It could have been a multiple experience or
just a single one but at some point, we've all been there. I, for one, have
been a victim of food poisoning few times than I would like to remember. With
food safety making news headlines frequently these days, it’s impossible not to
worry about food poisoning, whatever the cause. Recent food recalls from major
food industries and stores have shown that any business or homes are liable to
foodborne diseases. This could also make one reluctant to purchase future food
products but the best defense is to about different infections, their symptoms
and what natural remedies can be applied to protect oneself. First, let us take
a brief look at the term ‘food poisoning’.
What is food
poisoning?
Foodborne illness,
more commonly referred to as food poisoning, results from eating contaminated,
spoiled, toxic food or drinking unsafe water. Although it’s quite
uncomfortable, food poisoning isn’t unusual. According to the Centers for Disease Control and
Prevention (CDC), about 48 million cases of food poisoning are estimated each
year which roughly translates to one to six people.
Most food poisoning
can be traced to one of the following three major causes: Bacteria, virus and
parasites with bacteria being the most prevalent of the three. Such bacteria
include E. coli, Listeria and Salmonella spp. Campylobacter and C. botulinum (botulism) are two lesser-known and
potentially lethal bacteria that can lurk in our food.
If you have food
poisoning, chances are it won’t go undetected. Symptoms can vary depending on
the source of the infection. The length of time it takes for symptoms to appear
also depends on the source of the infection, but it can range from as little as
1 hour to as long as 28 days in extreme cases which usually requires
hospitalization. Common cases of food poisoning will typically include abdominal cramps, diarrhea, vomiting
and loss of appetite, mild fever, weakness, nausea, and headache.
Potentially
life-threatening symptoms include diarrhea persisting for more than three days,
a fever higher than 101.5°F, difficulty seeing or speaking, bloody urine, severe dehydration which may include dry mouth, passing little
to no urine, and difficulty keeping fluids down. Food poisoning can be tough to
track as two people may have different reactions to the same pathogen.
Regardless, those who are more at risk of food poisoning are pregnant women,
children, the elderly and those with suppressed immune system. If you
experience any of these symptoms, you should contact your doctor immediately.
Suitable conditions for food poisoning
Pathogens can be found
on almost all of the food that humans eat. In order for bacteria to thrive,
they must have the right conditions. Sufficient food source such as meat,
eggs, and dairy products are frequently contaminated as they provide the
perfect environment for bacteria to grow. The right temperature needed for this
bacteria growth is between 40oF (4.40C) and 140oF
(600C). That is why it is important to set your refrigerator at 40oF
or colder. Under 40oF, bacteria growth slows down drastically while,
above 160oF (71.10C), bacteria is totally wiped out.
Freezing foods can stop bacteria growth but it doesn’t kill them completely.
Like humans and all
other living organisms, bacteria needs moisture to survive as damp environment are perfect places for survival.
Can food poisoning be
treated?
Absolutely. Food poisoning can pass
through the body and resolve itself within three to five days without the need
for treatment but in other instances, they could be more severe. Symptoms such
as bloody diarrhea, high fever, severe headache, etc. may signify more dangerous
pathogens such as E. coli or listeria and would require immediate medical
attention. But, for most healthy adults, adequate rest and fluid intake can
eradicate food poisoning.
Dietary intake: what
to eat during food poisoning
It’s best to gradually
hold off on solid foods until vomiting and diarrhea have passed and start
incorporating more fluids to balance the electrolytes and ease digestion
slowly. Replenishing fluids is very important due to the resulting dehydration
from the symptoms and this is resolved by the intake of electrolyte-rich drinks
such as Gatorade or Lucozade.
Coconut water has been
recommended by dietitians as an alternative to sugary sports drinks. It is a
natural source of electrolytes loaded with potassium, sodium, magnesium and
phosphorus without any added sugar to replenish and hydrate.
Once you are able to
tolerate solid foods, it is advisable to stick to bland foods or the BRAT diet
(banana, rice, applesauce and toast) until the digestive system is fully recovered.
Crackers, oatmeal, bland potatoes are foods that can also be consumed while
rehydration is continued.
Smoothies, chicken
broths and water-rich fruits and vegetables such as cucumbers and watermelon
are also excellent ways to rehydrate. Fermented drinks such as ginger tea and
yoghurt have also proved excellent in restoring gut bacteria as well as easing
nausea and replacing fluids. Some months ago when I had a terrible encounter
with food poisoning, I could not keep any food down as I had serious bouts of
vomiting and diarrhea. Once the symptoms seized hours later, I became very
hungry and tried to take in bananas which are rich sources of potassium but I
vomited that as well. I guess my stomach was just not ready for bananas yet so
I tried eating crackers with ginger tea and the nausea subsided. What works for
one might certainly not work for another but the most important thing is to
listen to your digestive system in such periods and feed it with what is rightly
needed till full health is restored.
If you are lactose
intolerant, you can steer clear of dairy yoghurt and go for non-dairy options
or plain, unsweetened yoghurts which are low in sugar and contain no artificial
sweeteners – two sneaky stomach irritants.
What not to eat when
you have food poisoning
To prevent your stomach
from getting more upset, it is best to avoid harder-to-digest foods such as
dairy products especially milk and cheeses, fatty foods, fried foods, highly
seasoned, spicy foods, sugary foods as well as caffeine (soda, energy drinks,
coffee), alcohol and nicotine-containing products even if you think you feel
better. It is also advisable to steer clear of fibrous meals such as oatmeal,
vegetable soups, whole grain meals, etc. as they tend to irritate the digestive
system in these periods.
How to prevent food poisoning
One of the best ways to prevent food poisoning is to handle food
safely and cook your meal properly and thoroughly. Meat, poultry, eggs, and
shellfish may contain infectious agents that are killed during cooking. If
these foods are eaten in their raw form and not cooked properly, food poisoning
can occur. While
there are certain circumstances beyond our control, such as a drinking water or
un-sanitized environments, there are certain things you can do to prevent or
minimize your chances of picking up food poisoning:
·
Wash your hands thoroughly with soap for at least 15 seconds.
Then rinse and dry them before or after any interactions you have with food,
whether you are cooking your food or dining out.
·
Replace your sponges, dish or hand towels frequently. I can bet
that most people, myself included, use the same sponge and towels for far too
long. Their moisture, coupled with their location (which is usually on or
around the sink) makes them perfect breeding sites for pathogens. It is
important to wash hand or dish towels as often as you can or replace them for
new ones once they start to fray. Do not use a dish towel to wipe up spilled
juices or to clean up raw meat as this makes it easier to spread pathogens.
Instead, use a paper towel or antibacterial wipes.
·
Avoid cross-contamination. You are at a higher risk for
cross-contamination if you are using the same trays or cutting boards to
prepare raw meats and vegetables. It is advisable to use different cutting
boards or utensils for raw meat and clean them properly after each use.
·
Package your foods properly. The USDA recommends that cooked
food should be left at room temperature for no more than two hours. You can
packaged cooked foods and left overs in air-tight containers and refrigerate
them. Raw foods can also be refrigerated in Ziploc bags or air-tight containers
so as to retain their freshness. When packing your lunch to your office, put in
a food warmer or depending on the container, include an ice pack to help keep
your food cold until it can be refrigerated. Dispose of any uneaten perishables
instead of keeping them in the container all day and ensure to wash your food
containers and lunch packs with soap regularly to prevent bacterial growth.
·
Rinse raw foods thoroughly. Do not soak but always rinse your
fresh foods before use so as to remove dirt and ensure that any bacteria on the
surface is properly rinsed off down the drain. Use a scrub or brush to scrub
dirt from hard-skinned fruits and vegetables such as carrots, potatoes, melons,
etc. and rinse delicate products such as tomatoes, berries, and leafy green produce.
The key to staying
healthy is by educating yourself and feeding on current information about food
safety. Stay informed by regularly visiting and subscribing to certified food
safety sites to learn about different infections and current steps taken to
protect yourself and those around you as well as keeping your immediate
environment clean, neat and tidy.
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