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Symptoms And Causes Of Food Poisoning
Food poisoning, often known as foodborne sickness, is an ailment that is brought on by consuming food that has been contaminated. Most cases of food poisoning are brought on by infectious organisms, such as bacteria, viruses, and parasites, or the toxins produced by these organisms.
At any phase in the processing or preparation of food, the product might be contaminated with infectious organisms poisons. Food can also become infected in the house if it is mismanaged or prepared improperly.
Nausea, vomiting, and diarrhea are common symptoms of food poisoning, which can begin manifesting themselves as soon as a few hours after consuming infected food. Most cases of food poisoning are minor and clear up on their own without needing treatment. However, certain people have to go to the hospital.
The symptoms of food poisoning change depending on the origin of the infection. The following list of signs and symptoms are caused by the majority of different forms of food poisoning:
It's possible that the signs and symptoms won't appear until hours, days, or even weeks after consuming the infected food, but they definitely won't be there before then. In most cases, the symptoms of sickness brought on by food poisoning can persist anywhere from a few hours to several days.
Seek medical care immediately if you suffer any of the signs or symptoms listed below.
Signs or symptoms of dehydration include:
Food can get contaminated at any production stage, including planting, harvesting, processing, storage, transporting, or even preparation. Most of the time, the root of the problem is cross-contamination, which refers to the movement of pathogenic organisms from one surface to another. It is especially problematic for raw meals already prepared for consumption, such as salads and various types of fruit. Because these meals are not cooked, potentially dangerous organisms are not killed before they are consumed, resulting in food poisoning.
Food poisoning can be caused by various bacterial, viral, or parasite agents. The following table provides:
|Contamination||Symptoms begin to appear||Transmission mechanisms and affected foods|
|Campylobacter||2 to 5 days||Meat and poultry are included. If animal feces touch meat surfaces while it is being processed, then contamination will occur. Milk that has not been pasteurized and water that has not been purified are two more sources.|
|Clostridium botulinum||12 to 72 hours||Tinned foods made at home with low acidity, commercial foods that have been inadequately canned, smoked or salted salmon, potatoes cooked in aluminum foil, and other meals that have been stored at heated temperatures for an extended period.|
|Clostridium perfringens||8 to 16 hours||Meats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.|
|Escherichia coli (E. coli)||1 to 8 days||Beef that was tainted with excrement while it was being slaughtered. Primarily by the consumption of raw ground beef. Additional sources include milk and apple cider vinegar that has not been pasteurized, alfalfa sprouts, and water that has not been purified.|
|Giardia lamblia||1 to 2 weeks||Produce that is both raw and ready to eat, as well as polluted water. It can be transferred by an infected food handler.|
|Hepatitis A||28 days||Produce and shellfish that are ready to eat have been grown in polluted water. An infected food handler can pass it on.|
|Listeria||9 to 48 hours||Foods such as hot dogs, luncheon meats, unpasteurized milk and cheeses, and raw fruit that has not been washed pose a health risk. The disease can spread through polluted water and soil.|
|Noroviruses (Norwalk-like viruses)||12 to 48 hours||Produce and shellfish that are ready to eat have been grown in polluted water. An infected food handler can pass it on.|
|Rotavirus||1 to 3 days||Raw, ready-to-eat produce. Can be spread by an infected food handler.|
|Salmonella||1 to 3 days||Beef, poultry, milk, or egg yolks are either raw or tainted. Withstands poor preparation in the kitchen. It is possible for the disease to be passed on by contaminated food handlers, blades, or cutting surfaces.|
|Shigella||24 to 48 hours||Seafood and raw, ready-to-eat produce. Can be spread by an infected food handler.|
|Staphylococcus aureus||1 to 6 hours||Meats and salads are prepared, sauces made with cream, and pastries loaded with cream. It can be passed from person to person by coughing, sneezing, and hand-to-hand contact.|
|Vibrio vulnificus||1 to 7 days||Oysters are served raw, and mussels, clams, and entire scallops are served raw or undercooked. The disease can spread through tainted ocean water.|
The pathogen, the quantity of exposure, your age, and your health are all factors that determine whether or not consuming infected food will make you sick. These are some of the high-risk groups:
Dehydration, a significant loss of fluids, essential salts, and minerals, is the most common complication of food poisoning. If you are an adult who is healthy and drinks enough fluids to replenish the fluids that you lose from vomiting and diarrhea, you shouldn't have an issue with being dehydrated.
When people lose more fluids than they can replenish, they risk being severely dehydrated. Especially true for infants, older adults, and those with compromised immune systems or chronic diseases. In that circumstances, patients could require hospitalization to get fluids through an intravenous line. In severe events, death might result from dehydration.
Specific individuals are more likely to experience significant problems from particular forms of food poisoning. These are the following:
Infection caused by Listeria An unborn child is at the most significant risk for developing severe complications from a listeria food infection. An infection with the bacteria listeria might cause a miscarriage if it occurs early in a pregnancy. Even if the mother felt a little under the weather, a listeria infection in the later stages of pregnancy might result in a stillbirth, preterm delivery, or an illness in the newborn that could become deadly. Those infants who are fortunate enough to survive a listeria infection may suffer from permanent brain impairment and a delay in their development.
Escherichia coli (E. coli). Some strains of E. coli can bring on a dangerous complication known as hemolytic uremic syndrome. This illness causes damage to the lining of the microscopic blood arteries in the kidneys, which can occasionally lead to the failure of the kidneys. People of advanced age, children younger than 5, and those with compromised immune systems are at a greater risk of acquiring this consequence than younger children and adults. Visit your physician as soon as possible if you get watery or bloody diarrhea and fall into one of these risk groups.
To avoid getting sick from contaminated food at home: