the farmer believed that the raw milk is healthier than pasteurized milk.[ 20 ]

It has been reported that most of FH gave the correct statement that the consumption of raw milk and cheese could increase the risk of FP.[ 21 ] Nevertheless, more than half of DS in this study opined that eating raw milk and cheese is safe. This result is similar to another study, which similarly reported that eating raw milk and cheese is safe.[ 8 ] Furthermore, the majority of FH showed a negative attitude toward hygienic statement as compared to DS. This finding was supported by earlier research findings, which reported that more than 50% of FH showed negative attitude in terms of hygiene.[ 22 ] This study also found that FH showed a negative attitude toward the prevention of FP as majority “agree” that washing hand with water only to prevent FP as opposed to washing hand with water and soap. It has been advocated that proper hand washing is essential especially among retail FH to ensure a good standard of food safety and to avoid FP.[ 23 , 24 , 25 ] Besides, most DS opined that drinking from a dented can is harmful, whereas only a minor portion of FH agreed with the earlier notion. This denotes that FH has a negative attitude in preventing FP. This is one of the important facts that FH need to know as they prepare food and drinks for the customer. Drinking from a dented container can lead to a considerable dangerous health hazard.[ 26 ]

It can be considered from the mean percentage practice score that both groups had a poor practice of food hygiene. However, an earlier study revealed that FH showed a positive attitude, which was different from this study.[ 18 ] A few other studies also revealed that FH had a high mean score in hygiene practice and achieved an acceptable level.[ 27 , 28 ] However, an overseas study found that FH showed poor practice of strict food hygiene strategies toward prevention of FP.[ 29 ] On the other hand, it has been reported that food exposed at room temperature for 4 h or more are not safe to be eaten.[ 30 ]

Association between sociodemographic factors with knowledge, attitude, and practice toward food poisoning

In terms of knowledge toward FP, DS scored significantly higher than FH. This could be because DS had a higher education level as compared to FH. This statement is supported by earlier research findings mentioning that those who have high education level tend to have a high mean score in knowledge.[ 17 ] This study also found a significant difference in terms of knowledge toward FP between male and female respondents among DS. The finding denotes that male respondents have higher knowledge level regarding FP as compared to female respondents. This result was different and opposite to another study, which revealed that female students have a high mean score in terms of knowledge.[ 11 ] Furthermore, this study also revealed a significant difference of total attitude toward FP between FH and DS, besides a significant association between the total scores of practice and age among DS. A study found no significant relationship between gender and practice toward FP among FH, which is similar to the findings in this study.[ 22 ]

The results obtained showed a negative correlation between knowledge and attitude among FH. FH in this study showed high scores in knowledge but tend to have negative attitude toward FP. However, a previous study reported a positive correlation between knowledge and attitude among FH.[ 31 ] It has been mentioned that knowledge helps to improve attitude.[ 32 ]

Also, negative correlation was observed between knowledge and practice among DS and attitude and practice among both respondent groups, but the correlation was not statistically significant. These findings were similar to a previous research report, which found negative correlation between attitude and practice among FH.[ 31 ] Another study revealed that having good knowledge and attitude will lead to good practice measures among FH.[ 22 ] However, the results of this study revealed that having good knowledge and attitude does not lead to good practice as reported in a Turkish study.[ 19 ]

Also, a significant association was observed between knowledge and practice toward FP among FH. The r value showed little positive correlation, which means that knowledge leads to positive practice. Nevertheless, another research revealed a negative correlation between knowledge and practice among FH.[ 31 ] However, in this study, a negative correlation was observed between total knowledge and practice among DS, though it was not statistically significant. Finally, no significant association was reported between practice and attitude of FP for both groups. This is a cross-sectional study with its inherent limitation. Moreover, it is a single-center research with limited study because of financial and time constraints.

C ONCLUSION

In conclusion, this study shows that FH and DS had good knowledge but poor attitude and practice, though the total mean percentage score of KAP for DS was higher than that for FH. Besides, no significant difference was observed in KAP toward FP across different genders, age, education, and income levels among FH. However, DS possess significant differences in knowledge toward FP between genders. Also, a significant association was observed between practices toward FP with age among DS. This study also found a significant association between knowledge and attitude and knowledge and practice regarding FP among FH. Nevertheless, among DS, no significant association was observed between knowledge, attitude, and practice toward FP.

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Food poisoning essay sample, example.

A person usually gets food poisoning as a result of consuming contaminated or spoiled food and drinks. It often happens at picnics, in school cafeterias, restaurants, and other similar places. There are different ways food can get contaminated. For example, meat can become contaminated by contacting the intestines of an animal being processed ; water can contact animal or human waste and become infected as well. Generally, contamination occurs when food is improperly processed or stored. Other ways of contamination include dirty hands, improperly-cleaned cooking utensils, an expired expiry date, and so on. Besides, a person can get food poisoning when consuming raw or under-cooked products—fruit, vegetables, fish, eggs, or meat ( Medline Plus ).

Generally speaking, food poisoning is an intoxication caused by low-quality food. However, a more meticulous scrutiny reveals that food poisoning has a lot to do with malicious bacterium; commonly, these bacterium comprise Campylobacter, Salmonella, Shigella, Listeria, and some others. Although they are, in general, not life-threatening, in rare cases there can be serious complications caused by the exposure to these bacterium, such as reactive arthritis or brain/nerve problems ( Web MD ).

Symptoms of food poisoning include fever, nausea, diarrhea, vomiting, general weakness, and strong abdominal pain or cramps. Usually, the symptoms start within the first several hours after contamination, but in some cases, food poisoning symptoms can remain hidden for days or even weeks. The sickness usually lasts up to three days; in the majority of cases, one can treat the sickness themselves: usually it is enough to adhere to a special diet (often it is is recommended to eat boiled rice, and drink a lot of strong tea or plain water) and take charcoal pills. However, there might be cases when it is crucial that a person with food poisoning visits a doctor. The list of disturbing symptoms includes bloody vomit or stools; diarrhea for more than three days; an oral temperature higher than 101.5 F; dehydration, severe weakness, and neurological symptoms such as blurry vision or tingling ( Mayo Clinic ).

Food poisoning is a common but distressing digestion disorder usually caused by the consumption of contaminated food. In order to minimize the risks of developing the symptoms, which include nausea, diarrhea, weakness, fever, and some other manifestations, one should avoid eating raw or under-cooked food, wash hands before meals, and always check the expiry date on a product package. Food poisoning is easy to treat, but there are cases when it is better to seek medical aid; these cases include having blood in one’s vomit or stool, dehydration, high oral temperature, and neurological symptoms.

“Food Poisoning: Causes, Symptoms, Treatments, Recovery.” WebMD. WebMD, n.d. Web. 12 Oct. 2015. <http://www.webmd.com/food-recipes/food-poisoning/food-poisoning>

“Food Poisoning.” Mayo Clinic. N.p., n.d. Web. 12 Oct. 2015. <http://www.mayoclinic.org/diseases-conditions/food-poisoning/basics/symptoms/con-20031705>

“Food Poisoning.” Medline Plus. U.S. National Library of Medicine, n.d. Web. 12 Oct. 2015. <https://www.nlm.nih.gov/medlineplus/ency/article/001652.htm>

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Salmonellosis and Food-Borne Poisoning Essay

Introduction, analyzing the possible causes of the outbreak, guidelines for food establishments, guidelines for the community members.

Recently, there has been an increase in emergency hospital admissions with food-borne poisoning. Salmonellosis has been identified as the critical factor behind the rise in the food-borne poisoning outbreak as it is diagnosed in the majority of cases. Salmonellosis is a serious infectious disease, which is caused by Salmonella. It is a bacterium that can be found in various goods such as eggs, vegetables, and, most often, raw meat. These products often make their way into human organisms and may lead to multiple symptoms of food-borne poisoning, but mainly causes diarrheal illness. Salmonellosis is a severe infection responsible for almost 94 million illnesses and 155,000 deaths worldwide every year (Antunes et al., 2016). The main goal of this paper is to identify the causes of this outbreak and suggest possible guidelines for the community members and the local food establishments to prevent the bacteria from spreading even further. In addition, this research will also comment on the growing belief that reheating food can kill Salmonella from spreading.

Providing guidelines for preventing the further spread of the Salmonellosis outbreak requires establishing the possible causes of the infectious bacteria spread. In most cases, it is a local dining facility, which is responsible for the initial spread of the notorious food-borne poisoning. For example, a study was conducted about the 2018 outbreak of several Salmonella isolates in Massachusetts. After interviewing several patients who got diagnosed with the disease, the local Health Board was able to link the spread to the restaurant where all three reportedly dined. A further study showed that the restaurant employees ignored hygiene practices in cooking and serving the food (Vaughn et al., 2020). Therefore, neglect attitudes of local dining establishments towards basic hygiene practices can create plausible conditions for bacteria’s spread.

Sometimes, already contagious products appear on the shelves of supermarkets and in restaurants’ kitchens. This happens then Salmonella infects food back at the farm, which when supplies it to the market. A recent study of the 2013 Foster Farms outbreak showed that Salmonellosis epidemics coming from farms tend to be the most severe. They damage suppliers’ reputations and result in communication crises (Chung & Lee, 2016). Another outbreak, which resulted in 693 direct exposures, showed that agricultural workers are the most significant risk group whenever Salmonellosis starts its way from a farm (Montano, 2014). Overall, an outbreak coming from a farm is more severe than the one from a local restaurant since it impacts more people, and it is harder to find a responsible supplier.

As it has been earlier identified restaurants, and other dining establishments often serve as a starting point for Salmonellosis spreads across the United States. Their negligence towards hygiene and product safety requirements must be prevented to stop the current food-borne poisoning outbreak and avoid its possible return in the future. Therefore, I have developed several safety guidelines that should be adhered to by local dining establishments:

• First and foremost, it is the basic hygiene practices, which often get ignored by staff members. Whenever an employee has already been exposed to the bacteria, a simple process of regularly washing their hands (preferably with a sanitizer) can stop Salmonella from spreading even further. To control this, every local food establishment should implement a system that involves various penalties such as heavy fines for members of staff who do not comply with hygiene and safety regulations.
• Second, since the infection can reach a food establishment from outside, every employee must be subject to a regular medical check such as a serological PCR-test, crucial in identifying Salmonellosis (Granjon et al., 2016). If an exposed staff member is to be found, the entire place should be closed for quarantine. The decision to reopen the diner must remain behind the local Health Board. This should help to mitigate the further spread of the infection by identifying it at its early stages.
• Checking supplies is another crucial factor in preventing this epidemic. There is still a chance that Salmonella isotopes could have originated back at farms and then found their way into local food establishments. Every place serving food must send the samples of the products they offer to local laboratories, which can perform corresponding tests and detect the bacteria before it gets to a consumer’s plate. This procedure is then to be repeated with new suppliers before further notice from the local Health Board.

Although Salmonellosis is not as fatal as other bacterial infections, its mortality rates are concerning. According to the Centers for Disease Control and Prevention, around 420 Americans die due to food-borne poisoning caused by Salmonella (2018). Furthermore, Salmonella is growing more resistant to the antibiotics used in treating its severe cases (Bakkeren et al., 2019). This brings the need to stop the spread of the outbreak before it grows in full-scale epidemics. Local residents should be aware of the current situation and well-informed on methods of identifying contagious food. In addition, the community members must be able to recognize the infection at its early stages to seek medical help in time. To do this, they must follow the simple instructions presented below:

• Salmonellosis has well-defined clinical symptoms of food-borne poisoning. Infected patients often experience diarrhea and stomach cramps (Qi et al., 2016). Anyone experiencing these symptoms after dining in any of the local food establishments must seek immediate medical advice and, then, admit themselves to an emergency room if necessary.
• Properly cooking raw meats is vital in avoiding potential exposure to Salmonella. Furthermore, all the leftovers should be kept refrigerated and reheated adequately before consumption. For example, there is direct evidence that microwaving fish fillets at 360 W and higher brings the bacteria’s pathogen levels below the detectable level (<1.00 log cfu/cm2) (Alakavuk et al., 2021). However, for the duration of the outbreak, it is best to avoid consuming meals cooked outside of the household, which can potentially contain the bacteria.
• Products containing meat are often to blame for the spread of Salmonella. Therefore, local residents should try to replace them with vegetables and fruits in their rations for the time of the outbreak to avoid unnecessary contact with the infected food.

To conclude, the spread of Salmonellosis is a serious issue, which should be thoroughly controlled and avoided if possible. To cut the infection, short local residents must be well-informed on the clinical symptoms of the disease. Even though it is often best to avoid consuming potentially infected products, basic safety guidelines should be followed in cooking food, which may have been exposed to the bacteria. In addition, local food establishments have to perform various sanitary checks of their supplies and employees regularly.

Alakavuk, D. Ü., Ulusoy, Ş., Coşansu, S., & Mol, S. (2021). Reduction of Salmonella Enteritidis in Fish by Microwave Cooking. Turkish Journal of Fisheries and Aquatic Sciences , 21(11), pp. 535-540.

Antunes, P., Mourão, J., Campos, J., & Peixe, L. (2016). Salmonellosis: the role of poultry meat. Clinical Microbiology and Infection , 22(2), pp. 110-121.

Bakkeren, E., Huisman, J. S., Fattinger, S. A., Hausmann, A., Furter, M., Egli, A.,… & Hardt, W. D. (2019). Salmonella persisters promote the spread of antibiotic resistance plasmids in the gut. Nature , 573(7773), pp. 276-280.

Centers for Disease Control and Prevention. (2018). Foodborne germs and illnesses . Web.

Chung, S., & Lee, S. (2016). Crisis communication strategy on social media and the public’s cognitive and affective responses: A case of foster farms salmonella outbreak. Communication Research Reports , 33(4), pp. 341-348.

Granjon, E., Dichtel-Danjoy, M. L., Saba, E., Sabino, E., Campos de Oliveira, L., & Zrein, M. (2016). Development of a novel multiplex immunoassay multi-cruzi for the serological confirmation of Chagas disease. PLoS neglected tropical disease s, 10(4), e0004596.

Montano, D. (2014). Chemical and biological work-related risks across occupations in Europe: A review. Journal of Occupational Medicine and Toxicology , 9, pp. 28-41.

Qi, X. L., Wang, H. X., Bu, S. R., Xu, X. G., Wu, X. Y., & Lin, D. F. (2016). Incidence rates and clinical Symptoms of Salmonella, Vibrio parahaemolyticus, and Shigella infections in China, 1998–2013. The Journal of Infection in Developing Countries , 10(02), 127-133.

Vaughn, E. L., Vo, Q. T., Vostok, J., Stiles, T., Lang, A., Brown, C. M.,… & Madoff, L. (2020). Linking Epidemiology and Whole-Genome Sequencing to Investigate Salmonella Outbreak, Massachusetts, USA, 2018. Emerging infectious diseases , 26(7), p. 1538.

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IvyPanda. (2022, December 31). Salmonellosis and Food-Borne Poisoning. https://ivypanda.com/essays/salmonellosis-and-food-borne-poisoning/

"Salmonellosis and Food-Borne Poisoning." IvyPanda , 31 Dec. 2022, ivypanda.com/essays/salmonellosis-and-food-borne-poisoning/.

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IvyPanda . 2022. "Salmonellosis and Food-Borne Poisoning." December 31, 2022. https://ivypanda.com/essays/salmonellosis-and-food-borne-poisoning/.

1. IvyPanda . "Salmonellosis and Food-Borne Poisoning." December 31, 2022. https://ivypanda.com/essays/salmonellosis-and-food-borne-poisoning/.

Bibliography

IvyPanda . "Salmonellosis and Food-Borne Poisoning." December 31, 2022. https://ivypanda.com/essays/salmonellosis-and-food-borne-poisoning/.

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Essay on Food Poisoning

Students are often asked to write an essay on Food Poisoning in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Food Poisoning

What is food poisoning.

Food poisoning is when someone gets sick from eating food that has bad germs. These germs are like tiny bugs that can cause trouble in your stomach and intestines. It happens when food is not cooked properly, is dirty, or sits out too long.

Common Symptoms

When a person has food poisoning, they might feel like throwing up, have diarrhea, stomach pain, fever, or feel very tired. These signs can start a few hours after eating the bad food or sometimes even days later.

Preventing Food Poisoning

To avoid food poisoning, always wash your hands before eating or cooking. Make sure your food is cooked well and kept at safe temperatures. Don’t eat food that looks or smells strange.

What to Do If You Get Sick

If you think you have food poisoning, it’s important to drink lots of water and rest. Most of the time, it gets better on its own. But if you feel really bad or if it doesn’t get better, you should tell an adult and see a doctor.

250 Words Essay on Food Poisoning

Food poisoning is when someone gets sick from eating food that has harmful germs in it. These germs can be bacteria, viruses, or even tiny bugs called parasites. It happens because the food was not cooked properly, was touched by dirty hands, or was left out for too long and the germs started to grow.

When a person has food poisoning, they might feel like throwing up, have a stomachache, diarrhea, or fever. These signs can start just a few hours after eating the bad food or sometimes not until a few days later. Most of the time, these symptoms are not too serious and the person gets better in a day or two.

Causes of Food Poisoning

Germs like Salmonella, E. coli, and Listeria are some of the main causes of food poisoning. They can get into food in many ways. If someone who is cooking doesn’t wash their hands or if meat is not cooked until it’s really hot, germs can survive and make people sick. Raw fruits and vegetables that aren’t washed can also have germs on them.

To avoid getting food poisoning, it’s important to wash your hands before you eat or make food. Make sure food is cooked well and kept at the right temperature, either very hot or very cold. Also, keep your kitchen clean and don’t eat food that looks or smells strange.

If you think you have food poisoning, it’s best to drink lots of water and rest. If you feel very sick, your parents can take you to a doctor. It’s especially important to see a doctor if you can’t keep water down or if you have been sick for more than a few days.

500 Words Essay on Food Poisoning

Food poisoning is a common problem that happens when you eat food contaminated with harmful bacteria, viruses, or toxins. This can lead to feeling very sick, with symptoms like stomach pain, vomiting, and diarrhea. It’s not usually serious and most people get better on their own without needing to see a doctor.

The main cause of food poisoning is eating food that has harmful germs in it. These germs can get into food at any point when it’s being grown, processed, or cooked. Not washing hands, using dirty cooking tools, and not cooking food at the right temperature can all lead to food poisoning.

Symptoms to Watch For

Symptoms of food poisoning can start within hours after eating the bad food, or they might take days to appear. Common signs include stomach cramps, nausea, vomiting, diarrhea, and fever. People usually feel better in a few days, but it’s important to drink lots of fluids to avoid dehydration, especially in young children and older adults.

To prevent food poisoning, always wash your hands before handling food. Make sure to cook meat all the way through and keep raw meat away from other foods to avoid cross-contamination. It’s also a good idea to refrigerate leftovers quickly and not eat food that’s been sitting out for too long.

What to Do If You Get Food Poisoning

If you think you have food poisoning, it’s important to drink plenty of fluids and rest. Eating bland foods like toast and rice can help settle your stomach. If your symptoms are very bad or don’t get better after a few days, you should tell an adult and see a doctor.

When to See a Doctor

Most of the time, food poisoning will get better on its own. But if you have symptoms like blood in your vomit or stool, high fever, or if you feel very dehydrated and can’t keep fluids down, you should get medical help right away.

Food poisoning is an unpleasant experience that can make you feel very sick. By understanding what causes it and how to prevent it, you can help keep yourself and others safe from this illness. Remember to handle food safely and always pay attention to how your body feels after eating. If you ever suspect you have food poisoning, don’t hesitate to seek help and get the care you need to feel better.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

• Essay on Food Safety And Sanitation Importance
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• Recalls & Outbreaks
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• Safe Minimum Internal Temperatures
• Keep Food Safe
• 4 Simple Steps
• Food Safety by Events and Seasons
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• FoodKeeper App

Food Poisoning

• Bacteria and Viruses
• Report a Problem with Food
• People At Risk
• Children Under Five
• Older Adults
• People with Weakened Immune Systems
• Pregnant Women

Food poisoning—any illness or disease that results from eating contaminated food—affects millions of Americans each year. While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

Causes of Food Poisoning

• Bacteria and Viruses:  Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food.
• Parasites: Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms.
• Molds, Toxins, and Contaminants: Most food poisoning is caused by bacteria, viruses, and parasites rather than toxic substances in the food. But some cases of food poisoning can be linked to either natural toxins or added chemical toxins.
• Allergens: Food allergy is an abnormal response to a food triggered by your body's immune system. Some foods, such as nuts, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soybeans, can cause allergic reactions in people with food allergies.

Symptoms of Food Poisoning

Symptoms may range from mild to severe and differ depending on the germ you swallowed. The most common symptoms of food poisoning include:

• Upset stomach
• Stomach cramps
• Dehydration

Serious long-term effects associated with several common types of food poisoning include:

• Kidney failure
• Chronic arthritis
• Brain and nerve damage

People at Risk

Certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. These groups include:

• Pregnant women
• Children younger than 5 years
• Adults age 65 and older
• People whose immune systems are weakened due to illness or medical treatment

General Information

Foodborne Illness A-Z (CDC)

Foodborne Illnesses and Germs (CDC)

Foodborne Illness: What Consumers Need to Know (USDA)

Bad Bug Book  (FDA)

Additional Resources

People with a Higher Risk of Food Poisoning (CDC)

Listeria – People at Risk (CDC)

Food Safety for Older Adults (FDA)

Food Safety for People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases  (FDA)

Everyday Food Safety for Young Adults  (FDA)

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How to Prevent Food Poisoning

Foodborne illness (sometimes called food poisoning, foodborne disease, or foodborne infection) is common, costly—and preventable. You can get food poisoning after swallowing food that has been contaminated with a variety of germs  or toxic substances.

Learn the most effective ways to help prevent food poisoning.

Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning.

Learn the basic facts about food poisoning, who is most at risk, and how to prevent it.

You can protect your family by avoiding these common food safety mistakes.

Home-delivered groceries and subscription meal kits can be convenient, but they must be handled properly to prevent food poisoning.

Going out to eat? Here are tips to protect yourself from food poisoning while eating out.

If you have a recalled food item in your refrigerator, it’s important to throw out the food and clean your refrigerator.

• People at Higher Risk for Food Poisoning
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The Bizarre Chinese Murder Plot Behind Netflix’s ‘3 Body Problem’

Lin Qi, a billionaire who helped produce the science-fiction hit, was poisoned to death by a disgruntled executive. His attacker now faces the death penalty.

By David Pierson

Lin Qi was a billionaire with a dream. The video game tycoon had wanted to turn one of China’s most famous science-fiction novels, “The Three-Body Problem,” into a global hit. He had started working with Netflix and the creators of the HBO series “Game of Thrones” to bring the alien invasion saga to international audiences.

But Mr. Lin did not live to see “ 3 Body Problem ” premiere on Netflix last month, drawing millions of viewers.

He was poisoned to death in Shanghai in 2020, at age 39, by a disgruntled colleague, in a killing that riveted the country’s tech and video-gaming circles where he had been a prominent rising star. That colleague, Xu Yao, a 43-year-old former executive in Mr. Lin’s company, was last month sentenced to death for murder by a court in Shanghai, which called his actions “extremely despicable.”

The court has made few specific details public, but Mr. Lin’s killing was, as a Chinese news outlet put it, “as bizarre as a Hollywood blockbuster.” Chinese media reports, citing sources in his company and court documents, have described a tale of deadly corporate ambition and rivalry with a macabre edge. Sidelined at work, Mr. Xu reportedly exacted vengeance with meticulous planning, including by testing poisons on small animals in a makeshift lab. (He not only killed Mr. Lin, but also poisoned his own replacement.)

Mr. Lin had spent millions of dollars in 2014 buying up copyrights and licenses connected to the original Chinese science-fiction book, “The Three-Body Problem,” and two others in a trilogy written by the Chinese author Liu Cixin. “The Three-Body Problem” tells the story of an engineer, called upon by the Chinese authorities to look into a spate of suicides by scientists, who discovers an extraterrestrial plot. Mr. Lin had wanted to build a franchise of global television shows and films akin to “Star Wars” and centered on the novels.

Mr. Lin would eventually link up with David Benioff and D.B. Weiss, the creators of the television series “Game of Thrones,” to work on the Netflix project. Mr. Lin’s gaming company, Youzu Interactive, which goes by Yoozoo in English, is no stranger to the HBO hit; its best-known release is an online strategy game based on the show called “Game of Thrones: Winter Is Coming.”

Mr. Lin’s fate would change when he hired Mr. Xu, a lawyer, in 2017 to head a subsidiary of Yoozoo called The Three-Body Universe that held the rights to Mr. Liu’s novels. But not long afterward, Mr. Xu was demoted and his pay was cut, apparently because of poor performance. He became furious, according to the Chinese business magazine Caixin.

As Mr. Xu plotted his revenge, Caixin reported, he built a lab in an outlying district of Shanghai where he experimented with hundreds of poisons he bought off the dark web by testing them on dogs and cats and other pets. Caixin said Mr. Xu was both fascinated and inspired by the American hit TV series “Breaking Bad,” about a cancer-stricken chemistry teacher who teaches himself to make and sell methamphetamine, eventually becoming a drug lord.

Between September and December 2020, Mr. Xu began spiking beverages such as coffee, whiskey and drinking water with methylmercury chloride and bringing them into the office, Caixin reported, citing court documents. The report’s details could not be independently confirmed.

Calls to Yoozoo and the Shanghai court went unanswered. Netflix did not immediately respond to a request for comment.

“The plot is as bizarre as a Hollywood blockbuster, and the technique is professional enough to be called the Chinese version of ‘Breaking Bad,’” Phoenix News, a Chinese news outlet, said last month.

According to a story by The Hollywood Reporter in January, Mr. Benioff said the killing was “certainly disconcerting.” “When you work in this business, you’re expecting all sorts of issues to arise. Somebody poisoning the boss is not generally one of them,” he was quoted as saying.

Police arrested Mr. Xu on Dec. 18, 2020, the Shanghai No. 1 Intermediate People’s Court said on its official WeChat account as it announced the verdict and sentencing. Mr. Xu reportedly declined to confess to the crime and did not disclose what poison he had used, complicating doctors’ efforts to save Mr. Lin’s life.

The court said that Mr. Xu had plotted to poison Mr. Lin and four other people over an office dispute. Its post included a picture of a bespectacled Mr. Xu in the courtroom wearing an oversized beige cardigan surrounded by three police officers. The statement said more than 50 people, including members of Mr. Xu’s and Mr. Lin’s family, attended the sentencing.

The Three-Body Universe, the Yoozoo subsidiary, did not respond to a request for comment, but its chief executive, Zhao Jilong, posted on his WeChat account, “Justice has been served,” according to Chinese state media.

Before his untimely death, Mr. Lin was something of a celebrity in the world of young Chinese entrepreneurs. He had built his fortune in the early 2010s, riding a wave of popularity for mobile games. His bid to popularize Mr. Liu’s novels was a rare attempt to export Chinese popular culture — something that has eluded China as its government yearns to wield the same soft power the United States commands with its movies, music and sports stars.

Six years after “The Three-Body Problem” was first published in 2008, an English version translated by Ken Liu was released to widespread acclaim. The book won the Hugo Award, a major science-fiction prize, for best novel. It counted Barack Obama and Mark Zuckerberg among its fans.

While Netflix is not available in China, “3 Body Problem” has still set off a backlash among Chinese viewers who have been able to access the platform by using virtual private networks, or who have seen pirated versions of the show. Users on Chinese social media expressed anger that the Netflix adaptation Westernized aspects of the story, and said the show sought to demonize some of the Chinese characters.

Even the People’s Liberation Army’s propaganda wing has weighed in on the series. In an editorial published on Saturday on its website, China Military Online, it called the Netflix series an example of American “cultural hegemony.”

“It can be clearly seen that after the United States seized this popular intellectual property with its superpower strength, it wanted to transform and remake it,” the editorial said. “The purpose was to eliminate as much as possible the reputation of modern China.”

Li You contributed research.

David Pierson covers Chinese foreign policy and China’s economic and cultural engagement with the world. He has been a journalist for more than two decades. More about David Pierson

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