By Johnny David Lee
If there is such a thing as food poisoning incidence, there sure is a poisoning contributor.
Think of people who are nauseated and vomiting, having painful abdominal cramps, passing watery stools every 15 minutes, accompanied by headache, muscle and joint pains. When we encounter somebody that is exhibiting these symptoms, we immediately think of food poisoning. The first question we will ask the patient is what food did he ate.
The first food poisoning contributor is of course the food. Is the food destroyed or did you use a rancid butter on it? Maybe one of the ingredients is contaminated with microorganisms such as salmonella bacteria. Sometimes, due to hunger, people eat or drink something that smells and tastes "different". Sometimes also, the food that you ate was half-done. The inside part of the meat hasn't been touched with the heat of the boiling water. That means, microorganisms are still safe living there as the boiling temperature was not able to penetrate their habitat. With this in mind, it becomes clear that it is dangerous to eat raw food.
The next question is to ask a patient is where did he get the food? We want to know because we want to ask if there are other people who are suffering the same symptoms just because they ate the same food. The where question is also important so that healthy and safety certificates of the establishments should be checked. Maybe the kitchen or the factory they are preparing the goods they are selling has not been inspected and approved for operation yet. Also, maybe the workers in that establishment are carriers of some diseases that can be passed on to the food they are preparing if they practice poor hygiene. How the food was prepared is a food poisoning contributor.
The next food poisoning contributor is the manner the food was stored such in the case of a leftover. Most microorganisms love room temperature so they can thrive and reproduce. That is the reason it is still safer to keep leftovers in the refrigerator and then preheating it before serving it again on the table.
The final and the most important food poisoning contributor is the person who ate the food (the sufferer). It could be that he has poor hygienic practice. That means he does not practice hand washing before eating or he ignored the fact that the food tasted or smelled funny or that it was not properly covered.
On the other hand, in the defense of the sufferer, some microorganisms like the salmonella does not change the taste and smell of the food (unless it was destroyed). It is there alive and populating silently that you think their habitat is actually yummy and safe to eat.
There are many food poisoning contributors. The key here to entirely avoid incidents is to make sure that the links from the preparation of the food up to the time it was consumed should be hygienic and safely done. A break in this link predisposes the consumer to experience the nasty signs and symptoms of food poisoning.
About the Author :
Johnny has experience in health and personal care product.
His website contains many worthy information about Food poisoning signs