Food poisoning is an acute illness, usually of sudden onset, brought about by eating contaminated or poisonous food. The symptoms normally include abdominal pain, diarrhoea, nausea, vomiting and fever. Food poisoning can occur in many ways, and may be isolated instances, or may constitute an epidemic (mass food poisoning). The latter bristles with medico-social implications and necessitates prompt reporting to public health authorities who must take effective steps to contain the epidemic. Food borne illnesses are among the commonest health problems encountered world-wide, and are particularly rampant in third world countries such as India, mainly due to a relative lack of sanitation and public hygiene.
This topic describes: Causes, Diagnosis, General treatment measures, Microbial Food Poisoning, Shellfish Poisoning, Clinical features, Diagnosis and treatment of Food poisoning.