FOOD POISONING: CAUSES, ITS EFFECTS AND CONTROL

Aman Kumar Gupta () and Ashish Chaudhary
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Aman Kumar Gupta: Master of Science in Agronomy, Bhavdiya Educational Insttute, Dr Rammanohar Lohia Avadh University, Faizabad, 224001, U.P., India
Ashish Chaudhary: Master of Science in Aquaculture, Institute of Agriculture and Animal Science, Tribhuvan University Kirtipur, Kathmandu, Nepal

INWASCON Technology Magazine(i-TECH MAG), 2022, vol. 4, 42-48

Abstract: 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.

Keywords: Food poisoning; Causes; Effects and Control (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:zib:zitecm:v:4:y:2022:p:42-48

DOI: 10.26480/itechmag.04.2022.42.48

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