Food poisoning isn't caused by the amount of a food you eat. Instead, it's caused by exposure to bacteria and parasites in the food. Although it's possible that you got food poisoning from eating two cans of tuna, the more pressing concern stems from mercury exposure. The U.S. Food and Drug Administration recommends limiting tuna consumption to avoid getting too much mercury.
Causes of Food Poisioning
If soon after eating tuna, you experienced nausea, vomiting, stomach cramps, diarrhea and other intestinal discomforts, you may have landed a case of food poisoning. Food poisoning isn't a specific condition, but an umbrella term for food-related illnesses caused by bacteria, viruses and parasites. Tuna may expose you to these illness-causers, but you may also have gotten food poisoning from not properly cleaning your food-preparation surfaces and utensils or by not washing your hands before preparing your meal. It's unlikely that the amount of tuna caused your symptoms. Eating a larger quantity of sickness-inducing bacteria, however, may worsen symptoms.
Safe Rate of Consumption
The FDA recommends eating less than 12 oz. of tuna per week, less than 6 of those from white or albacore tuna, to prevent overexposure to mercury. The Natural Resources Defense Council analyzed the FDA data and issued a warning that the recommendations were inadequate. The council created its own safe consumption chart for tuna, based on the consumer's weight. According to the council's data, a 165-lb. person can safely eat one can of tuna every three days and one can of white tuna every eight days. Overexposure to mercury can cause neurological damage, especially to children and unborn babies.
Preventing Food Poisioning
Wash your hands and your work surface before and after handling tuna. Eat or refrigerate the tuna soon after opening the can. Your risk of food poisoning increases exponentially if the tuna sits out for more than one to two hours, according to the FDA. Never store unused tuna in the can. Older adults, pregnant women, children and those with serious chronic illnesses or immune system disorders are at an increased risk of developing food poisoning. These people must take extra precautions to avoid avoid getting sick.
Food Poisoning Remedies
Mild cases of food poisoning don't usually require a doctor's care. You can make yourself more comfortable by getting plenty of rest and sipping clear fluids every few minutes. Once you feel like eating again, chose small amounts of bland food to make sure you can keep it down. Avoid taking medications that keep you from vomiting or having diarrhea, because they can prevent your body from flushing away the bacteria, parasites or viruses that are causing your illness.
When to Seek Treatment
Food poisoning can resolve on its own, usually within one to 10 days. If you're unable to keep any food or liquid down after 24 to 48 hours or if you notice blood in your stool or vomit, see your doctor immediately. The Mayo Clinic website also recommends checking in with your doctor if you have a fever above 101 degrees or if you experience severe weakness, dizziness or abdominal pain. Some forms of food poisoning can be treated with antibiotics and other medications.
References
- U.S. Food and Drug Administration; What You Need to Know About Mercury in Fish and Shellfish; March 2004
- American Pregnancy Association; Mercury Levels in Fish; March 2011
- U.S. Environmental Protection Agency; Fish Consumption Advisories; October 2010
- MayoClinic.com; Food Poisoning; June 2009
- U.S. Food and Drug Administration; Fresh and Frozen Seafood: Selecting and Serving it Safely; April 2011
- Natural Resources Defense Cuoncil; FDA Advisory Proposal Fails to Adequately Warn Public About Mercury in Tuna; December 2003
