food poisoning

Any acute illness characterized by vomiting and diarrhoea and caused by eating food contaminated with harmful bacteria (for example, listeriosis), poisonous food (for example, certain mushrooms or puffer fish), or poisoned food (such as lead or arsenic introduced accidentally during processing). A frequent cause of food poisoning is Salmonella bacteria. Salmonella comes in many forms, and strains are found in cattle, pigs, poultry, and eggs. Some people are more susceptible to food poisoning than others, and extra care is taken with food products designed for babies, pregnant women, or elderly people. Many types of bacteria can cause food poisoning and the incubation periods, symptoms, and methods of control vary.

Under cooking poultry that has not been properly thawed is a common cause of food poisoning. Attacks of salmonella also come from contaminated eggs that have been eaten raw or cooked only lightly. Pork may carry the roundworm Trichinella, and rye the parasitic fungus ergot. The most dangerous food poison is the bacillus that causes botulism. This is rare but leads to muscle paralysis and often death. Food irradiation is intended to prevent food poisoning.

In the USA the American Food and Drug Administration estimates that there are at least 24 million cases of food poisoning per year, and maybe as many as 81 million.