The majority of us have it. Have you ever had food poisoning? Food poisoning or foodborne illness isn't just one thing. In fact, the EU's Centres for Disease Control list 31 different species of bacteria, viruses, and parasites as common culprits, but there are hundreds in total, and different microbes tend to contaminate different foods, causing slightly different symptoms and have different ids.
Foodborne illness (also known as food poisoning) is any illness caused by pathogenic bacteria, viruses, or parasites that contaminate food, as well as prions (the agents of mad cow disease) and Toxins such aflatoxins found in peanuts, toxic mushrooms, and beans that haven't been boiled for at least 10 minutes.
Symptoms of Food Poisoning
It's unlikely that you'll go unnoticed if you have a food illness. Depending on the cause of the illness, the symptoms may differ.
Some of the most common signs and symptoms of food poisoning include:
- cramps in the stomach
- diarrhoea, nausea, vomiting
- a decrease in appetite
- weakness due to a slight fever
- headache
The following are some of the most prevalent signs and symptoms of food poisoning:
- a temperature of more than 102°F (38.9°C) diarrhoea that lasts more than three days
- Dry mouth, passing little to no pee, and difficulty keeping fluids down are all signs of severe dehydration, as are difficulty seeing or speaking.
If you see any of these symptoms, see a doctor or get medical help right away.
Nausea
Nausea is a symptom that no one wants to experience. You've almost certainly felt sick at some point in your life. It might be while reading a book in a car or after eating something that didn't agree with you. "Nausea" is a phrase that expresses an unhappy feeling in your stomach that indicates you may have to vomit, regardless of the cause.
Cramps in Stomach
You've undoubtedly suffered stomach cramps if you've ever felt a sudden, uncontrollable tightness in your stomach muscles. They're inconvenient and, on occasion, painful. They are available to anyone. Most stomach pains aren't dangerous and don't require medical attention. If they occur frequently, are severe, or stay more than a day, they may be an indication of a more serious medical problem, and you should consult a doctor.
Diarrhoea
If you have diarrhoea, you will usually have loose, watery stools and a strong desire to go to the bathroom several times a day. You could have diarrhoea as a result of a viral or bacterial infection you caught from anything you ate or drank. Diarrhoea can be either acute or chronic in nature. When diarrhoea lasts for 1 to 2 days, it is called acute diarrhoea. Diarrhoea on most days for more than 3 to 4 weeks is referred to as chronic diarrhoea. Chronic diarrhoea can be caused by a variety of factors, including:
Irritable bowel syndrome (IBS) is a type of inflammatory bowel disease (IBD) that affects the absorption of specific nutrients, such as celiac disease.
Vomiting
Vomiting or throwing up is the forceful evacuation of stomach contents. It could be a one-time event triggered by anything that doesn't agree with your stomach. Recurrent vomiting could be the result of underlying medical concerns. Dehydration can occur as a result of frequent vomiting, which can be fatal if not handled.
Loss of Appetite
You have a lowered appetite when you have a decreased desire to eat. It's also known as a loss of appetite or a poor appetite. The medical term for this is anorexia. The loss of appetite can be caused by a multitude of factors. These include both mental and physical ailments.
If you lose your appetite, you may have other symptoms like weight loss or malnutrition. If left untreated, these can be dangerous, so it's critical to figure out what's causing your loss of appetite and cure it.
Mild Fever
Your body temperature will fluctuate during the day, which is normal. In general, if your temperature is above 100.4°F (38°C) and you're an adult, you have a fever. A fever is the body's defence mechanism against sickness. Fevers are primarily caused by a virus or bacterial infection, though they can occur without a known cause.
But before you go looking for a thermometer, make a list of your symptoms. Do you have a clammy feeling? Tired? In infants and toddlers, the signs of fever might be even more perplexing.
Headache
A headache is a frequent ailment characterised by pain and discomfort in the head, scalp, or neck. Every year, 7 out of 10 people are said to suffer from at least one headache.
Headaches can range from mild to severe, making it difficult to concentrate at work and carry out other daily activities. In fact, some 45 million Americans suffer from severe headaches that can be debilitating. Fortunately, most headaches may be controlled with medicine and a change in lifestyle.
Causes of Food Poisoning
Food contamination can occur at any stage of production, including growing, harvesting, processing, storage, transporting, and preparation. Cross-contamination, or the spread of hazardous organisms from one surface to another, is a common culprit. This is especially problematic when it comes to raw, ready-to-eat items like salads and other produce. Because these foods aren't cooked, hazardous organisms aren't killed before consumption, resulting in food illness.
Bacteria, viruses, and parasites are all responsible for food poisoning.The table below lists some of the probable pollutants and when you might start to notice symptoms and how the organism is disseminated.
Furthermore, a variety of chemicals, such as pesticides, pharmaceuticals, and natural harmful compounds, such as vomitoxin, deadly mushrooms, or reef fish, can induce foodborne sickness.
Bacteria
Foodborne disease is frequently caused by bacteria. In 2000, the following bacteria were found: Campylobacter jejuni 77.3 percent, Salmonella 20.9 percent, Escherichia coli O157:H7 1.4 percent, and all others less than 0.56 percent in the United Kingdom. Because few areas had the capability to screen for norovirus and no active monitoring was done for this particular agent, bacterial illnesses were assumed to be more common in the past.
Because bacteria require time to proliferate, toxins produced by bacterial infections are delayed. As a result, signs of poisoning are sometimes delayed for 12–72 hours or more after consuming contaminated food. In some situations, such as Staphylococcal food poisoning, symptoms can appear as soon as 30 minutes after consuming infected food.
The following are the most prevalent bacterial foodborne pathogens:
- Secondary Guillain–Barré syndrome and periodontitis can be caused by Campylobacter jejuni.
- The "cafeteria germ," Clostridium perfringens.
- Salmonella spp. – S. typhimurium infection is caused by eating undercooked eggs or poultry, as well as other human-animal pathogens.
Enterotoxins
Some foodborne infections are caused by enterotoxins, in addition to disease caused by direct bacterial infection (exotoxins targeting the intestines). Even if the bacteria that caused the enterotoxins have been eliminated, enterotoxins can cause sickness.
Symptom onset varies by toxin, but it might be quick, as in the case of Staphylococcus aureus enterotoxins. It shows symptoms in one to six hours. Staphylococcal enterotoxins (most typically staphylococcal enterotoxin A, but also includes staphylococcal enterotoxin B) are the most regularly reported enterotoxins, while poisoning instances are likely underreported. Due to competition with other biota in raw foods, it is mostly found in cooked and processed meals.
Mycotoxins and Mycotoxicoses
The effect of mycotoxins poisoning by food consumption is referred to as alimentary mycotoxicosis. Mycotoxin is a term used to describe the harmful chemical compounds produced by fungi that invade crops easily. Mycotoxins can cause major health problems in humans and animals.
An outbreak in the United Kingdom in 1960, for example, killed 100,000 turkeys after they ate aflatoxin-contaminated peanut meal. 5,000 persons perished in the Soviet Union during World War II as a result of alimentary toxic aleukia (ALA).
Viruses
In developed countries, viral infections account for around a third of all episodes of food poisoning. In the United States, viruses account for more than half of all cases, and noroviruses are the most frequent foodborne illness, accounting for 57 percent of outbreaks in 2004.
Foodborne virus infections usually have a short incubation time (1–3 days), resulting in self-limited illnesses in otherwise healthy people.
Norovirus
The most prevalent cause of gastroenteritis is norovirus, also known as the winter vomiting bug. Non-bloody diarrhoea, vomiting, and stomach pain are all symptoms of infection. Fever and headaches are also possible side effects. After being exposed, symptoms usually appear 12 to 48 hours later, and recovery takes 1 to 3 days. Dehydration is a common complication, especially in the young, the elderly, and those with severe health issues.
Natural Toxins
Toxins can be found in a variety of foods, many of which are not created by bacteria. Plants, in particular, can be toxic; naturally poisonous animals are uncommon. Animals may avoid being eaten by running. However, plants can only deploy passive defences like poisons and astringent substances like capsaicin in chilli peppers and pungent sulphur compounds in garlic and onions.
The majority of animal poisons are acquired from the consumption of poisonous plants to which the animal is immune or through bacterial action.
Incubation Period of Food Poisoning
The incubation period refers to the time between eating contaminated food and experiencing the first symptoms of illness. Depending on the agent and how much was consumed, this might range from hours to days (and in extreme cases, months or even years, as in the case of listeriosis or bovine spongiform encephalopathy). If symptoms appear one to six hours after eating the food, it's likely that a bacterial toxin or chemical, rather than live bacteria, is to blame.
Many foodborne infections have a long incubation time, leading victims to mistake their symptoms for gastroenteritis.
Microbes move via the stomach into the intestine, attach to the cells lining the intestinal walls, and multiply there during the incubation phase. Some microorganisms remain in the intestine, while others create a poison taken into the bloodstream, and others can penetrate deeper bodily tissues directly. The symptoms that are created are determined by the bacteria.
Infectious Dosage of Food Poisoning
The infectious dosage is the amount of an agent that must be taken to cause foodborne illness symptoms. It varies depending on the agent and the consumer's age and overall condition. The lowest infectious dosage of pathogens varies; for example, Shigella sonnei has a low estimated minimum dose of 500 colony-forming units (CFU), whereas Staphylococcus aureus has a high estimate.
Salmonellae are acid-sensitive bacteria hence a rather large inoculum of 1 million to 1 billion organisms is required to cause symptoms in healthy human volunteers. The number of germs necessary to cause symptoms is reduced by a factor of 10 to 100 when the stomach pH is particularly high (low acidity).
Treatment of Food Poisoning
Food poisoning is typically treatable at home. Here are a few things you can do to aid with food poisoning:
Keep yourself hydrated
It's critical to stay hydrated if you've had food sickness. Electrolyte-rich sports beverages can be beneficial. Fatigue and carbohydrate replenishment can be helped with fruit juice and coconut water. Caffeine, which can irritate the digestive tract, should be avoided. Teas with soothing herbs like chamomile, peppermint, and dandelion, which are decaffeinated, can help soothe an upset stomach.
More stomach distress cures can be found here.
Use OTC (over-the-counter) drugs:
Loperamide (Imodium) and Pepto-Bismol are two over-the-counter (OTC) drugs that can help you control diarrhoea and nausea. However, you should see a doctor before taking these treatments because the body eliminates the poison through vomiting and diarrhoea. Additionally, taking these medications may conceal the severity of your disease, causing you to procrastinate getting professional help.
Prescription drugs should be taken:
Although many cases of food poisoning resolve on their own, depending on the organism that caused their illness, some patients may benefit from prescription drugs. People who are older, immunocompromised, or pregnant may benefit from prescription drugs. During pregnancy, antibiotic medication helps prevent infection from spreading to the unborn child.
If you need prescription medications, your doctor may suggest one of the following regimens for the following illnesses:
- Antiparasitic medications albendazole (Albenza) and mebendazole (Albenza) are used to treat A. lumbricoides (Enverm)
- The antibiotic azithromycin is used to treat campylobacter (Zithromax)
- Cryptosporidium: nitazoxanide (Alinia), an antiparasitic drug used to treat diarrhoea.
- Praziquantel, an antiparasitic drug, is used to treat D. latum (fish tapeworm) (Biltricide)
You will be given an antitoxin
A C. botulinum infection is considered a medical emergency. As quickly as possible, get medical help. A doctor will administer an antitoxin if you have C. botulinum. BabyBIG, a unique antitoxin, will be given to the babies (botulism immune globulin).
Rest is also beneficial for persons who have food illness
If your situation is critical, you may need intravenous (IV) fluid hydration at a hospital if you have severe food illness. You may need to stay in the hospital for a longer period of time to recover from the most severe forms of food poisoning. Severe cases of C. botulinum, which are uncommon, may necessitate mechanical ventilation.
Prevention of Food Poisoning
To avoid food poisoning at home, follow these steps:
- Hands, utensils, and food surfaces should all be washed often. Hands should be washed thoroughly with warm, soapy water before and after handling or preparing food. Use hot, soapy water to clean utensils, cutting boards, and other surfaces.
- Separate raw foods from ready-to-eat meals. Keep raw meat, poultry, fish, and shellfish separate from other foods, whether by shopping, cooking, or storing food. This eliminates the risk of cross-contamination.
- Cook meals until they reach a safe temperature. A food thermometer is the best way to check if meals are cooked to a safe temperature. Most hazardous organisms in food can be killed by heating them to the proper temperature.
- Cook ground beef to 160 degrees Fahrenheit (71.1 degrees Celsius); steaks, roasts, and chops, such as to at least 145 degrees F, such as lamb, pig, and veal (62.8 C). Preheat the oven to 165 degrees Fahrenheit for the chicken and turkey (73.9 C). Make sure the fish and shellfish are completely cooked.
- Refrigerate or freeze perishable items as soon as possible, ideally within two hours of purchase or preparation. Perishable items should be refrigerated within one hour if the room temperature is above 90 degrees F (32.2 degrees C).
- Defrost food in a safe manner. Food should not be thawed at room temperature. Defrosting food in the refrigerator is the safest approach to thaw it. If you use the "defrost" or "50 percent power" setting to microwave frozen food, make sure you cook it right away.
- When in doubt, toss it out. If you're not sure if a food has been safely made, served, or kept, throw it out. Food that has been left at room temperature for an extended period of time may contain bacteria or poisons that are not eliminated by cooking. If you're unsure about something, don't eat it; just throw it out. Even if it appears to be fresh as well.
When you've got food poisoning, here's what you should eat and drink
It's advisable to avoid solid foods until the diarrhoea and vomiting have subsided. Instead, ease yourself back into your regular eating routine by eating or drinking bland, low-fat foods like:
- crackers with saltine
- rice oatmeal bland potatoes gelatin toast gelatin bananas gelatin bananas gelatin bananas gelatin bananas gelatin
- vegetables that have been cooked
- Ginger ale or root beer are examples of non-caffeinated chicken broth sodas.
What to stay away from during Food Poisoning
Even if you believe you're feeling better, try to avoid the following harder-to-digest meals to avoid aggravating your stomach:
- milk and cheeses are examples of dairy products.
- foods high in fat
- foods that have been fried
- dishes with a lot of flavour
- meals with a high sugar content spicy foods
- Also stay away from:
- caffeinealcoholnicotine
Frequently Asked Questions
● What are the four different kinds of food poisoning?
There are at least 250 different types of food poisoning, but e. coli, listeria, salmonella, and norovirus, also known as "stomach flu," are the most common. Botulism, campylobacter, vibrio, and shigella are only a few of the less common illnesses spread by food or food handling.
● How long does it take for food poisoning to go away?
Food poisoning normally goes away in 1-2 days, whereas stomach flu might remain anywhere from 1-3 days (although sometimes longer). It's critical to understand what's causing your symptoms so you can treat your sickness effectively.
● How quickly can you get food poisoning?
Food poisoning symptoms normally appear one to two days after consuming contaminated food, but they can appear at any time between a few hours and several weeks afterwards.
● Is it true that food poisoning just goes away?
Food poisoning, on the other hand, usually goes away quickly. The majority of people recover in a few days with no long-term consequences. Severe food poisoning may necessitate a trip to the doctor or hospital in some circumstances. Dehydration is a common reason why people need medical treatment for food poisoning.
● How can you keep from getting food poisoning after a meal?
Follow these steps to reduce your risks of getting food poisoning:
- Hands and dishes should be washed often in hot, soapy water.
- Wash any raw fruits or vegetables.
- Handle raw food, particularly meat, with care.
- Perishables that must be stored quickly should be refrigerated or frozen.
- Cook the meat until it reaches the desired temperature.
● Is vitamin C effective in the treatment of food poisoning?
The antioxidant properties of vitamin C are well-known. It assists in the removal of bacteria and poisons from the body. Fruits high in vitamin C, such as oranges, guavas, and kiwis, will make it easier to treat food illnesses.
Conclusion
So, This is the end of the article on food poisoning. You already have read all the facts, causes, treatment and prevention in the above article. You always have to look at the food and be conscious about your food and health as well because your health and food is the important source for future life.
Take treatment on time and proper medications with a doctor's prescription.
References
- Dorland's Medical Dictionary has a definition for "food poisoning."
- "Frequently Asked Questions on Foodborne Illness." The Centers for Disease Control and Prevention (CDC) in the United States.
- See Food contaminationfor foodborne illness induced by chemicals.
- Food and Drug Administration (FDA) of the United States (2021). Food and Drug Administration, "Chemicals, Metals, and Pesticides in Food."
- Food Standards Agency, United Kingdom. "Reducing the risk from E. coli 0157 – controlling cross-contamination." The month was February of 2011. On April 16, 2014, it was archived from the original. August 14, 2016.
