Case Study Of Food Poisoning  

Food poisoning is a routine ailment generally mild, but which at times can prove fatal. The When a person consumes tainted food or drink the symptoms manifest themselves within 48 hours thereafter. These are typically vomiting, diarrhoea, cramping and nausea.

If neglected, and depending on the nature of poisoning, fever, chills, bloody stools, dehydration and damage to the nervous system could follow. Diarrheal illnesses are the leading cause of death worldwide especially in the underdeveloped countries. Over 250 diseases are known to be carried through food. Food poisoning fall into two categories, contagious agents that include parasites viruses etc., and toxic agents such
as improperly cooked unusual foods like certain kinds of seafood, mushrooms etc.

Food becomes contaminated largely because of poor sanitation and hygiene. It can also get infected when handled by people who are themselves infected. Other causes are improper storage and refrigeration.

In viral infection, symptoms could occur within 30 minutes of consumption. In some extreme cases it is slow spreading over several weeks and worsening with time. Generally a bout of mild illness dissipates within 48 hours.

Bacterial infection sometimes causes inflammation of the intestine or produces toxins that affect the digestive system which could lead to kidney failure. Bacterial infection arises from consumption of unpasteurized milk and undercooked animal products. Very occasionally it is the result of contamination from a food handler.

The most important treatment in food poisoning is rehydration of the patient through intravenous drips or drinking is the patient can keep it down. Medicines maybe prescribed to contain the fever, stopped vomiting and diarrhoea. Antibiotics are rarely required.

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Case Study Of Food Poisoning

Personal Injury :

Cdc-Food-Safety-For-Raw-Fresh-Water-Salt-Water-Fish      The Centres for Disease Control and Prevention (CDC) pursues a policy of prevention of disease for improved health. CDC has a department known as the Foodborne Diseases Active Surveillance Network which responds to foodborne diseases that affect the nation by identifying the source and monitoring the control of such diseases. More..




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