Types of Food Poisoning
Food poisoning occurs when food that is eaten, contains harmful bacteria or toxins. Mild food poisoning is usually not a cause of worry. However sometimes, it can be serious and may cause deadly illnesses. The common symptoms associated with food poisoning include vomiting, nausea, diarrhea and abdominal pain.
Types of Food Poisoning
The symptoms of food poisoning, are generally observed within 2 to 6 hours of consuming the contaminated food. The symptoms differ slightly in the level of severity.
Salmonella
Salmonella is the common cause of food poisoning in England. This bacteria is frequently found in raw milk and the intestinal tract of animals such as cows, pigs and dogs. Inadequately cooked food and even improperly refrigerated food products such as meats, eggs and milk may be contaminated with salmonella. Eating such foods can cause infections that eventually lead to an illness. However, the good news is that people infected with this bacteria may recover in a short time. In rare cases, some people experience irregular bowel movement for a couple of months.
Shigella
Shigella is found in the gastrointestinal tract of humans and apes. This infection spreads when people ignore washing their hands properly, after contact with fecal (solid waste products of the body) matter. Bloody diarrhea and stomach cramps are the most common symptoms that usually begin within a couple of days after the infection. The infection generally subsides in 5 to 7 days. People affected with severe food poisoning are advised to take antibiotics such as ampicillin, nalidixic acid and trimethoprim. In severe cases, the patient may require a few months to recover from diarrhea.
Campylobacter
This type of bacteria is commonly associated with poultry products. A person consuming raw poultry meat or not following safe meat-handling practices, causes Campylobacter. If the storage area of poultry products is not kept clean, then this bacteria can easily contaminate the meat. The best way to prevent this bacterial infection is to cook the food thoroughly. Food that is well cooked, is free from contamination, as the bacteria can't survive at high temperatures. Good personal hygiene should also be maintained while handling the food. Antimicrobial agents are commonly used to treat severe infections.
E.Coli
Escherichia Coli is the main culprit behind food borne illness. Although this bacteria is harmless, some of its strains can cause considerable damage to the body. The bacteria constitutes 1% of the total bacteria residing in an adult's intestines. People infected with the harmful strains of E.Coli, often experience severe stomach pain. O-157, one of the strains of E.Coli, produces a powerful toxin that can cause bloody diarrhea and even kidney failure. People who eat contaminated or undercooked ground beef are susceptible to this infection. It has been reported that those affected with E.Coli infections recover within 5 to 10 days. As a preventive measure, one should avoid undercooked and raw meat. Drinking unpasteurized milk or apple juice or eating raw vegetables can lead to E.Coli infection.
Practicing good hygiene and thoroughly cooking food is the best way to prevent food poisoning. In case the food smells bad, one must immediately throw it away so that other foods don't get contaminated. Washing your hands carefully before eating food and avoiding uncooked food can greatly reduce the risk of food borne diseases.
