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Some of the worst types of food poisoning are caused by Escherichia coli (commonly called E. coli) and Salmonella.
That’s why an outbreak of food poisoning can spread so fast.
In addition, large events create challenging logistics for the safe handling of food, increasing the risk of unintentional food poisoning.
We assume that the guidelines for the prevention of food poisoning would apply to food-borne streptococcal pharyngitis.
Other possible bacterial causes of food poisoning were being excluded and supported by toxicological analysis.
To achieve this it needs robust information on the vehicles and causes of food poisoning.
Moreover, doctors are not trained to recognize pesticide-poisoning symptoms, commonly mistaking symptoms for food poisoning or other illnesses.
Risk factors for salmonella food poisoning in the domestic kitchen - a case control study.
People who have recently suffered episodes of food poisoning often find that they have feelings of nausea towards particular foods.
Indeed, campylobacter scored lowest for follow-up of the 20 likely causes of sporadic food poisoning infections.
Sourcing food for the home as raw products, as opposed to consuming pre-cooked foods or eating food away from the home, appears to reduce the overall risk of food poisoning.
To back up research and help the understanding and control of food poisoning outbreaks, good surveillance, data collection and disease analysis are clearly essential.
Such a register would do little to stem the tide—the epidemic—of food poisoning that is sweeping the country.
It is generally alleged that most food poisoning incidents of late were related to eggs.
Most cases of food poisoning are sporadic and it is not usually possible to identify a vehicle of infection for a specific case.
Nor is information about numbers of cases of food poisoning collected by county.
Current outbreak data is not detailed enough to identify information on food poisoning incidents from these types of establishments.
