Food poisoning: when a delicacy turns dangerous

Food can become contaminated due to poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination. Contamination can occur at different points from garden to the dinning table. Food poisoning is a general term for health problems caused by eating contaminated food. It may be contaminated by bacteria, viruses, toxins (poisons) from the environment, or toxins within the food itself. The most common of these bacteria are salmonella, Staphylococcus aureus, Escherichia coli, and clostridium botulium. The pattern of disease caused by each type of bacterium is slightly different. Most of them cause inflammation of the intestines and diarrhea. Food and water can also be contaminated by other agents, such as viruses, heavy metals such as lead, and mercury, and poisons produced within the food itself. Vegetables that are eaten raw may be contaminated by bacteria in the soil in which they were grown. They can also be contaminated during washing and packing. Home canning can also lead to food poisoning. Foods may be cooked at too low a temperature or for too short a time, therefore half cooked foods are also dangerous. Raw meats carry many bacteria that can cause food poisoning. Raw meat products and eggs are also contaminated in most cases and its not advisable to take them without thorough screening. Thorough cooking kills these bacteria. However, properly cooked food become free from contamination. Germs can come into contact with plates, cutting boards, counter tops, and utensils that have not been properly cleaned. Symptoms of food poisoning usually include abdominal pain, vomiting and diarrhea. Some toxins also affect the nervous system (brain). However there are circumstances when these symptoms become severe and urgent need for medical intervention. Cases where the patient becomes dizzy, light headed, and has problems with vision, a fever above 40 degrees with the abdominal symptoms is also extremely abnormal, swelling of the stomach and abdomen, vomiting blood and having bloody bowel movements, a patient may fail to urinate and others to mention but a few. Diagnosis An important step in diagnosing food poisoning is studying the behavior of groups of people. Doctors try to find out if a number of people have eaten the same food and have the same symptoms. If that is the case, the food may have been contaminated. Diagnosis of food poisoning can be confirmed by a stool culture. A sample of feaces is taken from the patient. The sample can then be studied to see whether the bacteria that cause food poisoning are present. Laboratory tests can also be conducted on the contaminated food. The bacteria present can be detected. Many cases of food poisoning are never diagnosed. People may not even realize that they are sick. In most cases, the symptoms of food poisoning disappear quickly. Prevention Food poisoning is almost entirely preventable. Good sanitation and food handling techniques are the key to avoiding the disease. There are various precautionary steps one can keep in mind. • Keep hot foods hot and cold foods cold. Cook meat to the recommended internal temperature. Cook eggs until they are no longer runny. Refrigerate left overs promptly, do not let food stand at room temperature, avoid contaminating surfaces and foods with the juices of uncooked meats, and wash fruits and vegetables before using. • Purchase pasteurized dairy products and fruit juices. Pasteurized foods are heated to a temperature hot enough to kill the bacteria that cause food poisoning. • Throw away bulging (swelling) or leaking cans or any food that smells spoilt. • Wash hands well before and during food preparation and after using the bathroom. Food preparation surfaces should be cleaned regularly. Treatment People suffering from food poisoning should modify their diet during the period of illness. They should drink clear liquids frequently, but in small amounts. As their condition improves, soft, bland foods can be added to the diet. Milk products, spicy food, alcohol, and fresh fruit should be avoided until all symptoms disappear. These dietary changes are often the only treatment necessary for food poisoning. Banana and Rice foods are highly recommended In cases of food poisoning, the major concern is usually dehydration. Diarrhea and vomiting both result in the loss of water and electrolytes from the body. Electrolytes are chemicals that control many important body functions. When they are lost, normal body functions may be disrupted. This problem can be especially serious in young children and elderly people. Simple dehydration is easily treated. Over-the-counter, fluids that restore electrolytes are given to the patient. These fluids are usually pleasant tasting and restore lost water and electrolytes efficiently. If dehydration is serious, further treatment may be necessary. Fluids may have to be injected directly into a person’s bloodstream. In very serious cases of food poisoning, medications may be given to stop cramping and vomiting. Nothing should be done to stop diarrhea. This is because diarrhea helps remove toxins from the body. Josephmunich06@yahoo.comWriter is a medical practitioner