A22 Food Poisoning.doc

Food Poisoning Food poisoning is a common illness that affects millions of Americans every year. Food poisoning can affect one person or it can occur as an outbreak and affect many people. Cases of food poisoning range from mild to severe and in some instances can even lead to death.

This article is intended to raise awareness about food poisoning by presenting some interesting statistics and explaining some of the causes, symptoms, and treatments for this illness. Steps that can be taken to prevent food poisoning are also included.

Facts about Food Poisoning Although food poisoning is a common illness, it can be distressing and sometimes life-threatening. According to the National Library of Medicine and the National Institutes of Health, food poisoning is responsible for 6 to 8 million deaths worldwide each year.

The Centers for Disease Control and Prevention (CDC) reports:

· An estimated 76 million cases of food-borne illness are reported in this country each year resulting in 325,000 hospitalizations, and up to 5,000 deaths.

· Salmonella is one of the most common bacterial forms of infection, accounting for $1 billion in medical expenses and lost work time.

· More than 250 different food-borne diseases have been identified, most of which are infections from bacteria, viruses, and parasites.

· Other food-borne diseases are poisonings caused by harmful toxins or chemicals that have contaminated the food.

Causes of Food Poisoning Most cases of food poisoning are caused by consuming food (or beverages) containing certain types of bacteria or viruses. Common bacteria such as Staphylococcus, E. coli, or Salmonella are responsible for food poisonings as are viruses such as Hepatitis A, and Norwalk virus. Parasites are also known to cause food poisoning, although much less frequently. Parasites are typically transmitted in contaminated water. Giardia is an example of one such illness caused by drinking contaminated water from lakes or streams.

Toxins and poisonous chemicals can also cause food poisoning. For example, eating poisonous mushrooms or failing to wash pesticides from fruits or vegetables before eating can cause illness. For more information on these agents (i.e., bacteria, viruses, parasites, toxins, and poisonous chemicals) and their association with food-borne illnesses, see the references listed below.

Food can become contaminated from poor sanitation or improper preparation. People who are handling food and do not wash their hands after using the restroom, or who have infections themselves, can often cause contamination. Food that is not packaged properly or stored at the wrong temperature also promotes contamination.

Young children, elderly people, and people with chronic or serious illnesses and/or weakened immune systems, are particularly vulnerable to food-borne illnesses. People who travel outside of this country to areas where there may be more exposure to organisms causing food poisoning are also at high risk. Women who are pregnant or breastfeeding need to be especially careful due to the potential risk to the unborn child or infant.

Symptoms of Food Poisoning Symptoms of food poisoning depend on the type of contaminant and the amount consumed. The symptoms may appear within a short time of consuming the contaminated food or drink (within 30 minutes) or may come on slowly, worsening over days or weeks.

The most common symptoms of food poisoning include abdominal cramps, nausea, vomiting, diarrhea, fever and chills, weakness, and headache. Often times, food poisoning is not too serious, and will run its course in 24-48 hours. However, the symptoms of food poisoning may resemble other illnesses or medical conditions. Therefore, a healthcare professional should be consulted for proper diagnosis.

Treatment for Food Poisoning

As mentioned above, most people recover from common food poisoning within a few days. In such cases, the goal of treatment should be to help the individual feel better (reduce vomiting and diarrhea) and avoid dehydration (replace fluids). However, in serious cases of food poisoning, hospitalization may be necessary. In cases where a healthcare professional is consulted, a physical examination will be conducted for outward signs and symptoms of food poisoning. He or she will conduct various tests to determine the level of seriousness of the illness.

Steps to Prevent Food Poisoning

The National Library of Medicine and the National Institutes of Health recommend the following steps to help prevent food poisoning:

· Wash hands thoroughly before handling food and after touching raw meat, seafood, poultry, or eggs.

· Wash food preparation surfaces, dishes, and utensils after each use.

· Use plastic cutting boards for cutting raw fish, poultry, or meat as they are more easily sanitized than wood.

· Cook beef, poultry, fish, and eggs thoroughly before eating. Cook beef to an internal temperature of at least 160°F, poultry to at least 180°F, and fish to at least 140°F.

· Never place cooked meat or fish on the same plate used for uncooked meat, unless it has been thoroughly washed.

· Wash all produce thoroughly before eating.

· Promptly refrigerate any food that will not be eaten right away. Keep the refrigerator set to around 40°F and the freezer at or below 0°F.

· Do not eat meat, poultry, or fish that has been refrigerated uncooked for more than 1 to 2 days.

· Do not use outdated foods, packaged food with a seal that is broken, or food in bulging or dented cans.

· Do not use foods that have an unusual/spoiled odor or taste.

· If you can foods at home, follow proper canning methods to prevent botulism.

· Do not eat wild mushrooms.

· Do not feed honey to children younger than age 1, as it is known to cause infant botulism.

· Do not eat shellfish that have been exposed to red tides.

Help others avoid food poisoning by notifying anyone who may have eaten the same food that made you ill or by contacting the store, restaurant, and/or local health department if you think the food was contaminated when you purchased it from the establishment.

References

Department of Health and Human Services, Centers for Disease Control and Prevention, Division of Bacterial and Mycotic Diseases. (2005). Foodborne illness. (http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm).

U.S. National Library of Medicine (NLM) and the National Institutes of Health. (2006). Food Poisoning. (http://www.nlm.nih.gov/medlineplus/ency/article/001652.htm).

WebMD Medical Reference in collaboration with the Cleveland Clinic. (2006). Digestive diseases: Food poisoning. (http://www.webmd.com/content/article/909/100617.htm).

The University Hospital of Columbia and Cornell. (2003). Food Poisoning. (http://www.nyp.org).