Abstract
1. A ten-year (1980-1989) retrospective study of poisoning admissions due to food poisoning at six referral hospitals in urban Zimbabwe revealed 487 cases. This constituted 8.1% of all poisoning admission cases (6018). 2. The majority of patients were among the 2.1-5 (20%), 5.1-10 (16%) and 21-30 (15%) year age groups in that descending order. 3. The agents implicated in food poisoning were mushrooms (47%), food-borne and other food-related toxins (37%), Elephants Ear (10%), alcohol (7%) and cassava (1%). 4. The majority of poisoning cases were accidental, accounting for 99% of the total. 5. The treatment regimens mostly used included agents for correcting fluid and electrolyte imbalance (22.1%), antibiotics (16.7%) and supportive measures (15.5%). 6. Mortality was recorded at 2.5% and the main agents associated with fatality were food-related toxins (5 cases), mushrooms (4 cases) and alcohol (4 cases). 7. The prevention and treatment of poisoning caused by food poisoning is mandatory in the effort to reduce poisoning caused by these agents.
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