Causative agents and chemotherapy for food poisoning
| Autor: | Anachuna Kenneth Kelechi, Moke Emuesiri Goodies, Ifezue Chiamaka Rachael, Edje Kesiena Emmanue, Toloyai Pere-Ebi Yabrade |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
medicine.medical_specialty
Food poisoning business.industry media_common.quotation_subject Public health digestive oral and skin physiology Antimicrobial Food safety medicine.disease Food handling Causative agents Hygiene Toxins Pharmacotherapy Personal hygiene Environmental health Medicine business media_common |
| DOI: | 10.5281/zenodo.4312698 |
| Popis: | Food-borne diseases remain a major public health problem across the globe. This challenge is more severe in developing countries because of lack of proper personal hygiene and food safety measures. It is as a result of the intake of food or water contaminated with bacteria and/or their toxins, or with parasites, viruses, or chemicals. One way of avoiding food-borne illness is to practice proper personal hygiene and safe steps in food handling, cooking, and storage. Treatment of food poisoning includes use of antidiarrhoea, anti-emetic and antimicrobial therapy. Electrolyte replacement is also important to ensure dehydration does not occur. This review intends to explore information on the causative agents of food poisoning, as well as how drug therapy could be applied. |
| Databáze: | OpenAIRE |
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