FOOD POISONING
FOOD POISONING
What
is food poisoning?
Foodborne illness,
more commonly referred to as food poisoning, is the result of eating
contaminated, spoiled, or toxic food. The most common symptoms of food
poisoning include nausea, vomiting, and diarrhea.
Although it’s quite
uncomfortable, food poisoning isn’t unusual. According to the Centers for
Disease Control and Prevention (CDC), 1 in 6 Americans will contract some form
of food poisoning every year.
Food poisoning symptoms
If you have food
poisoning, chances are it won’t go undetected. Symptoms can vary depending on
the source of the infection. The length of time it takes for symptoms to appear
also depends on the source of the infection, but it can range from as little as
1 hour to as long as 28 days. Common cases of food poisoning will typically
include at least three of the following symptoms:
- · abdominal cramps
- · diarrhea
- · vomiting
- · loss of appetite
- · mild fever
- · weakness
- · nausea
- · headaches
Symptoms of
potentially life-threatening food poisoning include:
- · diarrhea persisting for more than three days
- · a fever higher than 101.5°F
- · difficulty seeing or speaking
- · symptoms of severe dehydration, which may include dry mouth, passing little to no urine, and difficulty keeping fluids down
- · bloody urine
What causes food poisoning?
Most food poisoning
can be traced to one of the following three major causes:
Bacteria
Bacteria is by far
the most prevalent cause of food poisoning. When thinking of dangerous
bacteria, names like E. coli, Listeria, and Salmonella come
to mind for good reason. Salmonella is by far the biggest culprit of serious
food poisoning cases in the United States. According to the CDC, an
estimated 1,000,000 cases of food poisoning, including nearly 20,000
hospitalizations, can be traced to salmonella infection annually. Campylobacter and C.
botulinum ( botulism) are two lesser-known and potentially
lethal bacteria that can lurk in our food.
Parasites
Food
poisoning caused by parasites is not as common as food poisoning
caused by bacteria, but parasites spread through food are still very
dangerous. Toxoplasma is the parasite seen most often in cases of
food poisoning. It’s typically found in cat litter boxes. Parasites can live in
your digestive tract undetected for years. However, people with weakened
immune systemsand pregnant women risk serious side effects if
parasites take up residence in their intestines.
Viruses
Food
poisoning can also be caused by a virus. The norovirus, also known as the
Norwalk virus, causes over 19 million cases of food poisoning each
year. In rare cases, it can be fatal. Sapovirus, rotavirus, and astrovirus
bring on similar symptoms, but they’re less common. Hepatitis A virus
is a serious condition that can be transmitted through food.
How does food
become contaminated?
Pathogens
can be found on almost all of the food that humans eat. However, heat from
cooking usually kills pathogens on food before it reaches our plate. Foods eaten
raw are common sources of food poisoning because they don’t go through the
cooking process.
Occasionally,
food will come in contact with the organisms in fecal matter. This most
commonly happens when a person preparing food doesn’t wash their hands before
cooking.
Meat, eggs, and dairy products are frequently contaminated.
Water may also be contaminated with organisms that cause illness.
Who is at
risk for food poisoning?
Anyone can come down with food poisoning. Statistically
speaking, nearly everyone will come down with food poisoning at least once in
their lives.
There are some populations that are more at risk than others.
Anyone with a suppressed immune system or an auto-immune disease may
have a greater risk of infection and a greater risk of complications resulting
from food poisoning.
According to the Mayo Clinic, pregnant women are more at
risk because their bodies are coping with changes to their metabolism and
circulatory system during pregnancy. Elderly individuals also face a greater
risk of contracting food poisoning because their immune systems may not respond
quickly to infectious organisms. Children are also considered an at-risk
population because their immune systems aren’t as developed as those of adults.
Young children are more easily affected by dehydration from vomiting and
diarrhea.
How is food poisoning diagnosed?
Your doctor may be
able to diagnose the type of food poisoning based on your symptoms. In severe
cases, blood tests, stool tests, and tests on food that you have eaten may
be conducted to determine what is responsible for the food poisoning. Your
doctor may also use a urine test to evaluate whether an individual is
dehydrated as a result of food poisoning.
How is food poisoning treated?
Food poisoning can
usually be treated at home, and most cases will resolve within three to five days.
If you have food
poisoning, it’s crucial to remain properly hydrated. Sports drinks high
in electrolytes can be helpful with
this. Fruit juice and coconut
water can restore carbohydrates and help with fatigue.
Avoid caffeine,
which may irritate the digestive tract. Decaffeinated teas with soothing herbs
like chamomile, peppermint, and dandelion may calm an upset
stomach.
Over-the-counter
medications like Imodium and Pepto-Bismol can help control diarrhoea
and suppress nausea. However, you should check with your doctor before using
these medications, as the body uses vomiting and diarrhoea to rid the system of
the toxin.
Also, using these medications could mask the severity of the illness
and cause you to delay seeking expert treatment.
It’s also important
for those with food poisoning to get plenty of rest.
In severe cases of
food poisoning, individuals may require hydration with intravenous (IV) fluids
at a hospital. In the very worst cases of food poisoning, a longer
hospitalization may be required while the individual recovers.
Diet
What’s good to eat when you have food poisoning?
It’s best to
gradually hold off on solid foods until vomiting and diarrhoea have passed and
instead ease back to your regular diet by eating simple-to-digest foods that
are bland and low in fat, such as:
- · saltine crackers
- · gelatin
- · bananas
- · rice
- · oatmeal
- · chicken broth
- · bland potatoes
- · boiled vegetables
- · toast
- · soda without caffeine (ginger ale, root beer)
- · diluted fruit juices
- · sport drinks
What’s bad to eat when you have food poisoning?
To prevent your
stomach from getting more upset, try to avoid the following harder-to-digest
foods, even if you think you feel better:
- · dairy products, especially milk and cheeses
- · fatty foods
- · highly seasoned foods
- · food with high sugar content
- · spicy foods
- · fried foods
- · You should also avoid:
- · caffeine (soda, energy drinks, coffee)
- · alcohol
- · nicotine
Outlook
While having food
poisoning is quite uncomfortable, the good news is that most people recover
completely within 48 hours.
Food poisoning can be life-threatening,
however the CDC says this is extremely rare.
How can
food poisoning be prevented?
The best way to prevent
food poisoning is to handle your food safely and to avoid any food that may be
unsafe.
Some foods are more
likely to cause food poisoning because of the way they’re produced and
prepared. Meat, poultry, eggs, and shellfish may harbor infectious agents that
are killed during cooking. If these foods are eaten in their raw form, not
cooked properly, or if hands and surfaces are not cleaned after contact, food
poisoning can occur.
Other foods that are
likely to cause food poisoning include:
- · sushi and other fish products that are served raw or undercooked
- · deli meats and hot dogs that are not heated or cooked
- · ground beef, which may contain meat from several animals
- · unpasteurized milk, cheese, and juice
- · raw, unwashed fruits and vegetables
Always wash your
hands before cooking or eating food. Make sure that your food is properly
sealed and stored. Thoroughly cook meat and eggs. Anything that comes in
contact with raw products should be sanitized before using it to prepare other
foods. Make sure to always wash fruits and vegetables before serving.
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