Health and Social Food Poisoning


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Non Infective: It is caused by eating and drinking the toxic substances

Infective: Result from infection by bacteria or viruses

 Infective - Bacterial: - Salmonella is the most common source of food poisoning; it lives in chickens and their eggs. The risk is reduced by cooking at a high temperature and not storing chicken at room temperature. Campylobacter occurs in poultry, unpasteurized milk, red meat and untreated water. E. Coli is transferred to food by poor food handling and hygiene practices.

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Infective: Viral - Norwalk Virus is the most common virus, lives only in human cells. Passed from person to person through ***** matter – sewage. It gets into food a number of ways. Firstly by a person whose hands have been contaminated with ***** matter and then they prepare food. Especially a problem with uncooked foods such as salads. It is also present in seafood that may have lived in contaminated waters which is then eaten. Finally untreated drinking water and ice cubes.

Non Infective: Zinc - In small quantities it is good for the body but excessive amounts can be dangerous. Fruit juice in a zinc container can be harmful.

Non Infective: Fungi - Fungi’s can be good for the bodies like most mushrooms but sometimes it can be harmful. Some mushrooms are poisonous.

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