Food poisoning simply means any illness or health condition  related to eating food contaminated by disease-causing organisms such as bacteria, viruses, or fungi; natural toxins in plants and animals, such as mushrooms and shellfish; or harmful chemical agents in the environment such as insecticides and heavy metals. It is also called food illness or food borne illness. Symptoms of food poisoning develop within a period of several hours to two days after eating contaminated food and usually include nausea, abdominal and stomach cramps, vomiting, and diarrhea. In extreme cases, dehydration (excessive fluid loss from the body) may develop, leading to thirst, dizziness, or fainting. Food poisoning bacteria can be found: on the hands, in cuts, boils, sores and spots, in the stomach, in the hair, ears, nose and mouth, and on clothes. Food handlers in restaurants, cooks, mothers and wives in the kitchen are an important source of food poisoning bacteria. Food poisoning has serious environmental and health implications. Therefore maintaining food safety and quality should be everybody’s responsibility as it promotes good health and vitality.