Food Poisoning

A Research Paper submitted to:

Mrs. Imelda A. Jolo

Batangas Eastern Colleges

San Juan Batangas

In Partial Fulfillment of the Course

Requirement in CA English IV

By:

Nikko A. Reyta

December 16, 2010

Acknowledgement

Dedication

Thesis Statement

Chapter1. The problem and Its Setting

A. IntroductionB. Background of the Study C. Purpose of the Study D. Statement of the ProblemE. Significance of the Study

Chapter II: Definition of Terms

Chapter III: History of Food Poisoning

Chapter IV: Causes of Food Poisoning

Chapter V: Types of Food Poisoning

Chapter VI: Medical Treatment of Food Poisoning

Chapter VII: Bacteria of Food Poisoning

Chapter VIII: Preventing Bacterial of Food Poisoning

Chapter IX: Symptoms and Mortality

Chapter X: Food Poisoning Signs

Conclusion

Recommendation

Final Bibliography

Personal Data Sheet

Acknowledgement

A lot of students like me have put time in to this requirement. I would like to express my

sincerest gratitude to the following that have been part of my life and part of this success.

To our Dear Lord who guides me and open my mind to do this term paper and for giving me

strength in my everyday living for keeping I awake on those nights that I have to copy all those research.

To my parents for helping me to finish my project for the financial support they gave to me.

Without them I couldn’t to this project.

To my Dear teachers especially to my loving English teacher Mrs. Imelda Jolo who gave us

knowledge and moral support for us that knowledge helps me a lot to do this term paper.

To Ms Carandang our school librarian who gave time and allowing us to use the library

To Gloria Reyta my mother for lending and helping me to do this requirement and for giving me

a moral support.

Dedication

First thing and foremost I would like to thank God for giving me the knowledge, health, capacity

and ability to finish this term paper.

I would like also to dedicate this term paper to my family specially to my parents, my mom

Gloria Reyta and my dad Alberto Reyta for the understanding because there are times that I can’t to my

home chores because I have to focus attention in doing my projects and research.

To my classmates the librarian and my best friend John Joel and Arvin Paul Ilagan for helping me

in my research work.

And lastly my beloved teacher Mrs. Imelda Jolo for correcting my grammar and the construction

of phrases and sentences in my research

To all thank you very much! You are one of the key to my success.

Thesis Statement

Food poisoning is a food – borne illnesses are very common and are most commonly due to

bacteria or other microbes in food.

Chapter 1

Problems and its setting

A. Introduction

Food poisoning is a general term for a wide variety of diseases that are caused by ingesting food

or beverages that are contaminated with harmful microorganism, such as certain bacteria, viruses or

parasites. Food poisoning is also known as food borne illness.

The most common form of food poisoning is salmonellosis , a type of food poisoning caused by

salmonella bacteria other common types of food poisoning include botulism, shigellosis, mushroom

poisoning, cryptosporidiosis food poisoning campy locater food poisoning ,Escherichia coli food

poisoning, and staphylococcus food poisoning.

Many types of food poisoning are spread from the feces of people or animals through food or

beverages that have been contaminated with feces that contain infectious microorganisms includes

under cooked eggs, chicken and poultry or any undercooked or raw food that comes from animals,

such as sea food meat, milk and dairy products. Other foods that can cause food poisoning include

toxic mushrooms, contaminated home-canned food, contaminated water, vegetables and fruits, im

pasturized apple and contaminated honey. Any food can become contaminated with infection.

Microorganism that cause food poisoning if it is handled by infected person with un washed hands or if

it comes in constancies’ with contaminated food.

B. Background of the Study

Food poisoning is defined as an illness caused by consumption of food or water

contaminated with bacteria and /or with parasites, viruses or chemicals. The symptoms, varying

in degree and combination, include abdominal pain, vomiting diarrhea, and headache; more

serious cases can result in life threatening neurologic hepatic and renal syndromes leading to

permanent disability or death. Most of the illnesses are mild and improve without any specific

treatment. Some patients have severe diseases and require hospitality, aggressive hydration,

and antibiotic treatment.

C. Purpose of the study

The purpose of this study is to know the meaning and how to process food properly

to avoid food poisoning. We should be very careful to handle our food and maintain cleanliness

at home. We hear plenty of talk these days about sustainable eating and living, when it comes to

the food we buy cook feed our families.

D. Statement of the problem

1. What is food poisoning?

2. How do we prevent food poisoning?

3. How do we know that our fruits and vegetables are safe to eat?

4. What are the symptoms of food poisoning?

5. How can food poisoning be avoided at home?

E. Significance of the study

We are all aware of are importance of food poisoning. Salmonella is the most

common type of food animals constitutes the main source of infection. As human beings

handle the meat from the diseased animals, transmit the bacteria to other meats and foods.

Authorities recognize the basic problem is with the nature of the product itself. Reluctantly

we are forced to recognize the infeasibility of eradity salmonella at this time.

Chapter2. Definition of Terms

Food poisoning-is one of the most widespread ailments of human history. The cause behind

these attacks could be chemicals, heavy metals, parasites, fungi, virus and bacteria.

Contaminated food- they infect the individual following consumption of contaminated food.

Toxin- they produce a toxin in food before it is consumed.

Gastrointestinal tract- they produce toxin in the gastrointestinal tract individual consumes the

contaminated food.

Bacterial- these organism must be ingested for poisoning to occur, and in many instances only a

few cells need be consumed to initiate a gastrointestinal infection.

Chapter3. History of food poisoning

Food poisoning one invariably has to examine the life and early childhood of the good Dr.

Alfred Gregory. At young age Dr. Gregory suffered a traumatic experience at the hands of food. The

nature of this experience is unknown, although he has stated on one occasion that “it involved horrific

things with teeth and tongues”, suggesting that are point, he was forced to engage in consumption and

digestion with food possibly for erotic purposes. Regard less, the subsequent physiological scarring was

so powerful that, to this day, Dr. Gregory has an intense dislike for food, and seeks to kill and eat food

whenever he finds the time to.

The young Alfred, after being force to comment acts an innocent child should never have to

let alone with food, immediately lapsed into solitude and depression. Statements by his mother

describe him as a complete loner, almost as though he learned the world and its startlingly by the other

children of his age, as doing the lucky chewy” with food was considered an in thing” in his isolation.

__________ 1

Cody M.M and Keith , Mary Food Safety for Professionals. (California: Wilshire Book co. , 1991), p. 20.

Chapter4. Causes of food poisoning

Food illness usually arises from handling, preparation, or food storage. Good hygiene

practices before during, and after food preparation can reduce the chances of contracting an illness. The

action of monitoring food to insure that it will not cause food borne illness is known as food safety. Food

borne disease can also be cause by a large variety of toxins that affect the environmental. For food

borne caused by chemicals sea food contaminants.

Food borne illness can also be caused by pesticides or medicines in food and naturally toxic

substances like poisonous mushrooms of reef fish. Some could even come lead to death.

__________ 2

Gene Loysdan , At Nature’s Pace. (New York:

Chapter5. Types of food poisoning

Typhoid fever- a gastro intestinal condition mainly in the developing world it is caused by a

bacterial infection, usually as form of food poisoning. Typhoid fever is related to the similarity named

typhus.

Ptomaine food poisoning- a rarely used medical term for food poisoning caused by bacteria and

their toxic by the products ptomaine food poisoning is actually incorrectly used to label food poisoning

as the ptomaine’s formed when bacteria de compose proteins themselves are not actually harmful but

the bacteria and other by products of their activity are.

Infant botulism food poisoning is very dangerous food. Food poisoning needs medical attention.

More detailed information about the symptoms, causes, and treatments of infant botulism food

poisoning is available below.

Chapter5. Types of food poisoning

Typhoid fever- a gastro intestinal condition mainly in the developing world it is caused by a

bacterial infection, usually as form of food poisoning. Typhoid fever is related to the similarity named

typhus.

Ptomaine food poisoning- a rarely used medical term for food poisoning caused by bacteria and

their toxic by the products ptomaine food poisoning is actually incorrectly used to label food poisoning

as the ptomaine’s formed when bacteria de compose proteins themselves are not actually harmful but

the bacteria and other by products of their activity are.

Infant botulism food poisoning is very dangerous food. Food poisoning needs medical attention.

More detailed information about the symptoms, causes, and treatments of infant botulism food

poisoning is available below.

Botulism food poisoning- extremely dangerous food poisoning requiring medical attention, but

not always recognized because of its non- abdominal symptoms. More details information about the

symptoms, causes and treatments of botulism food poisoning is available below.

Chapter6. Medical treatment of food poisoning

The main treatment for food poisoning is putting fluids back in the body. The process of

rehydration through an intravenous line or by drinking you may need to be admitted to the hospital.

This depends on the security of the dehydration your response to therapy, and your ability to drink

fluids without vomiting. Children in particular, may need close observation.

Anti vomiting and diarrhea medication may be given.

The doctor may also treat any fever to make you more comfortable.

Anti biotic would worsen the condition. Only a few specific causes of food poisoning are

improved by using these medications. The lengths of illness with traveler’s diarrhea

(shigelloses) can be decreased with antibiotics, but this specific illness usually run its

courses and improves without treatment.

With mushrooms poisoning or eating foods contaminated with pesticides, (ravage) or

giving medications as antidotes. These poisoning are very serious and may require

intensive care in the hospital.

Chapter7. Bacteria of food poisoning

Bacteria are common cause of food borne illness. In the United Kingdom during 2000 the

individual bacteria involved were as follows. Campylobacter jejune 77.3%, salmonella 20.9% Escherichia

coli 0157: H7 1.4% and all others less than 0.1% [3].In the past, bacterial infections were thought to be

more prevalent because few places had the capability to test for non virus and no active surveillance

was being done for this particular organism. Symptoms for bacterial infections are delayed because the

bacteria need time to multiply. They are usually not seen until 12-72 hours or more after eating

contaminated food.

Chapter8. Preventing bacterial of food poisoning

Prevention is mainly the role of the state, through the definition of strict rules of hygiene

and public surveying of animal products in the food chain from forming to the transformation industry

and delivery (shops and restaurants). This regulation includes

Traceability in a final product, it must be possible to know the origin of the ingredients

(originating from identification of the harvesting or of the animal) and where and when

it was processed; the origin of the illness can thus be tracked and be removed from the

sale if a problem is detected.

Enforcement of hygiene procedures like HACCP and the need chain.

Power of control and law enforcement of veterinarians.

In August 2006, the United States Food and Drug administration approved phage therapy

which involves spraying meat with viruses that infect bacteria, and thus preventing infection. This has

raised concerns because without mandatory labeling consumers wouldn’t be aware that meat and

poultry products have been treated with the spray.

At home prevention mainly consists of good food safety practices. Many contaminated by

cooking it sufficiently, and eating it quickly or refrigerating it effectively diagnosis may also include a

complete blood count, which can help to determine if an infection process, such food poisoning is

present. A chemistry panel is a blood test that can evaluate if the symptoms of food poisoning have lead

to the complication of dehydration.

Chapter9. Food poisoning sign

Food poisoning mainly occurs due to bacterial like staphylococcus, clostridium porringers, E-

coil, salmonella and wisteria that infest the food. It can also be caused due to toxoplasmosis or

shigellosis. It occurs if a person consumes old dairy products, foods kept in a refrigerator for a long

period of time, back unwashed salads and under cooked meat, etc

The food poisoning signs and symptoms vary according to kind of bacteria that affected the

food you consume. The severity of food poisoning also depends on your age, are roll health and

immune systems .Most of the times the symptoms of food poisoning appear after few days of the

consumption of poisonous food. But sometimes the start appearing within hours after the

consumptions, food poisoning outbreak can occur if a number of people consume the contaminated

food like people consuming poisonous food in cafeteria or in a party. If a person consumes food

containing mayonnaise refrigerator for a long time, then it can cause food poisoning.

Some of the severe signs and symptoms of food poisoning are in pain in the chest, or rapid

pulse rate, shallow breathing, clammy, cold and pole skin, sunken eyes, low blood pressure and

increased heart and breathing

Chapter10. Symptoms and Mortality

Symptoms typically begin several hours to several days after consumption and depending on the

agent involved can include one or more of the following: nausea, abdominal pain, vomiting, diarrhea,

gastroenteritis, fever headache or fatigue.

In most causes the body is able to permanently recover after a short period of acute discomfort

and illness. However, food borne illness can result in permanent health.

Conclusion

As a student I therefore conclude that food poisoning is a very important in our life style. It helps

a lot it a big contribution in the community as a whole in life

I also conclude organic natural forming is kinder to our environment. Ti keeps toxic chemicals

that linger in the environment for many years out of the air, water and soil.

Recommendation

I would like to re commend this term paper to that entire person who is very conscious about

their health. We must learn to plans our own back ground by using the organic farming. The first thing

that comes to mind when we talk about eco-friendly eating is still organic food and rightly so. Choosing

organic food is an easy way to make a step towards healthier and greener eating. Organic natural

forming is a means of form production based on the philosophy of working in harmony with nature and

using only sustainable forming methods.

Final Bibliography

Cody, M.M. and Keith Mary, Food Safety for Professional. (California: Wilshire Book co. , 1991), p.20.

Gene Loysdan , At Nature’s Pace.(New York: Patheon Books, 1994),p.155.

Nicols Fox, It Was Probably Spoiled. (New York: Basic Book, 1997),p.108.

Nicols Fox, It Was Probably Something to Ate. (Penguin Books, 1999),p.46.

Mullichap Gordon, Environmental Poisons in our Food. (New York: PNB Publishers, 1993),p.69.

Ray Tannhile, Food in History. (Crown Publishers, 1993),p.76.

Richard Lacey, Hard to Swallow. (New York: Cambridge Press, 1994),p.54.

Robin Mother, A Garden of Rose. (New Jersey: Penguin Books, 1995),p.113.

Personal Data Sheet

Name: Nikko A. Reyta

N-name: nic’z

Birthday: Febreuary, 10. 1995

Birthplace: P. Naval Cavite City

Hobbies: Playing Basketball, Texting

Ambition: To be a successful Computer Programmer

Email address: reytanikko@yahoo.com

Favorite color: Green

Favorite sport: Basketball

Favorite pet: Dog

Favorite song: Aking Pagmamahal

Favorite food: Chicken Adobo

Mothers name: Gloria Reyta

Fathers name: Alberto Reyta