Food poisoning, also known as foodborne illness, is an ailment caused by consuming contaminated food or beverages. The contamination stems from germs, bacteria, viruses, parasites, or harmful toxins present in the food. Symptoms can range from mild discomfort to severe illness, and understanding the potential signs, including fever, is crucial for timely intervention.
Common Symptoms of Food Poisoning
The symptoms of food poisoning vary depending on the contaminating agent and can manifest within hours or even weeks after consuming the tainted food. Recognizing these symptoms is the first step toward seeking appropriate care. Common symptoms include:
- Upset stomach
- Vomiting
- Diarrhea
- Stomach pain and cramps
Fever is indeed a symptom of food poisoning for many people. While not everyone experiences it, a fever often indicates that your body is actively fighting off an infection. The presence of a fever, alongside other symptoms, is an important factor in determining the severity of the illness. Other symptoms may include:
- Diarrhea with bloody stools
- Headache
In some cases, food poisoning can affect the nervous system, leading to more severe symptoms such as:
- Blurred or double vision
- Loss of movement in limbs
- Problems with swallowing
- Tingling or numbness of the skin
- Weakness
- Changes in the sound of the voice
When to Seek Medical Attention for Food Poisoning
While most cases of food poisoning resolve on their own, it’s essential to know when to seek professional medical help. Dehydration is a significant concern, especially for infants and children.
Infants and Children
Contact your child’s healthcare provider immediately if they exhibit vomiting and diarrhea accompanied by any of the following:
- Unusual changes in behavior or thinking
- Excessive thirst
- Little or no urination
- Weakness
- Dizziness
- Diarrhea lasting more than a day
- Frequent vomiting
- Stools containing blood or pus
- Black or tarry stools
- Severe stomach or rectal pain
- Any fever in children under 2 years of age
- Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children
- History of other medical problems
Adults
Adults should seek medical attention or emergency care if they experience any of the following:
- Nervous system symptoms, such as blurry vision, muscle weakness, or tingling skin
- Changes in thinking or behavior
- Fever of 103 degrees Fahrenheit (39.4 degrees Celsius)
- Frequent vomiting
- Diarrhea lasting more than three days
- Dehydration symptoms: excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness.
Understanding the Causes of Food Poisoning
Food poisoning occurs when food or drink becomes contaminated with harmful substances. These contaminants can include:
- Bacteria
- Viruses
- Parasites
- Toxins
The term “food poisoning” is often used broadly to describe all foodborne illnesses. However, it technically refers to illnesses caused specifically by toxins in food.
How Food Becomes Contaminated
Contamination can occur at any stage of the food production process, from farm to table. This includes growing, harvesting, processing, storing, shipping, and preparing food. Common sources of contamination include:
- Poor Handwashing: Inadequate handwashing after using the toilet can transfer fecal matter to food.
- Lack of proper disinfection in cooking areas: Unwashed utensils and cutting boards can harbor and spread contaminants.
- Improper Storage: Leaving food at room temperature for extended periods allows bacteria to multiply rapidly.
Common Culprits of Food Poisoning
The following table outlines common causes of foodborne illnesses, their typical onset times, and common sources of contamination:
| Disease cause | Timing of symptoms | Common sources |
|---|---|---|
| Bacillus cereus (bacterium) | 30 minutes to 15 hours | Foods such as rice, leftovers, sauces, soups, and meats left at room temperature for too long. |
| Campylobacter (bacterium) | 2 to 5 days | Raw or undercooked poultry, shellfish, unpasteurized milk, and contaminated water. |
| Clostridium botulinum (bacterium) | 18 to 36 hours | Home-preserved foods (canned foods, fermented fish/beans/alcohol), honey (for infants). |
| Clostridium perfringens (bacterium) | 6 to 24 hours | Meats, poultry, stews, and gravies not kept hot enough when served or left at room temperature too long. |
| Escherichia coli (E. coli) (bacterium) | 3 to 4 days | Raw or undercooked meat, unpasteurized milk/juice, soft cheeses from unpasteurized milk, fresh fruits/vegetables, contaminated water, feces. |
| Giardia lamblia (parasite) | 1 to 2 weeks | Food and water contaminated with feces carrying the parasite, food handlers who are carriers. |
| Hepatitis A (virus) | 15 to 50 days | Raw/undercooked shellfish, fresh fruits/vegetables, uncooked food, food/water contaminated with human feces, food handlers with hepatitis A. |
| Listeria (bacterium) | 9 to 48 hours | Hot dogs, luncheon meats, unpasteurized milk, soft cheeses from unpasteurized milk, refrigerated smoked fish, refrigerated pates/meat spreads, fresh fruits/vegetables. |
| Norovirus (virus) | 12 to 48 hours | Shellfish, fresh fruits/vegetables, ready-to-eat foods touched by infected food handlers, food/water contaminated with vomit/feces. |
| Rotavirus (virus) | 18 to 36 hours | Food, water, or objects contaminated with the virus. |
| Salmonella (bacterium) | 6 hours to 6 days | Poultry, eggs, dairy products, fresh fruits/vegetables, meat, nuts, spices. |
| Shellfish poisoning (toxin) | 30 to 60 minutes | Shellfish from coastal seawater contaminated with toxins. |
| Shigella (bacterium) | 1 to 2 days | Contact with a sick person, food/water contaminated with human feces, ready-to-eat food handled by infected workers. |
| Staphylococcus aureus (bacterium) | 30 minutes to 8 hours | Meat, egg salad, potato salad, cream-filled pastries left out too long or not refrigerated, foods handled by a person with the bacteria. |
| Vibrio (bacterium) | 2 to 48 hours | Raw or undercooked fish/shellfish (especially oysters), water contaminated with sewage, rice, millet, fresh fruits/vegetables. |
Risk Factors for Food Poisoning
While anyone can contract food poisoning, certain individuals are more susceptible to severe illness or complications. These include:
- Infants and children
- Pregnant women
- Older adults
- People with weakened immune systems
Potential Complications of Food Poisoning
Most healthy adults recover from food poisoning without complications. However, potential complications can arise, including:
Dehydration
Dehydration is the most common complication, resulting from fluid loss due to vomiting and diarrhea. Severe dehydration can lead to organ damage and even death if left untreated.
Systemic Disease
In some cases, contaminants can spread beyond the digestive system, leading to systemic infections. This is more common in older adults and individuals with weakened immune systems. Systemic infections from foodborne bacteria can cause:
- Blood clots in the kidneys
- Bacteria in the bloodstream
- Meningitis
- Sepsis
Pregnancy Complications
Listeria infection during pregnancy can result in:
- Miscarriage or stillbirth
- Sepsis in the newborn
- Meningitis in the newborn
Rare Complications
Rarely, food poisoning can lead to long-term health issues such as:
- Arthritis
- Irritable bowel syndrome
- Guillain-Barre syndrome
- Breathing difficulties (in cases of botulism)
Preventing Food Poisoning
Taking preventive measures at home can significantly reduce the risk of food poisoning. These measures include:
- Handwashing: Wash hands thoroughly with soap and water for at least 20 seconds before and after handling food, and after using the toilet.
- Washing Fruits and Vegetables: Rinse produce under running water before eating, peeling, or preparing.
- Washing Kitchen Utensils Thoroughly: Use soapy water to wash cutting boards, knives, and other utensils after they come into contact with raw meat or unwashed produce.
- Cooking Food to Safe Temperatures: Use a meat thermometer to ensure meat is cooked to the proper internal temperature.
- Refrigerating or Freezing Leftovers Promptly: Store leftovers in covered containers in the refrigerator immediately after meals.
- Thawing Food Safely: Thaw frozen food in the microwave, in the refrigerator, or in cold water.
- Discarding Doubtful Food: If you’re unsure whether food has been safely prepared, served, or stored, throw it out.
- Discarding Moldy Food: Throw out moldy baked goods, soft fruits, and vegetables.
- Cleaning Your Refrigerator Regularly: Clean the inside of your refrigerator every few months with a baking soda solution.
Food Safety for High-Risk Groups
Food poisoning poses a greater risk to pregnant women, young children, older adults, and people with weakened immune systems. These individuals should avoid the following foods:
- Raw or undercooked meat, poultry, fish, and shellfish
- Raw or undercooked eggs
- Raw sprouts
- Unpasteurized juices and ciders
- Unpasteurized milk and milk products
- Soft cheeses
- Refrigerated pates and meat spreads
- Uncooked hot dogs, luncheon meats, and deli meats
By understanding the symptoms, causes, and prevention methods of food poisoning, you can take proactive steps to protect yourself and your family from this common illness. If you suspect you have food poisoning and experience severe symptoms, especially a high fever, seek medical attention immediately.
