Causative agents and chemotherapy for food poisoning
| Main Authors: | Moke Emuesiri Goodies, Edje Kesiena Emmanuel, Toloyai Pere-Ebi Yabrade, Anachuna Kenneth Kelechi, Ifezue Chiamaka Rachael |
|---|---|
| Format: | Article Journal |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/4312699 |
Daftar Isi:
- 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.