3.2 food poisoning

what is chemical food poisoning?

caused by toxic substances like pesticides, cleaning products, cosmetics or pharmaceuticals entering food

what are examples of chemical food poisoning?

household cleaners, dishwashing liquids, glass cleaner, pesticide residues on produce

what is biological food poisoning?

caused by naturally occurring toxins in plants or fungi

what are examples of biological food poisoning?

poisonous mushrooms, green potatoes, rhubarb leaves, some berries

what is bacterial food poisoning?

caused by pathogenic bacteria contaminating food and multiplying under favourable conditions

what causes salmonella poisoning?

contaminated eggs, poultry, meat, unpasteurised milk, raw fruits and vegetables

what causes staphylococcus aureus poisoning?

bacteria from skin or nasal passages contaminating salty or sweet foods like ham, custard, cream cakes

what causes bacillus cereus poisoning?

bacteria in rice, soups, sauces left at room temperature - produces toxins causing vomiting or diarrhoea

what causes escherichia coli poisoning?

undercooked beef, unpasteurised dairy, contaminated water - some strains cause kidney failure

what causes listeria monocytogenes poisoning?

raw milk, processed meats, soil and water - can grow in refrigerated foods

what causes clostridium botulinum poisoning?

improperly canned foods - produces toxins that affect the nervous system

what causes clostridium perfringens poisoning?

undercooked meat, food held in the danger zone - common in large-scale cooking

what causes campylobacter poisoning?

undercooked poultry, unpasteurised milk, contaminated water - even small amounts can cause illness

what causes norovirus poisoning?

contaminated shellfish, salads, water - highly contagious and spreads quickly

what foods are high risk for bacterial food poisoning?

meat, fish, eggs, dairy products - high in protein and moisture

what conditions help bacteria grow?

moisture, warmth (5-63°C), time and food

what are common symptoms of food poisoning?

vomiting, diarrhoea, abdominal cramps, fever, headache, bloating, reactive arthritis

how does food poisoning impact health services?

increases demand for emergency care, hospitalisation, public health investigations and recalls

how do lifestyle factors increase food poisoning risk?

poor food handling, rushed cooking, eating out, buffets left out too long, lack of hygiene

how do MEDCs and LEDCs differ in food poisoning causes?

MEDCs - lifestyle and convenience issues, LEDCs - poor sanitation, lack of education and regulation