While the supply of food America's is the safest in the world, food poisoning is responsible for about 76 million illnesses to the United States each year. In fact, it is estimated that 60% or more of the poultry sold today probably with pathogenic bacteria. Anyone who eat food contaminated by some bacteria, parasites or viruses can get food poisoning. Some factors such as age and physical condition can make some people more vulnerable than others to food poisoning. Infants, pregnant women, the elderly and people with weakened immune systems are most at risk.
For most people in good condition, food poisoning is usually long lasting or fatal. However, at least healthy individuals, it can become a threat to health, accounting for approximately 5 000 deaths each year.
The good news is that by taking simple precautionary measures when purchasing, handling and food preparation you can prevent most cases of food poisoning in the home.
What causes food poisoning Food poisoning is most often caused by bacteria, parasites or viruses that may be present in the foods you've eaten. You may have heard the names of many of these organizations. They include Escherichia coli (e. coli, Campylobacter jejuni, Clostridium botulinum, Shigella, Salmonella, Staphylococcus aureus, Trichinella virus and hepatitis, to name a few. They can be present in a wide range of foods, including red meat, poultry, milk and other dairy products, eggs, unpasteurized vegetable juices and cider, spices, chocolate, seafood and even water.
These organisms may be present on your food when it is purchased or can be found in foods, including cooked foods, if the food comes into contact with the juice of raw meat on Sales utensils, cutting boards or countertops used to prepare contaminated food. That?s why it is important not only to completely Cook your food, but to wash your hands, utensils and countertops, before and after handling raw foods.
What are the symptoms Symptoms vary depending on the type and quantity of contaminants eaten. Some people may get sick after ingesting only a small amount of harmful bacteria, while others may remain free of symptoms after eating larger amounts. The most common symptoms of food poisoning include nausea, vomiting, diarrhea, pain in the stomach (cramps), fever, headache and fatigue. Symptoms can appear as soon as 30 minutes after eating food contaminated, but more generally do not develop several days or weeks. Symptoms of food poisoning, viral or parasitic appear not for several weeks, while some toxins in fish may take a few minutes to cause symptoms.
If you have the botulism, you probably do not have a fever and symptoms may include blurred vision, fatigue, dry mouth and throat.
How food poisoning is diagnosed Food poisoning is often suspected when several people sick after eating the same meal. To diagnose the cause of the disease, your doctor will need to know the symptoms and what was eaten just before the occurrence of the disease. The doctor may need food, stool samples or vomiting. These samples can be tested in the laboratory to determine whether the food has been contaminated and identify the organism causing the disease.
How is it treated If symptoms are severe, the victim must consult a doctor or to obtain emergency care. Treatment depends on the severity and the cause of food poisoning. Generally, for cases mild food poisoning, the doctor will recommend to you rest, drink fluids to prevent dehydration due to diarrhoea or vomiting and follow a specific regime. It only takes usually about 1 to 5 days to recover from food poisoning.
If you have the botulism, your doctor will prescribe an antitoxin. Other types of food poisoning have no antidote. Antibiotics are generally not useful in the treatment of food poisoning. Medicine stop vomiting and stomach cramps can be given.
Prevention is the best approach to avoid food-borne illness that can prevent most cases of food poisoning. Here is a list of some simple Do's and Don't for you help avoid food poisoning in the home.
Wash your hands, utensils, cutting boards and countertops between different foods
hrefrigerate or freeze perishable immediately (the refrigerator temperature should be 41° f and freezer 0°F)
hompletely Cook the food. Cook the beef, lamb and pork to an internal temperature of 160°F; whole poultry and thighs to your; poultry breasts to 82°c, chicken or Turkey 165°F
hrefrigerate foods remains as soon as possible. shouldn't remnants remain without refrigeration longer than two hours.
while shopping, select the frozen foods and perishables such as meat, poultry and fish last - before checking out
use cutting boards smooth hard maple or plastic which are free of cracks and the cracks
store meat raw in leakproof containers or on the bottom of the hrefrigerator to avoid the juices dripping onto other foods
Don't allow grilled meat, juices of meat, or unwashed fruits and vegetables to come into contact with foods cooked or washed
Don't buy seafood frozen if the packages are open, torn or crushed on the edges
buy canned food is or cupped cupping, or in jars of Don't is cracked
Don't never buy food lapsed. Check the dates of by of use by or sell
Don't buy unpasteurized milk or dairy products
purchase step of hrefrigerated or frozen products which are not displayed at the proper temperature
do not leave small children put food away unsupervised
More information on this important health issue can be obtained from the following sources: Government of Security Information entrance door food U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition http://vm.cfsan.fda.gov/~dms/wh-food.html food safety and Inspection Service United States Department of Agriculture http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm
Support as an educational service by Novartis Pharmaceuticals Corporation. This information is not intended as medical advice. You should discuss this information with your doctor.
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