Food provides life-giving nutrients that help support the growth and maintenance of every cell throughout your body. However, when food is handled improperly, it can quickly become dangerous by developing poisons. Even worse, these poisons develop at a microscopic level, so most people are not even aware of the dangers. Once consumed, these microorganisms can cause uncomfortable and sometimes dangerous food-borne illnesses.
Types
Many different types of viruses, bacteria, fungi and parasites can affect foods and make them poisonous to the body. Some of the most common are Escherichia coli, Clostridium botulinum, hepatitis A, Giardia lamblia and salmonella. Other potential types of microorganisms that can poison foods include shigella, Staphylococcus aureus, rotavirus and noroviruses.
Symptoms
Symptoms can vary depending on what type of microorganism has infected a food. However, if you have consumed a contaminated food, certain side effects are more common than others. These effects can include vomiting, stomach cramps, diarrhea, fever and general nausea. Severe symptoms that warrant seeking medical attention include blood in your vomit, a temperature above 101.5 degrees Fahrenheit, double vision, dehydration and extreme pain from cramps. If any symptoms continue for more than two days or get worse, call your doctor.
Treatment
Treatments for food poisoning vary depending on what the infection was caused by, as well as what symptoms you are exhibiting. For example, hydration through drinking plenty of fluids is important, as many side effects of food poisoning can result in dehydration. Antibiotics may be used for food poisoning that is bacterial-related; even intravenous antibiotics may be needed for more severe food poisons, like listeria. In many cases, symptoms of exposure to food poisoning resolve on their own within a few days, suggests MayoClinic.com.
Prevention
One of the most common ways that food poisoning develops is through cross-contamination. To prevent this from occurring, it's important to keep raw meats separate from other food products by using a separate preparation space and utensils. Foods like produce should be washed thoroughly with clean, running water and scrubbed when necessary, to remove any potential poison-causing substances from the surface of the food. Cooking food correctly to at least the minimum United States Department of Agriculture recommended temperature is also important for helping prevent poisons in food. Storage temperature is also crucial by keeping foods sealed and stored at a temperature below 40 degrees Fahrenheit to prevent the growth of bacteria and other harmful microorganisms.
