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Food Poisoning Tips

Food poisoning, acute illness following the eating of foodscontaminated by bacteria, bacterial toxins, naturalpoisons, or harmful chemical substances. It was once customary toclassify all such illnesses as “ptomaine poisoning,” butit was later discovered that ptomaines, the products of decayed protein,do not cause illness.

The symptoms, in varying degree and combination, include abdominalpain, vomiting, diarrhea, headache, and prostration; more seriouscases can result in permanent disability or death.

Last Updated - 1st December 2005

Causes Of Food Poisoning

Poisoning due to bacteria and toxins.

Poisons of vegetable origin (natural food poisons)e.g. poisonous mushrooms, cottonseeds.

Poisons of animal origin e.g. poisons fish, mussel.

Chemical poisons accidentally added pesticides preservativesinsecticides.

Bacterial Food Poisoning

In general, the bacteria that cause food poisoning do not affectthe appearance, aroma, or flavor of food. The most common bacterialcauses of food poisoning are Salmonella, staphylococcus, Escherichiacoli, Listeria monocytogenes, Shigella, and Campylobacter jejuni.The symptoms may be caused by toxins produced by the bacteria. Themost serious type of food poisoning caused by bacterial toxins isbotulism, which results from toxins made by the bacterium Clostridiumbotulinum.

Salmonella, most notoriously spread via raw eggs, develops from 6to 72 hours after exposure. Symptoms include severe diarrhea, feverand chills, vomiting, and abdominal cramps and usually last from threeto five days. Staphylococcal food poisoning is actually caused bythe potent toxins that they produce. Typical sources are unrefrigeratedham, poultry, potato or egg salad, and custards. Carriers and foodhandlers with staphylococcal skin infections are mainly responsiblefor the spread of staphylococcus toxin poisoning. The onset of symptomsfrom such poisoning (similar to those of Salmonella infection) occursabruptly one to six hours after ingestion of the polluted food. Theillness lasts from 24 to 48 hours; fatalities are rare.

Infection with a particular strain of the usually harmless E. colibegan to appear in food poisoning cases from the 1980s on, typicallyin raw or undercooked ground meat. Onset of symptoms comes one toeight days after eating the contaminated food. Symptoms include bloodydiarrhea, nausea, and sporadic vomiting, with or without fever. Itcan progress to kidney failure and death, especially in children.

Listeriosis, caused by the bacterium Listeria monocytogenes, is spreadin soft cheeses, undercooked meats, and prepared foods from delicatessencounters. Its onset is abrupt. Symptoms vary with the person's immunestatus and may include fever, muscle aches, fatigue, and nausea. Theillness is especially serious for the very young or for pregnant women,who may miscarry or transmit blood infections or meningitis to thebaby. In adults, the disease can progress to central nervous systemcomplications, endocarditis, or pneumonia, and is an especially seriousthreat to the elderly.

Shigella is spread by contaminated food or from person to person(principally via a fecal-oral route). New strains of bacteria of thegenus Shigella have been associated with food poisoning from groundmeat. Symptoms include watery diarrhea, abdominal cramps, and bloodymucus in the stools.

Campylobacter enteritis is caused by either of two species of theCampylobacter bacterium. The bacterium is ubiquitous in uncooked poultry.Symptoms (diarrhea, fever, chills, headache) arise 2 to 11 days afterexposure and last one to two weeks. Although usually mild, the infectioncan cause Guillain-Barré syndrome, a weakness of the peripheralnerves that can lead to paralysis and death.

Treatment for Bacterial Food Poisoning

Treatment for most bacterial food poisoning includesrest, sedation, and replacement of fluid loss if necessary.

Antibiotics usually are used only in severe cases.

Preventive measures in the home include thoroughcooking and prompt refrigeration of meats and eggs, washing andpeeling fruits and vegetables (and avoiding uncooked produce entirelyif a person has a compromised immune system), washing of cookingsurfaces and utensils that may have been contaminated by uncookedfoods, and careful handwashing after use of the toilet.

Food Poisoning by Natural Poisons and Metals

Nonbacterial food poisoning may occur after eating foods that containa naturally occurring or acquired deleterious substance. Ingestionof poisonous mushrooms or toadstools (see mushroom poisoning) maybe followed in a matter of several minutes to two hours by severethirst, abdominal cramps, diarrhea, vomiting, sweating, dizziness,confusion, collapse, coma, and, occasionally, convulsions. Poisoningmay occur also after the ingestion of immature or sprouting potatoesbecause of the presence of solanine, an alkaloid. Mussels and clamsthat have fed on poisonous plankton also are a cause of food poisoning,since the poisonous substance is not destroyed by cooking. Ergot poisoning,caused by ingestion of rye grain infected with that fungus, causesdamage to the blood vessels and gangrene, as well as gastrointestinaland neurologic symptoms.

It is also possible to take into the body poisons such as arsenic,lead, or mercury via foods that have been accidentally contaminatedor sprayed with preservatives and not properly cleansed before ingestion.Food stored in containers lined with cadmium has been known to causepoisoning. Typical symptoms of this sort of food poisoning (diarrhea,vomiting) may occur right away; the nervous system and respiratorysystems may be affected with continued exposure.

Food Poisoning Treatments

Do not eat solid food while nauseous or vomitingbut drink plenty of fluids.

Small, frequent sips of clear liquids (those youcan see through) are the best way to stay hydrated.

Avoid alcoholic, caffeinated, or sugary drinks,if possible. Over-the-counter rehydration products made for childrensuch as Pedialyte and Rehydralyte are expensive but good to useif available.

Sports drinks such as Gatorade and Powerade arefine for adults if they are diluted with water because at full strengththey contain too much sugar, which can worsen diarrhea.

After successfully tolerating fluids, eating shouldbegin slowly, when nausea and vomiting have stopped. Plain foodsthat are easy on the stomach should be started in small amounts.Consider eating rice, wheat, breads, potatoes, cereals (low-sugarcereals), lean meats, and chicken (not fried) to start. Milk canbe given safely, although some people may experience additionalstomach upset due to lactose intolerance.

Most food poisonings do not require the use of over-the-countermedicines to stop diarrhea, but they are generally safe if usedas directed. It is not recommended that these medications be givento children. If there is a question or concern, you should alwayscheck with your doctor.

Medical Treatment

The main treatment for food poisoning is puttingfluids back in the body (the process of rehydration) through anIV and by drinking. You may need to be admitted to the hospital.This depends on the severity of the dehydration, your response totherapy, and your ability to drink fluids without vomiting. Children,in particular, may need close observation.

Antivomiting and diarrhea medications may be given.

The doctor may also treat any fever to make youmore comfortable.

Antibiotics are rarely needed for food poisoning.In some cases, antibiotics would worsen it. Only a few specificcauses are improved by using these medications. The length of illnesswith traveler’s diarrhea (shigellae) can be decreased withantibiotics, but this specific illness usually runs its course andimproves without treatment.

With mushroom poisoning or eating foods contaminatedwith pesticides, aggressive treatment may include pumping the stomach(lavage) or giving medications as antidotes. These poisonings arevery serious and may require intensive care in the hospital.

Safe steps in food handling, cooking, and storageare essential to avoiding food-borne illness. You cannot see, smell,or taste bacteria, which may be on any food.

Follow these food safety guidelines to keep contaminantsaway.

Buy cold foods last. Get it home fast.

Never choose torn or leaking packages.

Do not buy foods past their "sell-by"or expiration dates.

Keep raw meat and poultry separate from otherfoods.

Place refrigerated or frozen items in the shoppingcart last, right before heading for the checkout counter.

Safe storage of foods

Keep it safe; refrigerate.

Unload perishable foods first and immediatelyrefrigerate them. Place raw meat, poultry, or fish in the coldestsection of your refrigerator.

Check the temperature of your appliances. Toslow bacterial growth, the refrigerator should be at 40°F,the freezer at 0°F.

Cook or freeze fresh poultry, fish, ground meats,and variety meats within 2 days.

Safe food preparation

Keep everything clean!

Wash hands before and after handling raw meatand poultry.

Sanitize cutting boards often in a solutionof 1 teaspoon chlorine bleach in 1 quart of water.

Do not cross-contaminate. Keep raw meat, poultry,fish, and their juices away from other food. After cutting rawmeats, wash hands, cutting board, knife, and counter tops withhot, soapy water.

Marinate meat and poultry in a covered dishin the refrigerator. Discard any uncooked/unused marinade.

Refrigerator: Allows slow, safe thawing. Makesure thawing juices do not drip on other foods.

Cold water: For faster thawing, place food ina leak-proof plastic bag and submerge in cold tap water.

Microwave: Cook meat and poultry immediatelyafter microwave thawing.

Use a meat thermometer.

Cook ground meats to 160°F; ground poultryto 165°F. Beef, veal, and lamb steaks, roasts and chopsmay be cooked to 145°F; all cuts of fresh pork, 160°F.Whole poultry should reach 180°F in the thigh; breasts 170°F.

Keep hot foods hot and cold foods cold.

Never leave food out more than 2 hours (or morethan 1 hour in temperatures above 90°F).

Bacteria that cause food poisoning grow rapidlyat room temperature.

Use cooked leftovers within 4 days.

Disclaimer: The Food Poisoning Tips / Informationpresented and opinions expressed herein are those of the authors anddo not necessarily represent the views of TipsAndTreats.com and/orits partners.

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