Food poisoning is a group of symptoms that occur to a person after eating food poisoned with harmful pollutants such as bacteria or viruses, and in some cases it is a disease that may It is deadly, and is associated with canned or improperly preserved foods, as well as honey, cured meats, and fermented, smoked, or salted fish. The causes of food poisoning are multiple.
Symptoms include convulsions, vomiting, breathing problems, difficulty swallowing, double vision, and weakness or paralysis.
In this article, we will review the most important types of these pollutants from bacteria and viruses that cause food poisoning, and the foods that are transmitted through them.
Causes of food poisoning
1- Salmonella bacteria:
which may be transmitted by:
Poultry and Eggs
Salmonella bacteria can contaminate any food, although the risk is greater in animal products due to contact with animal feces.
In chickens, bacteria can infect eggs before shell formation, so even fresh, clean eggs may contain salmonella bacteria.
Symptoms include stomach cramps, fever and diarrhea 12 to 72 hours after exposure, and the illness usually lasts 4 to 7 days.
Methods of prevention and safety:
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Fresh vegetables
Fresh produce such as vegetables may cause salmonella infection.
Most of the causes of infection are due to eating contaminated tomatoes, hot peppers, salad greens, and papaya.
The sprouts may also contain salmonella bacteria because they grow in warm, moist conditions - and are often eaten raw or lightly cooked.
The infection can be severe or even fatal in people most at risk such as children and the frail elderly.
For safety and security: wash and dry vegetables thoroughly and store them in the refrigerator at 40 degrees Fahrenheit.
Processed foods
Chips, crackers, soup, peanut butter and even frozen meals may pose a slight risk of salmonella infection.
An outbreak of salmonella bacteria has been linked to peanut butter and packaged foods made from peanuts.
Also, salmonella bacteria in the factory can contaminate many other products, which must then be withdrawn from the market.
For safety and security: Heating foods well to 165 Fahrenheit can kill salmonella bacteria.
Raw Meat
Raw meat, especially ground meat, is at risk of salmonella contamination, and ground turkey has been linked to many salmonella outbreaks.
You usually can't tell that food is contaminated because it smells normal.
For prevention and safety:
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2- Escherichia coli bacteria (e.coli):
which may be transmitted by:
Minced meat
Escherichia coli lives in the intestines of cattle and can be transmitted and contaminate beef during the slaughter process.
Minced meat is particularly risky, because bacteria can spread even when the meat is cooked.
Symptoms of E. coli infection include severe abdominal cramps, watery diarrhea, and vomiting.
The disease usually develops several days after exposure and can be severe in people who are at risk. And it lasts about a week.
For prevention and safety:
Unpacked Juices and Milk
Since most of the juices you will find in the grocery store have been pasteurized, they do not pose any danger.
However, unpasteurized juice and apple juice sold on farms or in health food stores can lead to E. coli infection.
Bacteria can also enter raw milk from unclean milking equipment, dirty or toxic udders.
This is why pasteurization and heat are used to kill bacteria.
Prevention and safety: Buy only pasteurized or sterilized products, and raw milk should also be boiled before drinking.
Fruits and Vegetables
Fruits and vegetables can become infected with Escherichia coli if the manure or water used to grow them carries the bacteria.
Also, green leafy vegetables are most at risk and E. coli has been linked to fresh spinach.
However, experts say that the health benefits of eating fruits and vegetables far outweigh the risk of food poisoning.
For safety and security: Separate the leaves of leafy greens and wash them individually. Cooking leafy greens kills bacteria.
3- Causes of food poisoning: Clostridium perfringens bacteria:
which can be transmitted through stews, meat and broth.
Clostridium perfringens is a type of bacteria that causes cramps and diarrhea that last less than 24 hours.
Stews, gravies, and other foods that are prepared in large quantities and kept warm for a long time before serving are a common source of Clostridium perfringens infection.
Prevention and Safety: Stews, sauces and gravies should be thoroughly cooked and kept above 140°F or below 41°F, and food should be served hot immediately after cooking.
4- Causes of food poisoning: Staphylococcus bacteria:
which can be transmitted through sandwiches, salads and pastries.
You can catch a staph infection from food when an infected person prepares it – especially if they have an open cut or skin infection on their hands.
Foods most susceptible to infection include sandwiches, salads (including eggs, tuna, chicken, potatoes, and pasta), creamy pastries, and desserts.
Symptoms come on quickly, in less than 30 minutes, and include vomiting, cramps, and diarrhea.
The infection comes on very quickly and the illness usually starts within one to three days.
Prevention and safety:
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5- Hepatitis A: Eating contaminated food
Hepatitis A is a virus that attacks the liver and can cause fever, fatigue, nausea, weight loss and jaundice. Most infections are mild.
It can spread when an infected person does not wash hands properly, then touches food or objects that are put in the mouth.
For prevention and safety:
6- Causes of food poisoning: Campylobacter bacteria:
which can be transmitted through undercooked poultry.
A small part of raw chicken can cause campylobacter disease.
It is the second leading cause of food poisoning in the United States. Symptoms can include fever, cramps, or often bloody diarrhea and vomiting. Diarrhea and vomiting may not always be present.
Most people recover in less than a week, but it can lead to Guillain-Barre syndrome, a rare and serious disease that develops after a few weeks of diarrheal disease and can cause temporary paralysis.
Prevention and safety:
7- Causes of food poisoning: Noroc virus:
which can be transmitted by eating contaminated food.
Noroviruses are the most common cause of what we think of as the "stomach flu". It causes vomiting and watery diarrhea, and symptoms usually last 24 to 48 hours.
Food is contaminated with “noroviruses” when a chef does not wash his hands after using the bathroom.
Foods such as salad or raw oysters are dangerous because they are not cooked before eating, and the virus is usually transmitted from person to person.
For prevention and safety: Always wash your hands with hot water and soap for 30 seconds after using the toilet or changing diapers and before touching food.
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8- Vibrio Vulnificus:
It may be transmitted through raw shellfish.
It is a bacteria that lives in warm sea water and can contaminate shellfish. The infection causes the same gastrointestinal symptoms as many other foodborne illnesses.
But in people with weakened immune systems it can develop into a life-threatening blood infection.
For prevention and safety:
9-Causes of Food Poisoning: Paralytic Shellfish Toxins
The Paralytic Shellfish Toxin (PSP) is produced by certain species of algae.
When the algae "bloom" - called red tide - it produces high levels of toxins that can be contaminated.
Symptoms include tingling of the lips and tongue, difficulty breathing, and eventually paralysis.
Death can occur within 30 minutes after severe exposure to paralytic shellfish toxins, and fortunately, PSP is extremely rare.
Oysters are regularly tested for toxins before they are sold to the public.
10-Causes of food poisoning: Mackerel poisoning (Scombrotoxin):
It can be transmitted through fresh tuna.
It is an allergic reaction to eating fish that has started to spoil. Fish associated with protozoan toxins include tuna and mackerel.
In the initial stages of spoilage of these fish, the bacteria produce histamine in the fish, and this causes a burning sensation in the mouth, rash, dizziness, headache and diarrhea.
Symptoms usually subside within four to six hours, and antihistamine medications can help.
Also read: Food poisoning: Reasons that may lead to food poisoning
11 - Causes of food poisoning: Ciguatera poisoning:
This occurs from eating coral reef fish such as grouper or snapper that fed on some types of marine algae.
Symptoms develop within 6 hours and may include:
There is no cure for ciguatera poisoning, and although it usually goes away after days or weeks, neurological symptoms can sometimes last for years.
12- Causes of food poisoning: Listeria bacteria:
which can be transmitted by:
Raw fruits and vegetables
Listeria bacteria cause an infection that affects the whole body and is especially dangerous for pregnant women and newborns.
Listeria bacteria can contaminate fresh fruits and vegetables such as cantaloupe, as well as some processed foods, such as cheese.
Symptoms of infection that can occur include fever, muscle aches, upset stomach, or diarrhea, which usually appear 4 to 10 days after exposure.
The Listeria bacteria causes an infection that affects the entire body and is particularly dangerous for pregnant women and newborns.
For prevention and safety:
Unpasteurized dairy products
Dairy products made from raw milk, including yogurt and soft cheese, can contain listeria.
Because Listeria can survive in cooler temperatures, refrigerating these foods will not kill the bacteria.
People most at risk of contracting the disease are the elderly, pregnant women, and people with weakened immune systems.
For prevention and safety: make sure that there is a tag on the product indicating that the product is “pasteurized”.
Meats and hot dogs
Sometimes Listeria finds its way into food processing plants, where it can live for years.
Heat kills listeria, but contamination can occur after cooking if food is placed on a table with raw meat.
Prevention:
When to call a doctor
Most foodborne illnesses clear up on their own, but you should call your doctor if you have:
General Tips to Protect Against the Risks of Food Poisoning
In conclusion, there are certain cases where the risk of food poisoning is higher than others, such as pregnant women, the elderly, young children, and people with weak immune systems. .
Therefore, these groups should avoid eating uncooked meat and eggs, unpasteurized dairy products, uncooked meat, deli meats, and raw seafood.
And if you suspect that you have food poisoning, you should go to the hospital immediately, and consult a doctor to conduct the necessary tests.
Sources
https://www.emedicinehealth.com/slideshow_pictures_20_food_poisoning_dangers/article_em.htm#a
Also read: Treating food poisoning at home: Here are 12 effective ways
TagsCauses of food poisoning Processed foods Diarrhea Escherichia coli Hepatitis A Mackerel poisoning Poultry and eggs Salmonella Raw meat Listeria Staphylococcus Prevention and safety Bacteria Campylobacter bacteria Vibrio bacteria Clostridium perfringens Ciguatera poisoning Food poisoning Vomiting Fever Paralytic shellfish toxins Norok virus