Food Poisoning

Food poisoning, more accurately called foodborne illness, is classified as a food intolerance. It occurs after consuming contaminated foods or beverages. In most cases, foodborne illnesses are caused by microorganisms or microbes such as bacteria, viruses, and parasites, although natural toxins and chemicals found in foods can also cause food-related sickens.

Most people who develop foodborne illnesses don’t report them, perhaps because they don’t realize their symptoms came from something they ate or drink. The Centers for Disease control (CDC) estimates that 76 million cases of foodborne diseases occur each year in the United States.

Although any food or beverage can become contaminated, some of the usual suspects include the following: animal proteins, moist foods, and raw produce.

Protein-rich animal foods, including meat, poultry, fish, and seafood (especially when consume raw or undercooked), are often involved in outbreaks of foodborne illness. During processing, animals’ intestinal contents, which harbor microorganisms, can come into contact with carcasses and contaminate them. Also, the protein found in animal foods is broken down into amino acids; some bacteria use these as a nutrient source.

Moist foods that are creamy or made with eggs (including potato and pasta salads, cream-based soups, and custard or cream pies) provide an environment in which bacteria thrive and multiply. Contrary to popular opinion, however, mayonnaise does not make a food more risky; in fact, it’s just the opposite. The acidity of mayonnaise helps protect form bacterial growth.

Fruits and vegetables such as spinach, lettuce, tomatoes, sprouts, and melons and other produce can cause foodborne illness if contaminated when grown, harvested, processed, stored, or otherwise handled. It’s not uncommon for produce to cause illness when it’s washed with water that has been contaminated by human sewage or animal manure. Because many of these foods are eaten raw, there is no chance to kill the microorganisms if present. Thorough washing is your only defense.

Symptoms

Usually, foodborne illnesses that strike otherwise healthy people cause milk symptoms, including diarrhea, nausea, stomach cramps, and fever.

The types, onset, and duration of symptoms of foodborne illness vary depending on the cause of the illness and other factors. In most cases, symptoms occur within several hours or a few days, but symptoms can occur weeks or even months after exposure to a disease0causing microorganism. Some symptoms are milk and last several hours to a few days, whereas others are more severe and last for weeks or even months. And sometimes, consuming tainted foods or beverages can cause other severe infections and, in some cases, even death. The CDC estimates that foodborne illnesses are responsible for 325,000 hospitalizations and 5,00 deaths in the United States each year.

Who Is at Risk

Although anyone can develop foodborne illnesses, some segments of the population are more susceptible and can suffer more pronounced or severe consequences from them. Often, their age or stage of life, a medical condition, or their health status has resulted in a weakened or underdeveloped immune system that impairs their ability to fight off harmful pathogens. Those at greatest risk for foodborne illnesses include

• Infants and young children
• Older people
• Pregnant women and their unborn fetuses
• Those with HIV infection
• Those with diabetes or cancer
• Those on steroid therapy for asthma, arthritis, or other conditions
• Those with alcoholism
• Those with liver or kidney disease
• Those with hemochromatosis
• Those with stomach problems (including low stomach acid because of chronic antacid use or a history of stomach surgery)

Foodborne illness is an infectious or toxic disease that occurs after consuming contaminated food.

A food intolerance is a reaction to food that involves the digestive system but not the immune system (as in a true food allergy). It occurs when a food component irritates the digestive system or when it cannot be properly digested or broken down in the body.

Microorganisms or microbes are extremely small organisms such as bacteria and fungi.

Pathogens are microorganisms including viruses, bacteria, and fungi that contribute to the development of disease.

Hemochromatosis is an inherited blood disorder that causes the body to retain excess amounts of the mineral iron; over time, a buildup of iron in the body can cause conditions including heart failure, liver cancer, or cirrhosis of the liver. It is more likely to cause serious problems in men and is easily detected through blood tests.