Food Poisoning

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Food Poisoning

 usually mild, but sometimes deadly

 Typical symptoms :
– nausea, vomiting, abdominal cramping, and
diarrhea that occur suddenly (within 48 hours)
after consuming a contaminated food or drink.
– Depending on the contaminant, fever and chills,
bloody stools, dehydration, and nervous system
damage may follow.
 may affect one person or outbreak
Causes of food poisoning

 can be divided into:

– Infectious agents include viruses, bacteria, and

parasites.
– Toxic agents include poisonous mushrooms, or
pesticides on fruits and vegetables.

 Food usually becomes contaminated from poor

sanitation or preparation.
Food Poisoning Symptoms

 Symptoms of food poisoning depend on the

type of contaminant and the amount eaten.
 The symptoms can develop rapidly, within
30 minutes, or slowly, worsening over days
to weeks.
 Most of the common contaminants cause
nausea, vomiting, diarrhea, and abdominal
cramping.
 Usually food poisoning is not serious, and
the illness runs its course in 24-48 hours.
Viruses

 account for most food poisoning cases where a

specific contaminant is found.
– Noroviruses

– Rotavirus

– Hepatitis A
Bacteria
 can cause food poisoning in two different ways.
– inflammation of the intestines and difficulty absorbing
nutrients and water, leading to diarrhea.
– produce toxins in foods

 Salmonellae
 Campylobacter
 Staphylococcus aureus:
 Bacillus cereus:
 Escherichia coli (E coli)
 Shigella (traveler’s diarrhea
 Clostridium botulinum (botulism): Causes severe illness
affecting the nervous system. Symptoms start as blurred
vision. The person then develops problems talking and
overall weakness. Symptoms then progress to breathing
difficulty and the inability to move arms or legs.
 Vibrio cholerae:
Parasites

 rarely cause food poisoning. When they do,

they are usually swallowed in contaminated
or untreated water and cause long-lasting
but mild symptoms.
– Giardia

– Cryptosporidium
Toxic agents

 are the least common cause of food poisoning. Illness is

often an isolated episode caused by poor food preparation or
selection (such as picking wild mushrooms).

– Mushroom toxins

– Pesticides: Cause mild to severe illness with weakness,

blurred vision, headache, cramps, diarrhea, increased
production of saliva, and shaking of the arms and legs.
Toxins are transmitted by eating unwashed fruits or
vegetables contaminated with pesticides.
Exams and Tests

 blood pressure, pulse, breathing rate, and

temperature.
 physical exam,
 rectal examination.
 sample of stool or vomit
 A urine sample
 Blood tests
 x-ray of the abdomen or a CT scan may be taken if
the doctor suspects your symptoms may be caused
by another illness.
Self-Care at Home

 Short episodes of vomiting and small amounts of

diarrhea lasting less than 24 hours can usually be
cared for at home.
 Do not eat solid food while nauseous or vomiting
but drink plenty of fluids.
 eating should begin slowly,
 Milk can be given safely, although some people may
experience additional stomach upset due to lactose
intolerance.
 Most food poisonings do not require the use of
over-the-counter medicines to stop diarrhea, but
they are generally safe if used as directed.
Medical Treatment

 rehydration through an IV and by drinking.

 Anti-vomiting and diarrhea medications
 treat fever
 Antibiotics are rarely needed for food poisoning.
– traveler's diarrhea (shigellae) can be decreased
with antibiotics

 mushroom poisoning / foods contaminated with

pesticides, aggressive treatment may include
pumping the stomach (lavage) or giving
medications as antidotes. These poisonings are
very serious and may require intensive care in the
hospital.
Prevention

 Safe steps in food handling, cooking, and storage

are essential to avoiding food-borne illness.
Bacteria cannot be seen, smelled, or tasted, which
may be on any food.

 Safe shopping
 Safe storage of foods
 Safe food preparation
 Thawing food safely
 Safe cooking