BE AWARE OF FOOD POISIONING

In Everyday Life, millions of people eat food contaminated with bacteria, viruses, or parasites which may result in food poisoning, an uncomfortable experience characterized by nausea, vomiting, and diarrhoea. 

Food poisoning is defined as any disease of an infectious or toxic nature caused by the consumption of food or drink. The term is most often used to describe the illness, usually diarrhea and/or vomiting caused by bacteria, viruses or parasites. 

Very occasionally poisonings from chemicals may be the cause. Anyone can come down with food poisoning. Most people are infected at least once in their lives. Pregnant women, children, the elderly, and individuals with suppressed immune systems are at greater risk of complications.

What are the Symptoms of Food Poisoning?

Symptoms vary depending on the source of the infection. Common cases of food poisoning usually include the following symptoms:

Abdominal pain

Diarrhea

Vomiting

Mild fever

Weakness

Nausea

Headaches

What Causes Food Poisoning

Norovirus

Norovirus is a contagious virus responsible for more than half of food poisoning cases. It is usually spread by unsanitary food preparation. Cooks or servers who do not wash their hands before touching food can spread the norovirus.

Botulism

Botulism is a rare (but serious) illness caused by bacteria that grow in foods that have been improperly canned or preserved.

E. Coli

Escherichia Coli is a type of bacteria found in the intestines of all humans and animals. Certain strains can cause illness when ingested. The bacteria may contaminate meat during processing. It can also seep into foods that are not prepared safely.

Salmonella

Salmonella is a type of bacteria in the intestines of animals. It can live in animal products such as meat and eggs. If you cook your foods long enough or at high enough temperatures, it should kill all Salmonella present.

Contamination most often occurs when foods or drinks come in contact with organisms in fecal matter. Foods eaten raw are common sources of illness because they do not go through the cooking process. Heat from cooking often kills pathogens on the food.

Due to the crowded conditions in many animal-processing facilities, meat, eggs, and dairy products are frequently contaminated. Many of the contaminants are killed when these products are cooked or pasteurized. However, in some cases, the bacteria or viruses are able to survive.

Water may also be contaminated with organisms that cause illness, especially in countries where water treatment is uncommon or not well managed.

How Is Food Poisoning Diagnosed and Treated

Most cases of food poisoning resolve within several days. Food poisoning that causes severe symptoms may require medical treatment. Medical treatment may also be necessary when symptoms are prolonged.

Your doctor may be able to diagnose the type of food poisoning based on your symptoms. If your physician can’t reach a diagnosis, a stool sample can identify the cause of the poisoning.

Often, the treatment is designed to rehydrate you after you lose fluids from diarrhoea and vomiting. This is usually done with intravenous (IV) fluids. Your doctor may prescribe antibiotics if your food poisoning is bacterial.

How Can Food Poisoning Be Prevented?

The best way to prevent food poisoning is to handle your food safely and to avoid any food may be unsafe. Some foods are more likely to cause of food poisoning because of the way they are produced and prepared. Meat, poultry, eggs, and shellfish. These foods may harbor infectious agents that are killed during cooking. If these foods are eaten raw, not properly cooked, or if hands and surfaces are not cleaned after contact, food poisoning can occur.

Always wash your hands before cooking or eating food. Make sure that your food is properly sealed. Store refrigerated and frozen foods appropriately. 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.