Food poisoning occurs when viruses, bacteria, or other harmful microbes that contaminate food enter the body. It can range from mild nausea to serious health problems. Contaminated food, meaning food carrying germs or other agents that can cause illness, often looks no different from safe food. Since this can happen to anyone, it helps to be prepared. Simple precautions in the kitchen can greatly reduce the risk of food poisoning. Knowing the symptoms and when to contact a doctor can help you take the right steps if illness occurs.
What Causes Food Poisoning?
Food poisoning occurs when harmful microbes such as viruses and bacteria on food enter the digestive system. They are often transmitted through raw or undercooked meat and poultry, unwashed fruits and vegetables, food left at room temperature for a long time, or cross-contamination from contaminated items to clean food. When contaminated food is eaten unknowingly, it can expose the body to toxins. Symptoms vary depending on the person and the amount of the germ consumed; they can appear shortly after a meal or take days to develop. Remembering recent meals and how food was stored may help identify a possible cause.
What Are the Symptoms?
Common symptoms of food poisoning include stomach pain and abdominal cramps, nausea and vomiting, headache and dizziness, loss of appetite, fever and chills, fatigue and weakness, and diarrhea. Some cases may also involve bloody stools, which should be taken seriously. Anyone experiencing these symptoms is advised to seek care at a health facility without delay. The severity and duration of symptoms can vary depending on the germ. Some cases resolve within a few hours, while others last for days, so it is important to monitor symptoms even when they seem mild.
When Should You See a Doctor?
Depending on its cause, food poisoning may begin about 30 minutes after eating or much later, as long as 28 days afterward. Seek medical care if any of the following occur after eating: diarrhea lasting more than 3 days, frequent vomiting, dry mouth, reduced urination, a fever above 38°C / 100.4°F, vision problems, difficulty speaking, or bloody diarrhea. Seek care promptly if any of these signs appear to help prevent possible complications.
How Can You Prevent Food Poisoning in the Kitchen?
Kitchen hygiene is one of the most effective ways to reduce the risk of food poisoning. Use separate cutting boards for raw meat, poultry, and fish; wash surfaces and hands that have touched these foods with soapy water; and rinse fruits and vegetables thoroughly before eating. Cook meat and poultry until their internal temperature is high enough to destroy germs. Thaw frozen food in the refrigerator or cold water, not at room temperature. Do not leave cooked food at room temperature for more than 2 hours, and refrigerate leftovers as soon as possible.
Storing Food Properly
Check the refrigerator’s internal temperature regularly. Store raw meat and poultry on the lower shelves and ready-to-eat food on upper shelves to prevent cross-contamination. Store opened canned goods and dairy products in covered containers, and do not consume products past their expiration date. Do not eat food that looks suspicious, smells different, or has changed color. Food poisoning can be dangerous, so do not ignore these signs.
This content is for informational purposes only and is not a substitute for medical advice. Consult your healthcare provider before making any health-related decision.