Abstract
FOOD POISONING: CAUSES, ITS EFFECTS AND CONTROL
Journal: i TECH MAG (General Article)
Author:Aman Kumar Gupta, Ashish Chaudhary (
DOI: 10.26480/itechmag.04.2022.59.61
This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Food poisoning is also known as a foodborne illness caused by the consumption of contaminated food or water containing various bacteria, viruses, protozoa, non-microbial agents like vegetable origin or animal origin, and also toxins of biochemical or chemical nature. The primary source of foodborne illness is bacteria (66%), chemicals (26%), parasites (4%), and viruses (4%). Nowadays more people have died from diarrheal diseases caused by the consumption of contaminated food and water. The symptoms that occur through food poisoning are headache, giddiness, colicky pain, cold and clammy skin, intense thirst, acute vomiting, diarrhea, slow pulse, rigors, abdominal pain, hepatic, and cramps. To avoid food poisoning we should consume healthy food, fresh vegetables, fresh fruits, purified water and avoid junk food which is easily available in the market. Viruses that are present on water or surfaces can be removed through using an ultraviolet light.
| Pages | 59-61 |
| Year | 2022 |
| Volume | 4 |