From the Guidelines
Food poisoning is an illness caused by consuming contaminated food or beverages that contain harmful bacteria, viruses, parasites, or toxins, and it is a significant cause of morbidity and mortality, with an estimated annual burden of 179 million outpatient visits, nearly 500,000 hospitalizations, and >5000 deaths in the United States 1.
Definition and Clinical Presentations
Food poisoning can manifest in different clinical presentations, including acute watery diarrhea, acute bloody diarrhea, prolonged diarrhea, and chronic diarrhea, each with different etiologies, treatments, and outcomes 1. The World Health Organization (WHO) defines diarrhea as the passage of three or more loose or liquid stools per 24 hours, or more frequently than is normal for an individual person 1.
Causes and Risk Factors
Common causes of food poisoning include bacteria like Salmonella and E. coli, which multiply when food is improperly stored, undercooked, or handled with poor hygiene 1. Other risk factors include consuming raw or unpasteurized milk and milk products, especially among pregnant women and children 1.
Symptoms and Prevention
Symptoms of food poisoning typically develop within hours to days after consuming contaminated food and may include nausea, vomiting, diarrhea, abdominal cramps, and fever 1. Prevention involves proper food handling, thorough cooking, refrigerating perishable foods promptly, and washing hands and surfaces regularly 1.
Management and Treatment
If you suspect food poisoning, stay hydrated with water or electrolyte solutions like Pedialyte or Gatorade, and consider over-the-counter medications such as Pepto-Bismol for mild symptoms 1. Most cases resolve within 1-3 days with rest and hydration. However, seek immediate medical attention if you experience severe symptoms like high fever (over 101.5°F), bloody diarrhea, severe dehydration, or if symptoms persist beyond three days 1.
From the Research
Definition of Food Poisoning
- Food poisoning, also known as foodborne illness, is a term used to describe a range of unpleasant illnesses caused by eating contaminated food 2.
- It is characterized by symptoms such as nausea, vomiting, watery diarrhea, abdominal pain and cramps, and fever, which can start within hours after eating the contaminated food or begin days or even weeks later 2.
Causes and Symptoms of Food Poisoning
- Food poisoning can be caused by various factors, including bacteria, viruses, and parasites, which can contaminate food through improper handling, storage, or cooking 3, 4, 5.
- Symptoms of food poisoning can vary depending on the source of contamination, but common symptoms include nausea, vomiting, abdominal cramps, diarrhea, and fever 2, 3, 4, 5.
- In some cases, food poisoning can be severe and even life-threatening, especially for vulnerable populations such as the elderly, young children, and people with weakened immune systems 6.
Examples of Food Poisoning Outbreaks
- A study published in 1975 reported a food poisoning outbreak on a commercial aircraft, where 196 passengers and 1 steward contracted a gastrointestinal illness after eating a contaminated ham and omelette breakfast 3.
- Another study published in 1981 reported an outbreak of emetic food poisoning caused by Bacillus cereus, which affected 8 people who ate lunch at a cafeteria 4.
- A more recent study published in 2019 reported a food poisoning outbreak at a religious mass gathering, where around 4000 people consumed contaminated food and 291 people reported sick with symptoms such as diarrhea, abdominal cramps, fever, and vomiting 5.
Prevention and Control of Food Poisoning
- Preventing food poisoning requires proper handling, storage, and cooking of food, as well as maintaining good hygiene practices, such as washing hands regularly and keeping food preparation areas clean 3, 5.
- Public health authorities play a crucial role in maintaining food safety during mass gatherings and events, and laws such as the Food Safety and Standards Act (2006) in India help to regulate food safety in such settings 5.