FOOD POISONING: CAUSES, RISK FACTORS AND CONTROL

ABSTRACT 

Food poisoning is one of the common health problems globally especially in African countries usually due to the inability to enforce food safety principles. When disease-causing bacteria, viruses or parasites contaminate food, they can cause food- related diseases. Such a bacterium, virus or parasite is known as pathogen. Food poisoning is the diseases caused by these pathogens when a contaminated food or drink is consumed. Other contaminants include natural occurring toxins and heavy chemicals due to pollution. The factors causing the contamination of foods such as improper cooking and storage of foods, raw or uncooked foods and improper cleaning of utensils may threaten the safe consumption of the food and thereby making it harmful to human health. For this reason, it is necessary to utilize various resources to prevent the food from being contaminated in all stages of the food chain, from harvest to consumption. 

TABLE OF CONTENTS 

CHAPTER ONE

INTRODUCTION                                    1

CHAPTER TWO

CAUSES AND SYMPTOMS OF FOOD POISONING                                           3

2.1 Microorganisms                             3

2.2 Chemicals                                     10

CHAPTER THREE

RISK FACTORS OF FOOD POISONING                                         12

3.1 Individual Factors                        12

3.2 Environmental Factors               13

3.3 Regulatory Factors                      14

3.4 Contributory Factors                   15

CHAPTER FOUR 

PREVENTION AND CONTROL OF FOOD POISONING                             16

4.1  Food Hygiene                              16

4.2  Food Handlers' Personal Hygiene                               17

4.3 Good Agricultural Practices      18 

CONCLUSION                                     19

REFERENCES                                      20