Everything you need to know about Food Poisoning

We all love eating all kinds of food without feeling guilty because we really enjoy eating those ‘Chatpate’ dishes, don’t we? Well, we can’t stop the craving but we really need to understand that eating too much junk food especially from untidy places (including your house) can lead to Food poisoning. Even people who are into dieting are not safe. Basically, it is an illness caused by eating contaminated food. The main causes of food poisoning are Infectious organisms including bacteria, viruses, and parasites or their toxins. Contamination can also occur at home if food is incorrectly handled or cooked. Most often, food poisoning is mild and resolves without treatment but in some cases, people admit to the hospital.

Symptoms

The symptoms of food poisoning vary as per the source of contamination. The following sign n symptoms are the cause of most types of food poisoning -

•    Nausea

•    Vomiting

•    Watery or bloody diarrhea

•    Abdominal pain and cramps

•    Fever

It depends on whether the Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally keeps going from a couple of hours to a few days.

The right time to visit a doctor

If you experience these signs or symptoms mentioned below then consult your doctor ASAP.

•    Frequent cases of vomiting and inability to keep liquids down

•    Blood in vomit or stools

•    Having Diarrhea for more than three days

•    Extreme pain or severe abdominal cramping

•    An oral temperature higher than 100.4 F (38 C)

•    Signs or symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness

•    Facing Neurological symptoms like blurry vision, muscle weakness and tingling in the arms.

Causes

The foods can get contaminated at any time between growing, harvesting, processing, storing, shipping, or preparing. Cross-contamination — the transfer of harmful organisms from one surface to another — is often the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.

Risk factors

High-risk groups include:

•    Older adults. As you get older, the immune system gets weaker and it may not respond as quickly and as effectively to infectious organisms as compared to when you were younger.

•    Pregnant women. The risk of food poisoning increases during pregnancy due to a change in metabolism and circulation. During pregnancy, the reaction can be severe and it might make the baby sick too.

•    Infants and young children. Their immune system takes time to develop.

•    People with chronic disease. Having a chronic condition — such as diabetes, liver disease or AIDS — or receiving chemotherapy or radiation therapy for cancer reduces your immune response.

Prevention

Things you can do to prevent food poisoning at home:

•    Wash your hands, utensils and food surfaces often-  Wash your hands well with warm, foamy water when taking care of or while preparing food. Utilize hot, foamy water to wash utensils, cutting sheets, and different surfaces you utilize

•    Keep raw foods separate from ready-to-eat foods- When shopping, preparing food or storing food, always keep raw meat, poultry, fish, and shellfish separate from other foods. This prevents cross-contamination.

•    Cook foods to a safe temperature- The best way to tell if foods are cooked to a safe temperature is to use a food thermometer. You can kill harmful organisms in most foods by cooking them to the right temperature.

•    Refrigerate or freeze perishable foods promptly — within two hours of purchasing or preparing them. If the room temperature is above 90 F (32.2 C), refrigerate perishable foods within one hour.

•    Throw it out when in doubt - If you ever feel that the food is not safely prepared, cooked or kept nicely then it is always better than you discard it.  Food left at room temperature too long may contain bacteria or toxins that can't be destroyed by cooking. Try not to taste the food that you're uncertain about — simply toss it out. Regardless of whether it looks and scents fine, it may not be safe to eat.

Food poisoning is particularly genuine and conceivably life-threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems. These people should play it safe by maintaining a strategic distance from the below-mentioned food:

•    Raw or uncommon meat and poultry

•    Raw or undercooked fish or shellfish, including oysters, clams, mussels, and scallops

•    Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream

•    Raw sprouts, such as alfalfa, bean, clover, and radish sprouts

•    Unpasteurized juices and ciders

•    Unpasteurized milk and milk products

•    Soft cheeses, such as feta, Brie, and Camembert; blue-veined cheese; and unpasteurized cheese

•    Refrigerated pates and meat spreads

Be aware, Be Healthy.