Food poisoning cases range from mild to severe depending on factors such as age, health of the individual and classifications of the food poison. General symptoms include nausea, vomiting, watery diarrhea, abdominal pain, stomach cramps, loss of appetite, fatigue and sometimes fever. The symptoms might begin within hours of the ingested food poisoning or even days later. The illnesses caused by food poisoning could last anywhere from one to ten days.
Salmonella
When raw or contaminated meat or poultry is undercooked, it has a chance of introducing Salmonella poisoning into the body. According to the researchers from the Mayo Clinic, Salmonella food poisoning might also originate from milk and egg yolks. It can spread by using a tainted knife, cutting surface or even by a person who handles the food. First symptoms of stomach pain, vomiting and diarrhea might appear within one to three days. The most common risk from this poisoning is dehydration.
Clostridium Perfringens
Clostridium Perfingens food poison is common from food left out too long at room temperature or left on steam tables, usually in institutional or commercial settings, such as a cafeteria. According to the U.S. Department of Agriculture, foods at risk include meat, meat products and gravy. Symptoms begin within eight to 22 hours after eating and might last up to 24 hours. This food poisoning is rarely fatal and typically does not cause symptoms beyond the risks of intense abdominal cramps and diarrhea.
Botulism
Botulism is a toxin that affects nerves. According to the National Institute of Allergies and Infectious Diseases, risks from botulism food poisoning can prove deadly. The symptoms range from double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness. Causes of botulism come from improper food canning and from honey given to babies. Symptoms occur within six hours in some cases, to up to 10 days after ingestion. Untreated botulism poisoning can produce muscle paralysis.
Scombroid Poisoning
This food poisoning occurs from eating fish not refrigerated promptly and properly after it was caught. According to Family Doctor, scombroid poisoning develops quickly after ingesting the unrefrigerated fish, usually within 20 to 30 minutes. The symptoms are similar to allergic reactions and consist of nausea, vomiting, hives, skin that turns red and abdominal pain. The nausea symptoms do not persist longer than 24 hours. The risks do not last long and do not produce long-term illnesses.
E. Coli
E. coli, or Escherichia coli, refers to food poisons from bacteria. According to The National Institute of Allergy and Infectious Diseases, the Shiga toxin-producing E. coli (STEC) presents the most concern and occurs from undercooked or raw hamburgers, salami, water or produce that has been contaminated by animals and unpasteurized milk. The symptoms of nausea, severe abdominal cramping, fatigue and watery or bloody diarrhea begin within two to five days after ingestion and might last up to eight days. These bacteria can also occur and spread through people who do not wash their hands following contact with E. coli. The risks of E. coli can become severe including lifelong complications, kidney failure and even death.
