The Poison Post® April 2013 Edition

The Poison Post®

National Capital Poison Center April 2013 Edition

Food Poisoning

Food poisoning is such a big topic we're devoting the entire April Edition to it. To start, there are more than 250 types of food poisoning -- it's no wonder that one in six Americans gets food poisoning every year. The causes of foodborne illness range from amebiasis and anthrax to vibrio and yersinia. They include bacteria, viruses, pesticides, natural toxins, molds, parasites, and more. But most of you don't want an encyclopedia of food poisoning (though such things exist). You just don't want to get sick! Click for answers to these frequently asked questions:

Do Fish Cause Foodborne Illness?

The puffer fish may be poisonous, even if it's not spoiled by bacteria or viruses. Some fish and shellfish swallow toxins, so their flesh is poisonous to eat. Others cause illness because of spoilage, even if there are no clues the fish is spoiled. Read on for more about puffer fish, ciguatoxin, vibrio, and scombroid.

Support Your Poison Center. Donate Now!

The Poison Center is not a government agency. We depend on your generous financial support to provide life-saving medical guidance in poison emergencies. Your contribution provides immediate, expert help to all those who call.

How Can I Prevent Food Poisoning?

No matter how complicated the topic, home cooks need to do just a few things to keep their food safe. If you follow, Clean, Separate, Cook, and Chill, you are well on your way to preventing food poisoning in your home. Read on for details about these four food poisoning prevention steps.

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The National Capital Poison Center depends on generous contributions from individuals, foundations, and corporations. In addition, partial funding is provided through grants and contracts from the U.S. Health Resources and Services Administration (HRSA), the State of Maryland, the District of Columbia, and the Commonwealth of Virginia.

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