Causative agents and chemotherapy for food poisoning
1 Department of Pharmacology and Therapeutics, Delta State University, Abraka, Delta State, Nigeria.
2 Department of Medical Biochemistry, Delta State University, Abraka, Delta State, Nigeria.
3 Department of Human Physiology, Delta State University, Abraka, Delta State, Nigeria.
Review Article
World Journal of Advanced Research and Reviews, 2020, 06(01), 233-237
Article DOI: 10.30574/wjarr.2020.6.1.0102.o
Publication history:
Received on 11 December 2019; revised on 20 April 2020; accepted on 28 April 2020
Abstract:
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.
Keywords:
Food poisoning; Causative agents; Hygiene; Toxins
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Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0