Saturday, 2 July 2011

Bacterial food Poisoning

Food poisoning includes a number of disorders presenting with diarrhea and vomiting due to acute gastroenteritis developing up to 48 hours after the consumption of food or drink. It is customary not to include under this term the enteric fevers, dysenteries and cholera which are also spread by infected food and drink. In contrast to enteric fever which is relatively uncommon and cholera which has been almost unknown in Britain for the last 100 years, there is an increase in the reported incidence of food poisoning, of which that of bacterial origin is by far the most common type. 

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