Food Poisoning

By: Nick Ripa

             Microscopic organisms that cause food-borne illnesses are everywhere, (bacteria, toxins, viruses, and molds) they are in the air, soil, water, and in human and animal digestive tracts. Most are capable of growing undetected in food because they do not produce any odor, color, or texture. The only way they can be prevented from causing human illness is by handling and storing food safely.

What Chemicals Cause Food Poisoning?

               The 4 main types of food poisoning causes are bacteria, toxins, viruses, and molds. Types of Bacteria: Salmonella as shown above, Staphylococcus, Listerine, monocytogenes, and shigella (these produce toxins). Bacteria shows up the most when talking about food poisoning. To prevent these chemicals from getting to you, go through these kitchen procedures, do not leave cooked food at room temperature, do not eat anything that has been touched by someone infected, don't improperly refrigerate or reheat foods.  Remember, food poisoning isn't rare, the CDC (central of disease control) estimated 76,000,000 cases of diseases related to food poisoning.

What is the science of food poisoning making you sick, and how can you get rid of it?

          You might just say food poisoning is in food and makes you sick when you eat it, but the disease causing factors (bacteria, toxins, chemicals, and substances) go through a process. First, the products have to either be inhaled, swallowed, absorbed or injected. The products go down your esophagus and enter your stomach. Strong stomach acids digest the products and move them to the small intestine. Then villi in the small intestine "which are made of tiny blood cells and are in the shape of small fingers" allow the digested food into other veins. The products are then carried through your bloodstream and into parts of your body that hold blood. If the products are non soluble they can not fit through the villi and stay in the gut to pass out of the body through feces.There are many different ways to treat food poisoning, but the first priority is to make sure the person has an open air lung. If that infected person cannot breathe, tilt their head and chin back. That person needs rest, sedation (reduction of anxiety, stress, or irritability), and sometimes a replacement of fluid loss. Antibiotics may extend the time period of food poisoning side effects.

What Are The Side Effects of Food Poisoning, And How long will It last?

              Many side effects of food poisoning are: Nausea, vomiting, diarrhea, cramps, fever, abdominal pain, dizziness/drowsiness, irregular pulse, double or blurred vision, seizures, unconsciousness, droopy eyelids, trouble speaking, trouble swallowing, fatigue, liver enlargement, or stools. Most people infected with food poisoning will have a temperature higher than 101.5 fahrenheit, and will feel very dehydrated. Dry mouth, and little or no urination will also occur. Damage from side effects can be permanent, and can be fatal. The illness can develop from 6 to 72 hours after exposure. The time lapse depends on the amount of poison in you, but the illness averages from a 1 to 3 week time span. 

In Conclusion...

            Food Poisoning is a food borne illness, the food carries substances, chemicals, viruses, bacteria, and parasites. Make sure to go through kitchen procedures before dining to prevent Food Poisoning from getting to you. Food Poisoning isn't totally rare, so if you don't want its deadly symptoms you need to know what you're doing. If it is already in you, go through prognosis methods to keep it from getting bad, Food poisoning can be fatal.

Bibliography

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