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As per available reports about 1125 Open Access Articles, 20 Conferences 3311 Conference proceedings, 671 National symposiums are being related.
Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning.
Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked.
Food poisoning symptoms, which can start within hours of eating contaminated food, often include nausea, vomiting or diarrhea. Most often, food poisoning is mild and resolves without treatment. But some people need to go to the hospital.
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Importance and scope:
Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms such as Nausea, Vomiting, Watery diarrhea, Abdominal pain and cramps ,Fever.
Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.
Contamination of food can happen at any point during its production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination — the transfer of harmful organisms from one surface to another — is often the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.
Many bacterial, viral or parasitic agents cause food poisoning.
The most common serious complication of food poisoning is dehydration — a severe loss of water and essential salts and minerals. If you're a healthy adult and drink enough to replace fluids you lose from vomiting and diarrhea, dehydration shouldn't be a problem.
Infants, older adults and people with suppressed immune systems or chronic illnesses may become severely dehydrated when they lose more fluids than they can replace. In that case, they may need to be hospitalized and receive intravenous fluids. In extreme cases, dehydration can be fatal.
Statistical Analysis:
The market for food safety testing is projected to reach $15,040.7 million and a volume of 1,154.8 million tests by 2019. In 2013, North America was the largest market for food safety testing, while Asia-Pacific is projected to be the fastest-growing market during the review period. Food safety regulations are increasing food safety testing volumes in both developed and developing countries. Implementation of Food Safety Modernization Act (FSMA) in the U. S. and an extended food safety action plan implemented in China are two examples presenting attractive opportunities for driving the growth of the food safety testing market.
The food safety testing market for pathogen commanded a majority share in 2013. Increasing foodborne diseases due to Salmonella are also attributed to the growth of the food safety testing market for pathogens. This is mostly seen due to poor handling during food production. To ensure the safety of food products, the food safety management system is implemented with good manufacturing and handling practices. Increasing food contamination and the outbreak of shiga toxin-producing E. coli (STEC) poisoning have resulted in an increase in the frequency of E. coli testing in the global food testing market.
The leading players in the food safety testing market include SGS S.A. (Switzerland), Intertek Group Plc. (U.K.), Eurofins Scientific (Luxembourg), Silliker, Inc. (U.S.), Lloyd’s Register Quality Assurance Ltd. (U.K.), and Bureau Veritas S.A. (France).
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This page was last updated on April 25, 2024