Definition of Food poisoning
Food poisoning: A common flu-like illness typically characterized by
nausea, vomiting and diarrhea, due to something the
victim ate or drank that contained noxious bacteria, viruses, parasites, metals
or toxins.
The most prominent causes of food poisoning are Norwalk virus
and Norwalk-like viruses, Campylobacter jejuni, Salmonella, Listeria monocytogenes, Vibrio
vulnificus, and E. coli
O157:H7. Following is a short summary of the food poisoning due to each of
these causes:
- Norwalk virus and Norwalk-like viruses -- These fairly benign
viruses account for two-thirds of food poisoning attacks. They are highly
infectious and spread through contamination of food by small amounts of human
feces. Within a day or two of consuming the tainted food -- typically
shellfish (raw or improperly steamed clams and oysters from polluted waters)
and salad ingredients -- victims develop abdominal pain, watery
diarrhea, nausea and
vomiting, possibly with a headache and low-grade fever. Some people also suffer
severe cramping or bloody diarrhea, but most get better in 24 to 60 hours.
- Campylobacter jejuni -- Now the leading cause of bacterial food
poisoning, most often spread by contact with raw or undercooked poultry. The
number of organisms in a single drop of juice from a contaminated chicken is
enough to make someone sick.
Symptoms tend to start 2-5 days after exposure and typically last a week.
Symptoms resemble viral gastroenteritis -- diarrhea,
fever, abdominal pain, cramping, nausea and vomiting -- but with
Campylobacter, fever is typical and the diarrhea is often bloody.
Most victims get better without specific treatment, but those with immune
deficiencies may benefit from two weeks of antibiotics. And everyone with
diarrhea should maintain a high intake of fluids for as long as it persists.
- Salmonella --
Almost any food can carry the bacteria that cause salmonellosis -- raw and
undercooked eggs most often, but also poultry, raw meat, dairy products,
pasta, shrimp, sauces, salad dressing, fresh vegetables, chocolate, coconut,
peanut butter and even yeast. Salmonella may be present INSIDE AN EGG, merely
on its shell. Abdominal cramping and diarrhea typically occur 6 to 48 hours
after exposure and may be accompanied by fever, headache, nausea and vomiting.
Though salmonella bacteria account for only about 10% of food poisonings,
they are responsible for nearly a third of food-related deaths. Antibiotics
are not recommended except for people with immune deficiencies, infants, the
elderly and people with severe illnesses.
- Listeria monocytogenes -- This organism can cause encephalitis,
meningitis, blood-borne infection and death. It is especially hazardous for
pregnant women (posing a threat of miscarriage or stillbirth),
newborn babies, the elderly and immune-deficient patients. It causes about
28%of deaths due to food poisoning.
Listeria can survive acid, nitrite and salt and can thrive even in the
refrigerator, is most commonly found in raw (unpasteurized) milk, soft-ripened
cheeses like Brie and ready-to-eat meats like hot dogs and pāte. Other sources
of listeria include raw and smoked fish, raw meats and poultry, cooked
poultry, fresh vegetables and ice cream.
Listeriosis (listeria infection) starts insidiously, with headache,
low-grade fever, muscle aches, nausea and vomiting and is often mistaken for a
viral illness that will cure itself. Those factors cause treatment delays and
allow the disease to progress. Symptoms can appear anywhere from 3 to 70 days
after exposure.
Listeria infections must be treated with injectable antibiotics --
penicillin, ampicillin or gentamicin -- or intravenous
trimethoprim/sulfamethoxazole. Prevention is the best defense. Those at
greatest risk should avoid foods that are most likely to harbor listeria or
they should cook those foods until piping hot (180 degrees) before tasting
them.
- Vibrio vulnificus -- This organism can be ingested through raw or
inadequately cooked seafood from warm seawaters, especially raw oysters and
clams. Within 16 hours to 2 days, victims develop an abrupt case of
gastroenteritis, with abdominal pain, diarrhea and vomiting. People with
chronic illnesses, especially liver disease, can develop a
fatal blood-borne infection. Antibiotics -- doxycycline, tetracycline,
gentamicin or ceftazidime -- can be lifesaving when given at the first sign of
a severe infection.
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