Food Poisoning
In this condition factsheet:
Diagnosing Food Poisoning
For food poisoning caused by bacteria, viruses, and parasites, a diagnosis can usually be made based on symptoms, history of exposure, and a physical examination. Your doctor may order blood tests to check for dehydration or ask for a stool sample to check for bacteria or parasites.
For other types of food poisoning, getting the right diagnosis early can be vital. Some poisons have specific antitoxins that will cure the poisoning completely.
When people are poisoned in groups, it is usually easier to pinpoint the cause. Often, there's only one food that all the sick people ate, and this can be studied to determine the culprit.
Treating and Preventing Food Poisoning
The treatment of food poisoning depends on the cause and on its severity.
For most people, food poisoning resolves quickly without treatment. For people with mild diarrhea lasting less than 24 hours, treatment should consist of drinking clear fluids such as oral replacement solutions. These solutions contain the right balance of water, salts, and sugar needed to prevent or treat mild dehydration. Use commercially available solutions when possible, but if necessary, a solution can be made by mixing 1/2 teaspoonful of salt, 6 teaspoonfuls of sugar with 1 litre of water.
It may be best to stay away from solid food during diarrhea and vomiting. Once you are able to take fluids, gradually start eating plain foods as tolerated. Avoid alcohol and caffeine while you are sick. People with severe symptoms or severe dehydration may need to be admitted to the hospital so they can receive rehydration solutions intravenously (into a vein).
Most bacterial food poisonings do not need antibiotics, but some types of infections may need antibiotic treatment.
For food poisonings that cause nervous system effects, there may be other medications or antidotes that can be used. For example, in mushroom (muscarine) and insecticide poisoning, a medication called atropine* can be used to counterattack toxic effects.
If poisoning is very severe, a patient may require a ventilator (artificial breathing machine), kidney dialysis, and or admission to a hospital intensive care unit.
You can't always prevent food poisoning, but there are some things that you can do to minimize your risk. The following are some tips:
- Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling food, after using the bathroom, changing diapers, or touching animals.
- If you have a skin infection like impetigo (Staphylococcus bacteria), don't prepare food for others while spots or sores are visible.
- Try to keep different foods and food types separate during preparation and storage.
- Use a separate cutting board and knife for raw foods and cooked foods.
- When reheating food, cook it thoroughly enough that the core reaches at least 75°C (170°F). This won't remove all poisons or kill all bacteria, but it helps against some common kinds.
- Be aware that some foods are more prone to causing food poisoning than others, which means you have to handle them more carefully. Green vegetables and carrots, for example, are less likely to be toxic than fish, meat, poultry, eggs, and dairy.
- Pay special attention to thoroughly cook meat and poultry, ensuring that recommended internal temperatures are reached.
- If you're keeping leftovers, refrigerate them as soon as possible. Do not let them sit out for longer than one hour or cool to room temperature.
- Do not thaw foods at room temperature - put in the refrigerator for thawing.
- Throw out foods that could be contaminated. 2 days is usually the maximum that prepared foods should be stored in the refrigerator. Otherwise, it should be frozen.
- Keep cold foods cold and hot foods hot.
- Don't let kids lick the spoon if raw eggs are an ingredient.
All material copyright MediResource Inc. 1996 – 2024. Terms and conditions of use. The contents herein are for informational purposes only. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Source: www.medbroadcast.com/condition/getcondition/Food-Poisoning
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