Food poisoning represents a risk to health and requires rapid action. It is produced by the consumption of food contaminated with various microorganisms or their toxins. They are usually not detectable in appearance, taste or smell, however they are the frequent cause of symptoms such as abdominal pain, diarrhea, nausea and vomiting, often accompanied by fever. Let’s learn a little more about the most common sources of food poisoning.
One of the best known poisonings is caused by salmonella, which originates in the intestinal tract of animals, mainly poultry and swine and that can contaminate raw meats, raw chicken, raw seafood or eggs. Among the most common symptoms of this type of intoxication are nausea, vomiting, abdominal cramps, diarrhea, fever and headache, and it may last between 1 and 2 days or longer.
Another bacterium that causes food poisoning is listeria monocytogenes. It is quite common although it is rarely diagnosed. Among the symptoms are fever, muscle aches and gastrointestinal disorders such as nausea or diarrhea, as well as some more serious ones such as meningoencephalitis with fever, intense headache, stiff neck, loss of balance, or seizures.
This is transmitted by contaminated foods such as raw meats and vegetables, as well as by processed foods that are contaminated after processing, such as soft cheeses, cold meats, unpasteurized milk products and foods made from unprocessed milk.
Noroviruses are transmitted from person to person, in crowded and closed places such as restaurants. It is usual in foods such as green leafy vegetables, fresh fruits and live molluscs. However, it is possible to prevent intoxication through adequate hygienic measures.
It is contracted by the ingestion of contaminated products, contaminated surfaces or objects or direct contact with an infected person. It produces symptoms of gastroenteritis, such as diarrhea, vomiting, nausea, stomach cramps and in some cases low fever, chills, headache, muscle aches, feeling tired. It is not serious and people usually recover in 1 or 2 days.
A bacterium that lives in the intestines of most healthy mammals and in standing water is Escherichia coli. The most common form of contamination is by consuming contaminated or unwashed fruits and vegetables, also by ingesting unpasteurized milk, raw meat or drinking infected water.
Escherichia coli poisoning frequently causes acute diarrhea and in some cases fever or renal failure. Contagion has been associated with contaminated and undercooked beef, as well as Brussels sprouts, lettuce or salami. It could also be transmitted through a contaminated person.
The Food Safety and Inspection Service of the United States Department of Agriculture recommends maximizing hygiene measures when preparing food, avoiding the consumption of raw products, not consuming foods that have an unusual smell or taste, avoiding cross contamination, not consuming expired foods and choosing pasteurized dairy.
ALFA