Food Borne Illness – Causes and Treatment - Active Health

1. Food Borne Illness – Causes and Treatment • Food Borne Illness – • Causes and Treatment Active Wellness Clinician care Team

2. Food Borne Illness – Introduction What is Food- borne illness? The presence of bacteria in food is a natural occurrence. However, inadequate food handling, cooking, or storage practices can lead to the multiplication of bacteria in large enough quantities to cause disease. Additionally, the presence of parasites, viruses, toxins, and chemicals in food can also lead to food contamination and illness.

3. Food Borne Illness – Causes Food- borne illness Causes • Microbes: These may be display in crude and undercooked meat, angle, and poultry; unpasteurized dairy items; sullied natural products and vegetables; and sullied drinking water. • Infections: Infections are transmitted to the body through nourishment sullied by viral particles. • Parasites: Sullied water and soil can transmit hurtful parasites to new deliver, fish, meat, poultry, and other nourishments. • Parasites: These irresistible proteins are related with “mad bovine disease” and can come from eating parts of cattle, such as the brain tissue. • Normally happening chemicals: Actually happening poisons in mushrooms, staple nourishments such as corn and cereal, and shape on grains can cause long-term wellbeing complications. • Natural poisons: Byproducts of plastic generation and squander administration, as well as overwhelming metals such as lead and mercury found in water and soil, can sully nourishments and lead to foodborne ailments.

4. Food Borne Illness – Symptoms Food- borne illness Symptoms • Signs and symptoms of food poisoning vary with the source of contamination, and whether you're dehydrated or have low blood pressure. Generally they include: • Diarrhea • Nausea • Abdominal pain • Vomiting (sometimes) • Dehydration (sometimes)

5. Food Borne Illness – Prevent Disease Prevention Food- borne illness Keeping food safe is a top priority for public health. To do this, follow the USDA and CDC's guidelines for food safety. Wash your hands thoroughly and often with warm, soap-soaked water for a minimum of 20 seconds before or after handling food. Clean food surfaces, dishes, and cutlery with hot water after every use. Keep raw meat, fish, and eggs away from cooked and pre-packaged foods, like fruits and veggies. Cook food to a safe temperature to avoid overcooking and reduce the risk of food-borne illness. Don't drink raw drinks, store food properly, and isolate yourself when you're sick.

6. Food Borne Illness – Sick with food-borne illness Whether you become ill after eating contaminated food depends on the organism, the amount of exposure, your age and your health. High-risk groups delete • Whether you become ill after eating contaminated food depends on the organism, the amount of exposure, your age and your health. • High-risk groups include:- • Infants and young children. • Their immune systems haven't fully developed. • People with chronic diseases. Having a chronic condition, such as diabetes or AIDS, or receiving chemotherapy or radiation therapy for cancer reduces your immune response.

7. Food Borne Illness – Action to be Taken If you develop food poisoning:- • Rest and drink plenty of liquids. • Don't use anti-diarrheal medications because they may slow elimination of bacteria from your system.

8. Food Borne Illness – When to see a doctor When to go to doctor:- Food-borne illness generally gets better on its own within 24 to 48 hours. You should contact your doctor if you are sick for more than 2 or 3 days or if there is blood in your stool. WhatsApp Us On +91-9999665959

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