Food poisoning is an acute syndrome with nausea, abdominal cramping, vomiting and/or diarrhea which appear suddenly and within 48 hours after ingestion of food contaminated with pathogenic bacteria, viruses or toxins produced by bacteria. Depending on the contaminant, other symptoms such as chills and fever, bloody stools, dehydration, and nervous system damage may follow and can lead to death The Centers for Disease Control estimates that unknown agents cause 81 percent of all food-borne illnesses and hospitalizations. There are more than 200 known diseases that can be transmitted through food, however, and the known causes of food poisoning include infective agents and toxic agents. Infective agents include viruses, bacteria, and parasites. Toxic agents include poisonous mushrooms, improperly prepared exotic foods (such as barracuda), or pesticides on fruits and vegetables. Food usually becomes contaminated with these agents from poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination. Three of the most important causes of food poisoning are the salmonella, clostridium botulinum and staphylococcal organisms.
