Food Poisoning

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Staphylococci bacteria grows on food most commonly dairy products or cooked meat and fish, releases a toxin that can reduce a victim to a state of shock in a few hours but the attack passes off relatively quickly. Salmonella can contaminate various sorts of food like chicken and the symptoms they produce take longer to appear and last longer than the symptoms of staphylococci poisoning. the victim might suffer from headache, shivering as well as diarrhea and vomiting. Botulism is a very rare and dangerous disease and is produced by the organism Clostridium botulinum. An organism that grows without oxygen at low temperatures and can survive as spores and is resistant to boiling. Botulism is characteriZed by double vision,dilated pupils,paralysis of the face,difficulty in swallowing,and eventually paralysis of the respiratory muscles and cardiac arrest. Hospital treatment is necessary but even if this is provided the disease may prove fatal. Treatment of staphylococci food poisoning is directed towards relieving the symptoms for the disease is not caused by the living organism itself meanwhile Salmonella food poisoning is a true infection and severe cases may require the use of antibiotics. How to prevent food poisoning? It is often said " an ounZe of prevention is better than a pound of cure." In tropical and sub-tropical climates it is important to remember that all foods particularly vegetables may be contaminated and should only be eaten fresh after washing. Food must be kept in cool, well ventilated places free from flies and dirt. All persons who handle food must be very careful of their personal hygiene and those with septic skin infection should be kept off of work. Home canned and preserved food should not be eaten if there is any suspicion that it has deteriorated and procesed food should not be kept too long. How about you my friend how do you avoid food poisoning in your home or in your workplace?