What is food poisoning?

Food poisoning occurs when a person eats food that is contaminated with infected with bacteria, parasites, or viruses. It is also known as a food-borne illness. Food can become contaminated rather easily such as when processing it, producing it, handling it, or cooking it. Therefore, it is very important to handle and prepare food correctly. It is the toxins within the infectious organisms that contaminate the food.

The signs and symptoms of food poisoning vary depending on the source of contamination. If you have food poisoning, you will most likely experience symptoms such as nausea, vomiting, watery diarrhea, abdominal pain and cramps, or fever. The signs and symptoms may appear within hours after eating the contaminated food. They may also appear a few days or weeks later. Once you have the food-borne illness, it can last from a few hours to several days.

If you experience any of the following signs or symptoms of food poisoning, you should see your doctor immediately: Frequent episodes of vomiting and inability to keep liquids down, bloody vomit or stools, diarrhea for more than three days, extreme pain or severe abdominal cramping, an oral temperature higher than 101.5 degrees Fahrenheit, signs or symptoms of dehydration such as excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness, or neurological symptoms such as blurry vision, muscle weakness and tingling in the arms.

Here is a list of foods that can become contaminated and cause food poisoning:

·         Raw oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread through contaminated seawater.

·         Hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread through contaminated soil and water.

·         Meat and poultry. Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water.      

·         Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long.

·         Meats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.

·         Beef contaminated with feces during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water.

·         Raw or contaminated meat, poultry, milk or egg yolks. Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler.

·         Raw, ready-to-eat produce and contaminated water. Can be spread by an infected food handler.

·         Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.

·         Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.

·         Raw, ready-to-eat produce. Can be spread by an infected food handler.

·         Seafood and raw, ready-to-eat produce. Can be spread by an infected food handler.

·         Meats and prepared salads, cream sauces, and cream-filled pastries. Can be spread by hand contact, coughing and sneezing.