Caution and common sense are the best protection against food poisoning. Food that has been improperly processed or stored provides an ideal environment for the growth of bacteria, molds and yeasts. Most of these microorganisms will simply caused food to spoil; a few, however, can lead to uncomfortable, sometimes dangerous, illness. Toxins (poisons) in bacteria can create a variety of problems in the body.
Salmonella and staphylococcus are the two most common causes of food poisoning. The symptoms – diarrhea, nausea, vomiting, cramps, and fever – may be uncomfortable, but rarely are serious or life threatening. Clostridium perfringens, a less common form of food poisoning, usually does not last long and is not serious. In severe cases of food poisoning, such as clostridium botulinum, trichinella spiralis, and paralytic shellfish poisoning, organ function or entire body systems may be affected.
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Tags: food poisoning
