Many people around the world suffer from food poisoning, a condition that occurs after consuming contaminated food or beverages.
Symptoms of food poisoning may appear in some people immediately after eating contaminated food, while others may not experience them until several days later.
Food poisoning usually resolves within a few days without severe or long-lasting symptoms. Treatment focuses on drinking enough fluids and reducing symptoms like nausea and diarrhea. Prevention strategies, such as eating well-cooked and properly stored food, can reduce the risk of food poisoning.
Symptoms of Food Poisoning
The symptoms of food poisoning are very similar to those of viral gastroenteritis. Symptoms may disappear in as little as 24 hours or last for up to a week.
According to the Health website, symptoms of food poisoning include:
Diarrhea
Fever
Nausea
Stomach cramps
Vomiting
Symptoms in infants and children include:
Changes in mental state, such as increased nervousness
Lack of energy
Diarrhea that lasts more than 24 hours
Frequent loose stools or vomiting
Some symptoms of food poisoning are more severe and require medical attention. These symptoms include:
Blood in the stool
Diarrhea that lasts more than three days
Symptoms of dehydration, such as severe dry mouth, little or no urination, and dizziness
A high fever above 39 degrees Celsius
Persistent vomiting that prevents you from drinking fluids
Causes
Food poisoning most often results from eating food or beverages contaminated with bacteria, viruses, or parasites. The cause can be determined by knowing what you ate or drank and how quickly symptoms appeared.
Potential causes of food poisoning include:
Escherichia coli (E. coli): A bacterium that causes symptoms about three to four days after eating raw or undercooked ground beef, vegetables, or sprouts. Unpasteurized milk is another possible source of E. coli.
Salmonella: A bacterium that causes symptoms from six hours to six days after eating raw fruits or vegetables, or raw or undercooked meat or eggs. Unpasteurized milk is another possible source of Salmonella.
Staphylococcus aureus: A bacterium that causes symptoms 30 minutes to eight hours after consuming food that was handled improperly, such as sliced meats or sandwiches.
Vibrio: A bacterium that causes symptoms within 24 hours, usually from eating raw or undercooked shellfish.
Norovirus: A virus that causes symptoms 12 to 48 hours after touching contaminated cooking surfaces or eating contaminated green leafy vegetables, fruits, or shellfish. Norovirus may also cause intestinal infections.
Food poisoning can also occur from exposure to:
Parasites such as protozoa, nematodes, and tapeworms
Mold or toxins
Food allergies that trigger the immune system to respond after eating certain foods, including nuts, eggs, fish, wheat, and soybeans
Ways to Prevent Food Poisoning
Food poisoning cannot always be prevented, but you can reduce the risk by following food safety recommendations:
Wash your hands frequently while preparing and handling food.
Sanitize and wash cooking surfaces regularly.
Use separate surfaces for preparing raw meats.
Wash fruits and vegetables before eating, cutting, or cooking them.
Use a food thermometer to ensure food is cooked to the proper internal temperature. For example, cook meat to an internal temperature of at least 60 degrees Celsius or higher, depending on the type of meat.
Refrigerate perishable foods within two hours of cooking them, and store them in airtight containers when necessary to limit bacterial growth.
If the outside temperature is above 32 degrees Celsius, do not leave foods that may spoil unrefrigerated for more than one hour (for example, during a picnic).
When traveling, always drink bottled or treated water to reduce the risk of traveler’s diarrhea, a condition that may occur when traveling to places with untreated water sources.
