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Quest Vitamins LTD,
8 Venture Way,
Aston Science Park,
Birmingham,
B7 4AP.

Tel: 0121 359 0056
Fax: 0121 359 0313
Email: info@questvitamins.co.uk
Registered in England No. 2530437

Food Poisoning

DESCRIPTION

Food poisoning most often results from the ingestion of food that has been contaminated by bacteria or viruses. The well-recognised symptoms include stomach Pain, Vomiting, and Diarrhoea, usually within 24 hours of eating the contaminated food. Common bacterial contaminants include salmonella (usually in chicken), E. coli (found in undercooked beef), and botulism. The Norwalk virus has recently become well known, due to its contamination of shellfish.

Poisoning can also result from the ingestion of toxic substances found in mushrooms and some exotic fish.

Despite food safety education, food poisoning is on the rise, with upto 30,000 cases of bacterial food poisoning reported every year in the UK. Safe handling of food and thorough cooking are the most effective means of food poisoning prevention.

HERBS

Goldenseal (4)
Milk Thistle

NUTRITIONAL SUPPLEMENTS

L-acidophilus (1)
Bioflavonoids
Fibre
Garlic (2)
Potassium
Vitamin C
Vitamin E (3)

REFERENCES

1. Salminen S, Deighton M: Lactic acid bacteria in the gut in normal and disordered states, Digestive Disorders, 10(4), 1992, 227-238.
2. Naganawa R, et al: Inhibition of microbial growth by Ajoene, a sulfur-containing compound derived from Garlic, Appl EnvIron Microbiol, 62(11), Nov 1996, 4238-4242.
3. Ashorobi RB, Williams PA: Indomethacin and Alpha-tocopherol enhanced survival in endotoxic rats, Central African Journal of Medicine, 41(7), July 1995, 216-219.
4. Rabbani GH, et al: Randomized controlled trial of berberine sulfate therapy for diarrhea due to enterotoxigenic Escherichia coli and Vibrio cholerae, The Journal of Infectious Diseases, 155(5), May 1987, 979-984.

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