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bacterial food poisoning |
Also found in: Encyclopedia, Wikipedia, Hutchinson | 0.01 sec. |
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bacterial food poisoning, a toxic condition resulting from the ingestion of food contaminated by certain bacteria. Acute infectious gastroenteritis caused by various species of Salmonella is characterized by fever, chills, nausea, vomiting, diarrhea, and general discomfort beginning 8 to 48 hours after ingestion and continuing for several days. Similar symptoms caused by Staphylococcus, usually S. aureus, appear much sooner and rarely last more than a few hours. Food poisoning caused by the neurotoxin of Clostridium botulinum is characterized by GI symptoms, disturbances of vision, weakness or paralysis of muscles, and, in severe cases, respiratory failure. See also botulism. bacterial pertaining to or caused by bacteria. bacterial adhesiveness see adhesins. bacterial allergy see bacterial hypersensitivity. cutaneous bacterial granuloma see botryomycosis. bacterial diseases diseases in which bacteria play a significant but not necessarily exclusive role. bacterial fermentation fermentation is more commonly a function of yeasts but is performed by some bacteria, e.g. those in the rumen. See also fermentation. bacterial food poisoning see food poisoning. bacterial gill disease see gill disease. bacterial kidney disease of fish a serious disease of salmonid cultures characterized by granuloma in the kidney and spleen, and extensive caseation of muscles. The disease is chronic and causes heavy losses. The cause appears to be a minute gram-positive coccobacillus Renibacterium salmoninarum. bacterial overgrowth a syndrome of malabsorption causing chronic or recurrent diarrhea in dogs. Believed to be due to the presence in the small intestine of an abnormally large population of Clostridium spp. and other enteric bacteria normally found in the colon. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Because much food is imported and exported throughout the world, including to and from industrialized nations, some basic discussion of the extent of foodborne illness in different parts of the world, and the resulting risk to the overall food supply, would have helped to frame the need for the book and the resources many health departments are putting toward foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that 76 million Americans become sick, more than 325,000 are hospitalized, and 5,000 die from foodborne illness each year. But as assisted living facilities pioneer innovative meal-delivery models to woo and wow residents, a foodborne illness outbreak is always a looming crisis waiting to happen. |
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