Food Poisoning

 

Food poisoning is an illness caused by eating food or drinking water contaminated with bacteria, viruses, parasites, or harmful toxins. Food can become contaminated at any stage between farm and table, from growing and processing to storage, preparation, cooking, and serving.

People who eat tainted food commonly experience symptoms such as an upset stomach, diarrhea, vomiting, or even fever within hours or days afterwards. Less common food poisoning symptoms include headache, blurred or double vision, and weakness. Most people who get food poisoning have a mild bout and are able to recover without medical care. Sometimes, however, food poisoning can lead to more serious illness or complications.

Although you can get food poisoning year-round, it is more likely to occur during warm weather. Microorganisms that cause food poisoning grow faster in hot, humid environments and can make food that has been sitting out too long in the heat unsafe. But even at room temperature, some harmful bacteria tainting food can double every 20 minutes.

The following are some of the common pathogens which cause food poisoning: 

E. coli. Certain strains of this bacterium can cause food poisoning by infecting the intestinal tract directly or by producing a toxin. These strains can be picked up from undercooked beef (especially ground beef); unpasteurized milk and juices; and raw flour, fruits, and vegetables.  The incubation period varies: if toxin is produced, the range is typically three to four days but may extend up to nine days. If there is no toxin produced, symptoms may begin within 12 to 36 hours. 

Listeria. These bacteria can contaminate soft cheeses; raw milk and unpasteurized milk products; meats, including cold cuts and raw hot dogs; and ready-to-eat salads. Intestinal illness usually begins within a few hours to two or three days. Illness can spread beyond the intestines and can be life-threatening. Pregnant women, newborns, older adults, and people with weakened immune systems are the most vulnerable. 

Norovirus. This is a group of related viruses that can cause norovirus infection. High-risk foods include raw or undercooked shellfish, leafy greens, fruit, ready-to-eat (or take-out) sandwiches, salads, and bakery items. The incubation period is 12 to 48 hours. Norovirus can also be transmitted via inanimate objects; for example, a contaminated toy or door handle. 

Salmonella. This bacterium can taint raw and undercooked poultry, eggs, meat, and seafood; unpasteurized juice; raw (unpasteurized) milk and dairy products made from raw milk; pasteurized cheese; raw fruits and vegetables; nuts and nut products; and spices. The incubation period is typically six to 72 hours.

Usually proper handling, cooking, and storage of food help reduce the chances of an infection: 

Wash hands. Contaminated objects, surfaces, and food you touch can all carry harmful germs. To avoid getting sick, wash your hands with soap and warm water before eating, before and after handling food, and after using the bathroom, changing diapers, or handling pets. As bacteria or viruses can also be passed from person to person via vomit or stool that lingers on surfaces or on hands, and so you need to wash hands when such case happens.

Wash fruits and vegetables. Thoroughly rinse vegetables and fruits under running water prior to peeling, cooking, or eating them. And peeling things that can be peeled is a standard recommendation. These steps may be especially important if you have a compromised immune system. Moreover, when appropriate, scrub produces with hard surfaces with a clean produce brush to remove dirt and substances including pesticides and contaminants from the surface and the fissures.

Keep cutting boards and utensils clean. Use hot, soapy water to clean cutting boards and utensils after they have had contact with raw meat, poultry, or seafood or unwashed fruits or vegetables. To avoid cross-contamination, consider using separate cutting boards for fruits and vegetables versus meat, poultry, seafood, and eggs.

Moreover, as said by Dr. Elizabeth Hohmann, an infectious disease specialist at Harvard-affiliated Massachusetts General Hospital, “Someone will cut a raw chicken on a cutting board and just rinse it off, not scrub it. That kind of slip can be risky, since harmful microorganisms like Salmonella can hide in the board’s nooks and crannies and lead to cross-contamination — a transfer of germs from one food to another — when the board is next used.” 

Cook and store foods properly. When cooking, cook thoroughly to ensure the foods have reached a safe internal temperature.

The refrigerator should be kept at 40° F (4.4° C) or below and the freezer at 0° F to prevent food spoilage.

In the refrigerator, store raw meat, seafood, poultry, and eggs separately from other foods, like fruits and vegetables. Refrigerate leftovers in covered containers within two hours (one hour if it’s hotter than 90° F outdoors), or freeze them if you do not plan to eat them within three or four days.

Thaw foods safely. Thawing perishable frozen foods at room temperature is unsafe, as bacteria can multiply quickly. Foods should be thawed in the refrigerator overnight, under cold running water, or by microwaving them.

Moreover, the infectious risk from food that contains items from many different sources is much greater.

Pregnant women, children, older adults, and people with cancer or autoimmune diseases should avoid eating raw, rare, or undercooked meats or poultry; raw fish (such as sushi) and raw or undercooked shellfish; raw milk and other unpasteurized dairy products; raw or undercooked eggs; raw sprouts; and unpasteurized fruit and vegetable juices.

Also, people who have an underlying condition such as heart or kidney disease should seek medical care right away when they develop food poisoning. And people with weakened immunity from chemotherapy, organ transplant, or medications that tamp down the immune system should have a lower threshold for seeking care for symptoms of food poisoning, because they are at higher risk of complications and invasive disease.