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Transcript of Food Poisoning
Canada: 59.42 -> 55.88
USA: 105.58 -> 159.91
India: 149.54 -> 146.79
China: 111.49 -> 88.68 2002 2004 Scrubs - Turk Dancing to "Poison" (National Centre for Biotechnology Information, 2009) Elderly people and infants are at greater risk of food poisoning More than 90% of Americans take leftovers home occasionally and more than 30% take leftovers home regularly Most people don't know when their food has gone bad Toxic Indulgence Christine, Cristina, Phae, Milad References Food poisoning mainly comes from the improper handling of food. Reactive Arthritis E. Coli Salmonella - Antibody-coated immunomagnetic beads (IMB) technology In recent years there has been a number of out breaks leading to recall of food products; such as, tomatoes, peanuts, spinach, lettuce etc... This has prompted calls for tougher regulations. Some suggested steps are: Better and more timely reporting of food poisoning cases among local, state and federal public health agencies Tougher and more accountable scrutiny of food processing and distribution plants directly by government employees or third-party contractors, not people connected to the food industry Better training for restaurant food handlers and inspectors of food processing plants Story Time! :) 36 y/o lady went on an all veggie, fruits, & poultry diet
Feb.14-tingly feet & could not wake up her feet
Feb.16-fully paralyzed, did spinal tap and diagnose with
Was on life support: almost died 3 times
Took 2.5 months to start seeing recovery (WHO, 2004) Bacterial infection
Can lead to: food poisoning, blood poisoning, and typhoid fever
Source of infection: Often caught from eating food contaminated with an
animal's bowel movements
Treatment: Antibiotics Bacterial infection
Symptoms: abdominal cramps, diarrhea, fever, vomiting, in some cases HUS
Source of infection: under cooked ground meat and raw milk
Treatment: Antibiotics Campylobacter Bacterial infection
Symptoms: fever, headache, and mild myalgias, nausea, vomiting, diarrhea, GB Syndrome
Source of infection: contaminated under cooked poultry and contaminated water
Treatment: Replacement of liquid and electrolytes and, in severe cases, antimicrobials WHO's 5 keys to safer food
Separate raw and cooked foods
Keep food at safe temperature
Use safe water and raw materials (WHO, 2010) WHO, 2011 - Chemical treatment (chlorine) - Food irradiation Technology strategies KNOWLEDGE = PREVENTION (2009). New methods for ensuring food safety. Agriculture Research, 57(5), 12-13. Retrieved from Business Source Complete database.
(April 2009). Listeriosis. Retrieved March 14, 2011, fromhttp://www.nhs.uk/Conditions/Listeriosis/Pages/introduction.asp
Beuchat, L., Taormina, P., Slutskerj, L. (1999).
Infections associated with eating seed sprouts: An international concern. Emerging Infectious Diseases, 5(5), 626-634.
Elderly take more food safety risks. Practice Nurse, 37(12), 8. Retrieved from Business Source Complete database.
Miller, H. (2009). Can genetic engineering prevent food poisoning? Journal of Commercial Biotechnology, 15(3), 197-198. Retrieved from Business Source database.
Miles, S., Parry. S., Tridente, A., et al. (2004).
Differences in perception of risk between people who have and have not experienced salmonella food poisoning. Risk Analysis, 24(1), 289-299.
National Center for Biotechnology Information.
(2010, December 10). Food poisoning. Retrieved March 7, 2011, from http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0002618/
Schardt, D. (2002).
Food poisoning’s long shadow. Center for Science in the Public Interest, 29(4), 2-6.
Stern, N. (2004). Proteins could cut food poisoning. Agriculture Research, 52(11), 23. Retrieved from Business Source Complete database.
World Health Organization. Retrieved March 10, 2011, from http://www.who.int/en/
Biohazzard sandwich. Retrieved March 7, 2011, from http://www.google.ca/imgres?imgurl=http://img2.timeinc.net/health/images/slides/food-poison-400x400.jpg&imgrefurl=http://www.health.com/health/gallery/0,,20361532,00.html&usg=__jCXQfCjVe3j5sWxreB2w819E0YA=&h=400&w=400&sz=37&hl=en&start=15&zoom=1&tbnid=n_6em_FxRW-0eM:&tbnh=151&tbnw=151&ei=cU51Tcj_Lom-sQPlluS4BA&prev=/images%3Fq%3Delderly%2Bfood%2Bpoisoning%26hl%3Den%26biw%3D1280%26bih%3D647%26gbv%3D2%26tbs%3Disch:10%2C377&itbs=1&iact=hc&vpx=297&vpy=331&dur=9430&hovh=225&hovw=225&tx=103&ty=199&oei=90x1TbPWFI70swOU08XOBA&page=2&ndsp=18&ved=1t:429,r:7,s:15&biw=1280&bih=647
E. Coli bacteria. Retrieved March 14, 2011, from http://uppitywoman08.files.wordpress.com/2010/03/ecoli.jpg
Campylobacter bacteria. Retrieved March 14, 2011 from http://t3.gstatic.com/images?q=tbn:ANd9GcTDvOBRtE2__CSWaXsh6h03C4Sg8hUDscYYyBOBYIhL0zIw3LoBGQ
Salmonella bacteria. Retrieved March 14, 2011 from http://www.ifood.tv/blog/salmonella-scare-us-canada-recall-cilantro-parsley Kidney Damage: mostly in children Temporary paralysis Long Term Effects The End :) nnn