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FOOD POISONING

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FOOD POISONING

Food poisoning is an illness caused by eating contaminated food.

  • Infectious organisms including viruses, parasites, bacteria or their toxins are the most common causes of food poisoning.
  • Food poisoning is not usually serious and most people get better a few days without treatment. But in some cases, some people may need to go to the hospital
  • Food poisoning is a common infectious condition that affects millions of people worldwide. The Center for Disease Control and Prevention (CDC) estimates approximately 48 million people become ill from food-related diseases each year resulting in 128,000 hospitalizations and 3,000 deaths.

CAUSES

Food contamination can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing. This is often caused by cross-contamination, the transfer of harmful organisms from one surface to another. These are often troublesome for salads or other products which are usually raw, ready-to-eat food. Since these foods are not cooked, harmful organisms aren’t destroyed before eating and can cause food poisoning.

Below are the lists of some microorganisms responsible for food poisoning:

  • Campylobacter found in meat and poultry, contaminated water, and unpasteurized milk
  • Clostridium botulinum usually found in improperly canned commercial foods, smoked or salted fish.
  • Clostridium perfringens found in meats, stews, and gravies
  • Escherichia coli (E.coli) found in raw or undercooked ground beef, raw vegetables such as lettuce, unpasteurized milk, and contaminated water
  • Giardia lamblia found in raw, ready-to-eat produce and contaminated water
  • Hepatitis A found in raw, ready-to-eat produce and shellfish from contaminated water
  • Listeria found in hot dogs, dell meats, soft cheeses, melons, and smoked raw fish
  • Noroviruses also as in hepatitis A
  • Rotavirus
  • Salmonella found in raw contaminated meat, poultry, milk, egg yolks.
  • Staphylococcus aureus found in meats and prepared salads, cream sauces, and cream-filled pastries.
  • Vibro found in raw oysters and raw undercooked mussels, and clams.

Food poisoning can happen if food:

  • Isn’t cooked or reheated properly
  • Isn’t stored correctly
  • Is eaten after the expiry date
  • Is left out for too long
  • Is handled by a sick individual who has not washed their hands

SYMPTOMS

  • Extreme pain or severe abdominal cramp
  • Diarrhea
  • Vomiting
  • Fever
  • Nausea

In extreme cases,

  • Bloody vomit in stools
  • Symptoms of dehydration including dry mouth, excessive thirst, lightheadedness, severe weakness, or a marked decrease in urination
  • Neurological symptoms such as blurry vision, tingling in the arms, and muscle weakness.
  • High fever with a temperature above 102 F
  • Diarrhea that lasts for more than 3 days

In extreme cases, urgent medical attention may be needed

DIAGNOSIS AND TREATMENT

The doctor will make a diagnosis based on a detailed history, including symptoms, specific food you have eaten, and how long you have been sick.

Depending on symptom and health history, the doctor may conduct diagnostic tests, such as stool culture, a blood test to identify the cause and confirm a diagnosis.

Travel history may be helpful to see if you have been camping near a stream or lake and the potential for drinking contaminated water

TREATMENT

Treatment options usually depend on the source of the poisoning and severity of symptoms.

For most cases, the condition resolves with no treatment within a few days.

For other cases, treatment option may include antibiotics, or replacement of fluids lost to persistent diarrhea.