FOOD POISONING

W HAT IS F OOD P OISONING ? Symptom Treatment Prevention Definition of Food poisoning: Food poisoning occurs when you swallow food or water that has been contaminated with certain types of bacteria, parasites, viruses, or toxins. Most cases of food poisoning are due to common bacteria such as Staphylococcus or Escherichia coli ( E. coli).

C AUSES, INCIDENCE, AND RISK FACTORS : Food poisoning more commonly occurs after eating at picnics, school cafeterias, large social functions, or restaurants. One or more people may become sick. Types of food poisoning include : Botulism ( Clostridium botulinum) Campylobacter enteritis Cholera E. coli enteritis Fish poisoning Listeria Staphylococcus aureus Salmonella Shigella

B ACTERIA MAY GET INTO YOUR FOOD IN DIFFERENT WAYS : Meat or poultry may come into contact with intestinal bacteria when being processed Water that is used during growing or shipping may contain animal or human waste Improper food handling or preparation

F OOD POISONING OFTEN OCCURS FROM EATING OR DRINKING : Any food prepared by someone who did not wash their hands properly Any food prepared using unclean cooking utensils, cutting boards, or other tools Dairy products or food containing mayonnaise (such as coleslaw or potato salad) that have been out of the refrigerator too long Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly Raw fish or oysters Raw fruits or vegetables that have not been washed well Raw vegetable or fruit juices and dairy Undercooked meats or eggs Water from a well or stream, or city or town water that has not been treated

I NFANTS AND ELDERLY PEOPLE ARE AT THE GREATEST RISK FOR FOOD POISONING. Y OU ARE ALSO AT HIGHER RISK IF : You have a serious medical condition, such as kidney disease or diabetes You have a weakened immune system You travel outside of the United States to areas where there is more exposure to germs that cause food poisoning Pregnant and breastfeeding women have to be especially careful to avoid food poisoning.

S YMPTOMS : When you develop symptoms depends on the exact cause of the food poisoning. The most common types of food poisoning generally cause symptoms within hours of eating the food. Possible symptoms include: Abdominal cramps DiarrheaDiarrhea (may be bloody) FeverFever and chills Headache Nausea and vomiting WeaknessWeakness (may be serious and lead to respiratory arrest, as in the case of botulism)

S IGNS AND TESTS : Your health care provider will examine you for signs of food poisoning, such as pain in the stomach and signs your body does not have as much water and fluids as it should. This is called dehydration.dehydration You will be asked about the foods you have eaten recently. Tests may be done on your blood, stools, vomit, or the food you have eaten to determine the cause of your symptoms. However, tests may not be able to prove that you have food poisoning. In rare but possibly serious cases, your health care provider may order a sigmoidoscopy, a procedure in which a thin tube placed in the anus to look for the source of bleeding or infection.

T REATMENT : You will usually recover from the most common types of food poisoning within a couple of days. The goal is to make you feel better and make sure your body maintains the proper amount of fluids. Don't eat solid foods until the diarrhea has passed, and avoid dairy products, which can worsen diarrhea (due to a temporary state of lactose intolerance).lactose intolerance Drink any fluid (except milk or caffeinated beverages) to replace fluids lost by diarrhea and vomiting. Give children an electrolyte solution sold in drugstores. If you have diarrhea and are unable to drink fluids (for example, due to nausea or vomiting), you may need medical attention and fluids given through a vein (by IV). This is especially true for young children.

C ONTINUE … If you take diuretics, you need to manage diarrhea carefully. Talk to your health care provider -- you may need to stop taking the diuretic while you have the diarrhea. Never stop or change medications without talking to your health care provider and getting specific instructions. For the most common causes of food poisoning, your doctor would NOT prescribe antibiotics. You can buy medicines at the drugstore that help slow diarrhea. Do not use these medicines without talking to your health care provider if you have bloody diarrhea or a fever. Do not give these medicines to children. If you have eaten toxins from mushrooms or shellfish, you will need medical attention right away. The emergency room doctor will take steps to empty out your stomach and remove the toxin.

C ALLING YOUR HEALTH CARE PROVIDER IF YOU HAVE : Blood or pus in your stools Black stools Stomach pain that does not go away after a bowel movement Symptoms of dehydration (thirst, dizziness, light- headedness) Diarrhea with a fever above 101°F (100.4°F in children) Recently traveled to a foreign country and developed diarrhea

P REVENTING FOOD POISONING : Carefully wash your hands often and always before cooking or cleaning. Always wash them again after touching raw meat. Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs. Use a thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F. DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed.

C ONTINUE … Promptly refrigerate any food you will not be eating. Keep the refrigerator set to around 40°F and your freezer at or below 0°F. DO NOT eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days. Cook frozen foods for the full time recommended on the package. DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent. DO NOT use foods that have an unusual odor or a spoiled taste. DO NOT drink water from streams or wells that are not treated. Only drink water that has been treated or chlorinated.

O THER STEPS TO TAKE : If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can't spread to other surfaces or people. If you make canned food at home, be sure to follow proper canning techniques to prevent botulism. DO NOT feed honey to children less than 1 year of age. DO NOT eat wild mushrooms. When traveling where contamination is more likely, eat only hot, freshly cooked food. Drink water only if it has been boiled. DO NOT eat raw vegetables or unpeeled fruit. DO NOT eat shellfish that has been exposed to red tides. If you are pregnant or have a weakened immune system, DO NOT eats soft cheeses, especially soft cheeses imported from countries outside the U.S.

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