Overview
Food poisoning, a type of foodborne illness, is a sickness people
get from something they ate or drank. The causes are germs or other harmful
things in the food or beverage.
Symptoms of food poisoning often include upset stomach, diarrhea and
vomiting. Symptoms usually start within hours or several days of eating the
food. Most people have mild illness and get better without treatment.
Sometimes food poisoning causes severe illness or complications.
Symptoms
Symptoms vary depending on what is causing the illness. They may
begin within a few hours or a few weeks depending on the cause.
Common symptoms are:
Upset stomach.
Vomiting.
Diarrhea.
Diarrhea with bloody stools.
Stomach pain and cramps.
Fever.
Headache.
Less often food poisoning affects the nervous system and can cause
severe disease. Symptoms may include:
Blurred or double vision.
Headache.
Loss of movement in limbs.
Problems with swallowing.
Tingling or numbness of skin.
Weakness.
Changes in sound of the voice.
When to see a doctor
Infants and children
Vomiting and diarrhea can quickly cause low levels of body fluids,
also called dehydration, in infants and children. This can cause serious
illness in infants.
Call your child's health care provider if your child's symptoms
include vomiting and diarrhea and any of the following:
Unusual changes in behavior or thinking.
Excessive thirst.
Little or no urination.
Weakness.
Dizziness.
Diarrhea that lasts more than a day.
Vomiting often.
Stools that have blood or pus.
Stools that are black or tarry.
Severe pain in the stomach or rectum.
Any fever in children under 2 years of age.
Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in
older children.
History of other medical problems.
Adults
Adults should see a health care provider or get emergency care if
the following occur:
Nervous system symptoms, such as blurry vision, muscle weakness and
tingling of skin.
Changes in thinking or behavior.
Fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
Vomiting often.
Diarrhea that lasts more than three days.
Symptoms of dehydration — excessive thirst, dry mouth, little or no
urination, severe weakness, dizziness, or lightheadedness.
Causes
Many germs or harmful things, called contaminants, can cause
foodborne illnesses. Food or drink that carries a contaminant is called
"contaminated." Food can be contaminated with any of the following:
Bacteria.
Viruses.
Parasites that can live in the intestines.
Poisons, also called toxins.
Bacteria that carry or make toxins.
Molds that make toxins.
Understanding terms
The term "food poisoning" is commonly used to describe all
foodborne illnesses. A health care provider might use these terms to be more
specific:
"Foodborne illnesses" means all illnesses from any
contaminated food or beverage.
"Food poisoning" means illness specifically from a toxin
in food. Food poisoning is a type of foodborne illness.
How food becomes
contaminated
Food can be contaminated at any point from the farm or fishery to
the table. The problem can begin during growing, harvesting or catching,
processing, storing, shipping, or preparing.
Food can be contaminated any place it's handled, including the home,
because of:
Poor handwashing. Feces that remains on the hands after using the
toilet can contaminate food. Other contaminants can be transferred from hands
during food preparation or food serving.
Not disinfecting cooking or eating areas. Unwashed knives, cutting
boards or other kitchen tools can spread contaminants.
Improper storage. Food left out for too long at room temperature can
become contaminated. Food stored in the refrigerator for too long can spoil.
Also, food stored in a refrigerator or freezer that is too warm can spoil.
Other sources
Bacteria that cause foodborne illnesses can also be found in
swimming pools, lakes, ponds, rivers and seawater. Also, some bacteria, such as
E. coli, may be spread by exposure to animals carrying the disease.
Risk factors
Anyone can get food poisoning. Some people are more likely to get
sick or have more-serious disease or complications. These people include:
Infants and children.
Pregnant people.
Older adults.
People with weakened immune systems due to another disease or
treatments.
Complications
In most healthy adults, complications are uncommon. They can include
the following.
Dehydration
The most common complication is dehydration. This a severe loss of
water and salts and minerals. Both vomiting and diarrhea can cause dehydration.
Most healthy adults can drink enough fluids to prevent dehydration.
Children, older adults, and people with weakened immune systems or other
illnesses may not be able to replace the fluids they've lost. They are more
likely to become dehydrated.
People who become dehydrated may need to get fluids directly into
the bloodstream at the hospital. Severe dehydration can cause organ damage,
other severe disease and death if not treated.
Complications of systemic disease
Some contaminants can cause more widespread disease in the body,
also called systemic disease or infection. This is more common in people who
are older, have weakened immune systems or other medical conditions. Systemic
infections from foodborne bacteria may cause:
Blood clots in the kidneys. E. coli can result in blood clots that
block the kidneys' filtering system. This condition, called hemolytic uremic
syndrome, results in the sudden failure of the kidneys to filter waste from the
blood. Less often, other bacteria or viruses may cause this condition.
Bacteria in the bloodstream. Bacteria in the blood can cause disease
in the blood itself or spread disease to other parts of the body.
Meningitis. Meningitis is inflammation that may damage the membranes
and fluid surrounding the brain and spinal cord.
Sepsis. Sepsis is an overreaction of the immune system to systemic
disease that damages the body's own tissues.
Pregnancy complications
Illness from the listeria bacteria during pregnancy can result in:
Miscarriage or stillbirth.
Sepsis in the newborn.
Meningitis in the newborn.
Rare complications
Rare complications include conditions that may develop after food
poisoning, including:
Arthritis. Arthritis is swelling, tenderness or pain in joints.
Irritable bowel syndrome. Irritable bowel syndrome is a lifelong
condition of the intestines that causes pain, cramping and irregular bowel
movements.
Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system
attack on nerves that can result in tingling, numbness and loss of muscle
control.
Breathing difficulties. Rarely, botulism can damage nerves that
control the muscles involved in breathing.
Prevention
To prevent food poisoning at home:
Handwashing. Wash your hands with soap and water for at least 20
seconds. Do this after using the toilet, before eating, and before and after
handling food.
Wash fruits and vegetables. Rinse fruits and vegetables under
running water before eating, peeling or preparing.
Wash kitchen utensils thoroughly. Wash cutting boards, knives and
other utensils with soapy water after contact with raw meats or unwashed fruits
and vegetables.
Don't eat raw or undercooked meat or fish. Use a meat thermometer to
make sure meat is cooked enough. Cook whole meats and fish to at least 145 F
(63 C) and let rest for at least three minutes. Cook ground meat to at least
160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C).
Refrigerate or freeze leftovers. Put leftovers in covered containers
in the refrigerator right after your meal. Leftovers can be kept for 3 to 4
days in the refrigerator. If you don't think you'll eat them within four days,
freeze them right away.
Cook leftovers safely. You can safely thaw frozen food three ways.
You can microwave it. You can move it to the refrigerator to thaw overnight. Or
you can put the frozen food in a leakproof container and put it in cold water
on the counter. Reheat leftovers until the internal temperature reaches 165
degrees Fahrenheit (74 degrees Celsius).
Throw it out when in doubt. If you aren't sure if a food has been
prepared, served or stored safely, discard it. Even if it looks and smells
fine, it may not be safe to eat.
Throw out moldy food. Throw out any baked foods with mold. Throw out
moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And
throw away any nuts or nut products with mold. You can trim away mold from firm
foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut
away at least 1 inch (2.5 centimeters) around the moldy part of the food.
Clean your refrigerator. Clean the inside of the refrigerator every
few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking
soda and 1 quart (0.9 liters) of water. Clean visible mold in the refrigerator
or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach
in 1 quart (0.9 liters) of water.
Safety for at-risk people
Food poisoning is especially serious during pregnancies and for
young children, older adults and people with weakened immune systems. These
illnesses may be life-threatening. These individuals should avoid the following
foods:
Raw or undercooked meat, poultry, fish, and shellfish.
Raw or undercooked eggs or foods that may contain them, such as
cookie dough and homemade ice cream.
Raw sprouts, such as alfalfa, bean, clover and radish sprouts.
Unpasteurized juices and ciders.
Unpasteurized milk and milk products.
Soft cheeses, such as feta, brie and Camembert; blue-veined cheese;
and unpasteurized cheese.
Refrigerated pates and meat spreads.
Uncooked hot dogs, luncheon meats and deli meats.
https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230
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