Food poisoning | Symptoms and causes

Food poisoning | Symptoms and causes
Food poisoning | Symptoms and causes
Food poisoning, also called foodborne illness, is a disease caused by eating contaminated food.

Infectious organisms or their toxic substances may contaminate food at any point of processing or production. If food is handled incorrectly or cooked, contamination can also occur at home.

Symptoms of food poisoning, which can start within a few hours of eating contaminated food, often include nausea, vomiting or diarrhea. Most often, food poisoning is lightweight and resolves without treatment. But some people need to go to the hospital.

Symptoms

Most types of food poisoning cause one or more of the following symptoms and symptoms:

1) Nausea
2) Vomiting
3) Water or bloody diarrhea
4) stomach ache and cramps
5) fever

Symptoms and symptoms may start after hours of eating contaminated food, or they may start after day or week. The disease caused by food poisoning usually lasts from a few hours to several days.

Reason

Food pollution can occur at any point of production: growing, harvesting, processing, storage, shipping or preparation. Cross-Contamination - Transferring harmful organisms from one surface to another - is often the reason for this. This is especially troublesome for raw, ready-to-eat food items like salads or other produce. Because these foods are not cooked, harmful organisms are not destroyed before eating and can cause food poisoning.

The following table shows some potential contaminants, when you can begin to feel the symptoms and the organism spreads in the normal way.

The risk

Whether you get sick after eating contaminated food or not, it depends on the organism, the amount of risk, your age and your health. High risk groups include:

1) Large adult When you grow up, your immune system can not respond as quickly and as effectively as it was when you were young, effectively infecting organisms.

2) pregnant women. During pregnancy, changes in metabolism and circulation can increase the risk of food poisoning. Your reaction may be more serious during pregnancy. Rarely, your child may be sick.

3) Infants and young children. Their immune system is not fully developed.

4) People with chronic disease. Receiving an old condition - such as diabetes, liver disease or AIDS - or chemotherapy for radiation or radiation therapy, reduces your immune response.

Complications

The most common serious complication of food poisoning is dehydration - a serious loss of water and essential salts and minerals. If you are a healthy adult and you drink enough to change the fluid lost from vomiting and diarrhea, dehydration should not be a problem.

Babies, older adults and depressive immune systems or people with chronic diseases can become seriously dehydrated when they lose excess fluid, which they can change. In that case, they may need to get admitted to hospital and get intravenous fluid. In extreme cases, dehydration can be fatal.

Certain types of food poisoning have potentially serious complications for some people. Contains:


1) Listeria monocytogenesis. Listeria food poisoning can be the most serious complaint for an unborn baby. In the beginning of pregnancy, listeria infection can cause miscarriage. Later in pregnancy, Listeria can be born after birth, even after birth, or after birth, there may be a potentially fatal infection in the child - even if the mother is merely ill-fated. Babies surviving the Listeria infection may experience prolonged neurological damage and delayed development.

2) Escherichia coli (E. coli). Some e Coli strains can be a serious complication called haemolytic uremic syndrome. This syndrome damages the lining of small blood vessels in the kidney, sometimes leading to kidney failure. In older adults, children younger than 5 and those with weakened immune systems are at greater risk of developing this complexity. If you are in one of these risk categories, then indicate to your doctor first prolific or bloody diarrhea.

Prevention

To prevent food poisoning at home:
 

1) Before handling or preparing food, wash your hands warmly with hot, soapy water before and after. Use hot, soapy water to wash the utensils.

2) Keep raw foods aside from ready-to-eat foods. While shopping, make food or store food, keep raw meat, poultry, fish and shellfish away from other food items. It prevents cross-contamination.

3) Cook foods at a safe temperature. The best way to tell is that food items are cooked at a safe temperature, then use the food thermometer. You can kill harmful organisms by cooking at the right temperature in most food items.


4) Cook cook beef 160 F (71.1 c); Steak, roasts and chops, such as lambs, pork and veal, at least 145 f (62.8 c). Cook Chicken and Turkey for 165 F (73.9 C) Make sure the fish and conch are well cooked.

5) Refrigerator immediate food items - within two hours of buying or preparing them. If the room temperature is above 90 F (32.2 C), then cool down the food spoilage within an hour.

6) Define food safely. Do not eat at room temperature. The safest way to melt the food is to defrost it in the refrigerator.

7) Throw it out if you get suspicious. If you are not sure if a meal has been prepared, served or stored safely, then discard it. At the room temperature, the remaining food may contain bacteria or toxins which can not be destroyed by cooking. Do not taste the food you are not sure about - just throw it out. Even if it looks fine and smells, then it can not be safe to eat.

Food poisoning is particularly fatal for people with severe and potentially young children, pregnant women and their fetus, elderly adults and weak immune systems. These persons should take extra precautions by avoiding the following food items:


1) Raw or rare meat and poultry
2) Raw or earthy fish or oysters, which include shells, clams, mussels and scallops
3) Raw or neat eggs or foods which may include them, such as cookie dough and homemade ice cream
4) Raw sprouts such as alfalfa, bean, clover and radish sprouts
5) Unexpected juices and cider
6) Taste of milk and milk products
7) soft things, such as fatta, brie and camembert; Blue vegan cheese; And non-spicy cottage cheese
8) Refrigerated doors and meat spreads
9) Non-baked hot dogs, lunch meals and daily meats

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