It also known as foodborne illness, occurs when someone consume food or drinks contaminated with bacteria, viruses, parasites, or toxins produced by microorganisms. While most people recover on their own, some people, particularly pregnant women, those over 65, those with compromised immune systems, and young children, can become very ill and are more vulnerable due to dehydration.
Symptoms
- Nausea
- Vomiting
- Diarrhoea
- Abdominal pain
- Fever
- Muscle aches
- Headaches
The severity and duration of symptoms varies depending on the type of contaminant, the amount ingested, and individual factors such as age and overall health.
Who is most at risk from foodborne illness?
Things can impact your immunity, like:
- Age: The immune systems of children under 5 are still developing, while immune function starts to decline after the age of 65.
- Pregnancy: Pregnancy places significant demands on the body, potentially reducing your usual resources to tackle infections.
- Chronic illnesses: It can affect immunity, including infections, cancer, immunodeficiency diseases and autoimmune diseases.
- Medications: It can repress your immune system and make you more prone to illness.
Common causes of food poisoning
- Bacteria: Salmonella, Escherichia coli (E. coli), Campylobacter, and Listeria monocytogenes stand out as frequent offenders among pathogenic bacteria.
- Viruses: Viral infections like norovirus, rotavirus, and hepatitis A can also cause food poisoning and viruses can transmit through contaminated food, water, or contact with infected individuals.
- Parasites: Parasites such as Giardia, Cryptosporidium, and Toxoplasma gondii can contaminate food, particularly fruits, vegetables, and undercooked meat or seafood, leading to foodborne illnesses.
- Toxins: Bacteria produce toxins, such as Staphylococcus aureus and Clostridium botulinum, can contaminate food and cause illness if ingested.
Hygiene and safety measures:
- Wash hands thoroughly with soap.
- Raw and cooked foods can keep separate to prevent contamination.
- Cook foods to an appropriate temperature to kill harmful bacteria.
- Refrigerate perishable foods promptly and store them at safe temperatures (below 40°F or 4°C).
- Avoid consuming undercooked or raw foods, especially meats, eggs, and seafood.
- Fruits and vegetables are washed before eating or cooking.
- Follow proper food storage and handling practices.
Food poisoning poses a significant health risk, caused by consuming contaminated food or water. Prevention through proper food handling and hygiene is key, especially for vulnerable populations. Swift diagnosis and treatment are crucial, along with public education on safe food practices to reduce its incidence.
