CAUSE OF FOOD POISONING

We often hear of food poisoning. Even death due to food poisoning are also reported.

Although consciously or not, many of us common suffered food poisoning at least once a
year. From January to March this year the ten cases of food poisoning involving 801people,
including one death has been reported. Of the total, 601 victims consist of students.

In terms of legislation we have the Food Act 1983 which aims to protect the publicagainst
the dangers of fraud in the preparation, sale and consumption of food. But werarely hear
them prosecuted for the offense.

Usually, food poisoning occur within 48 hours after eating contaminated food. Signs and
symptoms include nausea, vomiting, diarrhea, dizziness and upset stomach.

Most cases of food poisoning caused by bacteria, microorganisms, viruses, and toxins.The
harmful effects of food poisoning is dehydration. If the body of water shortage and
too serious, it can be fatal. There is also a more serious, affecting the central nervous
system toxicity.

Among the causes of food poisoning is the emergence of bacteria in food, due to a dirty food
preparation process, food is not cooked properly and the food is exposed to a temperature of
30 degrees Celsius.

Here are some bacteria that are often affected;

• Milk or milky foods like cheese and cream

• lean cuisine like nasi lemak, nasi beriyani, noodles, etc.
• Bread and cakes
• Seafood such as shellfish
• Meat, beef, poultry, fish

Your surroundings and careful food

handling is also promoting bacteria contaminatingfood. Some examples
of common conditions, including;

• Raw food
• Meat, poultry and fish are not kept chilled
• Canned food is exposed to room temperature after opening
• Fruits and vegetables are not washed well
• Food contaminated during cooking or packed
Specific signs depend on the type of food poisoning bacteria or organism, such as:

Poisoning by bacterial

• Campylobacterosis caused by this type of campylobacter bacteria found in raw chicken,

meat and milk is not pasteurized.
Symptoms begin 2-5 days after eating. Apart from general symptoms, the patient willhave
fever and bloody stools.

Poisoning caused by virus

• Hepatitis A is caused by a virus found in clams and snails caught in watercontaminated

by sewage and raw vegetables not cleaned properly.
The signs start at 2-6 weeks after the meal and the patient will experience fever,
weakness, no appetite, and jaundice. For cases of serious liver damage can occur andlead
to death.
• Norwalkvirus caused by Norwalk virus is found in shellfish and snails caught
in areascontaminated with human waste.
Poisoning caused by eating raw snails and not cooked properly.

Poisoning caused by protozoa

• Giardiasis caused by Giardia lamblia protozoan in the intestinal tract and human
waste. Sewage used as fertilizer in vegetable and food providers do not clean your hands is
the cause of this poisoning.
• Amebiasis is also known as amebik dysentery caused by Entamoeba histolytica.
The reason is the same as poisoning protozoan Giardia lamblia.
Symptoms are the body area around the liver and large intestine into mild, diarrhea,
palpitations, weight loss and weakness.

Other causes of poisoning

Food poisoning can be caused by poisonous mushrooms or fruits and

vegetablescontaminated with high concentrations of pesticides.
Toxins from molds such as aflatoxin found in whole grains is also one cause of food
poisoning.

The best way to avoid poisoning

Type of food easily contaminated when stored,

prepared, cooked and served the meat, poultry and eggs.

Here are some ways to correct food handling and safety in the kitchen.

Wash hands thoroughly before and after handling food to prevent contamination
ofsalmonella bacteria or other organisms.

Kitchen equipment like cutting tools should be washed with hot water before use,
 especially meat cutter mat.

Ideally, use separate cutting mat for meat and vegetables.

Never eat moldy food.

Many foods such as fruits and vegetables is quite safe in nature.

Store cooked food carefully in appropriate circumstances.

Save on heating or cool area.

Reheat food thoroughly.

This is the best way to keep away from germs that may have occurred during
storage.