essay questions on food poisoning

• 773-269-6555
• Food Recall Alerts

Frequently Asked Questions

Food poisoning & foodborne illness.

Most people use the terms “food poisoning”, “foodborne illness” and “foodborne disease” interchangeably.

Foodborne illness or disease, or food poisoning, is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful pathogens such as bacteria, parasites, or viruses.

In the United States, the Centers for Disease Control and Prevention (CDC) estimate 48 million people experience a foodborne illness annually. Of those 48 million, 128,000 people require hospitalization and about 3,000 illnesses result in death.

When foods are cooked to safe temperatures , the pathogens (or germs) that cause foodborne illness are killed making the food safe to eat. Fresh produce, shellfish and other foods that are eaten raw are more susceptible to contamination.

Sick people can transfer harmful pathogens (or germs) to healthy people when someone handles or serves food without washing their hands thoroughly after using the bathroom.

This is called  fecal-oral transmission. Harmful bacteria can also be spread when water, contaminated by feces (poop), is used for drinking, cooking, washing produce and/or washing dishes.

Environments that are high-risk for this kind of transmission include: day cares, hospitals, nursing homes, and restaurants. Good hygiene practices must be followed . Sick and recovering people should stay at home to avoid contaminating others.

For people who are ill and have diarrheal accidents in community pools or local ponds, the same kind of high-risk transmission can happen. Petting zoos and fairs with animals are potential points of spread, especially for children, as is contact with reptiles and birds.

The term “stomach flu” is used incorrectly and interchangeably with “the flu”.

The flu, or influenza, is a seasonal respiratory illness and its symptoms are fever, congestion, muscle aches and fatigue.

Gastroenteritis (incorrectly called “stomach flu”) – includes irritation and inflammation of the stomach and intestines  and can cause diarrhea, nausea, fever and vomiting. 

Gastroenteritis is not associated with any type of influenza virus.

Common foodborne illness symptoms include vomiting, diarrhea or bloody diarrhea, abdominal pain, fever and chills..

Symptoms can range from mild to serious and can last from a few hours to several days. Sometimes symptoms are dependent on the type of microorganism present.

Most foodborne illnesses are acute, meaning they happen suddenly, are self-limiting in duration and most people recover on their own without treatment. Sometimes, foodborne illness may lead to more serious complications.

Some pathogens, such as Botulism ( C. botulinum , which produces botulism toxins) affect the nervous system, causing symptoms such as:

• blurred vision
• tingling or numbness of the skin

Foodborne illness can be caused by food eaten hours ago, a couple of days ago, or even a few weeks ago.

The length of time between when you eat something and when you get sick is called the incubation period and it varies depending on the type of pathogen. For example, the incubation period for Salmonella is anywhere from 6 hours to 3 days; whereas, Hepatitis A has an incubation period of 10 days to 7 weeks.

Foodborne illnesses are caused by bacteria, viruses and parasites that are too small to see, taste, smell, or change the texture of food.

This type of food contamination can lead to very serious illness. When food smells off or tastes funny our internal spoilage indicator tells us not to eat the food, because it could potentially upset our stomach. 

The 5-second rule is an urban myth.

Food cannot be dropped on the floor (where everybody walks, including your pets) or on the ground for any amount of time without with the risk of it coming into contact with germs. Even before 5 seconds pass, a piece of food that looks dirt-free may contain harmful pathogens. The kitchen is often the most common source of harmful microbes in your home.

When in doubt, throw it out.

Every person’s immune system is unique and may react differently even when eating the same contaminated food. .

Susceptibility is dependent on many factors including age, general health, and the strength of an individual’s immune system.

While certain populations such as small children, older adults, pregnant women, and those with underlying health issues or a compromised immune system are most at risk for severe foodborne disease, anyone can contract a serious case of foodborne illness.

Click here for more safe food guidelines for kids and older adults . The virulence (strength and impact) of a particular pathogen and the amount or pathogen ingested, as well as the timing and quality of medical care can also determine the severity and occurrence of foodborne illness.

For example, the pathogen Listeria is extremely dangerous for pregnant women.  This bacteria which can cause premature births and miscarriages is found in many ready-to-eat foods, such as hot dogs, cold cuts, soft cheeses and pâtés. Listeria grows in cool temperatures – even in your refrigerator – and can be killed by thoroughly heating foods to 165°F (74°C) before consumption.

It’s impossible to say. Plus, the question kind of misses the point.

There is no statistical evidence to support such a claim, yet many food producers, lobbyists, lawmakers and even government regulators reiterate this statement every time there is a major food recall, foodborne illness outbreak or a call for serious conversation about the production of food in the U.S.

Factors such as cultural differences, severity of illness and varying accessibility to healthcare and insurance affect how many foodborne illnesses are reported and can result in misleading interpretations of data; therefore, governmental agencies develop estimates of how many illnesses may occur annually.

In the United States, there is not one individual person or federal agency that oversees food safety. The Food and Drug Administration (FDA) is responsible for regulation and safety of about 80% of the U.S. food supply, including pet food and imported foods. The USDA Food Safety and Inspection Service (FSIS) is responsible for the other 20% which is primarily meat and poultry.

The USDA, FDA, EPA (Environmental Protection Agency) and other agencies all play a role in overseeing food production and regulating food products in the U.S. and often operate under different rules with separate objectives.

Everybody — government, food producers, consumers — has a role in making food safe.

Questions About Meat + Poultry

The refrigerator is the safest place to thaw meat and poultry.

A fridge keeps meat out of the “ temperature danger zone ” which is between 40°F – 140°F. When meat is thawed on the kitchen counter the risk of time and temperature abuse increases.

Meat or poultry that is stored at room temperature (an environment between 40°F – 140°F)  allows bacteria – that is already present in the food – to multiply rapidly. If you need to thaw meat quickly, defrost it in the microwave and cook it immediately or defrost as part of cooking.

Washing meat and poultry is unnecessary because cooking meat and poultry to a safe internal temperature kills any pathogens.

By washing meat and poultry, you risk cross-contaminating the entire kitchen in the process (think splashing).

The only way to know that meat or poultry is cooked to an internal safe temperature (a temperature high enough to kill pathogens) is with a meat thermometer.

Color is not an accurate sign of doneness .

According to USDA , 1 in 4 hamburgers appears brown before it has been cooked to a safe internal temperature. Research shows some ground beef patties look done at internal temperatures as low as 135ºF (57.2°C).

Recommendations for safe internal temperatures of meat can be found here . Using a meat thermometer to indicate the internal temperature of the food is the best way to ensure it has been cooked to the appropriate temperature .

Be sure to wash—with soap and hot water—your hands, utensils, dishes, cutting boards, countertops and anything else after coming into contact with raw meat or raw meat juices.

Some foodborne illnesses are self-limiting having temporary symptoms and discomfort, however, severe foodborne illness can lead to dangerous long-term health consequences, and even death. .

• E. coli  O157:H7 infection is the leading cause of HUS , which is the primary cause of acute kidney failure in American children. It can also lead to diabetes, high blood pressure, and seizures.
• Salmonella infection can lead to reactive arthritis.
• An infection from   Campylobacter is responsible for a significant number of cases of Guillain-Barré Syndrome (aka sudden-onset paralysis).

You can find additional information here .

Salmonella is a widespread and diverse pathogen – there are as many as 2,500 different strain or types of  Salmonella !

Some strains are found in very specific types of food while others are found  more generally. Most people recover from a  Salmonella  infection but it can cause very serious complications including a debilitating disease known as Reactive Arthritis.

The very young, older adults, and those who are immune-compromised are most likely to develop serious complications. Cooking poultry and eggs to an internal temperature of 165°F (74°C) will kill bacteria, although, raw eggs and packaging liquid from raw chicken can cause cross-contamination on hands, utensils, counters, cutting boards, sinks, kitchen towels, and anything else they touch.

Make sure you wash your hands thoroughly with soap and water and sanitize any surfaces in the kitchen after handling raw poultry or eggs.

More information on salmonella and poultry.

Did you know that as of July 2020, Salmonella is not classified as an adulterant in poultry?

Basically this means producers are not required to withhold Salmonella -contaminated poultry product from being put into the human food chain. In case you didn’t know, Salmonella is the most frequently reported cause of foodborne illness.

Find out more and help us close that regulatory loophole.

Do you have a food safety or foodborne illness-related QUESTION you wonder about? Click the button to the left and Ask a Scientist!

KEEP YOU AND YOUR FAMILY SAFE

Sign-up for Alerts

Our mission:

As the voice of people affected by foodborne illness, we collaborate with partners in academia, the food industry, and government to prevent foodborne illness.  We advocate for effective food safety policy and facilitate culture change to increase food safety.

• 773-883-3098
• [email protected]
• 4809 N Ravenswood, #214 Chicago, IL 60640
• Contact Form

Stop Foodborne Illness is a 501(c)(3) tax-exempt organization. Donations are tax-deductible to the extent the law allows.

Wyoming Department of Public Health 401 Hathaway Building Cheyenne, WY 82002 Call 1-866-571-0944 (toll free) or (307) 777-7656

Wyoming Department of Health: Epidemiology Unit

Infectious Disease Epidemiology + Food Safety

Washington State Department of Health:

• Foodborne Disease Outbreaks
• You and Your Family > Food Safety

Nevada HHS/ Division of Public and Behavioral Health Environmental Health 4126 Technology Way      4150 Technology Way Carson City, NV 89706      Carson City, NV 89706

• 775- 684-4200
• 775-684-5920 (emergency/after hours)  not listed

http://dpbh.nv.gov/Reg/Food/Food_Establishments_Home/

Southern Nevada Health District Food Safety https://www.southernnevadahealthdistrict.org/Health-Topics/food-safety/

Report a Foodborne Illness https://www.southernnevadahealthdistrict.org/Health-Topics/foodborne-illness/ 702-759-1300

South Dakota Department of Health Office of Health Protection 600 E Capitol Avenue Pierre, SD 57501 605-773-4945 doh.sd.gov/food/

South Dakota Department of Agriculture 523 E Capitol Avenue Pierre, SD 57501 605-773-5425

Preventing Foodborne Illness https://doh.sd.gov/food/prevention.aspx

Arkansas Department of Health Office of Environmental Health 4815 West Markham Street, Slot 46 Little Rock, AR 72205 501-661-2171 www.healthy.arkansas.gov

Public Health Safety | Foodborne Disease https://www.healthy.arkansas.gov/programs-services/topics/foodborne-disease

Utah Department of Health/Report a Foodborne Illness Cannon Health Building 288 North 1460 West Salt Lake City, UT 84116

888-222-2542

Utah Association of Local Health Departments

Salt Lake County Health Department Food Protection

Vermont Department of Health Public Health Laboratory 108 Cherry Street, PO Box 70 Burlington, VT 05402 800-439-8550

Vermont Agency of Agriculture, Food & Markets Food Safety and Consumer Protection 116 State Street Montpelier, VT 05620 802-828-2430

Virginia Department of Health Food Safety 109 Governor Street Richmond, VA 23219 804-864-7454

Virginia Local Health Districts

West Virginia Center for Local Health

350 Capitol Street, Room 702 Charleston, WV 25301 304-558-2971

West Virginia Department of Health and Human Resources

Wisconsin Department of Health Services

1 West Wilson Street Madison, WI  53703 608-266-1865

Wisconsin Health Departments (by County and Tribal Agency)

District of Columbia 

DC Department of Health Food Safety https://dchealth.dc.gov/service/division-food

DC Department of Health Foodborne Disease Surveillance https://dchealth.dc.gov/service/foodborne-illness-surveillance

National Resources

US Food and Drug Administration (FDA)                                        FDA Center for Food Safety

888-SAFEFOOD (1-888-723-3366)

www.fda.gov                                                                                     US Department of Agriculture (USDA)

USDA Meat & Poultry Hotline: 1-888-674-6854 USDA- Food Safety and Inspection Services (FSIS) www.fsis.usda.gov                                                                                     US Department of Health and Human Services (HHS)

www.foodsafety.gov                                                                                     Centers for Disease Control and Prevention (CDC) 800-232-4636 www.cdc.gov/foodsafety/                                                                                     Antibiotic Resistance Action Center                             

battlesuperbugs.com

                                                                                    The Center for Food Safety                                   

www.centerforfoodsafety.org

202-547-9359                                                                                     International Food Information Council Foundation

www.foodinsight.org

202-296-6540                                                                                     Council of State and Territorial Epidemiologists

www.cste.org                                                                            770-458-3811

_________________________________________

Office on Women’s Health                                    

womenshealth.gov/index.html                                                                                     US National Library of Medicine                           

www.nlm.nih.gov/                                                                                     Medline Plus                                                          

www.nlm.nih.gov/medlineplus/                                                                                     National Institutes of Health                                 

www.nih.gov/                                                                                     Agency for Healthcare Research and Quality     

www.ahrq.gov/

Food and Water Safety for Travelers

https://www.iamat.org/food-and-water-safety

Puerto Rico  Done

https://www.fns.usda.gov/contact/puerto-rico-department-health

Guam  Dept of Health

https://dphss.guam.gov/

Guam Department of Agriculture

https://doag.guam.gov/

US Virgin Islands

https://doh.vi.gov/

Connecticut Department of Public Health Food Protection Program 410 Capitol Avenue Hartford, CT 06134 860-509-7297

Hartford Health Department 131 Coventry Street Hartford, CT 06112 860-757-4726 or 860-757-4729

New Haven Health Department 54 Meadow Street New Haven, CT 06519 203-946-6999

Texas Department of State Health Services Food Establishments Group PO Box 149347 Austin, TX 78714 512- 834-6753 www.dshs.state.tx.us/foodestablishments/

Texas Department of Agriculture Food and Nutrition 1700 N Congress, 11th Floor Austin, TX 78701 512-463-7476 www.squaremeals.org/

http://www.squaremeals.org/FandNResources/FarmtoSchool/ToolsforSchools/FoodSafety.aspx

Texas Health Departments (by District) www.dshs.state.tx.us/regions/lhds.shtm

www.dshs.state.tx.us/regions/nonlhd.shtm

Infectious Disease Control Unit 1100 West 49 th  Street, Suite T801 Austin, TX 78714 512-776-7676 www.dshs.state.tx.us/idcu/health/foodborne_illness/

Austin Food Establishment Inspections https://data.austintexas.gov/dataset/Restaurant-Inspection-Scores/ecmv-9xxi

Dallas Food Establishment Inspections http://www2.dallascityhall.com/FoodInspection/SearchScores.cfm

Fort Worth Food Establishment Inspections www.fortworthgov.org/applications/Health/

Houston Food Establishment Inspections http://houston.tx.gegov.com/media/search.cfm

San Antonio Food Establishment Inspections www.sanantonio.gov/health/Food-Establishment-Inspection.html

Tennessee Department of Health 425 5 th  Avenue North Cordell Hull Building, 3 rd  Floor Nashville, TN 37243 615-741-3111 http://tn.gov/health

Division of Foodborne Illness 615-741-7247

Foodborne Illness Complaint Hotline 800-293-8228 (toll free)

Tennessee Restaurant Inspections http://tn.gov/health/topic/eh-inspections

Health Departments in Tennessee by County http://tn.gov/health/topic/localdepartments

Shelby County Health Department 814 Jefferson Avenue Memphis, TN  38105 901-222-9243 www.shelbycountytn.gov/index.aspx?nid=1094

Metro Public Health Department of Nashville & Davidson County 311 23 rd  Avenue North Nashville, TN  37203 615-340-5616 www.nashville.gov/Health-Department/Environmental-Health/Food-Protection-Services.aspx

South Carolina Department of Health and Environmental Control Food Protection 2600 Bull Street Columbia, SC 29201 803-898-3432 http://www.scdhec.gov/FoodSafety/

South Carolina Department of Agriculture Food Safety and Compliance State Capitol /Wade Hampton Building, 5th Floor Columbia, SC 29211 803-734-2210 http://agriculture.sc.gov/divisions/consumer-protection/foodfeed-safety-compliance/

South Carolina Food Establishment Inspections www.scdhec.gov/environment/envhealth/food/htm/inspection-rating/

Rhode Island Department of Health Food Protection 3 Capitol Hill Providence, RI 02908 401-222-5960 401-272-5952 (emergency after hours) http://www.health.ri.gov/programs/foodprotection/

Rhode Island Department of Environment Agriculture Division 235 Promenade Street Providence, RI 02908 401-222-2781 http://www.dem.ri.gov/programs/bnatres/agricult/index.php

Rhode Island Food Establishment Inspections http://www.health.ri.gov/food/

Pennsylvania Department of Agriculture Bureau of Food Safety & Laboratory Services 2301 North Cameron Street Harrisburg, PA 17110 866-366-3723 www.agriculture.state.pa.us

Pennsylvania Department of Health 625 Forster Street, 8 th  Floor West Harrisburg, PA 17120 877-PA-HEALTH www.portal.health.state.pa.us

Pennsylvania Food Establishment Inspections https://www.pafoodsafety.state.pa.us/web/inspection/publicinspectionsearch.aspx

Oregon Health Authority Healthy Environments/Foodborne Illness 800 NE Oregon Street, Suite 640 Portland, OR 97232 971-673-0451 public.health.oregon.gov/HealthyEnvironments/FoodSafety/Pages/index.aspx [email protected]

Oregon Department of Agriculture Food Safety Program 635 Capitol Street NE Salem, OR  97301 503-986-4720 www.oregon.gov/ODA/fsd/Pages/index.aspx

Oregon Health Departments (by County) public.health.oregon.gov/ProviderPartnerResources/LocalHealthDepartmentResources/Pages/lhd.aspx

Multnomah County (Portland) Food Establishment Inspections www3.multco.us/MCHealthInspect/ListSearch.aspx

Oklahoma Department of Health Food Safety and Foodborne Diseases 1000 NE 10 th  Street, Room 605 Oklahoma City, OK 73117 405-271-4060 800-522-0203 (toll free) www.ok.gov/health/Disease,_Prevention,_Preparedness/Acute_Disease_Service/Disease_Information/Food_Safety_and_Foodborne_Diseases/

Oklahoma Department of Agriculture Food and Forestry 2800 N Lincoln Boulevard Oklahoma City, OK 73105 405-521-3864 www.oda.state.ok.us/food/

Oklahoma Food Establishment Inspections www.phin.state.ok.us/Inspections/

Ohio Department of Health Food Safety Program 246 N High Street Columbus, OH 43215 614-466-1390 www.odh.ohio.gov/odhprograms/eh/foods/food2.aspx

Find Your Local Health Department (Ohio) odhgateway.odh.ohio.gov/lhdinformationsystem/Directory/GetMyLHD

Ohio Department of Agriculture Food Safety Division 8995 E Main Street Reynoldsburg, OH 43068 614-728-6250 www.agri.ohio.gov/foodsafety www.agri.ohio.gov/divs/meat/meat.aspx

Columbus Public Health Food Protection Program 240 Parsons Avenue Columbus, Ohio 43215 614-645-8191 publichealth.columbus.gov/food-protection.aspx

Columbus Food Establishment Inspections www.decadeonline.com/main.phtml?agency=COL

Franklin County Food Establishment Inspections www.myfcph.org/foodinspections.php

Cleveland Food Establishment Inspections www.clevelandhealth.org/network/environment/review_inspection_report.php

Cincinnati Food Establishment Inspections www.cincinnati-oh.gov/noncms/health/inspection/

Ohio Inspections by County www.ohioinspections.org/category.php

North Dakota Department of Health 600 E Boulevard Avenue Bismarck, ND 58505 701-328-2372 www.ndhealth.gov/disease/GI/default.aspx

North Dakota Division of Food and Lodging www.ndhealth.gov/foodlodging

North Dakota Department of Agriculture Meat Inspection www.nd.gov/ndda/program/meat-inspection

North Carolina Department of Agriculture and Consumer Services NC Food Safety 4000 Reedy Creek Road Raleigh, NC 27607 919-733-7366 http://www.ncfoodsafety.com/

North Carolina Department of Health Food Protection Program 5605 Six Forks Road Raleigh, NC 27609 919-707-5854 ehs.ncpublichealth.com/faf/food/index.htm

Report a Foodborne Illness NCDPH Epidemiology 225 N McDowell Street Raleigh, North Carolina 27603 919-733-3419 (24 hr access) epi.publichealth.nc.gov/cd/report.html#who

North Carolina Health Department Directors (by County) http://www.ncalhd.org/directors

Restaurant Inspections www.wral.com/5onyourside/restaurants/page/1001540/

New York Department of Agriculture & Markets Food Safety & Inspection 10B Airline Drive Albany, NY 12235 518-457-4492 www.agriculture.ny.gov/FS/FSHome.html

New York Department of Health Empire State Plaza Albany, NY 12237 800-458-1158 (toll free) 518-473-4436 www.health.ny.gov/environmental/indoors/food_safety/index.htm

New York Health Departments (by Region, District and County) www.health.ny.gov/environmental/water/drinking/doh_pub_contacts_map.htm

New York City Restaurant Inspection www.nyc.gov/html/doh/html/services/restaurant-inspection.shtml

New Mexico Environment Department Food Program PO Box 5469 Santa Fe, NM 87502 505-476-9102 www.nmenv.state.nm.us/fod/Food_Program

New Mexico Department of Health 1190 South Saint Francis Drive Santa Fe, NM   87502 505-827-2613 www.health.state.nm.us

New Mexico Public Health Offices Map (by County) http://nmhealth.org/location/public/

Albuquerque Food Inspection and Safety www.cabq.gov/envhealth/inspections

New Jersey Department of Health Food and Drug Safety Program PO Box 360 Trenton, NJ 08625 609-826-4935 www.nj.gov/health/foodanddrugsafety/consumer.shtml New Jersey Department of Agriculture PO Box 330 Trenton, NJ 08625 609-588-7606 www.state.nj.us/agriculture/news/hottopics/topics070319.html New Jersey Departments of Health (by County or Municipality) www.nj.gov/health/lh/directory/lhdselectcounty.shtml Rutgers University/NJ Agricultural Experiment Station 88 Lipman Drive New Brunswick, NJ 08901 njaes.rutgers.edu/health/

New Hampshire Department of Health & Human Services Public Health Services/Food Protection 129 Pleasant Street Concord, NH 03301 603-271-4589 www.dhhs.nh.gov/dphs/fp

Foodborne Illness Surveillance 29 Hazen Drive Concord, NH 03301 603-271-5300 (24 hr) 800-852-3345, x5300 (toll free 24 hr) www.dhhs.nh.gov/dphs/cdcs/surveillance/food.htm

Nebraska Department of Health & Human Services Epidemiology/Foodborne Illness 301 Centennial Mall South Lincoln, NE 68509 402-471-2937 dhhs.ne.gov/publichealth/EPI/Pages/Foodborne.aspx

Nebraska Department of Agriculture Food Safety and Consumer Protection 301 Centennial Mall South Lincoln, NE 68509 402-471-3422 ttp://www.nda.nebraska.gov/fscp/index.html

Nebraska Health Departments (by County and Rural District) dhhs.ne.gov/publichealth/Pages/puh_oph_lhd.aspx#Websites

Omaha-Douglas County Health Department Disease Control/Foodborne Illness 1111 South 41st Street at Pacific Omaha, NE 68105 402-444-7214 402-444-7000 (after hours) www.douglascountyhealth.com/disease-a-immunization/food-borne-illness

Restaurant Inspections www.douglascountyhealth.com/food-a-drink/food-facility-ratings?rname=all&submit=Search

Lincoln-Lancaster County Health Department 3140 N Street Lincoln, NE 68510 402-441-6280 www.lincoln.ne.gov/city/health/environ/consumer/food/foodsafety.htm

Food Establishment Inspections logisrv01.lincoln.ne.gov/health/rdPage.aspx?rdReport=EPH.Default

Montana Department of Public Health and Human Services Food & Consumer Safety 1400 Broadway Helena, MT 59604 406-444-4542 www.dphhs.mt.gov/publichealth/fcs/index.shtml

Montana Health Departments (by County or Tribal Agency) www.dphhs.mt.gov/publichealth/phep/countytribalhealthdepts.shtml

Montana Food Star Award Program http://web.hhs.mt.gov/publichealth/fcs/foodstar.shtml

Montana DPHHS Food and Consumer Safety http://dphhs.mt.gov/publichealth/FCSS

Missouri Department of Health and Senior Services PO Box 570 Jefferson City, MO 65102 866-628-9891 (toll free) www.health.mo.gov/safety/foodsafety

Missouri Department of Agriculture Food Safety 1616 Missouri Boulevard Jefferson City, MO 65102 573-751-4211 mda.mo.gov/connect/foodsafety.php

Kansas City Department of Healt Food Protection Program   2400 Troost Ave, Suite 3000 Kansas City, MO 64108 816-513-6315 http://kcmo.gov/health/environmental-health-services/environmental-public-health-program/

Kansas City Food Establishment Inspections www.inspectionsonline.us/foodsafety/mousakansascity/search.htm

St. Louis County Department of Health Safe Food Center www.stlouisco.com/HealthandWellness/FoodandRestaurants

St. Louis Restaurant Inspections www.stlouisco.com/HealthandWellness/FoodandRestaurants/RestaurantInspections

Mississippi Department of Health Food Safety, Restaurant Inspections 570 East Woodrow Wilson Drive Jackson, MS 39216 866-458-4948 msdh.ms.gov/msdhsite/_static/43,0,377.html

Reporting a Foodborne Illness 800-556-0003 601-576-7400 (after hours/holidays)

Mississippi Public Health Laboratory 570 East Woodrow Wilson Jackson, MS 39216 601- 576-7582 601-576-7725 (Office of Epidemiology) msdh.ms.gov/msdhsite/_static/14,0,73.html

Mississippi Department of Agriculture & Commerce Consumer Protection PO Box 1609 Jackson, MS 39215 601-359-1148 https://www.mdac.ms.gov/bureaus-departments/regulatory-services/consumer-protection/

Minnesota Department of Public Health Food Safety PO Box 64975 St Paul, MN 55164 651-201-5000 888-345-0823 (toll free from greater MN) www.health.state.mn.us/foodsafety

Reporting a Suspected Foodborne Illness 877-366-3455 www.health.state.mn.us/divs/idepc/dtopics/foodborne/reporting.html

Minnesota Department of Agriculture Food Safety 625 Robert Street North St Paul, Minnesota 55155 651-201-6000 800-967-2474 www.mda.state.mn.us/food/safety

Infectious Disease Epidemiology, Prevention and Control (IDECP) 625 N Robert Street PO Box 64975 St Paul, MN 55164 77-676-5414 (toll free from greater MN) 877-FOOD-ILL (877-366-3) Foodborne Illness Hotline

Minneapolis Department of Health Food Safety Program Public Service Center 250 S 4th Street, Room 510 Minneapolis, MN 55415 612-673-2301 http://www.ci.minneapolis.mn.us/health/inspections/foodsafety

Michigan Department of Agriculture & Rural Development Food Safety PO Box 30017 Lansing, MI 48909 800-292-3939 www.michigan.gov/mdard/0,4610,7-125-50772—,00.html

www.michigan.gov/mdard/0,4610,7-125-1572_2875_31948-8257–,00.html

Michigan Department of Community Health Bureau of Disease Control, Prevention, Epidemiology Capitol View Building 201 Townsend Street Lansing, MI 48913 517-373-3740 517-335-9030 (emergency after hours) www.michigan.gov/mdch/0,4612,7-132-2945_5104—,00.html

Michigan Food Inspections secure1.state.mi.us/misafe/Default.aspx

Kent County (Grand Rapids) Health Department 700 Fuller Avenue NE Grand Rapids, MI 49503 616- 632-6900 www.accesskent.com/Health/FoodServices/default.htm

Massachusetts Department of Public Health Food Protection Program 305 South Street Jamaica Plain, MA 02130 617-983-6700 617-522-3700 (emergency/after hours) www.mass.gov/dph/fpp

Massachusetts Health Departments (by County ) www.healthguideusa.org/massachusetts_local_health_departments.htm

Massachusetts Partnership for Food Safety Education www.mafoodsafetyeducation.info

City of Boston Department of Health Inspectional Services Department/Health Division 1010 Massachusetts Avenue, 4th floor Boston, MA 02118 617-635-5300 www.cityofboston.gov/isd/health

Worcester Department of Public Health\ 25 Meade Street Worcester, MA 01610 508-799-8531 www.worcesterma.gov/ocm/public-health

Maryland Department of Health Office of Food Protection; Center for Retail Food, Plan and Process Reviews 6 Saint Paul Street, Suite 1301 Baltimore, MD 21202 410-767-8400 phpa.dhmh.maryland.gov/OEHFP/OFPCHS/SitePages/Home.aspx

Foodborne Illness/Emerging Infections Program phpa.dhmh.maryland.gov/OIDEOR/EIP/SitePages/Home.aspx

Baltimore City Health Department\ 1001 E Fayette Street Baltimore, MD 21202 410-396-4398 baltimorehealth.org/foodcontrol.html

http://health.baltimorecity.gov/environmental-health/food-facilities

Montgomery County (Germantown, Silver Spring) Department of Health Disease Control and Epidemiology Dennis Avenue Health Center 2000 Dennis Avenue Silver Spring, MD 20902 240-777-1755 www.montgomerycountymd.gov/HHS-Program/Program.aspx?id=PHS/PHSDControl-p270.html

Howard County (Columbia) Department of Health Food Protection Program 7178 Columbia Gateway Drive Columbia, MD 21046 410-313-1772 866-313-6300 (toll free 24/7 access) www.howardcountymd.gov/DisplayPrimary.aspx?id=4294969400

Food Establishment Inspection Program howard.envhealth.info/

Maine Department of Health and Human Services Division of Environmental Health 221 State Street Augusta, ME 04333 207-287-8016 www.maine.gov/dhhs/mecdc/environmental-health/el/postings.htm

Maine Center for Disease Control and Prevention 286 Water Street, State House Station 11 Augusta, ME 04333 800-606-0215 www.maine.gov/dhhs/boh/food_safety_in_maine.html

Report a Foodborne Illness 800-821-5821 (24 hr access)

Maine Department of Agriculture, Food and Rural Resources www.maine.gov/agriculture/qar/index.html

University of Maine Food Safety Program 5741 Libby Hall Orono, ME 04469 207-581-3188 extension.umaine.edu/food-health/food-safety/

Portland Health & Human Services 389 Congress Street Portland, ME 04101 207-874-8633 http://www.portlandmaine.gov/610/Food-Safety

Portland Restaurant Inspections www.pressherald.com/special/portland_maine_restaurant_inspection_report.html

Louisiana Department of Health & Hospitals Food and Drug Unit PO Box 629 Baton Rouge, LA 70821-0629 225-342-9500 dhh.louisiana.gov/index.cfm/page/300

Louisiana Community Health Units (by Parish) www.dhh.louisiana.gov/index.cfm/page/394

Reporting Foodborne/Waterborne Disease 1450 Poydras Street, Suite 2146 New Orleans, LA 70112 504-568-8316 www.dhh.louisiana.gov/index.cfm/page/535

Louisiana Restaurant Inspections inspections.eatsafe.la.gov/default.aspx

Louisiana Department of Agriculture and Forestry Food Quality PO Box 1951 Baton Rouge, LA  70821 225-925-3772 http://www.ldaf.state.la.us/food-safety/

New Orleans Health Department 1300 Perdido Street, Suite 8E18 New Orleans, LA 70112 311 www.nola.gov/health-department/

Kentucky Department Public Health Cabinet for Health and Family Services 275 E Main Street, 1E-B Frankfort, KY  40621 502-564-7181 www.chfs.ky.gov/dph/info/phps/food.htm

Kentucky Department of Agriculture Consumer & Environmental Protection 107 Corporate Drive Frankfort, KY 40601 502-573-0282 www.kyagr.com/consumer/division-of-food-distribution.html

Louisville Health and Wellness 400 East Gray Street Louisville, KY 40202 502-574-6520 http://louisvilleky.gov/government/health-wellness/food-safety

Restaurant Inspections http://portal.louisvilleky.gov/applications/RestaurantInspectionScores

Lexington-Fayette County Health Department Environmental Health 804A Newtown Circle Lexington, KY 40511 859-231-9791 www.lexingtonhealthdepartment.org/ProgramsServices/FoodProtection/tabid/200/Default.aspx

Barren River District (Bowling Green) Health Department 1109 State Street Bowling Green, KY  42102 270-781-8039 270-202-5785 (24 hr access) www.barrenriverhealth.org/mx/hm.asp?id=RestaurantScores

Kansas Department of Agriculture Food Safety 109 SW Ninth Avenue Topeka, KS 66612 785-296-3556 https://agriculture.ks.gov/divisions-programs/food-safety-lodging

Kansas Restaurant Inspections https://agriculture.ks.gov/divisions-programs/food-safety-lodging/inspection-results

Kansas Department of Health and Environment Curtis State Office Building 1000 SW Jackson Topeka, Kansas 66612 785-296-1500 www.kdheks.gov/epi/foodborne.htm

Sedgwick County (Wichita) Health Department 1900 E Ninth Street Wichita, KS 67214 316-660-7300 www.sedgwickcounty.org/healthdept/

Report a Foodborne Illness 316-660-5555 (24 hr access)

Johnson County (Overland Park) Health Department http://www.jocogov.org/health

Wyandotte County (Kansas City) Health Department 619 Ann Avenue Kansas City, KS 66101 913-321-4803 www.wycokck.org/dept.aspx?id=488

Iowa Department of Public Health Bureau of Environmental Health 321 E 12th Street Des Moines, IA 50319 515-281-7689 www.idph.state.ia.us/eh/food_safety.asp

Iowa Food System Council www.iowafoodsystemscouncil.org

Center for Acute Disease Epidemiology (CADE) www.idph.state.ia.us/Cade/Foodborne.aspx

Iowa State University Food Safety Project www.extension.iastate.edu/foodsafety/

Iowa Department of Inspections & Appeals Food and Consumer Safety Bureau www.state.ia.us/government/dia/page3.html

Polk County (Des Moines) Health Department 1907 Carpenter Avenue Des Moines, IA 50314 515-286-3798 ms.polkcountyiowa.gov/health/

Linn County (Cedar Rapids) Health Department 935 2nd Street SW Cedar Rapids, IA 52404 319-892-5000 http://ia-linncounty.civicplus.com/603/Food-Safety

Scott County (Davenport) Health Department Food Protection Program 600 W Fourth Street Davenport, Iowa 52801 563-326-8618 www.scottcountyiowa.com/health/food.php

Indiana Department of Health Food Protection 100 North Senate Avenue, N855 Indianapolis, IN  46204 317-234-8569 www.in.gov/isdh/20640.htm

Indiana Food Protection (by County) www.in.gov/isdh/23962.htm

Report a Complaint to the Health Department www.in.gov/isdh/20887.htm

Indiana Food Defense Program 317-233-8476 www.in.gov/isdh/20994.htm

Marion County (Indianapolis area) Department of Food Safety 3838 N Rural Street Indianapolis, IN 46205 317-221-2222 www.mchd.com/fdp.htm

Fort Wayne-Allen County Department of Health 200 E Berry Street, Suite 360 Fort Wayne, IN 46802 260-449-7561 http://www.allencountyhealth.com/get-informed/environmental-health-hazards/consumer-alerts/

Evansville & Vanderburgh County Department of Health Food Safety Program 420 Mulberry Street Evansville, Indiana 47713-1231 812- 435-2400 www.evansville.in.gov/Index.aspx?page=623

Illinois Department of Public Health 535 West Jefferson Street Springfield, IL 62761 217-782-4977 www.idph.state.il.us

Report Foodborne Illness (Health Departments by County) www.idph.state.il.us/local/alpha.htm

Illinois Department of Agriculture Food Inspection PO Box 19281, State Fairgrounds Springfield, IL 62794-9281 217- 782-2172 www.agr.state.il.us/programs/consumer/foodinsp.html

Restaurant Inspections (Chicago) webapps.cityofchicago.org/healthinspection.jsp

Report Foodborne Illness Chicago: 312-747-3663 |  @foodbornechi  (Twitter) Suburban Cook County:  @foodsafecookco  (Twitter)

Cook County Department of Public Health Food Safety Resources 15900 S Cicero Avenue – Building E Oak Forest, IL 60452 708-633-4000 http://cookcountypublichealth.org/services/food-safety

Kane County Health Department Environmental Health 1240 N Highland Avenue Aurora, IL 60506

1750 Grandstand Place Elgin, IL 60123 630-444-3040 kanehealth.com/food_safety.htm

Idaho Department of Health and Welfare Food Protection Program PO Box 83720 Boise, ID 83720 208-334-6996 www.healthandwelfare.idaho.gov/Health/FoodProtection/tabid/96/Default.aspx

Questions/To Request Informational CD 208-334-5938

Idaho Health Districts (Reporting Illness, Restaurant Inspections, and More) www.healthandwelfare.idaho.gov/Health/HealthDistricts/tabid/97/Default.aspx

Idaho Department of Agriculture Food Safety Program 2270 Old Penitentiary Road Boise, Idaho 83712 208-332-8500 www.agri.idaho.gov/Categories/InspectionsExams/FoodSafety/indexfoodSafetyHome.php

Boise Area Food Establishment Inspection Records secure.cdhd.idaho.gov/cdhpublic/LicenseBrowser.aspx

Hawaii Department of Health 591 Ala Moana Boulevard Honolulu, HI 96813 808-586-8012 health.hawaii.gov/food-drug/for-consumers/ http://hdoa.hawaii.gov/blog/ag-resources/food-safety-on-farm/

Reporting Foodborne Illness (District Health Offices) Oahu 808-586-4586 Maui 808-984-8213 Kauai 808-241-3563 Hilo 808-933-0912 Kona 808-322-4877 808-566-5049 (after hours) 800-360-2575 (toll free)

Hawaii Food Education www.ctahr.hawaii.edu/NEW/index.html

Hawaii Department of Agriculture hdoa.hawaii.gov/agricultural-resources/

Georgia Department of Health Office of Environmental Health 2 Peachtree Street NW, 13 Floor Atlanta, GA 30303 404-657-6534 dph.georgia.gov/environmental-health

Environmental Health Inspections dph.georgia.gov/environmental-health-inspections

Digital Health Department http://www.garrisonenterprises.com/

Fulton County Health & Wellness (Atlanta) 141 Pryor Street Atlanta, GA 30303 404-612-4000 fultoncountyga.gov/dhw-home

Restaurant Inspections fultoncountyga.gov/dhw-restaurant-inspections

Richmond County Health Department (Augusta) 950 Laney-Walker Boulevard Augusta, Georgia 30901 706-721-5900 www.ecphd.com/common/content.asp?PAGE=661

Columbus Department of Public Health Office of Environmental Health 2100 Comer Avenue Columbus, GA 31904 888-810-4316 toll free www.columbushealth.com/chd/columbusHealth/index.cfm/community/environmental-health/

Emergency/After Hours 1-800-PUB-HLTH (782-4584)

Florida Department of Health Food and Waterborne Disease Program 4052 Bald Cypress Way, Bin #A08 Tallahassee, FL 32399 850-245-4401 doh.state.fl.us/environment/medicine/foodsurveillance/FoodandWaterborneDiseaseProgramFinalIndexPage.html

On Facebook www.facebook.com/FLDepartmentofHealth

Reporting a Problem with Food in Florida doh.state.fl.us/environment/medicine/foodsurveillance/HowtoReportaProblemwithFoodinFlorida.htm

Florida Department of Agriculture and Consumer Services Division of Food Safety 3125 Conner Boulevard, Suite D Tallahassee, Florida 32399 850-245-5595

University of Florida Food Safety and Quality fycs.ifas.ufl.edu/foodsafety/

Florida Restaurant Inspections (All Counties) www.ledgerdata.com/restaurant-inspections/alachua/

Hillsborough County Department of Health (Tampa) 1105 E Kennedy Boulevard Tampa, FL 33602 813-307-8000 www.hillscountyhealth.org/

Dade County Department of Health (Miami) Miami-Dade Service Sites http://miamidade.floridahealth.gov/programs-and-services/clinical-and-nutrition-services/service-sites.htm Contact 24/7 305-324-2400 www.dadehealth.org

Duval County Department of Health (Jacksonville) 900 University Boulevard, N Jacksonville, FL 32211 904-253-1000 www.dchd.net/our-programs/epidemiology

Delaware Department of Health Office of Food Protection 417 Federal Street Dover, DE 19901 302-744-4546 www.dhss.delaware.gov/dhss/dph/hsp/ofp.html

Food Establishment Inspection Reports dhss.delaware.gov/dhss/dph/hsp/Default.aspx

Colorado Department of Public Health Division of Environmental Health 4300 Cherry Creek Drive South B-2 Denver, Colorado 80246= 303-692-3645 www.cdphe.state.co.us/cp/

Colorado Department of Agriculture Fruit and Vegetable Section PO Box 407 Monte Vista, CO 81144 719-852-4749

Reporting Foodborne Illness by County www.colorado.gov/cs/Satellite/CDPHE-Main/CBON/1251588365684

Colorado Inspection & Consumer Services www.colorado.gov/cs/Satellite/ag_ICS/CBON/1251599400393

Food Safety (Statewide) www.colorado.gov/cs/Satellite/ag_Main/CBON/1251634013356

Tri-County (Denver area) Health Department 6162 South Willow Drive, Suite 100 Greenwood Village, CO 80111 303-220-9200 http://www.tchd.org/246/Restaurants-Grocery http://www.tchd.org/171/Infectious-Diseases

Denver Restaurant Health Inspection Reports www.denvergov.org/eh/tabid/435231

Denver Foodborne Illness Investigations www.denvergov.org/?TabId=391974

El Paso County (Colorado Springs) Food Safety www.elpasocountyhealth.org/service/food-safety

California Department of Public Health Food and Drug Branch 1500 Capitol Avenue, MS 7602 Sacramento, CA 95899 916- 650-6500 www.cdph.ca.gov/programs   (Follow link to  Food, Drug, and Radiation Safety)

California Department of Food and Agriculture Inspection Services Division 1220 N Street Sacramento, CA 95814 916-900-5020 [email protected]

Consumer Complaints (Statewide) 800-495-3232

Restaurant Inspections by County www.ca.gov/OnlineServices/OS_Consumers_inspections.html 

Los Angeles Area Food Illness Report https://www.visualcmr.net/webvcmr/pages/public/pub_FBI_Report.aspx

Los Angeles Area Restaurant/Market Ratings publichealth.lacounty.gov/rating/

San Diego Food Complaints http://www.sandiegocounty.gov/content/sdc/deh/fhd/food/foodcomplaints.html

San Diego Foodborne Epidemiology http://www.sandiegocounty.gov/content/sdc/deh/fhd/food/foodborneepidemiology.html

Santa Clara County Food Facility Inspections sccinspections.org/onlineinsp/

San Francisco Restaurant Safety Scores www.sfdph.org/dph/EH/Food/score/default.asp

San Francisco Food Safety www.sfdph.org/dph/EH/Food/default.asp

Arizona Department of Health Services www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/index.php Office of Food Safety and Environmental Health 150 N 18th Avenue, #140 Phoenix, AZ 85007 602-364-3118

Maricopa County Department of Public Health 4041 N Central Avenue Phoenix, AZ 85012 602-506-6900 www.maricopa.gov/publichealth/

Maricopa County Food Safety Inspections www.azcentral.com/HealthInspectionMaps

Pima County Health Department webcms.pima.gov/government/health_department

Pima County Consumer Health & Food Safety Administration webcms.pima.gov/health/food-safety/

Pima County Restaurant Ratings www.pima.gov/restaurantratings/

State of Alaska Food Safety and Sanitation Program 555 Cordova Street, 5th Floor Anchorage, AK 99501 907- 269-7501 / 877-233-3663 (87 Safe Food – toll free) www.dec.alaska.gov/eh/fss/index.htm

Food Safety & Sanitation by Location www.dec.state.ak.us/eh/fss/Food/sanstaff.htm

Food Safety Inspections (Statewide) www.dec.alaska.gov/eh/fss/Food/food_inspections.htm

Making a Complaint (Food and Sanitation) http://dec.alaska.gov/eh/fss/Food/Complaints.html

Food Safety for Consumers dec.alaska.gov/eh/fss/consumers/consumers.html

Foodborne & Waterborne Disease Information www.epi.hss.state.ak.us/id/dod/foodwater/default.htm

Anchorage Area Food Safety Inspections hhs.muni.org/fss/

Alabama Department of Public Health 201 Monroe Street, Suite 1250 Montgomery, AL  36104 334-206-5300 / 800-ALA-1818 www.adph.org

Division of Food, Milk, and Lodging www.adph.org/foodsafety/

Food Establishment Scores www.adph.org/foodscores

County Health Departments in Alabama www.adph.org/administration/Default.asp?id=505

Jefferson County Department of Health 1400 Sixth Avenue South Birmingham, AL 35233 205-933-9110 www.jcdh.org

Mobile County Health Department 251 North Bayou Street Mobile, AL 36603 251-690-8158 www.mobilecountyhealth.org

Mobile County Department of Food & Lodging 251-690-8116

An official website of the United States government

Here’s how you know

The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Food Safety and Inspection Service

• News & Events
• Food Safety
• Science & Data

Salmonella Questions and Answers

Salmonella  bacteria are the most frequently reported cause of foodborne illness. In order to reduce salmonellosis, a comprehensive farm-to-table approach to food safety is necessary. Farmers, industry, food inspectors, retailers, food service workers, and consumers are each critical links in the food safety chain. Having a better understanding of Salmonella , its causes, and how to prevent it will help you do your part to keep food safe.  

What is Salmonella

Salmonella  is a gram-negative, rod-shaped bacilli that can cause diarrheal illness in humans. They are microscopic living creatures that pass from the feces of people or animals to other people or other animals. The  Salmonella  family includes over 2,300 serotypes of bacteria which are one-celled organisms too small to be seen without a microscope. Two serotypes,  Salmonella  Enteritidis and  Salmonella  Typhimurium are the most common in the United States and account for half of all human infections. Strains that cause no symptoms in animals can make people sick, and vice versa. If present in food, it does not usually affect the taste, smell, or appearance of the food. The bacteria live in the intestinal tracts of infected animals and humans. Salmonella  bacteria have been known to cause illness for over 100 years. They were discovered by an American scientist, Dr. Daniel E. Salmon.

What is salmonellosis?

Salmonellosis is an infection caused by the bacteria  Salmonella . According to the Centers for Disease Control and Prevention (CDC), salmonellosis causes an estimated 1.4 million cases of foodborne illness and more than 400 deaths annually in the United States. The Surveillance Report from the Food Diseases Active Surveillance ( FoodNet ) for 2007, identified  Salmonella  as the most common bacterial infection reported. FoodNet is a collaborative project among CDC, the 10 Emerging Infections Program sites (EPIs), USDA, and the U.S. Food and Drug Administration (FDA). One of the objectives of FoodNet is to measure effectiveness of a variety of preventive measures in reducing the incidence of foodborne illness attributable to the consumption of meat, poultry, and other foods.

What are the symptoms of salmonellosis?

Although in some people salmonellosis could asymptomatic, most people experience diarrhea, abdominal cramps, and fever within 8 to 72 hours after the contaminated food was eaten. Additional symptoms may be chills, headache, nausea, and vomiting. Symptoms usually disappear within 4 to 7 days. Many people with salmonellosis recover without treatment and may never see a doctor. However,  Salmonella  infections can be life-threatening especially for infants and young children, pregnant women and their unborn babies, and older adults, who are at a higher risk for foodborne illness, as are people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients).

Are there long-term consequences?

Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of persons who are infected with  Salmonella  may develop pains in their joints, irritation of the eyes, and painful urination. This is called Reiter's syndrome. It can last for months or years and can lead to chronic arthritis that is difficult to treat.

How do people get salmonellosis?

Salmonella  lives in the intestinal tract of humans and other animals, including birds.  Salmonella  is usually transmitted to humans by eating foods contaminated with animal feces.  Salmonella  present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer.  Salmonella  can also cause foodborne illness (salmonellosis) through cross-contamination, e.g., when juices from raw meat or poultry come in contact with ready-to-eat foods, such as salads. Food may also become contaminated by the unwashed hands of an infected food handler who might or might not be showing symptoms.  Salmonella  can also be found in the feces of some pets, especially those with diarrhea. People can become infected if they do not wash their hands after contact with these feces. Reptiles are particularly likely to harbor  Salmonella . People should always wash their hands immediately after handling a reptile, even if the reptile is healthy.

What foods are most likely to make people sick?

Any raw food of animal origin, such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables may carry  Salmonella  bacteria. The bacteria can survive to cause illness if meat, poultry, and egg products are not cooked to a safe minimum internal temperature as measured with a food thermometer and fruits and vegetables are not thoroughly washed. The bacteria can also contaminate other foods that come in contact with raw meat and poultry. Safe food handling practices are necessary to prevent bacteria on raw food from causing illness.

Are chickens labeled "Kosher," "free-range," "organic," or "natural" lower in Salmonella bacteria?

FSIS does not know of any valid scientific information that shows that any specific type of chicken has more or less  Salmonella  bacteria than other poultry.

What is FSIS doing to prevent Salmonella contamination?

The Food Safety and Inspection Service is the public health regulatory Agency in the USDA responsible for the safety of the nation's commercial supply of meat, poultry and egg products. As part of this responsibility, FSIS issued the "Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems, Final Rule" in 1996. This rule sets  Salmonella  performance standards for establishments slaughtering selected classes of food animals or those producing selected classes of raw ground products to verify that industry systems are effective in controlling the contamination of raw meat and poultry products with disease-causing bacteria, like  Salmonella . FSIS inspectors make sure the establishments are meeting the standards by collecting randomly selected product samples and submitting them to an FSIS laboratory for  Salmonella  analysis. FSIS requires all plants to reduce bacteria by means of the PR/HACCP system.

How can consumers prevent salmonellosis?

Bacteria on raw foods of animal origin do not have to cause illness. The key to preventing illness at home, in a restaurant, at a church picnic, or anywhere else is to prevent the bacteria from growing to high levels and to destroy the bacteria through cooking to a safe minimum internal temperature. Follow these guidelines for safe food preparation:

CLEAN: Wash Hands and Surfaces Often

• Wash hands with warm soapy water for 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
• Wash utensils, cutting boards, dishes, and countertops with hot soapy water after preparing each food item and before you go on to the next item.
• Consider using paper towels to clean kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine.

SEPARATE: Don't Cross-contaminate

• Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Always wash cutting boards, dishes, countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood.
• Never place cooked food on a plate that previously held raw meat, poultry, or seafood.

COOK: Cook to Safe Temperatures

Use a clean food thermometer when measuring the internal temperature of meat, poultry, casseroles, and other foods to make sure they have reached a safe minimum internal temperature:

• Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
• Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
• Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
• Stuffed poultry is not recommended. Cook stuffing separately to 165 °F.
• Egg dishes, casseroles to 160 °F.
• Fish should reach 145 °F as measured with a food thermometer.
• Bring sauces, soups, and gravy to a boil when reheating.
• Reheat other leftovers thoroughly to at least 165 °F.

CHILL: Refrigerate Promptly

• Keep food safe at home, refrigerate promptly and properly. Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours (1 hour if temperatures are above 90 °F).
• Freezers should register 0 °F or below and refrigerators 40 °F or below.
• Thaw food in the refrigerator, in cold water, or in the microwave. Foods should not be thawed at room temperature. Foods thawed in the microwave or in cold water must be cooked to a safe minimum internal temperature immediately after thawing.
• Marinate foods in the refrigerator.
• Divide large amounts of leftovers into shallow containers for quick cooling in the refrigerator.

CDC's Web site :  http://www.cdc.gov/nczved/divisions/dfbmd/

Reducing Salmonella in Poultry

Policy and guidance.

FSIS has directives and guidance to help meat, poultry and egg processors address Salmonella.

Featured Factsheets & Resources

Slow Cookers and Food Safety

Cleanliness Helps Prevent Foodborne Illness

Leftovers and Food Safety

Start your search, popular topics.

• Patient Care & Health Information
• Diseases & Conditions
• Food poisoning

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.

Products & Services

• A Book: Mayo Clinic Book of Home Remedies

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.

There is a problem with information submitted for this request. Review/update the information highlighted below and resubmit the form.

From Mayo Clinic to your inbox

Sign up for free and stay up to date on research advancements, health tips, current health topics, and expertise on managing health. Click here for an email preview.

Error Email field is required

Error Include a valid email address

To provide you with the most relevant and helpful information, and understand which information is beneficial, we may combine your email and website usage information with other information we have about you. If you are a Mayo Clinic patient, this could include protected health information. If we combine this information with your protected health information, we will treat all of that information as protected health information and will only use or disclose that information as set forth in our notice of privacy practices. You may opt-out of email communications at any time by clicking on the unsubscribe link in the e-mail.

Thank you for subscribing!

You'll soon start receiving the latest Mayo Clinic health information you requested in your inbox.

Sorry something went wrong with your subscription

Please, try again in a couple of minutes

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.

News from Mayo Clinic

• Mayo Clinic Minute: Tips for safer picnics May 26, 2023, 03:00 p.m. CDT
• Mayo Clinic Minute: Does one moldy berry spoil the whole bunch? March 09, 2023, 03:30 p.m. CDT
• Mayo Clinic Minute: Food recalls and sickness July 11, 2022, 04:00 p.m. CDT
• Symptoms & causes
• Diagnosis & treatment

Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission.

• Opportunities

Mayo Clinic Press

Check out these best-sellers and special offers on books and newsletters from Mayo Clinic Press .

• Mayo Clinic on Incontinence - Mayo Clinic Press Mayo Clinic on Incontinence
• The Essential Diabetes Book - Mayo Clinic Press The Essential Diabetes Book
• Mayo Clinic on Hearing and Balance - Mayo Clinic Press Mayo Clinic on Hearing and Balance
• FREE Mayo Clinic Diet Assessment - Mayo Clinic Press FREE Mayo Clinic Diet Assessment
• Mayo Clinic Health Letter - FREE book - Mayo Clinic Press Mayo Clinic Health Letter - FREE book

Let’s celebrate our doctors!

Join us in celebrating and honoring Mayo Clinic physicians on March 30th for National Doctor’s Day.

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
• Recent Food Recalls
• Handwashing
• Multistate Foodborne Outbreak Investigations
• How Food Gets Contaminated

To receive regular CDC updates on food safety, enter your email address:

• FoodSafety.gov external
• Estimates of Foodborne Illness in the U.S.
• Foodborne Illness Surveillance Systems
• Environmental Health Services

Exit Notification / Disclaimer Policy

• The Centers for Disease Control and Prevention (CDC) cannot attest to the accuracy of a non-federal website.
• Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website.
• You will be subject to the destination website's privacy policy when you follow the link.
• CDC is not responsible for Section 508 compliance (accessibility) on other federal or private website.

Food Poisoning and Safe Food Handling

• Condition Basics

What is food poisoning?

Food poisoning is an illness caused by eating foods that have harmful germs in them. These germs are mostly found in raw meat, chicken, fish, and eggs, but they can spread to any type of food. They can also grow on food that's left out on counters or outdoors or is stored too long before you eat it. Sometimes food poisoning happens when people don't wash their hands before they touch food.

Most of the time, food poisoning is mild and goes away after a few days. All you can do is wait for your body to get rid of the germ that's causing the illness. But some types of food poisoning may be more serious, and you may need to see a doctor.

What causes it?

Food poisoning is caused by eating or drinking food contaminated by harmful germs, such as bacteria, parasites, and viruses. Harmful germs may get into food when it's prepared or processed or when it's washed with contaminated water.

What are the symptoms?

The first symptom of food poisoning is usually diarrhea. You may also feel sick to your stomach, vomit, or have stomach cramps. Some food poisoning can cause a high fever and blood in your stool. If you vomit or have diarrhea a lot, you can get dehydrated .

How is it diagnosed?

If you go to the doctor, you will be asked about your symptoms and general health. You'll get a physical exam. Your doctor will ask where you've been eating and whether anyone who ate the same foods is also sick. Sometimes the doctor will take stool or blood samples to be tested.

How is food poisoning treated?

Treatment for food poisoning focuses on managing symptoms, like vomiting and diarrhea. You'll need to rest and get plenty of fluids to prevent dehydration . Diarrhea medicines may help, but they shouldn't be used for children or people with a high fever or bloody diarrhea. For severe dehydration, you may need treatment in the hospital.

How can you prevent it?

You can prevent most cases of food poisoning with simple steps. For example, wash your hands before touching foods. Separate raw meat from other foods, and make sure meats are cooked well. Refrigerate leftovers right away.

Food poisoning is caused by eating or drinking food contaminated by harmful germs, such as bacteria, parasites, and viruses.

Germs can get into food:

Bacteria live in the intestines of healthy animals used for food. Sometimes the bacteria get mixed up with the parts of those animals that we eat.

If the water that's used to irrigate or wash fresh fruits and vegetables has germs from animal manure or human sewage in it, those germs can get on the fruits and vegetables.

When there are germs on the hands of someone who touches the food, or if the food touches other food that has germs on it, the germs can spread. Germs from raw meat can get onto vegetables if you use the same cutting board for both, for example. Home-canned foods that haven't been prepared properly may contain germs.

• Salmonellosis
• Food Poisoning: Vibrio Vulnificus
• E. Coli Infection From Food or Water
• Food Poisoning: Clostridium Perfringens
• Hepatitis A
• Food Poisoning: Toxoplasmosis
• Listeriosis
• Campylobacteriosis
• Marine Toxins
• Shigellosis
• Noroviruses (Norwalk Viruses)
• Staph Food Poisoning

You can prevent most cases of food poisoning by being careful when you prepare and store food.

The following steps can help prevent food poisoning.

Don't buy canned foods that are dented, leaking, or bulging. Get your refrigerated and frozen foods at the end of your shopping trip. Bag raw meat, poultry, and fish separately from other food items. And try to go straight home after you shop, so you can store food properly.

Wash your hands before and after handling food. Wash cutting boards with hot soapy water. Wash fruits and vegetables, but don't wash raw meat. Follow procedures for safe home canning to avoid contamination.

Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 40°F (4°C) or colder.

Keep raw meat, poultry, eggs, fish, and shellfish away from other foods, surfaces, utensils, and serving plates.

Thaw these foods in the refrigerator, not at room temperature. And cook food right away after thawing.

Do not eat raw or partially cooked eggs (including cookie dough), raw (unpasteurized) milk, cheeses made with raw milk, or unpasteurized juices.

Use a clean meat thermometer to make sure that foods are cooked to a safe temperature. Reheat leftovers to at least 165°F (74°C) . Don't eat undercooked hamburger. Bring sauces, gravies, and soups to a boil when reheating. And be aware of the risk of food poisoning from raw fish (including sushi), clams, and oysters.

Keep cooked hot foods hot [ 140°F (60°C) or above] and cold foods cold [ 40°F (4°C) or below]. And chill leftovers as soon as you finish eating.

These labels provide information about when to use the food and how to store it.

If you aren't sure if a food is safe, don't eat it. Reheating food that is contaminated won't make it safe. Don't taste suspicious food. It may smell and look fine. But it still may not be safe to eat.

• Note the general cleanliness of the facility and staff. If you aren't confident that conditions are sanitary, leave.
• Find out the inspection scores of selected restaurants. (They are sometimes posted in the restaurant.) Restaurants are inspected by the local health department for cleanliness and proper kitchen procedures.
• Food Safety: Preparing
• Hand-Washing
• Food Safety: Tips for Grocery Shopping
• Food Safety: Cooking
• Food Safety: Storing

The first symptom of food poisoning is usually diarrhea. You may also feel sick to your stomach, vomit, or have stomach cramps. Some food poisoning can cause a high fever and blood in your stool.

If you vomit or have diarrhea a lot, you can get dehydrated . This means that your body has lost too much fluid.

Some types of food poisoning have different or more severe symptoms. These can include weakness, numbness, confusion, or tingling of the face, hands, and feet.

How you feel when you have food poisoning mostly depends on how healthy you are and what germ is making you sick.

For very young and very old people, symptoms may last longer. Even the types of food poisoning that are typically mild can be life-threatening. This may also be true for people who are pregnant or who have weak immune systems , such as those who have long-lasting (chronic) illnesses.

• What Happens

You may become ill with food poisoning after you eat food that contains bacteria, viruses, or other harmful germs.

After you eat a contaminated food, you may notice symptoms after a few hours or days. The harmful germs pass through the stomach into the intestine and start to multiply. Some organisms stay in the intestine. Some produce a toxin that is absorbed into the bloodstream. And others infect body tissues. Your symptoms depend on the type of germ that has infected you.

Diarrhea and vomiting are a normal response as the body tries to rid itself of harmful germs.

Most of the time, food poisoning is mild and passes in a few days. But the symptoms of some types of food poisoning may be more severe. In rare cases, food poisoning can cause kidney or joint damage.

• When to Call a Doctor

Call 911 or other emergency services immediately if:

• You have sudden, severe belly pain.
• You have signs of severe dehydration. These include little or no urine; sunken eyes, no tears, and a dry mouth and tongue; fast breathing and heartbeat; feeling very dizzy or lightheaded; and not feeling or acting alert.
• You think you may have food poisoning from a canned food and you have symptoms of botulism (blurred or double vision, trouble swallowing or breathing, and muscle weakness).

Call your doctor now if:

• You have severe diarrhea (large amounts of loose stool every 1 to 2 hours) that lasts longer than 2 days if you are an adult.
• You have vomiting that lasts longer than 1 day if you are an adult.
• You are pregnant and believe that you have been exposed to listeriosis or toxoplasmosis .

Talk to your doctor if:

• You have symptoms of mild dehydration (dry mouth or passing only a little urine) that get worse even with home treatment.
• You have a fever.
• You aren't feeling better after 1 week of home treatment.

If you think you have eaten contaminated food, call your local Poison Control Center. They can answer questions and tell you what to do next.

Watchful waiting

Watchful waiting is a wait-and-see approach.

Watchful waiting may be okay if you have diarrhea, stomach cramps, and other symptoms of a stomach infection ( gastroenteritis ). Most people recover from these gastrointestinal illnesses at home in several days without medical treatment. Likewise, some cases of bacterial food poisoning are mild and pass in several days.

Check your symptoms

• Toxoplasmosis During Pregnancy
• Exams and Tests

Most people don't go to the doctor to get diagnosed. That's because most food poisoning is mild and goes away after a few days. You can usually assume that you have food poisoning if others who ate the same food also got sick.

If you go to the doctor, you'll be asked about your symptoms and health and get a physical exam. Your doctor will ask where you've been eating and whether anyone who ate the same foods is also sick. Sometimes the doctor will take stool or blood samples to be tested.

If you think you have food poisoning, call your local health department to report it. This could help keep others from getting sick.

• Stool Culture
• Complete Blood Count (CBC)
• Treatment Overview

Treatment for food poisoning focuses on managing symptoms, such as vomiting and diarrhea. You'll need to rest and get plenty of fluids to prevent dehydration . The goal of treatment is to replace fluids and electrolytes lost through vomiting and diarrhea.

If dehydration is severe and can't be managed at home, you may need treatment in the hospital. Fluids and electrolytes may be given to you through a needle in your vein.

Medicines that stop diarrhea (such as Imodium) can help with your symptoms. But these medicines shouldn't be used for children or for people with a high fever or bloody diarrhea. Antibiotics are rarely used. They're only given for certain types of food poisoning or in severe cases.

In most cases, food poisoning goes away on its own in a few days.

Most cases of food poisoning will go away in a few days with rest and care at home. Dehydration is the most frequent complication of food poisoning. Older persons and children should take special precautions to prevent it.

The following information will help you recover.

Choose water and other clear liquids until you feel better. You can take frequent sips of a rehydration drink (such as Pedialyte) to prevent dehydration.

Sports drinks, soda pop, and fruit juices contain too much sugar and not enough of the important electrolytes that are lost during diarrhea. These kinds of drinks shouldn't be used to rehydrate.

When you feel like eating again, start out with small amounts of food. This will help you to get enough nutrition.

Caring for your child

Dehydration is the most frequent problem caused by food poisoning. Be extra careful to prevent dehydration in children .

For children who are breastfed or bottle-fed, keep giving the regular breast milk or formula feeding as much as possible. You may have to feed more often to replace lost fluids. Give an oral rehydration solution (ORS), such as Pedialyte, between feedings only if you see signs of dehydration.

For older children, give them sips of water or a rehydration drink often. And offer small amounts of food when they feel like eating again.

• Dehydration
• Related Information
• Diarrhea, Age 11 and Younger
• Diarrhea, Age 12 and Older
• Gastroenteritis in Adults and Older Children

Current as of: June 12, 2023

Author: Healthwise Staff Clinical Review Board All Healthwise education is reviewed by a team that includes physicians, nurses, advanced practitioners, registered dieticians, and other healthcare professionals.

Next Section:

Previous Section:

Author: Healthwise Staff

Clinical Review Board All Healthwise education is reviewed by a team that includes physicians, nurses, advanced practitioners, registered dieticians, and other healthcare professionals.

Topic Contents

PeaceHealth endeavors to provide comprehensive health care information, however some topics in this database describe services and procedures not offered by our providers or within our facilities because they do not comply with, nor are they condoned by, the ethics policies of our organization.

Health Information Library

This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use and Privacy Policy . Learn how we develop our content .

To learn more about Healthwise, visit Healthwise.org .

© 1995-2024 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated.

ESSAY SAUCE

FOR STUDENTS : ALL THE INGREDIENTS OF A GOOD ESSAY

Essay: FOOD POISONING

Essay details and download:.

• Subject area(s): Health essays
• Reading time: 13 minutes
• Price: Free download
• Published: 6 November 2016*
• File format: Text
• Words: 3,816 (approx)
• Number of pages: 16 (approx)

Text preview of this essay:

This page of the essay has 3,816 words. Download the full version above.

  Chapter 1: Introduction Foodborne illness better known as food poisoning, is illness caused by variety of agents which may be intrinsic that include certain foods which are toxic in themselves, or extrinsic causes include chemicals, parasite and micro-organisms. (Corry, Roberts and Skinner, 1982). Bacteria, viruses and parasites are infectious organisms and their toxins are the most common cause of foodborne illness Some organisms cause an intoxication by the bacteria due to the toxins production in the foods before its consumption, often stimulated by the storage conditions of the foods which allow multiplication of the bacteria. Other bacteria cause infection that cause the disease after consumption where the toxins are multiply and elaborate in the intestine. (Mayoclinic.org). Food should be attractive and nourishing. It has to be visibly clean and it has to be also free from harmful materials. These harmful materials may be poisonous, even those that are harmless in small amounts, but in large quantity they are damaging and harmful. They may accidently enter the food during growth, preparation, cultivation, or other different ways. Micro-organisms may directly introduce from infected food animals or from workers or even environment. During the production of food, contamination can occur at any point: growing, harvesting, processing, storing, shipping or preparing. This result in Cross contamination and the harmful organisms are transferred from one surface to another. This is especially troublesome for raw foods such as salads or other that have been produced or grown, especially by farming. Because these foods aren’t cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning (Mayoclinic.org). Food poisoning is not a new disease, it has been recognized throughout the ages which is characterized usually by vomiting, diarrhea and abdominal pains. (Hobbs and Roberts, 1987). Investigation of the food poisoning is done by the following ways: • Secure complete list of the people involved and their history • Laboratory investigation • Animal experiments • Blood for the antibodies • Environmental study • Analysis data due to time, place and person • A case control study To avoid food poisoning we should: • Check • Clean • Separate • Cook • Chill • Throw away   Chapter 2: Bacterial food poisoning The most prevalent cause of food poisoning is bacteria by far. So what are bacteria? Bacteria are tiny living microorganisms, a few micrometers in length that normally exist together in huge amount and can be found everywhere (Medical News Today), like for example: soil, water, plants and animals. And they come in three main shapes: 1- Spherical —like a ball— (cocci) 2- Rod shaped (bacilli) 3- Spiral (spirilla)   Growth and multiplication Bacteria can multiply under the suitable conditions of temperature and environment into two every 20 or 30 minutes by simple division. when each cell has grown to its maximum size, a constriction appears at both sides of the center axis, the outside membrane or envelope of the cell grows inwards and forms a division which finally splits, releasing two new twin cells (Hobbs and Roberts, 1987). Condition for growth A variety of media in the laboratory are made to suit the growth requirements of different types of bacteria. Agar is more suitable for bacterial media because of its special properties; it melts at a high temperature and sets at a low temperature. Blood, serum milk, or other protein matter may be added for enrichment. Bacteria will multiply and live in many foodstuffs; sometimes the humidity of the kitchen and the type of food and the atmospheric temperature provide similar conditions to those used in the laboratory for cultivation. Thus food poisoning more frequently occurs in the warmth of summer than in the cold of winter (Hobbs and Roberts, 1987). Most bacteria require air to live and they are called aerobes, but some can survive only in the absence of oxygen and called anaerobes. Some of bacteria that can cause food poisoning. (Design) Name of bacteria Original source Risky foods Time to develop Symptoms Campylobacter jejuni Raw meat and poultry Undercooked meat a poultry; raw milk and cross-contaminated food 3-5 days of eating infected food Fever, sever pain and diarrhea Clostridium botulinum (very rare) Soil Faulty processed canned meat and vegetables; cured meat and raw fish 1-7 days Affects vision, cause paralysis and can be fatal Clostridium perfringens The environment Large joints of meat; reheated gravies 8-24 hours Nausea, pain and diarrhea Escherichia coli E.coli O157:H7 is a very nasty strain it can be fatal The gut of all humans and animals Contaminated water, milk, inadequately cooked meat, cross-contaminated foods 3-4 days Inflammation, sickness and diarrhea Listeria monocytogenes Everywhere Soft cheese, pre-packed salad; cook-chill products Varies Fever, headache, septicemia and meningitis Salmonella Gut of birds and mammals including humans – spread by faeces into water and food Poultry, eggs and raw egg products, vegetables 6-48 hours Diarrhea, sickness and headache Staphylococcus aureus The skin and noses of animals and humans Cured meat; milk products; unrefrigerated handled foods 2-6 hours Sickness, pain and sometimes diarrhea Paying closer attention to five of the most common types of bacteria which cause food poisoning: Campylobacter, Salmonella, clostridium perfringens Listeria and E. coli 0157. Campylobacter Campylobacter is the most common cause of bacterial food poisoning, caused by a campylobacter jejuni and cause the disease called campylobacteriosis (MedicineNet). Source of Campylobacter Normally inhabit and detected in the intestinal tract of warm blooded animals and in foods derived from them. It has been found mainly in poultry, red meat, unpasteurized milk and untreated water. Although it doesn’t grow in food it spreads easily, so only a few bacteria in a piece of undercooked chicken could cause illness (Ltd). Symptoms Most people who become ill with campylobacteriosis get: diarrhea, abdominal pain, and fever within two to five days after exposure to the organism. The diarrhea may be bloody. The illness typically lasts about one week. Some infected persons do not have any symptoms. In persons with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection. Treatment Treatment is not usually required, but an electrolyte replacement and rehydration are done. In the invasive cases the antimicrobial treatment is recommended (erythromycin, tetracycline, quinolones). Salmonella Salmonella is the second most common cause of food poisoning after campylobacter. People infected with salmonella should be careful with personal hygiene because they could infect another person who comes into direct contact with them (InjuryClaimCoach.com). Sources of Salmonella It has been found mainly in: – unpasteurized milk – chicken – Eggs and raw egg products – Meat – Poultry – pork Salmonella bacteria or its toxins can survive if food is (cooked or refrigerated) improperly, or by cross-contamination, Salmonella quickly spreads when already infected food comes in contact with uncontaminated food. Symptoms of Salmonella poisoning normally last from 24 to 48 hours Clostridium Perfringens Clostridium perfringens are bacteria that produce harmful toxins and are found everywhere in the environment, these bacteria isn’t completely destroyed by cooking because it produces heat-resistant spores, not like other types of bacteria that cause food poisoning. Food poisoning from Clostridium perfringens fairly common, but is typically not too severe, and is often mistaken for the 24-hour flu. (Foodborneillness.com) Source of Clostridium perfringens Undercooked meats, mostly foods prepared for large group in large quantities and left to sit out for long periods of time and foods with poorly controlled temperature that kept between 70 and 140 F, are the majority of outbreaks. Meat products such as stews, casseroles, and gravy are the most common sources of illness from C. perfringens. Symptoms of Clostridium Perfringens Infection About 6-24 hours after ingestion and consuming the bacteria or toxins, the symptoms start to appear. Clostridium perfringens toxins cause: – Abdominal pain – Stomach cramps – Diarrhea – Nausea Fever and vomiting are not normally symptoms of poisoning by Clostridium perfringens toxins. Illness from Clostridium perfringens is rarely fatal and generally lasts around 24 hours, Complication from Clostridium perfringens The Type C strain of Clostridium perfringens can cause a more serious condition called Pig-bel Syndrome. This syndrome can cause death of intestinal cells and can often be fatal. Preventing a Clostridium Perfringens Infection To prevent infection by Clostridium perfringens, follow these tips: • Cook foods containing meat thoroughly • If keeping foods out, make sure they maintain a temperature of 140 F (60 C) • When storing food in the refrigerator, divide it into pieces with a thickness of three inches or less so that it cools faster • Reheat foods to at least 165 F (74 C) Listeria Listeria is the name of a bacteria has been found in low amount in foods. Eating foods containing higher levels of this bacteria causes the disease. And usually it’s sever and life threatening in vulnerable groups as pregnant women, babies, elderly and immunodeficiency people (Taylor and Francis, 2007). unlike many other germs it can grow even in cold temperature of the refrigerator. Symptoms of Listeriosis Usually people with listeriosis have fever and muscle aches, sometimes gastrointestinal symptoms and diarrhea. When patients are diagnosed with listeriosis they mostly have it as invasive infection, as the bacteria spread beyond the gastrointestinal tract. The symptoms vary from person to person: – Pregnant women: experience typically fever, fatigue and aches and other non-specific symptoms. During pregnancy infection can lead to premature delivery or life-threatening infection of newborn (Taylor and Francis, 2007) (Jackson KA, Iwamoto M, Swerdlow D, 2010). – People other than pregnant women: symptoms can include stiff neck, loss of balance, headache, confusion, fever and muscle aches.   Escherichia coli Escherichia coli is a member of the family Enterobacteriaceae. It’s a gram-negative bacillus growing aerobically and anaerobically at 37˚C, killed by high temperatures above 55˚C. It is found commonly in the intestine of human and animal (Hobbs and Roberts, 1987). It’s normally found in undercooked and raw meat. Although, most strains of these bacteria are harmless, several are known to produce toxins that can cause diarrhea. One particular E.coli strain called 0157 can cause severe diarrhea and kidney damage. Symptoms Symptoms last from 7 to 10 days, and can include: – bloody diarrhea – Vomiting – kidney failure (in some cases) Treatment Treatment for E.coli includes antibiotics. Chapter 3: Parasite food poisoning Parasites are organisms that cannot live independently, they live and depends in another organism called host. (Medical News Today) Food poisoning caused by parasites is not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Parasites can live in your digestive tract undetected for years. However, those with weakened immune systems and pregnant women risk serious side effects if parasites take up residence in their intestines. They can be transmitted from one host to another through consumption of contaminated foods. Around 70% of parasites are microscopic in size, however some worm parasites can reach over 30 m in length. There are more than 1,000 known parasite species that can infect humans. Here are some examples: • Endoparasite: live inside the host and are called intercellular parasites, it includes: heartworm, tapeworm, and flatworms. • Epiparasite: feed on other parasites and this relationship called hyperparasitism. • Parasitoid: usually the host dies because of the characteristics of predation. Some of the most common parasites that causes foodborne illness are as following: Giardia duodenalis, Cryptosporidium parvum, Cyclospora cayetanensis and Toxoplasma gondii   Giardia duodenalis Giardia duodenalis is a species of Giardia that causes diarrhea in vertebrates. There are two developmental stages of the parasite: trophozoites and cysts. Group Synonyms Host range Trophozoite size G. duodenalis G. intestinalis, G. lamblia mammals (including man), birds, reptiles 12-15 x 6-8 µm Flagellated trophozoites are found in the small intestines of the hosts swimming in the luminal and adhering to the gut mucosal surface with their ventral adhesive discs. The infections interfere with the normal absorptive functioning of the small intestines, causing osmotic overload of the large intestines resulting in watery diarrhea. Infections occurs by fecal-oral route of encysted parasite and may be detected by routine examination like the stained smears or sedimentation/flotation concentration techniques, but the test sensitivity is poor due to intermittent cyst excretion. Endoscopic techniques have been used in chronic cases to detect trophozoites in intestinal biopsy. Recently, sensitive and specific techniques in immunology have been developed to detect antigens of parasites in fecal. Similar monoclonal antibody immunoreagents are also used in many countries to detect cysts in water samples using immuno-magnetic separation techniques. (Parasite.org.au) Treatment: Flagyl (metronidazole) is the drug of choice for giardiasis despite mild side-effects such as nausea. However, there are growing problems with metronidazole-resistant parasite strains. Other nitroimidazole derivatives (tinidazole), nitrofurans (furazolidone), acridine drugs (quinacrine) and microtubule inhibitor anthelmintics (albendazole) have been reported effective. Toxoplasma gondii Toxoplasma gondii is a single-celled parasitic organism that can infect most animals and birds, it reproduces only in cats and causes a disease known as toxoplasmosis. (Cdc.gov) A Toxoplasma infection occurs by the following: • blood transfusion or organ transplantation. • consuming undercooked, infected meat. • mother-to-child transmission. • Accidentally swallowing the parasite through contact with cat feces that contain Toxoplasma. This might happen by: 1. cleaning a cat’s litter box when the cat has shed Toxoplasma in its feces 2. touching or ingesting anything that has come into contact with cat feces that contain Toxoplasma 3. accidentally ingesting contaminated soil (e.g., not washing hands after gardening or eating unwashed fruits or vegetables from a garden) symptoms symptoms of Toxoplasmosis vary. Usually it is asymptomatic, because our immune system keeps the parasite from causing illness. 10–20 % of patients have an acute toxoplasmosis and develop symptoms that last for several weeks and then go away. The parasites remain in the body as bradyzoites tissue cysts and reactive when the person becomes immunosuppressed. (Parasitesinhumans.org) Diagnosis Diagnosis of toxoplasmosis is often difficult because the symptoms are similar to the flu symptoms. To test for infection in pregnant women, a doctor may conduct a blood test. The Centers for Disease Control and Prevention (CDC) recommends that tests be sent to a laboratory specializing in toxoplasmosis diagnosis. Severe cases of toxoplasmosis in adults may be diagnosed using an MRI or a brain biopsy to check for lesions or cysts in the brain. Treatment Healthy people do not require treatment for toxoplasmosis. However, otherwise-healthy individuals who experience severe symptoms of the disease can be treated with drugs, including Daraprim, an antimalarial drug, or Sulfadiazine, an antibiotic. The same drugs can be used to treat those with compromised immune systems. In extreme circumstances, these drugs can be administered to unborn babies to prevent further development of the infection, but cannot undo damage that has already occurred. If a pregnant woman is diagnosed with toxoplasmosis, she may be given Spiramycin, an antibiotic, to reduce the chance the infection will spread to the child. (Cdc.gov)   Chapter 4: Viral food poisoning Virus is a Latin name that means poisoning. It is an infectious microscopic organism that can multiply in living cells only of animals, bacteria or plants (Encyclopedia Britannica). It consists of genetic material RNA or DNA surrounded by a protein, lipid, or glycoprotein coat. virus can also cause a foodborne disease and in rare cases it can be fatal. The Norovirus, also known as the Norwalk virus, causes over 19 million cases of food poisoning each year, and in rare cases, it can be fatal. Sapovirus, Rotavirus, and Astrovirus bring on similar symptoms, but they’re less common. Hepatitis A virus is a serious condition that can be transmitted through food. Norwalk virus Norwalk virus also called norovirus is the most common cause of acute gastroenteritis which is the infection of the stomach and intestine, and it is often called stomach flu. It can spread directly from infected people to others, or through food and drinks that have been contaminate before served. (Foodsafety.gov, 2016) Sources Produce, shellfish, ready-to-eat foods touched by infected food workers (salads, sandwiches, ice, cookies, fruit), or any other foods contaminated with vomit or feces from an infected person Incubation Period 12-48 hours Symptoms Diarrhea, vomiting, nausea, and stomach pain. Diarrhea tends to be watery and non-bloody. Diarrhea is more common in adults and vomiting is more common in children Duration of Illness 1-3 days. Among young children, old adults, and hospitalized patients, it can last 4-6 days. What Do I Do? Drink plenty of fluids and get rest. If you cannot drink enough fluids to prevent dehydration, call your doctor. How Do I Prevent It? • Wash hands frequently with soap and running water for at least 20 seconds, particularly after using the bathroom and before preparing food. • If you work in a restaurant or deli, avoid bare-hand contact with ready-to-eat foods. • Clean and disinfect surfaces contaminated by vomiting or diarrhea (use a bleach-based household cleaner as directed on the label). Clean and disinfect food preparation equipment and surfaces. • If you are ill with diarrhea or vomiting, do not cook, prepare, or serve food for others. • Wash fruits and vegetables and cook oysters and other shellfish thoroughly before eating them. • Wash clothing or linens soiled by vomit or fecal matter immediately. Remove the items carefully to avoid spreading the virus. Machine wash and dry. Diagnosis Norovirus infection can be detected via the following studies: • Immune electron microscopy: Immune serum is used to aggregate virus in stool samples to aid detection • Antigen detection immunoassay: Has high sensitivity but low specificity because of reactivity with antigenic variants and homologous viruses • Nucleic acid amplification: Highly sensitive and specific (Tian and Mandrell, 2006) Treatment Treatment of norovirus gastroenteritis includes the following: • Oral fluid and electrolyte replacement: Generally adequate for the treatment of norovirus infections • Intravenous fluid and electrolyte resuscitation: May be necessary in cases of severe volume depletion • Antiemetics: For relief of nausea and vomiting • Analgesics: For relief of myalgias and headache • Antiperistaltic agents: Should generally be avoided in cases of infectious diarrhea but can be considered in patients with severe diarrhea (Emedicine.medscape.com) Hepatitis A virus Hepatitis A virus cause a highly contagious liver infection. This virus is one type of hepatitis viruses that affect the ability of liver to function and cause inflammation. You are most likely to get infected from contaminated food, water or from close contact with infected person. (Mayoclinic.org) Symptoms Hepatitis A signs and symptoms appear a few weeks after you have had the virus, and may include the following: •Fatigue •Nausea and vomiting •Abdominal pain or discomfort, especially in the area of your liver on your right side beneath your lower ribs •Clay-colored bowel movements •Loss of appetite •Low-grade fever •Dark urine •Joint pain •Yellowing of the skin and eyes (jaundice) Hepatitis A could be asymptomatic with no signs and symptoms developed, or could be mild illness that lasts a few weeks or a severe illness that lasts several months. Risk factors You’re at increased risk of hepatitis A if you: •Travel or work in regions with high rates of hepatitis A •Attend child care or work in a child care center •Are a man who has sexual contact with other men •Are HIV positive •Have a clotting-factor disorder, such as hemophilia •Use injected or noninjected illicit drugs •Live with another person who has hepatitis A •Have oral-anal contact with someone who has hepatitis A Complications Unlike other types of viral hepatitis, hepatitis A does not cause long-term liver damage, and it doesn’t become chronic. In rare cases, hepatitis A can cause loss of liver function that occurs suddenly, especially in older adults or people with chronic liver diseases. Acute liver failure requires hospitalization for monitoring and treatment. Some people with acute liver failure may require a liver transplant. Tests and diagnosis Blood tests are used to detect the presence of hepatitis A in your body. A sample of blood is taken, usually from a vein in your arm, and sent to a laboratory for testing. Testing for the presence of IgM antibodies is ordered when someone develop acute symptoms. (Labtestsonline.org) What does the test result mean? Results of hepatitis testing may indicate the following: HAV IgM HAV IgG or Total Antibody (IgM and IgG) Results Indicate Positive Not Performed Acute or recent HAV infection Negative Positive No active infection but previous HAV exposure; has developed immunity to HAV or recently vaccinated for HAV Not Performed Positive Has been exposed to HAV but does not rule out acute infection Not Performed Negative No current or previous HAV infection; vaccine may be recommended if at risk Conclusion Food poisoning is a health problem affects human at different ages all over the world. The clinical course is variable could be self-limiting symptoms or very serious disease with complication. However, the uses of control measurement to prevent the occurrence of food poisoning are important to limit its spread and improve food safety. Referencing: • Corry, J., Roberts, D. and Skinner, F. (1982). Isolation and identification methods for food poisoning organisms. London: Academic Press. • Medical News Today. (2016). What Is Bacteria? What Are Bacteria?. [online] Available at: http://www.medicalnewstoday.com/articles/157973.php [Accessed 15 Mar. 2016]. • Design, i. (2016). Microbiology Online | Microbiology Society | About Microbiology – Microbes and food – Food poisoning. [online] Microbiologyonline.org.uk. Available at: http://www.microbiologyonline.org.uk/about-microbiology/microbes-and-food/food-poisoning [Accessed 15 Mar. 2016]. • Ltd, A. (2016). Food Poisoning Bacteria – Salmonella, Listeria, E.coli 0157, Campylobacter. [online] Accepta.com. Available at: http://www.accepta.com/environmental-water-wastewater-knowledge/pathogen-control-knowledge/297-food-poisoning-bacteria-salmonella-listeria-e-coli-0157-campylobacter [Accessed 15 Mar. 2016]. • InjuryClaimCoach.com. (2016). Food Contamination and Poisoning Claims. [online] Available at: http://www.injuryclaimcoach.com/food-poisoning.html [Accessed 15 Mar. 2016]. • Foodborneillness.com. (2016). Clostridium Perfringens food poisoning. [online] Available at: http://www.foodborneillness.com/clostridium_perfringens_food_poisoning/ [Accessed 15 Mar. 2016]. • (Painter J & Slutsker L. Listeriosis in humans. In: E. T. Ryser & E. H. Marth., editor. Listeria, Listeriosis and Food Safety 3rd ed Boca Raton, Florida: Taylor and Francis Group; 2007. p. 85-110.) • 4.Jackson KA, Iwamoto M, Swerdlow D. Pregnancy-associated listeriosis. Epidemiology and infection. 2010;138(10):1503-9.) • MedicineNet. (2016). Food poisoning, Campylobacter. [online] Available at: http://www.medicinenet.com/script/main/art.asp?articlekey=16203 [Accessed 20 Mar. 2016]. • Hobbs, B. and Roberts, D. (1987). Food poisoning and food hygiene. London: E. Arnold. • Mayoclinic.org. (2016). Welcome – About This Site – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/about-this-site/welcome [Accessed 21 Mar. 2016]. • Medical News Today. (2016). What is a Parasite? What do Parasites do?. [online] Available at: http://www.medicalnewstoday.com/articles/220302.php [Accessed 31 Mar. 2016]. • Parasite.org.au. (2016). Giardia. [online] Available at: http://parasite.org.au/para-site/text/giardia-text.html [Accessed 1 Apr. 2016]. • Cdc.gov. (2016). CDC – Toxoplasmosis – General Information – Frequently Asked Questions (FAQs). [online] Available at: http://www.cdc.gov/parasites/toxoplasmosis/gen_info/faqs.html [Accessed 1 Apr. 2016]. • Parasitesinhumans.org. (2016). Toxoplasma Gondii. [online] Available at: http://www.parasitesinhumans.org/toxoplasma-gondii.html [Accessed 1 Apr. 2016]. • Encyclopedia Britannica. (2016). virus | biology. [online] Available at: http://global.britannica.com/science/virus [Accessed 8 Apr. 2016]. • Foodsafety.gov. (2016). Norovirus (Norwalk Virus) | FoodSafety.gov. [online] Available at: http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/norovirus/index.html [Accessed 8 Apr. 2016]. • Emedicine.medscape.com. (2016). Norovirus Treatment & Management: Medical Care, Consultations, Diet. [online] Available at: http://emedicine.medscape.com/article/224225-treatment [Accessed 11 Apr. 2016]. • Tian, P. and Mandrell, R. (2006). Detection of norovirus capsid proteins in faecal and food samples by a real time immuno-PCR method. J Appl Microbiol, 100(3), pp.564-574. • Mayoclinic.org. (2016). Hepatitis A Prevention – Mayo Clinic. [online] Available at: http://www.mayoclinic.org/diseases-conditions/hepatitis-a/basics/prevention/con-20022163 [Accessed 11 Apr. 2016]. • Labtestsonline.org. (2016). Hepatitis A Testing: The Test. [online] Available at: https://labtestsonline.org/understanding/analytes/hepatitis-a/tab/test/ [Accessed 11 Apr. 2016].

...(download the rest of the essay above)

About this essay:

If you use part of this page in your own work, you need to provide a citation, as follows:

Essay Sauce, FOOD POISONING . Available from:<https://www.essaysauce.com/health-essays/food-poisoning/> [Accessed 26-03-24].

These Health essays have been submitted to us by students in order to help you with your studies.

* This essay may have been previously published on Essay.uk.com at an earlier date.

Essay Categories:

• Accounting essays
• Architecture essays
• Business essays
• Computer science essays
• Criminology essays
• Economics essays
• Education essays
• Engineering essays
• English language essays
• Environmental studies essays
• Essay examples
• Finance essays
• Geography essays
• Health essays
• History essays
• Hospitality and tourism essays
• Human rights essays
• Information technology essays
• International relations
• Leadership essays
• Linguistics essays
• Literature essays
• Management essays
• Marketing essays
• Mathematics essays
• Media essays
• Medicine essays
• Military essays
• Miscellaneous essays
• Music Essays
• Nursing essays
• Philosophy essays
• Photography and arts essays
• Politics essays
• Project management essays
• Psychology essays
• Religious studies and theology essays
• Sample essays
• Science essays
• Social work essays
• Sociology essays
• Sports essays
• Types of essay
• Zoology essays

We use cookies to enhance our website for you. Proceed if you agree to this policy or learn more about it.

• Essay Database >
• Essays Examples >
• Essay Topics

Essays on Food Poisoning

11 samples on this topic

Writing a lot of Food Poisoning papers is an inherent part of present-day studying, be it in high-school, college, or university. If you can do that single-handedly, that's just awesome; yet, other students might not be that skilled, as Food Poisoning writing can be quite troublesome. The catalog of free sample Food Poisoning papers exhibited below was set up in order to help flunker learners rise up to the challenge.

On the one hand, Food Poisoning essays we showcase here evidently demonstrate how a really exceptional academic paper should be developed. On the other hand, upon your demand and for an affordable price, a pro essay helper with the relevant academic background can put together a fine paper example on Food Poisoning from scratch.

Example Of Case Study On Outbreak Report

Chemicals in the food chain and the relevance to the hospitality industry report examples.

Introduction p. 3

Perfect Model Business Plan On Better Fruit Juice Business Plan

Executive Summary

Better Fresh Juice Parlor is determined to create a distinctive place where customers can exchange meaning and entertain each other in a relaxed environment as they enjoy quality fresh juice and snacks. Apart from serving the customers, we will be conscious in providing satisfaction to our employees and steady returns to the shareholders by constantly reinvesting our profits in a portfolio of businesses. The business will capitalize on the high population of Minnesota Institution of Management as it focuses on developing a big customer base for its products. 1.1 Objectives

• To be the best Fresh Juice parlor in the region as rated by local authorities.

Corporate Citizenship: Alibaba Thesis Statement Template For Faster Writing

Relevant facts: business plan, free effects of vector-borne diseases on human population question & answer sample, proper case study example about stakeholders.

Analysis of the Documentary Food, Inc. through the Lens of Ethical Theories and Ideas

Good Example Of Applying Theories, Concepts And Models To Balfish Scenario Essay

Applying theories, concepts and models to Balfish Scenario

Processing And Packages Of Sushi Rice: A Top-Quality Essay For Your Inspiration

Introduction

Free “Made In China”—product Safety Issues: Whose Responsibility? Research Paper Sample

275 words = 1 page double-spaced

Password recovery email has been sent to [email protected]

Use your new password to log in

You are not register!

By clicking Register, you agree to our Terms of Service and that you have read our Privacy Policy .

Now you can download documents directly to your device!

Check your email! An email with your password has already been sent to you! Now you can download documents directly to your device.

or Use the QR code to Save this Paper to Your Phone

The sample is NOT original!

Short on a deadline?

Don't waste time. Get help with 11% off using code - GETWOWED

No, thanks! I'm fine with missing my deadline

Advertisement

Supported by

A Russian Defector’s Killing Raises Specter of Hit Squads

The death in Spain of Maksim Kuzminov, a pilot who delivered a helicopter and secret documents to Ukraine, has raised fears that the Kremlin is again targeting its enemies.

• Share full article

By Michael Schwirtz and José Bautista

Reporting from Villajoyosa, Spain, and Kyiv, Ukraine

The men who killed Maksim Kuzminov wanted to send a message. This was obvious to investigators in Spain even before they discovered who he was. Not only did the killers shoot him six times in a parking garage in southern Spain, they ran over his body with their car.

They also left an important clue to their identity, according to investigators: shell casings from 9-millimeter Makarov rounds, a standard ammunition of the former Communist bloc.

“It was a clear message,” said a senior official from Guardia Civil, the Spanish police force overseeing the investigation into the killing. “I will find you, I will kill you, I will run you over and humiliate you.”

Mr. Kuzminov defected from Russia to Ukraine last summer, flying his Mi-8 military helicopter into Ukrainian territory and handing the aircraft along with a cache of secret documents to Ukrainian intelligence operatives. In doing so, he committed the one offense President Vladimir V. Putin of Russia has said again and again he will never forgive: treachery.

His killing in the seaside resort town of Villajoyosa last month has raised fears that Russia’s European spy networks continue to operate and are targeting enemies of the Kremlin, despite concerted efforts to dismantle them after Mr. Putin invaded Ukraine in 2022.

Villajoyosa

Russia’s intelligence services have been put on a war footing and begun operating at a level of aggressiveness at home and abroad reminiscent of the Stalin era, said Andrei Soldatov, an author and expert on Russia’s military and security services.

“It’s not about conventional espionage anymore,” he said. “It’s about operations — and these operations might include assassinations.”

In Spain, Mr. Kuzminov lived “an indiscreet life,” the senior Guardia Civil official said. He went to bars popular with Russian and Ukrainian clientele, burning through the money he had received from the Ukrainian state. He drove around Villajoyosa in a black Mercedes S-Class.

Exactly how the killers found him has not been established, though two senior Ukrainian officials said he had reached out to a former girlfriend, still in Russia, and invited her to come see him in Spain.

“This was a grave mistake,” one of the officials said.

Senior police officials speaking on the condition of anonymity said the killing bore hallmarks of similar attacks linked to the Kremlin, including the assassination of a former Chechen rebel commander in Berlin in 2019 and the poisoning of the former Russian military intelligence operative Sergei V. Skripal in Salisbury, England, in 2018. Mr. Skripal survived.

The two hooded killers who appeared on surveillance camera footage from the parking garage of Mr. Kuzminov’s apartment complex were clearly professionals who carried out their mission and quickly disappeared, police officials said.

“It is not common here in Spain for someone to be shot with a lot of ammunition,” said Chief Pepe Álvarez of the Villajoyosa Police Department. “These are indications that point to organized crime, to a criminal organization, to professionals.”

While no evidence of direct Kremlin involvement has emerged, Russia had made no secret of its desire to see Mr. Kuzminov dead. Weeks after his defection, the Kremlin’s signature Sunday evening news program ran a segment quoting fellow pilots and commandos from Russia’s military intelligence service vowing revenge.

“We’ll find this person and punish him, with all the severity of our country’s laws, for treason and for betraying his brothers,” said one of the commandos, who was not identified. “We find everyone eventually. Our arms are long.”

The defection of Mr. Kuzminov was a coup for Ukraine, orchestrated by a covert unit in the HUR, Ukraine’s military’s intelligence arm. The unit specializes in recruiting Russian fighters and running agents on Russian territory to carry out sabotage missions. Some soldiers from the unit have received specialized training from the C.I.A. on operating in hostile environments.

While the unit had been able to persuade individual Russians and sometimes small groups of soldiers to defect, Mr. Kuzminov’s daring flight — and the high value of what he delivered — was unprecedented, said a senior Ukrainian official with knowledge of the operation.

The success of Ukraine’s efforts to recruit defectors is difficult to quantify. Thousands of Russian citizens have joined volunteer units fighting with the Ukrainian military and at times crossed into Russian territory for lightning raids on border outposts. It does not appear, however, that they have shifted the balance of power in any significant way.

Mr. Kuzminov said in interviews that he became disillusioned after reading postings by Ukrainians on the internet.

“I understood who was on the side of good and who was on the side of truth,” he said in an interview with a Ukrainian blogger.

In the early evening of Aug. 9, 2023, Mr. Kuzminov took off in a military helicopter from an airfield in the Kursk region in western Russia for what was supposed to be a simple cargo delivery to another base in the country. With him in the cockpit were a technician named Nikita Kiryanov and a navigator, Khushbakht Tursunov. Neither soldier appeared to be aware of Mr. Kuzminov’s plans.

Shortly after takeoff, Mr. Kuzminov turned off the helicopter’s radio communications equipment and dove to an altitude of just under 20 feet to evade radar. Then he crossed into Ukraine.

In interviews with Ukrainian news media, Mr. Kuzminov was coy about what happened next. He said only that he had landed the helicopter at a prearranged rendezvous point in the Kharkiv region, just over 10 miles from the border, where he was met by HUR commandos.

“Everything went well,” he said in one interview.

The reality is more complicated. When he crossed into the country, Mr. Kuzminov surprised a group of Ukrainian fighters, who opened fire, according to another senior Ukrainian official. In the confusion, Mr. Kuzminov was shot in the leg.

What happened to his crewmates is less clear. A Russian television report about them, citing a medical examiner, claimed that the two had been shot and killed at close range and suggested that Mr. Kuzminov had killed them before landing. The senior Ukrainian official involved in the operation said this was not true.

“Our soldiers shot them,” the official said. “Otherwise they would have killed Kuzminov and could have escaped in that helicopter.”

In interviews, Mr. Kuzminov said his crewmates were unarmed but never explained how they died.

The HUR clearly considered the mission a major success. Shortly afterward, Gen. Kyrylo Budanov, Ukraine’s military intelligence chief, announced that the operation would give confidence to other Russian soldiers who were considering defection. The intelligence agency even produced a documentary film about the operation to showcase its triumph.

Mr. Kuzminov went on a media tour, holding a news conference, giving interviews denouncing Russia’s war and calling on others to follow his example.

“You won’t regret it,” he said in the documentary. “You’ll be taken care of for the rest of your life.”

The Ukrainian government paid Mr. Kuzminov $500,000 and provided him a Ukrainian passport and a fake name: Ihor Shevchenko. They also offered him a chance to join them in fighting Russia.

Instead, Mr. Kuzminov left Ukraine in October and drove to Villajoyosa, a small town on the Mediterranean coast popular with British and Eastern European tourists. There, he settled on the ninth floor of a modest apartment building about a 10-minute walk from the beach.

It was a curious choice for someone so explicitly targeted by the Russian authorities for liquidation. The region is a well-known base of operation for Russian organized crime figures, some of whom maintain ties to the country’s intelligence services, the Spanish authorities say.

In 2020, the Spanish police arrested more than 20 people connected to Russian criminal groups, some of whom were operating out of Alicante, in the same province as Villajoyosa. The people were charged with laundering millions of dollars acquired through drug and human trafficking, extortion and contract killings, the Spanish authorities said.

Another Russian military defector who has settled in Spain and spoke on the condition of anonymity for safety reasons called the region where Mr. Kuzminov settled “a red zone” filled with Russian agents. “I’ll never go there,” he said.

On the morning of Feb. 13, a white Hyundai Tucson entered the garage under Mr. Kuzminov’s apartment building and parked in an empty spot between the elevators used by residents and the ramp leading to the street. Two men waited there for several hours, according to the senior Guardia Civil official.

Around 4:20 p.m., Mr. Kuzminov drove into the garage, parked and began walking toward the elevators. As he passed in front of the white Hyundai, the two assailants emerged, called out to him and opened fire. Though he was struck by six bullets, most of them in the torso, Mr. Kuzminov managed to sprint a short distance before collapsing on the ramp.

The two killers got back into the car and ran over Mr. Kuzminov’s body on their way out. The vehicle was found a few miles away, burned with the help of what investigators believe was a special accelerant. It took specialists a week to identify the make and model of the car and establish that it had been stolen — two days before the killing — in Murcia, a town about an hour away.

A special unit in the Guardia Civil is carrying out the investigation under strict secrecy rules. The authorities have not publicly confirmed that Mr. Kuzminov was the person killed. They have struggled to reach officials in Ukraine who might help them.

But among the community of Russian and Ukrainian expatriates living in Villajoyosa, there was no question of who was behind the death.

“Everyone thinks the services took him out,” said Ivan, 31, who fled his home city, Kherson, Ukraine, at the start of the war. “They’re everywhere.”

Spain’s annual report on national security threats, published this month, said Russia had revamped its intelligence operations in the country after the expulsion of 27 Russian diplomats over the war in Ukraine. Though fewer in number, the report said, Russian spies continued to seek out ways to “destabilize Spain’s support for NATO.”

In the past, Russian officials have twisted themselves into knots trying to obfuscate the Kremlin’s connection to various assassinations around Europe, often in the face of clear evidence of state involvement. Mr. Kuzminov’s case is different. Senior Russian officials spoke of his death with barely disguised glee.

“This traitor and criminal became a moral corpse the moment he planned his dirty and terrible crime,” said Sergei Naryshkin, the director of Russia’s foreign intelligence service.

Dmitri A. Medvedev, the former Russian president who is now the deputy chairman of the country’s security council, said, “A dog gets a dog’s death.”

In contrast with the great fanfare that accompanied Mr. Kuzminov’s defection, the Ukrainian authorities have been mostly quiet about the killing. Senior officials worry that it could dissuade others from following his example.

“Who will cooperate with us after this?” said one of the senior officials.

“Russia will intensively spread propaganda — they’re already doing it — that they will find all traitors,” he said. “This is a hidden message to other citizens of Russia, especially military personnel, that we will find you if you betray us.”

Michael Schwirtz is an investigative reporter with the International desk. With The Times since 2006, he previously covered the countries of the former Soviet Union from Moscow and was a lead reporter on a team that won the 2020 Pulitzer Prize for articles about Russian intelligence operations. More about Michael Schwirtz

Our Coverage of the War in Ukraine

News and Analysis

Ahead of the U.S. elections, Russia is intensifying efforts to elevate candidates  who oppose aid for Ukraine and support isolationism, disinformation experts say.

President Vladimir Putin said that claims Russia planned to invade other countries were “nonsense,” but warned them against hosting  warplanes meant for Ukraine.

A large-scale Russian missile and drone attack damaged power plants  and caused blackouts for more than a million Ukrainians in what Ukrainian officials said was one of the war’s largest assaults on energy infrastructure.

Symbolism or Strategy?: Ukrainians say that defending places with little strategic value is worth the cost in casualties and weapons , because the attacking Russians pay an even higher price. American officials aren’t so sure.

Elaborate Tales: As the Ukraine war grinds on, the Kremlin has created increasingly complex fabrications online  to discredit Ukraine’s leader, Volodymyr Zelensky, and undermine the country’s support in the West.

Targeting Russia’s Oil Industry: With its army short of ammunition and troops to break the deadlock on the battlefield, Kyiv has increasingly taken the fight beyond the Ukrainian border, attacking oil infrastructure deep in Russian territory .

How We Verify Our Reporting

Our team of visual journalists analyzes satellite images, photographs , videos and radio transmissions  to independently confirm troop movements and other details.

We monitor and authenticate reports on social media, corroborating these with eyewitness accounts and interviews. Read more about our reporting efforts .