Food Poisoning
1. Food Poisoning
Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning.
Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked
Food poisoning symptoms, which can start within hours of eating contaminated food, often include nausea, vomiting or diarrhea. Most often, food poisoning is mild and resolves without treatment. But some people need to go to the hospital.
Symptoms
Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms:
Nausea
Vomiting
Watery or bloody diarrhea
Abdominal pain and cramps
Fever
Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.
When to see a doctor
If you experience any of the following signs or symptoms, seek medical attention.
Frequent episodes of vomiting and inability to keep liquids down
Bloody vomit or stools
Diarrhea for more than three days
Extreme pain or severe abdominal cramping
An oral temperature higher than 100.4 F (38 C)
Signs or symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness
Neurological symptoms such as blurry vision, muscle weakness and tingling in the arms
Causes
Contamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination — the transfer of harmful organisms from one surface to another — is often the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.
Many bacterial, viral or parasitic agents cause food poisoning. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread.
ContaminantOnset of symptomsFoods affected and means of transmissionCampylobacter2 to 5 daysMeat and poultry. Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water.Clostridium botulinum12 to 72 hoursHome-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long.Clostridium perfringens8 to 16 hoursMeats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.Escherichia coli (E. coli) O157:H71 to 8 daysBeef contaminated with feces during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water.Giardia lamblia1 to 2 weeksRaw, ready-to-eat produce and contaminated water. Can be spread by an infected food handler.Hepatitis A28 daysRaw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.Listeria9 to 48 hoursHot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread through contaminated soil and water.Noroviruses (Norwalk-like viruses)12 to 48 hoursRaw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.Rotavirus1 to 3 daysRaw, ready-to-eat produce. Can be spread by an infected food handler.Salmonella1 to 3 daysRaw or contaminated meat, poultry, milk, or egg yolks. Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler.Shigella24 to 48 hoursSeafood and raw, ready-to-eat produce. Can be spread by an infected food handler.Staphylococcus aureus1 to 6 hoursMeats and prepared salads, cream sauces, and cream-filled pastries. Can be spread by hand contact, coughing and sneezing.Vibrio vulnificus1 to 7 daysRaw oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread through contaminated seawater.
1. Food Poisoning
Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning.
Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked
Food poisoning symptoms, which can start within hours of eating contaminated food, often include nausea, vomiting or diarrhea. Most often, food poisoning is mild and resolves without treatment. But some people need to go to the hospital.
Symptoms
Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms:
Nausea
Vomiting
Watery or bloody diarrhea
Abdominal pain and cramps
Fever
Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.
When to see a doctor
If you experience any of the following signs or symptoms, seek medical attention.
Frequent episodes of vomiting and inability to keep liquids down
Bloody vomit or stools
Diarrhea for more than three days
Extreme pain or severe abdominal cramping
An oral temperature higher than 100.4 F (38 C)
Signs or symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness
Neurological symptoms such as blurry vision, muscle weakness and tingling in the arms
Causes
Contamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination — the transfer of harmful organisms from one surface to another — is often the cause. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.
Many bacterial, viral or parasitic agents cause food poisoning. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread.
ContaminantOnset of symptomsFoods affected and means of transmissionCampylobacter2 to 5 daysMeat and poultry. Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water.Clostridium botulinum12 to 72 hoursHome-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long.Clostridium perfringens8 to 16 hoursMeats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.Escherichia coli (E. coli) O157:H71 to 8 daysBeef contaminated with feces during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water.Giardia lamblia1 to 2 weeksRaw, ready-to-eat produce and contaminated water. Can be spread by an infected food handler.Hepatitis A28 daysRaw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.Listeria9 to 48 hoursHot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread through contaminated soil and water.Noroviruses (Norwalk-like viruses)12 to 48 hoursRaw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.Rotavirus1 to 3 daysRaw, ready-to-eat produce. Can be spread by an infected food handler.Salmonella1 to 3 daysRaw or contaminated meat, poultry, milk, or egg yolks. Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler.Shigella24 to 48 hoursSeafood and raw, ready-to-eat produce. Can be spread by an infected food handler.Staphylococcus aureus1 to 6 hoursMeats and prepared salads, cream sauces, and cream-filled pastries. Can be spread by hand contact, coughing and sneezing.Vibrio vulnificus1 to 7 daysRaw oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread through contaminated seawater.
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