Food poisoning happens on eating food which is contaminated with bacteria or toxins or other pathogens namely parasites or viruses. It starts from stomach and end up with more serious ailments like diarrhea, fever, vomiting, abdominal cramps, and dehydration.
Viruses like noroviruses cause mild illness in stomach resulting in nausea, vomiting, diarrhea, headache, abdominal pain and fever. It is considered one of the most common viral causes of adult food poisoning to be received from water, shellfish, vegetables which are contaminated by feces or from person to person. Virus named rotavirus can create severe ailment resulting in vomiting, diarrhea and fever. It causes most common food poisoning in children. Hepatitis A is transmitted from person to person or fecal contamination of food.
Toxins cause intestinal inflammation lead to diarrhea and fever, nausea, vomiting, kidney failure and even death. Iit is more poisonous to human digestive system. Salmonella are such bacteria that cause food poisoning, giving illness including nausea, vomiting, crampy diarrhea and headache.
There are numerous food-borne bacteria which can cause infection namely campylobacter, staphylococcus aureus, bacillus cereus, shigella, botulism, E coli, vibrio cholerae, parasites, giardia, toxin agents. Mushroom if taken in wrong season like rainy season can cause food poisoning giving nausea, vomiting, diarrhea and fever. Pesticides may cause weakness, blurred vision, headache.cramps, diarrhea, increased production of saliva and shaking the arms and legs. These toxins are received in the body from unwashed vegetables and fruits.
There are many symptoms of food poisoning and these resemble intestinal flu which lasted for few hours or several days. Abdominal cramps, nausea, green stools, vomiting, and diarrhea, headaches, shaking of arms and legs and fever are the symptoms of food poisoning.
Prevention and remedies
It is better to refrigerate promptly and not to let food at room temperature for more than two hours. Set the refrigerator at 40°F or even lower to save foods. Cook food or heat it properly to kill harmful bacteria. Try to prevent cross contamination from food product in the kitchen. It can move on to knives, cutting boards, and sponges and counter tops. Try to keep raw meat, poultry, and sea food away from other foods which are ready to eat. It is better to keep hot food hot and cold food cold. It is better to refrigerate perishables leftover within two hours and not to defrost food on kitchen counter.