Chapter 39: Food Poisoning and Poisonous Foods

Infectious Type

This type of food poisoning results from the ingestion of viable microorganisms that multiply in the GIT producing a true infection, for example, Salmonella and Shigella group of organisms, etc.

Infectious Type

This type of food poisoning results from the ingestion of viable microorganisms that multiply in the GIT producing a true infection, for example, Salmonella and Shigella group of organisms, etc

Toxic Type

This type of food poisoning results from poisonous substances produced by multiplying organisms that have gained access to the prepared food, for example, enterotoxin produced by the Staphylococcus

Botulism Type

This type of food poisoning results from the ingestion of preformed Botulinum toxin in the preserved food

Toxic Type

This type of food poisoning results from poisonous substances produced by multiplying organisms that have gained access to the prepared food, for example, enterotoxin produced by the Staphylococcus.

Botulism Type

This type of food poisoning results from the ingestion of preformed Botulinum toxin in the preserved food. The toxin is produced by Clostridium botulinum.

Shigella infection

It is the result of contamination of food or water supplies with the feces of individuals who either have the disease or, less often, are asymptomatic carriers of the organism.

Mushrooms

These are fungi with umbrella-shaped tops and stems.

parasympathomimetic

Certain mushrooms act by _____ action or may be due to hypersensitivity.