Food poisoning is caused due to consumption of contaminated food. It is caused due to presence of infectious organisms-such as bacteria (E.coli, Listeria, and Salmonella), parasites (Toxoplasma, Giardia intestinalis), toxins and viruses (Norwalk virus) in food. This contamination of food may occur during production, transportation, storage of food. Contaminated water and meat/fish are main causes for illness, as long storage of meat products unrefrigerated leads to its contamination.
Symptoms for food poisoning include weakness, headaches, nausea, vomiting, diarrhea, fever, blood stools, stomach cramps and dehydration. It occurs commonly in people with weakened immune systems, pregnant women, infants and young children and the elderly.
Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Articles related to food poisoning can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process.