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Food Poisoning A term that describes a group of symptoms caused by foods contaminated with bacteria or toxins produced by bacterial organisms. Poisoning is also caused by eating foods contaminated with various types of viruses, bacteria and parasites.
There is no doubt that the rates of food pollution are still relatively high, so that the spread of epidemics and diseases resulting from this type of pollution is a feature of the times.
How does food poisoning occur?
The proliferation of bacteria and the increased rate of production of food toxins may be before or after eating food, and the effect of contaminated food is usually faster and more severe if the food is contaminated before preparing for consumption.
Meat and meat products, poultry, fish and milk are among the most vulnerable to harmful bacteria, and processed and cooked foods, spoiled foods and fast food are the most vulnerable to such pollution.
Symptoms of food poisoning
Common symptoms of foodborne diseases include:
- Vomiting
- Diarrhea or bloody diarrhea
- Continuous abdominal pain
- Fever
- Chills
- a headache
- Tingling or numbness of the skin
- Blurred vision
- Weakness
- Dizziness
Paralysis
Cancer is a disease that results from food poisoning
Studies have shown that 35% of the causes of cancer are due to food contamination, and that the most cancers associated with food contamination is known as liver cancer, which has increased by two to three times over the last 10 years.
Gastrointestinal tumors, especially the intestines, have spread along with the spread of kidney failure due to the chemical contaminants found in food and vegetables, especially due to polluted water used in irrigation and residues of fertilizers and carcinogenic pesticides.
Food contamination refers to the arrival of microorganisms or other unwanted objects in the food, where food is contaminated if it contains pathogens, is contaminated with radioactive material, or is mixed with toxic chemicals.