Food poisoning has become very common in recent years. This is largely due to the absence of control over the quality of food available in the market. A lot of people prefer packed foods and cold meat which can easily get contaminated.
Food Poisoning [Illustration by Shinod AP]
Food poisoning is usually caused by living bacteria or their toxins. The most common bacteria are Salmonella, Staphylococcus Aureous, Clostridium Botulinum, Clostridium Welchi and Bacillus Cereus.
Clostridium is found in the soil, dust and the intestinal tract of animals. Sometimes, food gets contaminated after it is tasted by an infected rat or mouse and could lead to an epidemic.
Chemicals such as arsenic, fertilisers and pesticides, certain plants and sea food can also cause food poisoning.
The severity and duration of symptoms may vary with the cause of the infection. Usually, it lasts between one hour to thirty six hours.
Symptoms
- Sudden onset of fever and chill.
- Headache.
- Nausea and vomiting.
- Profuse watery diarrhoea which may last two to three days. In severe cases, stool will be accompanied with blood and mucous.
- Abdominal cramps.
Some other infections, like cholera, acute bacillary dysentery and chemical poisoning, have similar symptoms.
Treatment
In severe cases, the doctor will recommend a cleansing of the stomach, accompanied with intravenous fluid replacement. And treat vomiting, diarrhoea, fever, headache and abdominal cramps with antibiotics. The patient will be kept on a bland diet with adequate fluid intake, once diarrhoea and vomiting are controlled.
Prevention and control
Food poisoning can be prevented only by maintaining personal hygiene. Those suffering from infected wounds, boils, diarrhoea, dysentry or a throat infection should be restricted from cleaning and cooking food.
Most food poisoning organisms get killed at a temperature over 60 degrees centrigade. Remember to heat refrigerated food properly before eating it. Do not keep cooked food for long.
