Food poisoning results from eating food that is contaminated with bacteria or other toxins. It tends to occur more often in summer, when food might not be kept cold enough to prevent bacterial growth, according to University of Maryland Medical Center. Young children, pregnant women, seniors and immunosuppressed individuals are at the highest risk of food poisoning due to a decreased ability to fight infection, according to the Ohio State University Extension, Senior Series.
Causes
Food poisoning can be caused by improperly cooked or refrigerated meat, poultry, fish and seafood. It also can result from unpasteurized apple juice or cider, raw milk and contaminated water. Food handlers who don't use clean gloves or wash their hands properly can transmit harmful bacteria by handling egg salad, potato salad, coleslaw and custard filled pastries. Gravy prepared ahead of time, refrigerated and not reheated sufficiently also can cause food poisoning.
Reduce Your Risk
When preparing meals, avoid using the same cutting board for raw and cooked foods. Never place cooked meat on an unwashed plate that was used to hold raw meat. Thaw foods in the refrigerator or a microwave oven. Make sure your food is completely cooked and eat your meal while it is still hot.
Additional Considerations
Avoid perishable foods that have been left out at room temperature for more than two hours. On hot days, avoid perishables that have been left out at room temperature for more than one hour. Cold foods should be kept refrigerated.
Symptoms
Food poisoning can manifest anywhere from four to 36 hours after eating contaminated food, according to MayoClinic.com. Symptoms can include stomach cramps, diarrhea and vomiting. Dehydration, a common complication of food poisoning, can affect you if you are at high risk. Treatment for dehydration is fluid and electrolyte replacement. If you begin losing fluids faster than you can replace them, contact your physician.
