Explore journal overview, editorial leadership, indexing, articles in press, latest published work, and highlights from previous issues.
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.
Researchers, authors, reviewers, and readers can use this page to find journal resources connected with Food Poisoning, including published articles, related academic topics, current issue content, archive material, and manuscript submission information.
Related article links for Food Poisoning will appear here as matching content is published in Edelweiss Journal of Food Science and Technology (ISSN 2765-8821). Readers can also browse the journal archive and current issue for connected research.
