FOOD POISONING
AVOID
1. Overhandling any food
2. Having raw and cooked foods touch, such as on food preparation surfaces
3. Raw or undercooked eggs, such as in mayonnaise, sauces, mousses, cold desserts, or unbaked cake batters.
4. Old leftovers or foods that are past their expiration date.
Next to the common cold, food poisoning is our most prevalent infection.
In all, more than 250 diseases can be spread through contaminated food. The term “food poisoning” is now generally applied to illness resulting from bacterial or viral contamination of food. Bacteria, including those that can cause foodborne illness are found naturally all around you. They are invisible, so you cannot rely on sight or taste to detect them. Bacteria can cause disease either through rapid multiplication inside the body. While heat destroys bacteria in food, some toxins, such as those produced by staphylococcal organisms, are heat stable. Infestation with parasites from raw or undercooked meat and fish can also cause food poisoning. Thanks to strict regulations controlling food processing, and the use of additives, illness due to deliberate adulteration of foods is a thing of the past.
There are many opportunities for contamination to occur along the trail of harvesting, processing, packing, transporting, and displaying food for sale. Most cases of food poisoning are caused by bacterial contamination, usually traceable to faulty handling and preparation in the home, or in restaurants, or food-service outlets.
TYPICAL SYMPTOMS
Food poisoning usually causes nausea and vomiting, diarrhea and cramps, headache, and sometimes fever and prostration. The infection can be serious in vulnerable people, especially in infants and young children, people with in infants and young children, people with chronic illness and the frail elderly. Call the doctor if someone you know in these groups has symptoms of food poisoning . otherwise, most cases clear up without medical help.
Botulism is a rare but grave form of food poisoning caused by a nerve and muscle impairment are double vision and difficulty in speaking, chewing, swallowing, and breathing; any of these call for immediate medical attention.
The body rids itself of the organisms that cause food poisoning through vomiting and diarrhea. Unpleasant though they may be, it’s best to let nature run its course. Don’t tax your digestive system with food until it’s able to handle it. Prevent fluid depletion by sipping a mixture of apple juice and water or weak tea.
When you’re confident that your system has settled down, reintroduce foods on the BRAT diet. Then try other bland foods, such as soft-cooked chicken mashed potatoes. Avoid fresh fruits for a few days.
SIMPLE PRECAUTIONS
Foods of animal origin are the most susceptible to contamination. The muscles of healthy animals are free of bacteria, but provide a rich culture medium for the growth of bacteria picked up in handling and processing. The skin prevents bacteria from penetrating the flesh of a living animal, but microorganisms can be transferred from the skin to the muscle when the carcass is cut up. Meats that are dressed with skin, such as poultry, are the most prone to spoilage, because bacteria remain on the skin despite thorough washing after slaughter.
GOOD VERSUS BAD GERMS
It may seem puzzling that the bacteria and yeasts used in fermentation produce healthful foods, while some of their relatives cause various forms of sickness. The reason is that the beneficial bacteria inhibit the growth of unwanted organisms, crowding out potentially harmful members of the clostridium, Bacillus, and Streptococcus families. Clearly, not all bacteria are alike; some are dangerous, while some are helpful.
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