Causative agents and chemotherapy for food poisoning

Moke Emuesiri Goodies Moke Emuesiri Goodies,Toloyai Pere-Ebi Yabrade Toloyai Pere-Ebi Yabrade,Ifezue Chiamaka Rachael Ifezue Chiamaka Rachael,Edje Kesiena Emmanuel Edje Kesiena Emmanuel,Anachuna Kenneth Kelechi Anachuna Kenneth Kelechi

doi:10.30574/wjarr.2020.6.1.0102.o

Moke Emuesiri Goodies Moke Emuesiri Goodies, Toloyai Pere-Ebi Yabrade Toloyai Pere-Ebi Yabrade + Show 3 more

Open Access

https://doi.org/10.30574/wjarr.2020.6.1.0102.o

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Abstract

Food-borne diseases remain a major public health problem across the globe. This challenge is more severe in developing countries because of lack of proper personal hygiene and food safety measures. It is as a result of the intake of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. One way of avoiding food-borne illness is to practice proper personal hygiene and safe steps in food handling, cooking, and storage. Treatment of food poisoning includes use of antidiarrhoea, anti-emetic and antimicrobial therapy. Electrolyte replacement is also important to ensure dehydration does not occur. This review intends to explore information on the causative agents of food poisoning, as well as how drug therapy could be applied.

Highlights

Food-borne diseases are still a major public health concern across the globe
Food-borne diseases remain a major public health problem across the globe. This challenge is more severe in developing countries because of lack of proper personal hygiene and food safety measures
It is as a result of the intake of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals

Summary

Introduction

Food-borne diseases are still a major public health concern across the globe. This problem is very severe in developing countries because of lack of personal hygiene and food safety measures [1]. Food poisoning is defined as an illness caused by the consumption of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals [3]. It is usually confused with food allergy and food adverse effects, which are, respectively, an immune-mediated reaction and a clinically abnormal response, ascribed to an exposure to a food or food additive [4]. General symptoms are nausea, vomiting, diarrhoea and abdominal pain, headache and sometimes fever may occur [9] If these symptoms continued, it would cause dehydration and electrolyte imbalance. Fatality of food poisoning increases in patients with chronic illness, dehydration and electrolyte disorders [10]

Causative agents of food poisoning

Symptomatic treatment

Findings

Conclusion