The Risks of Food Poisoning

Food poisoning refers to food-borne illness which is caused by contaminated food intake infected with viruses, bacteria and other toxins. There are a number of sources for these contaminants to enter your body and blood stream, from where they cause numerous stomach diseases.

One of the most common sources of contamination is the infected food handler. These handlers neither wash their hands properly nor wear gloves, which is a big health concern. Dirty kitchenware and service utensils are another source of infectivity.

One way to avoid food-borne illness is to prepare food at high temperatures to kill the contaminants. Food must also be stored in refrigerator to keep it from going bad.

The symptoms of food poisoning start to develop within 2 to 6 hours after eating the contaminated food. The most common symptoms of food poisoning include diarrhea, nausea, headaches and abdominal cramps.

Bentham Science Publishers’ journal ‘Recent Patents on Food, Nutrition & Agriculture’ publishes research related to food science and nutrition. The journal is a useful guide for all researchers involved in the study of food, nutrition and agricultural sciences. It publishes important patents on food safety issues and healthy diet. For more information, you can check http://benthamscience.com/pfna/index.htm .