Food Poisoning

1. Food Poisoning By: Lauren Janowsky

2. Description • Each year, millions of people suffer from attacks of vomiting and diarrhea that they blame on "something I ate." These people are usually correct. • Food poisoning is a preventable illness which is recognized firstly by some or all of the following symptoms: nausea, abdominal cramping, fever, vomiting and/or diarrhea which appear suddenly (within 24 hours). • The U.S. Centers for Disease Control and Prevention (CDC) estimate that anywhere from 6 to 33 million cases of food poisoning occur in the United States each year. • Many kinds of food poisoning are caused by bacteria. The most common of these bacteria are Salmonella and E-coli. Within 48 hours after ingestion of food contaminated with the bacteria, viruses or toxins are produced by the bacteria. • Food and water can also be contaminated by other agents, such as viruses, heavy metals, and poisons produced within the food itself. • Careless food handling creates conditions for the growth of bacteria that make people sick (through under-cooking, or through contamination after cooking). • Raw meats carry many bacteria that can cause food poisoning. The U.S. Food and Drug Administration (FDA) estimates that at least 60 percent of all raw poultry sold to consumers carries some disease-causing bacteria. • Water faucets, door handles, toys, foods and drinks which have been handled and contaminated by a person who has diarrhea can also be a source of infection if good hygiene standards are not maintained.

3. Mode of Operation • Food poisoning is caused by toxins released by bacteria and other organisms. These toxins cause inflammation of the stomach and intestines. The result is stomach muscle cramping, vomiting, diarrhea, fever, and possibly dehydration. Dehydration is the process by which the body loses water faster than it should. • Below is a magnified image of the E-coli bacteria • Most food poisoning is caused by bacteria such as Salmonella. • Foods most commonly involved with food poisoning are meat and poultry, shellfish, rice and dairy products. • Most food poisoning is related to food prepared in the home. • There is usually no way of telling whether food is contaminated. Food looks, tastes and smells normal.

4. Most Common Victim • About 1 out of every 1,000 people get food poisoning from Salmonella. Of these people: • 2/3 are under the age of 20 (the majority are under the age of 9), and • The remaining 1/3 are the older people, and those with conditions that weaken their immune system. • People who travel to countries outside the United States are at a higher risk for getting food poisoning because of poor sanitation and contaminated water. • Estimated number of victims for food poisoning in North America: • USA 82 million • Canada 9 million • Mexico 29 million • The estimated number of people from around the world affected by food poisoning ranges from 6 to 33 million annually.

5. Hideout of Culprit • The Staph bacteriaoccurs everywhere in the environment. It is found in dust, air, and sewage. The usual way it arrives is by food handlers who use poor sanitary practices. For example, a cook may forget to wash his or her hands after using the bathroom. Bacteria can then be transferred from the cook's hands to food. Most common foods include salad dressings, milk products, cream pastries, and any food kept at room temperature. • E. coli is a very common type of bacteria too, and it occurs in many different forms. The primary sources of E. coli are foods obtained from cows, such as dairy products and beef, especially ground beef.

6. Symptoms • Symptoms will vary depending on which type of food poisoning you have, but will usually include some or all of the following: • Vomiting (being sick) • Diarrhea • Aching muscles • Headache • Fever • Tiredness • Nausea (feeling sick) • Abdominal pain • Stomach cramps • Some contamination like chemicals and poisons can make you ill very quickly (within minutes), but most bacteria do not. • Bacteria take quite a long time to make you sick because they have to increase in numbers inside your body before causing illness. This can take up to 3 days, so the contaminated food may not be the last food you ate. It is natural to think that it is the last meal which made you sick, but this may not be the case. Symptoms of food poisoning depends on the type of poison and the amount eaten. • Some symptoms can develop quickly, within 30 minutes. Other symptoms move slowly, even worsening over days to weeks. • Most of the common contaminants cause nausea, vomiting, diarrhea, and abdominal cramping. • Usually food poisoning is not serious, and the illness runs its course in 24-48 hours.

7. Damage Caused • According to the CDC (Center for Disease Control), out of the 82 million people in the United States that suffer from food poisoning, approximately 325,000 of them are hospitalized and 5,000 die. • Salmonella: The symptoms usually last two to five days. In the most severe cases, dehydration can be a serious problem. People usually recover without being treated with antibiotics. However, they usually continue to feel tired for a week after the symptoms have passed. • E. coli poisoning appear more slowly than symptoms of other kinds of food poisoning. These symptoms normally arrive 1 to 3 days after eating contaminated food. One symptom is severe abdominal cramps. Another symptom is diarrhea that is watery at first, but then becomes bloody. Both fever and vomiting are likely to be absent with E. coli poisoning. In most cases, the watery, bloody diarrhea disappears after one to eight days. • In the developing world, both contaminated food and water kill almost two million children a year.

8. Treatments and Cures • People with food poisoning should change their diet during the period of sickness. They should drink clear liquids frequently, but in small amounts. As their condition improves, soft, bland foods can be added to the diet. A commonly recommended diet is called the BRAT diet. The BRAT diet gets its name from the 4 foods it includes: banana, rice, applesauce, and toast. Milk products, spicy food, alcohol, and fresh fruit should be avoided until all symptoms disappear. • In most case of food poisoning, the major concern is dehydration. Diarrhea and vomiting both result in the loss of water and electrolytes from the body. This problem can be especially serious in young children and elderly people. Drinking something like Gatorade will put electrolytes back into your body. • In some cases, doctors may decide to use drugs to treat food poisoning. The patient may need to be admitted to the hospital; this depends on the severity of the dehydration, response to therapy, and ability to drink fluids without vomiting. • Antibiotics are rarely needed for food poisoning. • In some cases, antibiotics worsen the condition. • Only a few specific causes of food poisoning are improved by using these medications.

9. References • Food poisoning, by Edwin Oakes Jordan • Everything You Need to Know about Food Poisoning, by Mick Isle and • http://www.faqs.org/health/Sick-V2/Food-Poisoning.html THANKS FOR WATCHING