General Types of Food Poisoning

Ordinary sources of food poisoning

Food poisoning is a universal term for a wide variety of diseases that are initiated by ingesting food or beverages which are infected with harmful microorganisms, such as certain bacteria, viruses or parasites. Food poisoning is moreover known as food borne illness.

The most general form of poisoning with food is salmonellosis, a type of food poisoning caused by bacteria salmonella. Other general types of food poisoning comprise botulism, shigellosis, mushroom poisoning, cryptosporidiosis food poisoning (cryptosporidium enteritis), campylobacter food poisoning (campylobacteriosis), Escherichia coli food poisoning, and staphylococcus food poisoning (staphyloenterotoxicosis).

Many types of food poisoning are extended from the feces of people or animals through food or beverages that have been polluted with feces that contain infectious bacteria, viruses or parasites. Ordinary sources of foods contaminated with catching microorganisms contain undercooked eggs, poultry and chicken or any undercooked or untreated food that comes from animals, such as seafood, meat, milk and dairy products. Other foods that can result food poisoning consist of toxic mushrooms, infected home-canned food, contaminated water, raw vegetables and fruits, unpasteurized apple cider, and contaminated honey.

Either food can become contaminated with infectious microorganisms that cause food poisoning if it is handled by an infected person with dirty hands or if it comes in contact with contaminated food.

Some of usual food poisoning signs are inflammation and irritation of the gastrointestinal tract. A wide versatility of other symptoms can occur depending on the specific type of food poisoning. Food poisoning can result in serious complications too.

Food poisoning can happen in any age group or population. People most at risk for grave complications owing to food poisoning imply older adults, pregnant women, children, infants and people who have compromised immune systems. This previous group includes people with diseases that affect the standard functioning of the immune system, such as HIV/AIDS, diabetes, cancer, and kidney disease. People at danger also contain those who obtain medications that react to the immune system, such as chemotherapy.

Diagnosing food poisoning and its genesis cause begins with taking a thorough personal and family medical history, including symptoms, and completing a physical examination.

A stool sample is generally taken and analyzed in the laboratory to determine if infectious bacteria, viruses or parasites are present. A blood test can also be done to verify if bacteria have extended to the blood.

Diagnosis may also contain a total blood count, which can assist to determine if a catching process, as is food poisoning, is present. A chemistry board is a blood test that can assess if the symptoms of food poisoning have tended to the complication of dehydration. A urine analysis can also help to determine dehydration.

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