| From:http://edison.ucdmc.ucdavis.edu/poison_control/foodpois.html
Food Poisoning
Common food poisoning
About 20 different organisms can cause bacterial food poisoning. Although
the experience is unpleasant, most common food poisoning cases are
self-limiting, running their course without needing medical attention.
Symptoms of the most common types of food poisoning occur one to eight
hours after eating or drinking a contaminated substance. Nausea, vomiting,
abdominal cramps and diarrhea are typical symptoms that may appear
suddenly and last for 12 to 24 hours. A fever may or may not be present.
Afterward, the episode may leave the victim feeling weak or exhausted.
Salmonella
Salmonella food poisoning is associated with contaminated eggs, chicken
and turkey. Poorly cooked or stored meat and milk, as well as poultry, can
transmit salmonella. Cross contamination can occur from raw to cooked
foods. Bacteria multiply rapidly at room temperature.
Symptoms of salmonella occur eight to 48 hours after exposure. They
include headache, weakness, chills, fever, vomiting, abdominal pain and
severe diarrhea that may last longer than 24 hours. Blood or mucous may be
present in excessively watery diarrhea stools. Salmonella can be fatal in
infants, the elderly and the infirm.
Staphylococcus
Staphylococcal food poisoning results when bacteria contaminated food is
left too long at room temperature. Foods that provide good environments for
bacteria to produce toxin are egg products, poultry and meats, tuna, potato
and macaroini salads and cream-filled pastries.
Appearing 1-8 hours after eating, staphylococcal symptoms can resemble
the flu. Victims experience nausea, vomiting, abdominal cramps, diarrhea
and prostration. This type of food poisoning is rarely fatal.
Botulism
Although widely spread throughout our environment, the bacterium
responsible for botulism only becomes dangerous after it produces a toxin in
an oxygen-less environment of low-acidity. Botulism is rare.
Certain types of botulism result from improperly processed low acid foods,
such as green beans, mushrooms, spinach, olives and beef. Other types
can occur in fish. Improper home canning methods account for many
botulism cases, but botulism also can result from improperly processed
commercial products.
To avoid Botulism:
Use only proper methods for canning low acid foods.
Avoid commercially canned low-acid foods with leaky seals.
Avoid bent, bulging or broken cans.
Discard any food that explodes from an opened can.
Never taste a suspicious product.
Don't count on cooking to kill the botulism toxin.
When in doubt, throw it out. (Don't give it to pets.)
Botulism symptoms are not like those of ordinary food poisoning. Instead of
the stomach symptoms associated with other kinds of food poisoning,
botulism causes toxic effects to the muscle and nervous systems.
Generally, victims experience symptoms 12 to 36 hours after eating,
although symptoms have started as much as 96 hours after exposure. The
effects of botulism include blurred or double vision, dry sore throat and
weakness. Other symptoms include dilated pupils, droopy eyelids, difficulty in
swallowing, difficulty in breathing, major muscle weakness and paralysis.
Botulism can become life-threatening as the muscles used in breathing
become paralyzed. Victims who expect the nausea, vomiting and diarrhea
typical of ordinary food poisoning often wait too long to get medical help and
consequently suffer a more severe illness.
If you suspect botulism, get medical help as soon as possible. Antitoxin
administered along with good supportive care in a hospital setting has
saved many lives.
Infant botulism has been associated with the ingestion of honey. Honey is
not an essential food for infants. In fact, the United States Center for Disease
Control suggests that honey should not be given to infants under six months
old, and the Honey Industry Council extends that limit to 1 year. The disease
is more common in spring and summer, and is rare in winter. Infants younger
than 1, particularly between 2 and 4 months, are at highest risk.
Infant botulism symptoms are muscle weakenss, a weak cry, difficulty in
feeding, constipation, head lag, increased heart rate and decreased gag
reflex.
How do you treat food poisoning?
Do not induce vomiting because it will not prevent food poisoning.
Unfortunately, there are no immediate remedies for common food poisoning.
Even Kaopectate� and Pepto-Bismol� usually do not work against food
poisoning symptoms.
It is absolutely essential to prevent dehydration (loss of body fluid). Replace
lost fluids with 7-Up�, Gatorade�, diluted fruit juice and Pedialyte for
children. Frequent small sips are recommended rather than large amounts
when vomiting is severe. Report all restaurant food poisoning cases to your
county public health department.
When should you see a Physician because of food
poisoning?
Young children, elderly people and people with medical problems are at
highest risk of dehydration due to food poisoning. If symptoms last longer
than 24 hours, if there is blood in the stool, or if the vomiting and diarrhea
are so intense that severe cramping occurs, the patient should see a physician.
If botulism, infant or adult, is suspected, immediately contact a physician.
How can we prevent food poisoning?
Most food poisoning cases can be prevented by following a few rules:
Keep hot foods hot and cold foods cold. If food is allowed to remain at
room temperature for two or more hours, bacteria can multiply and
cause food poisoning.
After shopping, get frozen food items refrigerated as soon as possible.
If thawed, use immediately. Do not refreeze. Keep refrigerator
temperature between 35 and 40 degrees F, and the freezer at 0
degrees F or lower.
Defrost meats and poultry in the refrigerator.
Refrigerate all leftovers soon after meals.
Wash all fruits and vegetables before eating.
Thoroughly cook all meat, poultry and seafood.
Use plenty of ice in the picnic chest to keep foods such as
mayonnaise salads or cream dishes cold. Don't leave them in the sun.
Don't buy seriously dented, bulging or rusted cans of food.
Always wash hands before and, frequently, during food preparation.
Rinse cutting boards with a bleach solution after each use.
After handling raw meat, do not reuse the same utensil because
bacteria from the meat will contaminate other foods.
When camping, don't drink stream water. No matter how clean it looks,
it can still contain bacteria.
Contaminated food may or may not smell or taste bad. Use common sense.
Don't taste suspicious items. Even a tiny amount of contaminated food can
cause severe illness. If you have any doubt about the safety of food throw it
out! Don't give it to pets. Not even the most expensive food is worth a case
of food poisoning, human or animal.
Food Poisoning Notes
Moldy food:
Food poisoning is caused by various bacterial organisms. Mold is not
bacteria and will not cause food poisoning. Mold does not cause botulism
unless the product was already contaminated with the botulism organism.
Mold can cause illness, especially if a person is allergic to molds. Usually
though, the main symptoms from eating moldy food will be nausea or vomiting
from the bad taste and smell of the moldy food. Moldy nuts, however, present
an exception by causing problems for animals. Dogs, especially sensitive to
moldy walnuts, can quickly become very ill and will need emergency
veterinary care.
Detinning:
Many people are surprised after opening tomato sauce or other acidic food
cans to discover dark discolorations on the lid or lining. Acid in these foods
interacts with the tin can lining to cause these spots. This process is called
"detinning" and is not dangerous. The foods can still be used.
Fish:
Fish that is NOT fresh can smell and taste like ammonia. The fish is NOT
dangerous, but will not taste pleasant.
Storing food in metal containers:
Leaving fruit juices, tuna fish or other canned fruits and vegetables in the
original metal can is not recommended. Acidic foods, especially, can interact
with the metal, imparting a very metallic taste to the food. To avoid this
unpleasant but not dangerous experience, transfer leftover foods or juices
into sealable plastic or glass containers.
Food expirations dates:
Product expiration dates are used to guarantee freshness of many
perishable foods. Products may not necessarily be unusable after the
expiration date. Examine the food carefully before use. To be safe, use
common sense. It the food looks or smells unusual, don't use it.
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