Understanding Food Poisoning

Food poisoning, also referred to as foodborne illness, is an illness produced by consuming poisoned or contaminated food. Infectious organisms — including viruses, Bakterien, and parasites — or their toxins are the most prevalent causes of food poisoning.

Infectious organisms or their viri can make food toxic at any point of processing or production. Krankheet an positionéiert kann och doheem transpire wann Liewensmëttel schlecht gehandhabt ass oder gekacht.

Liewensmëttel Vergëftung Symptomer, déi bannent Stonnen vun Konsuméiere vu kontaminéierte Liewensmëttel fänken kann, oft am Kader vun benotzen, iwelzeg oder d`Toilette. Meeschter dacks, Liewensmëttel Vergëftung ass mëll an Hohn ouni Behandlung. Ee, puer Leit brauchen kann dem Spidol ze goen.

Symptomer
Liewensmëttel Vergëftung Symptomer ënnerscheeden op der Quell vu kontaminéierte baséiert. Stäerkste Arte vu Liewensmëttel Vergëftung eng Ursaach oder méi vun denen folgenden Schëlder an Symptomer:

  • Féiwer
  • Meint oder bluddege d`Toilette
  • benotzen
  • iwelzeg
  • Abdominal pain and cramps

Signs and symptoms may prompt within a few hours after eating the contaminated food, or they may occur days or even weeks later. Sickness triggered by food poisoning usually lasts from a few hours to several days.

Wann ze gesinn engem Physiker
If you encounter any of the following signs or symptoms, please find medical help.

Repeated incidents of vomiting and failure to keep liquids down
Bloody vomit or stools
Diarrhea that persists for more than three days
Severe pain or sharp abdominal cramping
An outer temperature higher than 100.4 F (38 C)
Symptoms or signs of dehydration — inordinate thirst, parched mouth, scarce or no urination, extreme weakness, faintness, dizziness or lightheadedness
Auditory symptoms such as blurry vision, muscle atrophy and shivering in the arms

bewierkt
Contamination of food can transpire at any point of production: growing, gathering, processing, storing, transportation or preparation. Cross-contamination — the transference of dangerous or toxic organisms from one covering/surface to another — is regularly the cause. This is specifically problematic for raw, ready-to-eat foods, such as salads and fruits or vegetables. Since these foods aren’t cooked, harmful organisms are not eliminated before eating and can produce food poisoning.

Numerous bacterial, viral or parasitic agents induce food poisoning. The subsequent list below provides some insight into some of the possible contaminants when you might start to feel symptoms and general ways the organism is spread.

We provided a list of the contaminant, wann der gezu goufen vun Symptomer wäert wahrscheinlech geschéien an déi Liewensmëttel sinn betraff an heescht vun Transmissioun.

  1. Campylobacter – 2 ze 5 Deeg nom Konsum – Fleesch a Gefligel. Kontaminéierte geschitt während Veraarbechtung wann Déier feces Kontakt Fleesch Fläch. Aner Originen och unpasteurized Mëllech a kontaminéiert Waasser.
  2. Clostridium botulinum – 12 ze 72 Stonnen Konsum – Home-canned Liewensmëttel mat niddereg Aciditéit, improperly kommerziell Liewensmëttel canned, gefëmmt oder Fësch salzeg, Gromperen an Al zentraalt Ziel baacken, an aner Liewensmëttel huet um waarm Temperaturen fir ze laang.
  3. Clostridium perfringens – 8 ze 16 Stonnen – Types of meat, stews, and gravies. Usually spread when serving dishes don’t keep food hot enough or food is cooled too slowly.
  4. Escherichia coli (E. Kolibakterie) O157: H7 1 ze 8 Deeg – Beef contaminated with feces during slaughter. Spread primarily by undercooked ground beef. Other causes include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water.
  5. Giardia lamblia – 1 ze 2 weeks after consumptionRaw, ready-to-eat food and contaminated water. This can be spread by an infected food handler.
  6. Hepatitis A – 28 Deeg nom Konsum – Raw, ready-to-eat produce and shellfish from contaminated water. Can be dispersed and spread by an infected food handler.
  7. Listeria – 9 ze 48 Stonnen – Hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread via contaminated soil and water.
  8. Noroviruses (Norwalk-like viruses) 12 ze 48 hours Raw, ready-to-eat produce and shellfish from contaminated water. Can be dispersed by an infected food handler.
  9. Rotavirus 1 ze 3 Deeg nom Konsum – An tainted or infected food handler can spread raw, ready-to-eat produce.
  10. Salmonella – 1 ze 3 Deeg nom Konsum – Raw or contaminated meat, poultry, milk, or egg yolks. Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler.
  11. Shigella – 24 ze 48 hours after consumptionSeafood and raw, ready-to-eat produce. Can be spread by an infected food handler.
  12. Staphylococcus aureus – 1 ze 6 hours after consumptionMeats and prepared salads, cream sauces, and cream-filled pastries. Can be dispersed by hand contact, coughing and sneezing.
  13. Vibrio vulnificus – 1 ze 7 days after Raw consumption oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread within polluted seawater.

What are the Risk factors
Whether you become ill after ingesting spoiled food depends on the type of organism, de Montant vun aussetzt, Qualitéit vum Iessen Dir giess, däin Alter, an Är Punkto Gesondheet. High-Risiko Gruppen gehéieren:

eeler Persounen. Wéi Dir Alter, Är immun System kann wéi bei enger méi lues Taux an net esou séier oder aggressiv ze ustiechend Virus gefëllt Organismen wéi begéinen, wann Dir Jonk sech.
schwanger Fraen. uechter Schwangerschaft, Ännerungen an ukuerbelt an Circulatioun kann de Risiko vun Liewensmëttel Vergëftung Erhéijung. Är Reaktioun während Schwangerschaft méi schwéieren vläicht. Seldomly, Är Kanner kënne krank kréien, ze.
Puppelcher a jonk Kanner. Their immune systems have not fully developed.
Individuals with chronic disease. Having a chronic condition — such as AIDS, Diabetis, and liver diseases — or receiving chemotherapy or radiation therapy for cancer diminishes your immune response.
komplizéiert
The most frequent and serious complication of food poisoning is dehydration — a severe loss of water and vital salts and minerals. If you’re a healthy grown-up and consume enough to replace fluids such as water you lose from vomiting or regurgitation and diarrhea; dehydration shouldn’t be a predicament.

Kanner, older adults and people with suppressed and repressed immune systems or chronic illnesses may become seriously dehydrated when they dissipate and loss fluids than they can replace. An deem Fall, they may require hospitalized and receive intravenous fluids. In extreme cases, dehydration can be fatal.

Some signs of food poisoning have possibly serious complications for certain people. These include:

Listeria monocytogenes. Complexity or complication of a listeria food poisoning may be most serious and critical for an unborn baby. Early in pregnancy, a listeria infection may prompt the risk of a miscarriage. Later in pregnancy, listeria contamination may lead to stillbirth, premature birth or a potentially fatal infection in the baby following birth — even if the mother was only mildly ill. Infants who survive a listeria infection may experience long-term neurological damage and delayed development.
Escherichia coli (E. Kolibakterie). Certain E. coli strains can cause a serious complication referred to as hemolytic uremic syndrome. This syndrome destroys the lining of the tiny blood vessels in the kidneys, sometimes leading to kidney failure. Older adults, children younger than 5 and people with impaired immune systems have a higher risk of producing this complication. If you’re in one of these risk classifications, see your physician at the first sign of profuse or bloody diarrhea.

Préventioun
To prevent food poisoning at home:

Continually wash your hands, Gewaan a Liewensmëttel Fläch oft. Wash Är Hänn voll a komplett mat waarme, Soapy Waasser virun an no Ëmgank oder Iessen virbereeden. benotzen waarm, Soapy Waasser op Är opzedeelen Verwaltungsrot, wäschen Gewaan an aner Fläch Dir benotzt.
Halen Matière Liewensmëttel separat aus prett-ze-iessen Liewensmëttel. wann Shopping, Planung Är Iessen oder Liewensmëttel raumen, halen Matière Fleesch, poultry, Fësch, an Mieresfriichten vun anere Liewensmëttel ewech. Dat bremst Kräiz-kontaminéierte.
Cook Liewensmëttel fir eng sécher Temperatur. Déi bescht Manéier fir betruecht wann Liewensmëttel fir eng sécher Temperatur virbereet ginn ass e Liewensmëttel thermostat ze benotzen. Dir kënnt vun virbereeden a kachen hinnen ze riets Temperatur schiedlech Organismen am meeschte Liewensmëttel ewechhuelen.

Sécherstellen Buedem Rëndfleesch ze Cook ze 160 F (71.1 C); steaks, Kottletten, a Kaffi, wéi Lämmche, Schwäin, an Randbéischte, bis op d'mannst 145 F (62.8 C). Dir sollt och Tierkei an Poulet Cook um 165 F (73.9 C). Sécherstellen Fësch a Mieresfriichten sinn gekacht grëndlech.

Refrigerate oder direkt perishable Liewensmëttel afréieren - bannent zwou Stonne vun kafen oder de Liewensmëttel virbereeden. Wann d'Raumtemperatur ass méi héich wéi 90 F (32.2 C), refrigerate perishable Liewensmëttel bannent eng Stonn.
Defrost an Thaw Liewensmëttel Fluchtweeër. Thaw Liewensmëttel nët bei Raumtemperatur. Déi sollen sech Manéier Liewensmëttel ze Thaw ass et am Frigo ze defrost. Wann Dir Schleck erëm Liewensmëttel gefruer der benotzt “defrost” oder “50 Prozent Muecht” Kader, ginn sécher et direkt ze Cook.
Geheien se eraus, wann an Zweiwel. Wann Dir net bäi, datt Liewensmëttel entwéckelt gouf, Fluchtweeër zerwéiert oder gespäichert, Dir sollt dovun kreien. Et ass net wäert agetriichtert krank iwwer. Food left at room temperature too long may include bacteria or toxins that can’t be destroyed by cooking. Don’t taste food that you’re unsure about — throw it out. Even if it looks and smells fine, it may not be safe to eat.
Food poisoning is particularly serious and potentially life-threatening for young children, pregnant women and their fetuses, eeler Erwuessener, and people with weakened immune systems. These people should take extra precautions by bypassing the following foods:

  • Raw or undercooked fish or shellfish, including scallops, clams, mussels, and oyster
  • Raw or rare meat and poultry
  • Raw or undercooked eggs or foods that can include them, such as homemade ice cream and cookie dough.
  • Raw Brussels sprouts, alfalfa, clover, bean, and radish sprouts
  • Unpasteurized juices and ciders
  • Soft cheeses, such as Brie, feta and Camembert; blue-veined cheese; and unpasteurized cheese
  • Unpasteurized milk and milk products
  • Refrigerated pates and meat spreads
  • Uncooked hot dogs, deli meats, and luncheon meats.

Diagnos
Food poisoning is frequently diagnosed based on a detailed history, including how long you’ve been ill, your symptoms and specific foods you’ve eaten. Your physician will also conduct a physical exam, looking for signs of dehydration.

Depending on your symptoms and health history, your doctor may conduct diagnostic tests, such as a blood test, stool culture or examination for parasites, to identify the cause and confirm the diagnosis.

For a stool culture, your physician will send a sample of your stool to a laboratory, where a specialist or lab technician will try to recognize the infectious organism. If an organism is determined, your physician likely will inform your local health department to ascertain if the food poisoning is linked to an outbreak.

An e puer Fäll, the condition of food poisoning can’t be identified.

Behandlung
Treatment for food poisoning primary based on the source of the illness, if identified, and the severity of your signs and symptoms. For most people, the illness resolves without medication within a few days, obwuel e puer Zorte vu Liewensmëttel Vergëftung lescht méi kann.

Behandlung vun Liewensmëttel Vergëftung vläicht och:

Ersatz vun verluer Flëssegkeeten. Flëssegkeeten an electrolytes - Mineralstoffer wéi Kalzium, KaliumiodidPëlle, an Natrium dass d'Gläichgewiicht vun Flëssegkeeten an Ärem Kierper erhalen - verluer ze konstante d`Toilette brauchen gin restauréiert. Puer Kanner an Erwuessener mat aneschters wéi säi Brudder d`Toilette oder iwelzeg kann hospitalization néideg, wou kënne se Salzer a Flëssegkeeten duerch e Sënn kritt (intravenously), ze stoppen oder Plëséier eppes.
Antibiotiken. Your physician may prescribe antibiotics if you have certain kinds of bacterial food poisoning and your symptoms are severe. Food poisoning caused by listeria needs to be treated with intravenous antibiotics during hospitalization. The sooner treatment begins, the better. During pregnancy, prompt antibiotic treatment may help keep the infection from affecting the baby.

Antibiotics will not help food poisoning produced by viruses. Antibiotics may worsen symptoms of certain kinds of viral or bacterial food poisoning. Schwätzen op Är Dokter iwwer Är Optiounen.

Erwuessener mat d`Toilette datt net bluddege ass an déi kee Féiwer hunn kann Relief dovunner ofhaalen der Medezin Jugendlech kréien (Imodium A-D) oder Bismut subsalicylate (Pepto-Bismol). Froen Är Physiker iwwer dës Optiounen.

Lifestyle an heem goen
Liewensmëttel Vergëftung kriss besser ouni Behandlung bannent 48 Stonnen. Ze bleiwen confortabel a verhënneren eppes wann Dir recuperéieren, Dir sollt probéieren déi folgend:

Loosst Är Mo begréisst. Do iessen oder näischt fir e puer Stonnen drénken.
Probéieren haut kaum méi weider op Äis Course oder eng kleng sips Waasser. You might also try consuming clear soda, clear broth, you can also try noncaffeinated sports drinks, such as Gatorade: However you should try to avoid sugary drinks. You’re receiving enough fluid when you’re urinating ordinarily, and your urine is clear and not dark.
Slowly ease back into eating. Cautiously begin to eat bland, low-fat, easy-to-digest foods, such as soda crackers, toast, gelatin, bananas, and rice. Stop eating if your nausea returns.
Avoid certain foods and substances till you’re feeling better. Dozou gehéiert Mëllechproduiten, Alkohol, Fairtrade, Nikotin, an fatty oder héich Un oder wierzegen Liewensmëttel.
Rescht. Der Krankheet an eppes kann schwächen a vill lass Dir.
Virbereeden fir Äre Rendez
Wann Dir oder Är Kand brauch eng Physiker geknackt, Dir wäert wahrscheinlech däin éischte Pfleegepersonal gesinn éischt. Wann et Froen iwwert d'Diagnos, Är Dokter kann iech eng ustiechend Krankheet Spezialist kuckt.

 

Liewensmëttelvergëftung: Wat sinn E. Kolibakterie Breakouts?

Wat kënnt Dir maachen ze preparéieren?
Developing a list of questions will assist in making the most of your time with your doctor. Some questions to ask include:

Is there a need for you to undergo tests?
What’s the likely cause of the symptoms? Are there other possible causes?
How can I ease the symptoms?
Does this require medication? If yes, is there a generic alternative to the medicine you’re prescribing?
What’s the best treatment approach? Are there alternatives?
What should you expect from your doctor

Some questions the doctor may ask include:

  • Huet een an Ärer Famill oder soss no bei Iech offenbart ähnlech Symptomer? wann also, giess Dir déi selwecht Saache?
  • Hutt Dir soss reesen, wou d'Waasser oder Liewensmëttel net sécher sinn, kéint?
  • Wëllt dir bluddege bowel Bewegungen hunn?
  • Wéini hutt Symptomer fänken?
  • Haten benotzt Dir Antibiotiken am Deeg oder Wochen, ier Är Symptomer huet?
  • Hutt Dir e Féiwer?
  • Hutt der Symptomer konstante ginn, oder si si liicht?
  • Wat Liewensmëttel hutt Dir an de leschte puer Deeg giess?
  • Wat sinn e puer vun de Saachen, déi Dir an der Tëschenzäit do kann?
  • Drénken vill Flëssegkeeten. Nëmmen konsuméiere fad Liewensmëttel Drock an Efforten op Är digestive System ze reduzéieren. Wann Äert Kand ass krank, déi selwecht Approche unzehéieren -
  • Offer Saachen gedroen vun Flëssegkeeten an fad Liewensmëttel. Wann Dir bass Broscht-erofzesetzen oder Formel benotzt, viru Ärem Kand wéi gewinnt ze fidderen.

Froen Physiker Ärem Kand d'wann Ärt Kand eng mëndlech abordablel Flesseggassystem Féierung (Pedialyte, Enfalyte, anerer) ass gëeegent. Eeler Erwuessener a Leit mat leider immun Systemer vläicht och aus mëndlech abordablel Flëssegkeeten Virdeel. Medications that help alleviate diarrhea are not recommended for children.