Food poisoning

Food is essential for our survival, but when contaminated, it can become a source of serious illness. Food poisoning, also known as foodborne illness, is a condition resulting from consuming contaminated, spoiled, or toxic food. It is one of the most common health issues globally and affects millions of people every year. While most cases are mild and resolve within a few days, some can lead to severe complications.

Food poisoning can be caused by bacteria, viruses, parasites, or chemicals. Recognising the signs early, understanding how it spreads, and knowing when to seek medical help can greatly reduce the risk of complications. This guide dives deep into all aspects of food poisoning, from its types to prevention and management.

Food poisoning refers to an illness caused by eating contaminated food. Contaminants include infectious organisms such as bacteria, viruses, and parasites, or toxins produced by these organisms. When food is improperly handled, stored, or cooked, these pathogens can multiply rapidly, leading to illness.

It is not unusual for food poisoning to go undiagnosed, as many people recover without seeing a doctor. However, it is essential to understand the seriousness of the condition, especially in vulnerable groups like children, elderly individuals, pregnant women, and people with weakened immune systems.

Globally, foodborne diseases affect around 600 million people and cause approximately 420,000 deaths each year, according to the World Health Organization (WHO). In India, food poisoning is a significant public health concern, especially during the monsoon season when food spoilage rates increase.

According to the National Centre for Disease Control (NCDC), India reported over 1000 foodborne outbreaks between 2009 and 2018, affecting more than 65,000 individuals. The actual number is likely higher due to underreporting and misdiagnosis.

There are several types of food poisoning based on the causative agents:

1. Bacterial Food Poisoning – Caused by bacteria such as Salmonella, E. coli, Listeria, and Clostridium perfringens.
2. Viral Food Poisoning – Often due to Norovirus and Hepatitis A.
3. Parasitic Food Poisoning – Includes infections like Toxoplasmosis and Giardia.
4. Chemical Food Poisoning – Caused by pesticides, heavy metals, or natural toxins.
5. Fungal Contamination – Caused by moulds like Aspergillus producing mycotoxins.

Food poisoning occurs when food becomes contaminated through various means:

• Improper Cooking: Undercooked meat, poultry, eggs, or seafood can harbour bacteria.
• Poor Hygiene: Handling food with unclean hands or using unwashed utensils.
• Cross-contamination: Transfer of pathogens from raw to cooked food.
• Improper Storage: Leaving food at room temperature allows bacteria to multiply.
• Contaminated Water: Used in food preparation or washing.
• Expired Food: Consuming food past its expiration date.

Symptoms can appear within a few hours to a few days of consuming contaminated food. Common symptoms include:

• Nausea
• Vomiting
• Diarrhoea (watery or bloody)
• Abdominal cramps
• Fever
• Headache
• Muscle aches
• Fatigue
• Dehydration (dry mouth, dizziness, reduced urination)
   

Diagnosis is primarily based on symptoms, food history, and clinical examination. In severe or persistent cases, laboratory tests may be performed, such as:

• Stool Test: To identify bacteria, viruses, or parasites.
• Blood Tests: To check for infection or complications.
• Urine Tests: In case of suspected dehydration or kidney involvement.
• Food Testing: If available, leftover food may be tested for contamination.

Most cases of food poisoning resolve without specific treatment. Key steps include:

1. Rehydration:

• Drink plenty of fluids, including ORS (oral rehydration salts).
• Avoid alcohol and caffeine.

2. Diet:

• Eat bland foods like rice, toast, bananas, and applesauce (BRAT diet).
• Avoid dairy, fatty, and spicy foods until recovery.

3. Medications:

• Antidiarrhoeals (like loperamide) – only if recommended. (Roko 2mg Capsule)
• Antibiotics – in bacterial cases, but not for viral infections.
• Antiemetics – to control vomiting. (Acepam Syrup)

4. Hospitalisation:

Required for severe dehydration, prolonged symptoms, or complications.

While not a substitute for medical care, these alternative therapies may help in mild cases:

• Ginger tea: Helps reduce nausea.
• Peppermint: May ease digestive discomfort.
• Probiotics: Support gut health during and after illness.
• Activated charcoal: Used in some cases for detoxifying toxins (with caution).

Always consult a healthcare provider before using alternative remedies.

Certain individuals are more susceptible to food poisoning:

• Infants and young children
• Elderly adults
• Pregnant women
• People with chronic illnesses or weak immune systems
• Travellers (due to unfamiliar food and water sources)
• Street food consumers without hygiene checks

Though rare, complications can occur, especially without timely treatment:

• Severe dehydration and electrolyte imbalance
• Kidney failure (e.g., Hemolytic Uremic Syndrome from E. coli)
• Sepsis or bloodstream infection
• Chronic arthritis (post-salmonella or shigella infection)
• Nervous system complications like Guillain-Barré syndrome (linked to Campylobacter)

While food poisoning is usually short-term, recovery can be uncomfortable. Here’s how to cope:

• Rest and avoid strenuous activities
• Sip fluids regularly to stay hydrated
• Introduce foods slowly as appetite returns
• Take doctor-prescribed medications only
• Use probiotics to restore gut flora
• Maintain hygiene to avoid spreading the infection

Myth 1: Food poisoning is always immediate.
 Fact: Symptoms may appear several hours or days later.

Myth 2: Only meat causes food poisoning.
 Fact: Fruits, vegetables, and dairy can also be culprits.

Myth 3: You can tell food is bad by its smell.
 Fact: Many harmful pathogens do not alter the smell or taste.

Seek medical help immediately if:

• Symptoms last more than 2–3 days
• High fever (>101.5°F or 38.6°C)
• Persistent vomiting or diarrhoea
• Blood in stools or vomit
• Signs of severe dehydration (dry mouth, sunken eyes, no urination)
• Dizziness or confusion

• What is the likely cause of my symptoms?
• Do I need any tests or medications?
• How can I avoid food poisoning in the future?
• What should I eat or avoid during recovery?
• Are there long-term effects of this infection?
• When is it safe to return to work or school?
   

Caring for someone with food poisoning requires patience and attentiveness:

• Encourage fluid intake
• Help them rest and recover
• Monitor symptoms and seek help if they worsen
• Maintain hygiene to prevent infection spread
• Provide light, nutritious meals during recovery
• Offer emotional support without judgement
   

Food poisoning is an uncomfortable but often preventable condition that can affect anyone. With increasing awareness about food hygiene, safe cooking practices, and early diagnosis, most cases can be managed effectively at home. However, knowing when to seek medical care is essential to avoid complications.

By practising good hygiene, staying informed, and supporting one another, we can significantly reduce the burden of foodborne illnesses worldwide.