Symptoms of foodborne illness:
Read this article to know the Symptoms of foodborne illness: Nausea, Vomiting, Cramps, Diarrhea, Fever, Headache. Definition, cause, symptom, and treatment of foodborne illness, etc.
Food poisoning is a relatively common digestive infection caused by the ingestion of food or water containing bacteria, parasites (especially in water, fruits, and vegetables). Viruses (present in agricultural products and marine), poisons, or heavy metals (lead or mercury in particular).
Definition Foodborne illness: Symptoms of foodborne illness
Food poisoning results from the consumption of drinks or foods containing bacteria (E. coli, salmonella, Listeria, etc.) Parasites or poisons. Most of the time, food sources of poisoning are eggs, dairy products, cold meats, fish, shellfish, mushrooms, or raw vegetables (Symptoms of foodborne illness).
Note that the ingestion of heavy metals (lead, mercury) is a somewhat separate form of intoxication: it indeed involves contamination that occurs over time, sometimes for years, before manifesting itself.
The main diseases Foodborne illness: Symptoms of foodborne illness
- Hemolytic uremic syndrome (HUS)
- Hepatitis a
- Hepatitis E
Common causes of foodborne illness: Symptoms of foodborne illness
- Hepatitis A and E
- Listeria and listeriosis
- Nor virus
- Vibrio bacteria
Symptoms of foodborne illness:
Symptoms of poisoning appear very quickly, usually within 24 hours of ingesting the offending food. The main symptoms of food poisoning occur a few hours or days after eating or drinking the contaminated food. They resemble those of gastro (Symptoms of foodborne illness).
Most food infections only last a few days. On the other hand, it can also cause complications and make the colon irritable for a few days. In some people or depending on the cause of the poisoning (e.g. E. coli O157: H7 bacteria or bacteria that causes hamburger disease), more serious complications may occur.
People who are more at risk of complications are:
- Pregnant women
- People with weaker immune systems
Foodborne infectious risks: Symptoms of foodborne illness
Badly preserved or badly prepared, certain foodstuffs can present microbiological risks. Thus, food can be the cause of foodborne infections and of collective food poisoning of varying magnitude.
Collective food poisoning (TIAC) is defined by the occurrence of at least 2 cases presenting similar symptoms, generally gastrointestinal, the cause of which can be attributed to the same food origin (Symptoms of foodborne illness).
When to consult foodborne illness? Symptoms of foodborne illness
Usually, healing occurs spontaneously within 48 hours of poisoning. If the condition does not improve after this time, it is advisable to see a doctor confirm the diagnosis. Bloody diarrhea is a medical emergency.
” In all cases, it is preferable that children under 2 years of age, pregnant women, and the elderly consult a doctor as soon as symptoms appear “, specifies Doctor Richard Handschuh, general practitioner (Symptoms of foodborne illness).
Processing foodborne illness: Symptoms of foodborne illness
“In most cases, the treatment consists of compensating for diarrhea and vomiting by ensuring good rehydration, explains Doctor Handschuh. We temporarily stop eating until the symptoms disappear, continuing to hydrate in small sips. (Sugar water, rice water …). ”
Some cases of intoxication, more severe, require drug treatment (antispasmodics, anti-infective, or antibiotics). For fragile people, such as children, the elderly, or immune-compromised, hospitalization is sometimes necessary (Symptoms of foodborne illness).
What to do if you have food poisoning?
The signs and symptoms of food poisoning are akin to those of gastroenteritis. Therefore, it is important that you stay at home to take care of yourself and to avoid spreading the disease to other people until the symptoms subside. Plus, rehydrating and eating well are the two main ways to treat gastroenteritis and avoid complications (Symptoms of foodborne illness).
What to do to avoid food poisoning?
Here are some basic rules that will allow you to put the odds in your favor to avoid infecting yourself:
- Wash your hands regularly when handling food; before and after going to the bathroom and before going to the table.
- Clean fruits and vegetables thoroughly before preparing or eating them.
- Avoid eating certain foods raw (eggs, poultry, and meat) or unpasteurized (eg raw milk cheese).
- Use separate cutting boards between vegetables and meat when cooking.
- Store and handle raw meat separately from other foods.
- Cook the meats sufficiently.
- Refrigerate all products that may quickly become “dangerous”, such as mayonnaise, raw meat, or milk, for example.
- Thoroughly clean, sanitize and dry cutting boards after each use.
- Do not reuse utensils or dishes that have touched raw meat (avoid cross-contamination).
- Wash the kitchen counter with soapy water after preparing meals on it.
- Keep your food at the right temperature at all times. (Refrigerator 4 ° C or less, freezer -18 ° C or less).
- Defrost and marinate your food in the fridge until ready to cook
- Clean reusable bags you take to the grocery store and lunch boxes often.
How to avoid transmitting food poisoning?
To protect yourself and avoid transmitting it, adopt simple hygiene measures:
Wash Your Hands Often:
- Before, During, And After Preparing Meals
- Wash your hand Before Eating
- Before Breastfeeding Or Feeding A Child
- After Using The Toilet Or Helping A Child To Go
- After Changing the Diaper of a Child.
Disinfect The Toilet Seat And Any Surfaces Or Objects That May Be Contaminated With Stool Or Vomit. For The Product Used To Be Effective, Follow The Manufacturer’s Recommendations For Disinfection. Click Here For The Homemade Disinfectant Recipe (Symptoms of foodborne illness).
Put Super Absorbent Diapers On Young Children To Prevent Leakage.
Prepare And Clean The Bottles In The Best Possible Cleanliness Conditions.
Prevention of foodborne illness
To protect yourself from food poisoning, you must first demonstrate impeccable hygiene:
- Disinfect Your Refrigerator Regularly (Every 8 Days),
- Wash Your Hands Well Before Preparing Meals And Especially When Leaving The Toilet,
- Keep Food In Clean Containers And Never Refreeze Thawed Food,
- Avoid Using The Same Utensils For Cutting Raw Meats (Especially Poultry, Which Should Always Be Cooked Through) And Vegetables,
- Respect The Use-By Dates Indicated On The Packaging,
- Pay Particular Attention to the Freshness of Shellfish (Symptoms of foodborne illness).
Follow these four steps to ensure food is handled safely and to prevent contamination of loved ones
Wash hands, and clean kitchen utensils and countertops with hot soapy water, before, during, and after preparing food.
Wash hands after using the bathroom.
Clean worktops, cutting boards, and utensils with a dilute solution of bleach.
Thoroughly wash all foods before eating or cooking (Symptoms of foodborne illness).
Keep raw meats, poultry, and fish away from other foods during storage and preparation.
Use separate cutting boards for raw meats and vegetables, or clean boards before each use.
Keep food covered until ready to prepare or cook (Symptoms of foodborne illness).
Fully cook the food.
Carefully monitor cooking times and temperatures, as they vary depending on the type of meat.
Prepare food quickly and serve it immediately. During preparation, do not leave raw meats or dairy products at room temperature for more than two hours (Symptoms of foodborne illness).
Refrigerate or freeze perishable foods, prepared foods, and leftovers in under two hours.
Use a thermometer to make sure the refrigerator temperature is set to 4 ° C (40 ° F).
Keep freezer temperature at -18 ° C (0 ° F).
Here are some food safety tips to prevent food poisoning at home:
At the grocery store
When shopping, be sure to keep raw meat separate from other products in the basket and bags. Buy refrigerated foods last at the grocery store and always refrigerate perishable foods within two hours of purchasing them, especially on hot days.
If you do not return home immediately, use a cooler with ice and a thermometer, to ensure that perishable foods are kept below 40C (Symptoms of foodborne illness).
In the refrigerator:
At home, refrigerate raw meat, poultry, and fish as well as eggs and dairy products as soon as they return from grocery shopping. Freeze raw poultry, fish, or ground beef that will not be eaten for a day or two. Freeze other types of meats within four or five days.
Marinate meats in the refrigerator, not on the counter. Marinade kept for basting cooked meat or for dipping must not have come in contact with uncooked meat.
Keep raw meat, poultry, and seafood on the lower shelf of the refrigerator (Symptoms of foodborne illness).
Meat should be completely thawed before grilling to ensure even cooking.
Never defrost food at room temperature. The outer layers of food thaw before the inside. These conditions are conducive to the spread of bacteria.
Defrosting food should be done in the refrigerator; however, vacuum packs can be thawed under running cold water. Place the food on the lower shelf of the refrigerator and allow 10 hours per kilogram of food for defrosting.
If food is thawed in the microwave, grill it immediately afterward (Symptoms of foodborne illness).