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Food Poisoning
Description
Food poisoning most often results from the ingestion of
food that has been contaminated by bacteria or viruses.
The well-recognised symptoms include stomach Pain, Vomiting,
and Diarrhoea, usually within 24 hours of eating the contaminated
food. Common bacterial contaminants include salmonella (usually
in chicken), E. coli (found in undercooked beef), and botulism.
The Norwalk virus has recently become well known, due to
its contamination of shellfish.
Poisoning can also result
from the ingestion of toxic substances found in mushrooms
and some exotic fish.
Despite food safety education,
food poisoning is on the rise, with upto 30,000 cases of
bacterial food poisoning reported every year in the UK.
Safe handling of food and thorough cooking are the most
effective means of food poisoning prevention.
Herbs
Goldenseal (4)
Milk Thistle
Nutritional Supplements
L-acidophilus (1)
Bioflavonoids
Fibre
Garlic (2)
Potassium
Vitamin C
Vitamin E (3)
References
1. Salminen S, Deighton M: Lactic acid bacteria in the gut
in normal and disordered states, Digestive Disorders, 10(4),
1992, 227-238.
2. Naganawa R, et al: Inhibition of microbial growth by
Ajoene, a sulfur-containing compound derived from Garlic,
Appl EnvIron Microbiol, 62(11), Nov 1996, 4238-4242.
3. Ashorobi RB, Williams PA: Indomethacin and Alpha-tocopherol
enhanced survival in endotoxic rats, Central African Journal
of Medicine, 41(7), July 1995, 216-219.
4. Rabbani GH, et al: Randomized controlled trial of berberine
sulfate therapy for diarrhea due to enterotoxigenic Escherichia
coli and Vibrio cholerae, The Journal of Infectious Diseases,
155(5), May 1987, 979-984. |
