Description

Food poisoning, a type of food-borne diseases, is a disease to the people by something you ate or drank. The causes are germs or other harmful things on the food or drinks.

The symptoms of food poisoning often include upset stomach, diarrhea, and vomiting. The symptoms tend to begin in a matter of hours or several days of consumption of the food. Most people have a mild disease and get better without treatment.

Sometimes, the food poisoning causes severe disease or complications.

Symptoms

The symptoms vary depending on what is the cause of the disease. May begin within a couple of hours or a couple of weeks, depending on the cause.

The common symptoms are:

  • Upset stomach.
  • Vomiting.
  • The diarrhea.
  • Diarrhea with blood in the stool.
  • Stomach pain and cramps.
  • Fever.
  • The pain of a headache.

Less often, food poisoning affects the nervous system and can cause a serious illness. Symptoms may include:

  • Blurred or double vision.
  • The pain of a headache.
  • Loss of movement in the limbs.
  • Problems with swallowing.
  • Tingling or numbness of the skin.
  • The weakness.
  • The changes in the sound of the voice.

When to see a doctor

Babies and children

Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration in infants and children. This can cause severe disease in infants.

Call your pediatrician if your child has symptoms including vomiting and diarrhea, and any of the following:

  • Unusual changes in behavior or thinking.
  • Excessive thirst.
  • Little or no urine.
  • The weakness.
  • The dizziness.
  • Diarrhea that lasts more than a day.
  • Vomiting often.
  • Stools with blood or pus.
  • Black or tarry stools.
  • Severe pain in the stomach or the rectum.
  • Fever in children under 2 years of age.
  • The fever of 102 ° f (38.9 ° c) or higher in the older children.
  • The history of other medical problems.

Adults

Adults should see a health care provider or get emergency care if any of the following occur:

  • Nervous system symptoms, such as blurred vision, muscle weakness and tingling sensation in the skin.
  • Changes in thinking or behavior.
  • The fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
  • Vomiting often.
  • Diarrhea that lasts for more than three days.
  • The symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness or lightheadedness.

Causes

Many germs or harmful things, called pollutants, can cause food-borne diseases. The food or beverage that contains a contaminant that is called "contaminated." Food can be contaminated with any of the following:

  • Bacteria.
  • Virus.
  • Parasites that can live in the intestines.
  • Poisons, also called toxins.
  • The bacteria that carry or do toxins.
  • The molds that produce toxins.

Understanding terms

The term "food poisoning" is commonly used to describe all diseases transmitted by food. A health care provider might use these terms to be more specific:

  • "Foodborne disease" means any disease of any contaminated with food or drink.
  • "Food poisoning" means a disease, specifically a toxin in the food. Food poisoning is a type of food-borne diseases.

How food becomes contaminated

Food can become contaminated at any point of the farm or fishery to the table. The trouble can begin during the cultivation, harvesting, or capture, processing, storage, shipment, or of the preparation.

Food can be contaminated anywhere is managed, including in the home, due to:

  • Poor handwashing. The stool remains in their hands after using the toilet can contaminate food. Other contaminants can be transferred from the hands during food preparation or food they serve.
  • Not the disinfection of the kitchen, or feeding areas. Without washing the knives, cutting boards or other kitchen tools can spread contaminants.
  • Improper storage. Food left out for too long at room temperature can become contaminated. The food stored in the refrigerator for too long as it may spoil. In addition, the foods stored in the refrigerator or in the freezer is too warm it may spoil.

Common causes

The following table shows the most common causes of food-borne diseases, the time of exposure to onset of symptoms and the common sources of contamination.

Other sources

The bacteria that cause food-borne diseases can also be found in pools, lakes, ponds, rivers and sea water. In addition, some bacteria, such as E. coli, can be spread through exposure to animals carrying the disease.

Risk factors

Anyone can get food poisoning. Some people are more likely to get sick or to have more severe disease or complications. These people include:

  • Infants and children.
  • Pregnant people.
  • Older adults.
  • People with a weakened immune system because of another illness or treatments.

Complications

In most healthy adults, the complications are rare. May include the following.

Dehydration

The most common complication is dehydration. This severe loss of water and salts and minerals. Both vomiting and diarrhea can cause dehydration.

Most healthy adults may be able to drink enough fluids to prevent dehydration. Children, older adults, and people with weakened immune systems or other diseases may not be able to replace the fluids you have lost. They are more likely to become dehydrated.

People who are dehydrated may need to get fluids directly into the bloodstream in the hospital. Severe dehydration can cause organ damage, other serious illness and death if not treated.

The complications of systemic disease

Some contaminants can cause more widespread of the disease in the body, also called systemic disease or infection. This is more common in people who are elderly, have weakened immune systems or other medical conditions. Systemic infections of foodborne bacteria can cause:

  • Blood clots in the kidneys. E. coli can result in the formation of blood clots that block the kidneys ' filtering system. This condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste from the blood. Less often, other bacteria or viruses can cause this condition.
  • The bacteria in the bloodstream. The bacteria in the blood can cause disease in the blood itself or spread the disease to other parts of the body.
  • Meningitis. Meningitis is the inflammation that can damage the membranes and fluid that surrounds the brain and the spinal cord.
  • Sepsis. Sepsis is an exaggerated reaction of the immune system to the systemic disease that damages the body's own tissues.

Complications in pregnancy

The disease of the bacterium listeria during pregnancy can result in:

  • Spontaneous abortion or fetal death.
  • Sepsis in the newborn.
  • Meningitis in the newborn.

Rare complications

Rare complications are conditions that develop after the food poisoning, including:

  • Arthritis. Arthritis is inflammation, tenderness or pain in the joints.
  • The Irritable bowel syndrome. Irritable bowel syndrome is a life-long condition of the intestines, which causes pain, cramping, and irregular bowel movements.
  • Guillain-Barré syndrome. Guillain-Barré syndrome is an immune system attack on the nerves that can result in a tingling sensation, numbness and loss of muscle control.
  • Breathing difficulties. Rarely, botulism can cause damage to the nerves that control the muscles involved in breathing.

Prevention

To prevent food poisoning at home:

  • The washing of hands. Wash your hands with soap and water for at least 20 seconds. Do this after using the bathroom, before eating and before and after handling food.
  • Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparation.
  • Wash the cookware thoroughly. Wash cutting boards, knives and other utensils with soap and water after contact with raw meat or unwashed fruits and vegetables.
  • Do not eat raw or undercooked meat or fish. Use a meat thermometer to ensure that meat is cooked enough. Cooking whole meats and fish, at least 145 F (63 C) and leave to rest for at least three minutes. Cook ground beef to at least 160 f (71 C). Cooking whole and ground poultry to at least 165 F (74 C).
  • Refrigerate or freeze leftovers. Store leftovers in covered containers in the refrigerator immediately after the food. Leftovers can be kept for 3 to 4 days in the refrigerator. If you do not think you will eat within four days, freeze them immediately.
  • Cooking leftovers safely. You can safely thaw frozen foods in three ways. Can the microwave. You can move it to the fridge to thaw overnight. Or you can place the frozen food in an airtight container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  • Throw it out if in doubt. If you are not sure whether a food has been prepared, served or stored safely, get rid of him. Even if it looks and smells good, it may not be safe to eat.
  • Throw out moldy food. Discard any baked-on food with mold. Shot with mold soft fruit and vegetables, such as tomatoes, strawberries or peaches. And discard any content of nuts or products with mold. You can cut and remove the mold of the food business with low humidity, such as carrots, peppers, and hard cheese. Cut at least 1 inch (2.5 centimeters) around the moldy part of the meal.
  • Clean your refrigerator. Clean the inside of the refrigerator every few months. To make a cleaning solution of 1 tablespoon (15 ml) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator or on the door seals. The use of a solution of 1 tablespoon (15 ml) of bleach in 1 quart (0.9 liters) of water.

Safety for people at risk of

Food poisoning is especially severe during pregnancy and in young children, older adults, and people with weakened immune systems. These diseases can be deadly. These people should avoid the following foods:

  • Raw or undercooked meat, poultry, fish, and shellfish.
  • Raw or undercooked eggs or foods that may contain, such as cookie dough, and homemade ice cream.
  • Raw sprouts, such as alfalfa, beans, clover, and radish sprouts.
  • Unpasteurized juices and ciders.
  • Unpasteurized milk and dairy products.
  • Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; cheese is unpasteurised.
  • Refrigerated pâtés and meat spreads.
  • No cooking hot dogs, sausages and cold cuts.

Diagnosis

The diagnosis is based on a physical examination and a review of the things that may be causing vomiting, diarrhea, or other symptoms. Questions of your health care provider will cover:

  • Their symptoms.
  • Of foods or drinks that you have had recently.
  • Symptoms in people who ate with you.
  • The recent changes in the medicines that you take.
  • Recent travel.

Your health care provider will examine you to rule out other causes of the disease and the presence of signs of dehydration.

Your doctor may order tests, including:

  • Stool sample tests in the name of the bacteria, viruses, parasites, or toxins.
  • Blood tests to name a cause of the disease, to rule out other conditions or to identify complications.

When a person or a family is food poisoning, it is difficult to know what the food was contaminated. The time of eating food contaminated at the time of the disease can be hours or days. During that time, you may have had one or more meals. This makes it difficult to say which foods made you sick.

In a large outbreak, public health authorities may be able to find the foods that are common to all people share.

Treatment

The treatment for food poisoning depends on the severity of your symptoms and what caused the disease. In most cases, drug treatment is not necessary.

The treatment may include the following:

  • Fluid replacement. Fluids and electrolytes, maintaining the balance of fluids in your body. Electrolytes are minerals such as sodium, potassium, and calcium. After vomiting or diarrhoea, it is important to replenish fluids to prevent dehydration. Severe dehydration may require going to the hospital. You may need fluids and electrolytes is delivered directly into the bloodstream.
  • Antibiotics. If the disease is caused by a bacterium, you may be prescribed an antibiotic. Antibiotics are generally for people with severe disease or with a greater risk of complications.
  • Anti-parasitic drugs. Drugs that target the parasite, called anti-parasitic drugs, usually prescribed for parasitic infections.
  • Probiotics. Your health care provider may recommend probiotics. These are the treatments that replace healthy bacteria in the digestive system.

Medicines for diarrhea or upset stomach

Adults who have diarrhea that is not bloody, and they do not have a fever you may take loperamide (Imodium a-D) to treat diarrhea. You can also take bismuth subsalicylate (Pepto-Bismol, Kaopectate, others) to treat upset stomach. These otc medicines are not recommended for children.

Ask your doctor about these options.

Lifestyle and home remedies

For most people, symptoms improve without treatment within 48 hours. To help keep you more comfortable and prevent dehydration while you recover, try the following:

  • Let your stomach settle. Eating after your stomach is settled and that they are hungry again.
  • The replacement of liquids. The replacement of fluids with water, sports drinks, juices with added water or broth. Children or persons at risk of severe illness should drink rehydration fluids (Pedialyte, Enfalyte, other). Talk with your doctor before giving rehydration fluids for babies.
  • Ease back into eating. Gradually begin to eat bland, low-fat and easy to digest foods, such as soda crackers, toast, gelatin, bananas and rice. Stop eating if you feel sick to your stomach again.
  • Avoid certain foods and substances until you're feeling better. These include dairy products, caffeine, alcohol, nicotine, and fatty or highly seasoned foods.
  • Rest. Rest to recover from the disease and dehydration.

Preparing for your appointment

It is likely that you see your primary health care provider. In some cases, you may need to see a specialist in infectious diseases.

Be prepared to answer the following questions.

  • When did your symptoms begin?
  • The symptoms been continuous or come and go?
  • Has had diarrhea with blood or stool?
  • Have had black or tarry stools?
  • Have you had a fever?
  • What have you eaten?
  • Does anyone who ate the same food you have symptoms?
  • Have you traveled recently? Where?
  • What drugs, supplements, or herbal remedies, do you take?
  • I had taken antibiotics in the days or weeks before your symptoms began?
  • Have you recently changed any medications?
Symptoms and treatment of Food poisoning