The Causes, Types and Effects of Food Poisoning Research Paper by Kien

The Causes, Types and Effects of Food Poisoning
An exploration of food poisoning including its causes, types, symptoms and prevention.
# 153556 | 5,463 words | 20 sources | MLA | 2013 | KE
Published on Jun 12, 2013 in Nutrition (Food) , Medical and Health (Public Health Issues)

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This paper analyzes the causes, types and epidemiology of food poisoning, and addresses bacterial, viral, parasitic and toxins food poisoning. The paper describes the symptoms of each type of food poisoning and looks at the prognosis and potential complications that can arise from food borne illnesses. The paper discusses the prevention of food poisoning in terms of cooking, storage, cleaning and food handling and also points out that one should prevent the spread of a food borne illness by reporting any noticed cases to the appropriate authorities for prevention measures to be taken.

Table of Contents:

From the Paper:

"Certain types of foods such as the animal related products are more likely to cause food poisoning as they are more susceptible to pathogens such as bacteria, toxic materials and viruses than others. These include uncooked products such as meat, eggs, fish products and unpasteurized milk. As such foodstuffs that are prepared using products from diverse animals such as mass produced omelets, hamburger, chicken and milk products are more likely to cause food poisoning. This is because pathogenic products from a single animal will contaminate the rest of the products that come into contact with it (CDC 2010, para 38).
"Similarly, vegetables and fruits which are usually eaten raw are also a major cause of food poisoning. Though majority of people strive to minimize contamination through washing these foods still pose a threat to human health. This may be due to use of unclean water to wash these food products leading to further contamination. Additionally, contamination of fruits and vegetables may also result from use of impure manure or from microbes thriving in conditions under which they are grown. Likewise, preparation and consumption of fruit juice which is not pasteurized may also cause food poisoning (CDC 2010, para 39)."

Sample of Sources Used:

  • Adam. "Food poisoning." 2010. (accessed March 26, 2011).
  • Alouf, Joseph E, and Michel R Popoff. The comprehensive sourcebook of bacterial protein toxins. London: Academic Press, 2006.
  • Arthur, Charles. "Fruit sprayed with pesticide linked to food poisoning, claim scientists." Independent, October 5, 2000.
  • CDC. "Ciguatera Fish Poisoning -- Texas, 1997 ." 2001. (accessed March 26, 2011).
  • --. "Foodborne Illness." 2010. (accessed March 25, 2011).

Cite this Research Paper:

APA Format

The Causes, Types and Effects of Food Poisoning (2013, June 12) Retrieved January 28, 2023, from

MLA Format

"The Causes, Types and Effects of Food Poisoning" 12 June 2013. Web. 28 January. 2023. <>