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Intoxicación Alimentaria Consejos Intoxication Alimentaire Conseils

Food Poisoning Tips

Food poisoning, acute illness following the eating of foods contaminated by bacteria, bacterial toxins, Food Poisoningnatural poisons, or harmful chemical substances. It was once customary to classify all such illnesses as “ptomaine poisoning,” but it was later discovered that ptomaines, the products of decayed protein, do not cause illness.

The symptoms, in varying degree and combination, include abdominal pain, vomiting, diarrhea, headache, and prostration; more serious cases can result in permanent disability or death.

Last Updated - 1st December 2005

Causes Of Food Poisoning

Bacterial Food Poisoning

In general, the bacteria that cause food poisoning do not affect the appearance, aroma, or flavor of food. The most common bacterial causes of food poisoning are Salmonella, staphylococcus, Escherichia coli, Listeria monocytogenes, Shigella, and Campylobacter jejuni. The symptoms may be caused by toxins produced by the bacteria. The most serious type of food poisoning caused by bacterial toxins is botulism, which results from toxins made by the bacterium Clostridium botulinum.

Salmonella, most notoriously spread via raw eggs, develops from 6 to 72 hours after exposure. Symptoms include severe diarrhea, fever and chills, vomiting, and abdominal cramps and usually last from three to five days. Staphylococcal food poisoning is actually caused by the potent toxins that they produce. Typical sources are unrefrigerated ham, poultry, potato or egg salad, and custards. Carriers and food handlers with staphylococcal skin infections are mainly responsible for the spread of staphylococcus toxin poisoning. The onset of symptoms from such poisoning (similar to those of Salmonella infection) occurs abruptly one to six hours after ingestion of the polluted food. The illness lasts from 24 to 48 hours; fatalities are rare.

Infection with a particular strain of the usually harmless E. coli began to appear in food poisoning cases from the 1980s on, typically in raw or undercooked ground meat. Onset of symptoms comes one to eight days after eating the contaminated food. Symptoms include bloody diarrhea, nausea, and sporadic vomiting, with or without fever. It can progress to kidney failure and death, especially in children.

Listeriosis, caused by the bacterium Listeria monocytogenes, is spread in soft cheeses, undercooked meats, and prepared foods from delicatessen counters. Its onset is abrupt. Symptoms vary with the person's immune status and may include fever, muscle aches, fatigue, and nausea. The illness is especially serious for the very young or for pregnant women, who may miscarry or transmit blood infections or meningitis to the baby. In adults, the disease can progress to central nervous system complications, endocarditis, or pneumonia, and is an especially serious threat 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 the genus Shigella have been associated with food poisoning from ground meat. Symptoms include watery diarrhea, abdominal cramps, and bloody mucus in the stools.

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

Treatment for Bacterial Food Poisoning

Food Poisoning by Natural Poisons and Metals

Nonbacterial food poisoning may occur after eating foods that contain a naturally occurring or acquired deleterious substance. Ingestion of poisonous mushrooms or toadstools (see mushroom poisoning) may be followed in a matter of several minutes to two hours by severe thirst, abdominal cramps, diarrhea, vomiting, sweating, dizziness, confusion, collapse, coma, and, occasionally, convulsions. Poisoning may occur also after the ingestion of immature or sprouting potatoes because of the presence of solanine, an alkaloid. Mussels and clams that 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, causes damage to the blood vessels and gangrene, as well as gastrointestinal and neurologic symptoms.

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

Food Poisoning Treatments

Medical Treatment

Prevention


Disclaimer: The Food Poisoning Tips / Information presented and opinions expressed herein are those of the authors and do not necessarily represent the views of Tips And Treats . com and/or its partners.

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