Food poisoning, also known as foodborne illness, is an unpleasant experience caused by consuming contaminated food or beverages. At FOODS.EDU.VN, we aim to equip you with the knowledge to navigate this common ailment, from understanding its onset to implementing effective prevention strategies, all while ensuring your culinary experiences remain enjoyable and safe. Explore FOODS.EDU.VN for detailed guides on food safety tips, identifying foodborne pathogens, and safe food handling practices.
1. What Is The Typical Incubation Period For Food Poisoning?
The typical incubation period for food poisoning can range from as little as 30 minutes to as long as several weeks, depending on the specific pathogen causing the illness. The timing of symptoms can vary significantly based on the type of bacteria, virus, or parasite involved.
The incubation period is the time between when you ingest contaminated food and when the first symptoms appear. Here’s a more detailed look at what influences this period:
- Type of Pathogen: Different pathogens have different replication rates and mechanisms of action.
- Amount of Contamination: A higher dose of pathogens can lead to a shorter incubation period.
- Individual Factors: Age, health status, and individual susceptibility can affect how quickly symptoms manifest.
Understanding these factors can help you better recognize and manage potential food poisoning cases.
2. What Are The Common Bacteria That Cause Rapid-Onset Food Poisoning?
Certain bacteria are known for causing food poisoning with a rapid onset of symptoms. These bacteria often produce toxins that quickly affect the digestive system.
Here are some common bacteria associated with rapid-onset food poisoning:
- Staphylococcus aureus: Symptoms typically appear within 30 minutes to 8 hours after consuming contaminated food.
- Bacillus cereus: This bacterium can cause symptoms to manifest within 30 minutes to 15 hours.
- Clostridium perfringens: Symptoms generally start within 6 to 24 hours.
| Bacteria | Onset of Symptoms | Common Sources |
|---|---|---|
| Staphylococcus aureus | 30 minutes – 8 hours | Meat, egg salad, potato salad, cream-filled pastries left out too long or handled by a person with the bacteria. |
| Bacillus cereus | 30 minutes – 15 hours | Rice, leftovers, sauces, soups, meats that have sat out at room temperature too long. |
| Clostridium perfringens | 6 hours – 24 hours | Meats, poultry, stews, and gravies, especially when food is not kept hot enough when served or left out at room temperature too long. |
Being aware of these bacteria and their sources can help you take preventive measures to avoid food poisoning.
3. What Are The Foods Most Likely To Cause Food Poisoning?
Certain foods are more prone to contamination and are frequently associated with food poisoning outbreaks. Knowing these high-risk foods can help you take extra precautions when handling and preparing them.
Common foods that are often implicated in food poisoning cases include:
- Raw or Undercooked Poultry: Poultry can harbor bacteria like Salmonella and Campylobacter.
- Raw or Undercooked Seafood: Seafood can contain Vibrio bacteria and other pathogens.
- Unpasteurized Dairy Products: These can be contaminated with Listeria and other bacteria.
- Raw Sprouts: Sprouts can be a breeding ground for bacteria like E. coli and Salmonella.
- Fresh Produce: Fruits and vegetables can be contaminated with various pathogens if not properly washed.
| Food Type | Potential Pathogens | Prevention Tips |
|---|---|---|
| Poultry (Raw/Undercooked) | Salmonella, Campylobacter | Cook thoroughly to an internal temperature of 165°F (74°C). |
| Seafood (Raw/Undercooked) | Vibrio, Norovirus | Ensure seafood is from reputable sources and cook thoroughly. Avoid raw shellfish. |
| Unpasteurized Dairy | Listeria, E. coli | Opt for pasteurized dairy products to eliminate harmful bacteria. |
| Raw Sprouts | E. coli, Salmonella | Cook sprouts thoroughly. Consider avoiding raw sprouts if you are in a high-risk group (pregnant, elderly, etc.). |
| Fresh Produce | E. coli, Salmonella, Norovirus | Wash thoroughly under running water. Use a produce brush for firm-skinned fruits and vegetables. |
By understanding the risks associated with these foods, you can implement safer food handling practices.
4. How Do Viruses Like Norovirus Cause Food Poisoning And What Is The Incubation Period?
Viruses, such as Norovirus, are a significant cause of food poisoning. Understanding how they contaminate food and their incubation period is crucial for prevention.
Norovirus is highly contagious and often spread through contaminated food or water, or by direct contact with an infected person. Here’s what you need to know:
- Contamination Sources: Food can become contaminated by infected food handlers or through contact with contaminated surfaces.
- Incubation Period: Symptoms typically appear within 12 to 48 hours after exposure.
- Common Symptoms: Include nausea, vomiting, diarrhea, and stomach cramps.
| Aspect | Details |
|---|---|
| Primary Source | Contaminated food or water, infected food handlers |
| Incubation Period | 12-48 hours |
| Symptoms | Nausea, vomiting, diarrhea, stomach cramps |
| Prevention Strategies | Thorough handwashing, proper food handling, avoiding sick individuals |
To minimize the risk of Norovirus infection, focus on proper hygiene and safe food handling practices.
5. What Are The Symptoms Of Food Poisoning And How Long Do They Typically Last?
Recognizing the symptoms of food poisoning and understanding their duration can help you determine the severity of the illness and when to seek medical attention.
Common symptoms of food poisoning include:
- Nausea: Feeling sick to your stomach.
- Vomiting: Expelling stomach contents.
- Diarrhea: Frequent, loose, watery stools.
- Stomach Cramps: Painful contractions in the abdomen.
- Fever: Elevated body temperature.
- Headache: Pain in the head.
The duration of these symptoms can vary:
- Mild Cases: Symptoms may last for a few hours to a couple of days.
- Severe Cases: Symptoms can persist for several days to a week or more.
| Symptom | Description | Typical Duration |
|---|---|---|
| Nausea | Feeling sick to your stomach | Hours to a few days |
| Vomiting | Expelling stomach contents | Hours to a few days |
| Diarrhea | Frequent, loose, watery stools | 1-7 days |
| Stomach Cramps | Painful contractions in the abdomen | 1-3 days |
| Fever | Elevated body temperature | 1-3 days |
| Headache | Pain in the head | 1-2 days |
If symptoms are severe or persist for more than a few days, it’s important to consult a healthcare provider.
6. What Is The Best Way To Treat Food Poisoning At Home?
For mild cases of food poisoning, home treatment can be effective in managing symptoms and promoting recovery.
Here are some recommended home treatment strategies:
- Stay Hydrated: Drink plenty of clear fluids like water, broth, and electrolyte solutions to replace fluids lost through vomiting and diarrhea.
- Rest: Allow your body to recover by getting adequate rest.
- Avoid Solid Foods: Start with clear liquids and gradually introduce bland, easy-to-digest foods like toast, crackers, and bananas.
- Avoid Irritants: Stay away from caffeine, alcohol, nicotine, and spicy or fatty foods, which can irritate your stomach.
- Over-the-Counter Medications: Consider using anti-diarrheal or anti-nausea medications, but consult a healthcare provider first.
| Treatment | Details |
|---|---|
| Hydration | Drink clear fluids, electrolyte solutions |
| Rest | Get adequate rest to allow the body to recover |
| Bland Diet | Start with clear liquids, gradually introduce bland foods like toast |
| Avoid Irritants | Stay away from caffeine, alcohol, spicy/fatty foods |
| OTC Medications | Anti-diarrheal or anti-nausea medications (consult a healthcare provider) |
Remember, if symptoms worsen or do not improve after a few days, seek medical advice.
7. When Should I Seek Medical Attention For Food Poisoning?
While most cases of food poisoning resolve on their own, certain symptoms warrant medical attention to prevent complications.
Seek medical care if you experience any of the following:
- High Fever: A fever of 103°F (39.4°C) or higher.
- Bloody Stools: Presence of blood in your stool.
- Severe Dehydration: Symptoms include excessive thirst, dizziness, reduced urination.
- Neurological Symptoms: Blurred vision, muscle weakness, tingling.
- Persistent Vomiting: Inability to keep down liquids.
- Prolonged Diarrhea: Diarrhea lasting more than three days.
| Symptom | Threshold |
|---|---|
| High Fever | 103°F (39.4°C) or higher |
| Bloody Stools | Presence of blood |
| Severe Dehydration | Excessive thirst, dizziness, reduced urination |
| Neurological Symptoms | Blurred vision, muscle weakness, tingling |
| Persistent Vomiting | Inability to keep down liquids |
| Prolonged Diarrhea | Lasting more than three days |
Prompt medical intervention can prevent serious complications and ensure a full recovery.
8. How Can I Prevent Food Poisoning When Eating Out?
Eating out increases the risk of food poisoning if proper food safety practices are not followed. Here’s how you can minimize this risk:
- Check Restaurant Hygiene: Look for clean and well-maintained dining areas and restrooms.
- Read Online Reviews: Check for comments about food safety and hygiene.
- Order Cooked Foods: Avoid raw or undercooked items, especially if you’re at a higher risk.
- Ensure Food Is Served Hot: Hot foods should be served steaming, and cold foods should be chilled.
- Inquire About Food Handling: Don’t hesitate to ask about the restaurant’s food safety practices.
- Trust Your Instincts: If something doesn’t seem right, choose another option.
| Aspect | Recommendation |
|---|---|
| Restaurant Hygiene | Clean and well-maintained dining areas and restrooms |
| Online Reviews | Check for comments about food safety and hygiene |
| Food Choices | Order cooked foods; avoid raw or undercooked items |
| Food Temperature | Hot foods served steaming; cold foods chilled |
| Inquiries | Ask about the restaurant’s food safety practices |
| Gut Feeling | If something seems off, trust your instincts and choose another option |
Taking these precautions can significantly reduce your risk of food poisoning when dining out.
9. What Are The Key Food Safety Practices To Prevent Food Poisoning At Home?
Preventing food poisoning at home involves adhering to strict food safety practices. These practices encompass everything from shopping to storage and preparation.
Here are essential steps to follow:
- Clean: Wash hands, utensils, and surfaces frequently.
- Separate: Prevent cross-contamination by keeping raw and cooked foods separate.
- Cook: Cook foods to safe internal temperatures using a food thermometer.
- Chill: Refrigerate perishable foods promptly.
- Safe Shopping: Check expiration dates and the condition of food packaging.
- Proper Storage: Store food at the correct temperatures and use airtight containers.
| Practice | Details |
|---|---|
| Clean | Wash hands, utensils, and surfaces frequently with soap and water |
| Separate | Prevent cross-contamination by keeping raw and cooked foods separate |
| Cook | Cook foods to safe internal temperatures using a food thermometer |
| Chill | Refrigerate perishable foods promptly, ideally within two hours |
| Safe Shopping | Check expiration dates and the condition of food packaging |
| Proper Storage | Store food at the correct temperatures and use airtight containers |
Adhering to these practices will help create a safer kitchen environment and reduce the risk of food poisoning.
10. How Does Cross-Contamination Lead To Food Poisoning And How Can It Be Prevented?
Cross-contamination is a major cause of food poisoning, occurring when harmful bacteria are transferred from one food item to another.
Understanding how cross-contamination happens and how to prevent it is essential:
- What It Is: The transfer of harmful bacteria from raw foods (especially meat, poultry, and seafood) to ready-to-eat foods.
- Common Causes: Using the same cutting board or utensils for raw and cooked foods, improper handwashing, and storing raw foods above cooked foods in the refrigerator.
- Prevention Strategies:
- Use separate cutting boards and utensils for raw and cooked foods.
- Wash hands thoroughly with soap and water before and after handling food.
- Store raw meats, poultry, and seafood on the bottom shelf of the refrigerator to prevent drips onto other foods.
- Clean and sanitize kitchen surfaces regularly.
| Factor | Details |
|---|---|
| Definition | Transfer of harmful bacteria from raw to ready-to-eat foods |
| Common Causes | Shared cutting boards, improper handwashing, incorrect storage |
| Prevention Measures | Use separate utensils, wash hands thoroughly, store raw foods properly, sanitize surfaces |
By taking these preventive steps, you can significantly reduce the risk of cross-contamination and protect yourself from food poisoning.
11. What Is The Role Of Proper Food Storage Temperatures In Preventing Food Poisoning?
Maintaining proper food storage temperatures is crucial for preventing the growth of harmful bacteria and preventing food poisoning.
Understanding temperature guidelines is key:
- Danger Zone: Bacteria multiply rapidly between 40°F (4°C) and 140°F (60°C).
- Refrigeration: Keep your refrigerator at or below 40°F (4°C).
- Freezing: Maintain your freezer at 0°F (-18°C) or lower.
- Hot Holding: Keep hot foods above 140°F (60°C).
| Storage Type | Temperature |
|---|---|
| Refrigerator | At or below 40°F (4°C) |
| Freezer | 0°F (-18°C) or lower |
| Hot Holding | Above 140°F (60°C) |
Regularly check your refrigerator and freezer temperatures with a thermometer to ensure they are within the safe ranges. Promptly refrigerate or freeze perishable foods to minimize the risk of bacterial growth.
12. How Does The “Two-Hour Rule” Help Prevent Food Poisoning?
The “Two-Hour Rule” is a critical guideline for preventing food poisoning by limiting the time perishable foods spend at room temperature, where bacteria can multiply rapidly.
Here’s what you need to know:
- The Rule: Perishable foods should not be left at room temperature for more than two hours.
- Hot Weather: In hot weather (above 90°F or 32°C), this time decreases to one hour.
- Why It Matters: Bacteria can grow quickly in the “danger zone” between 40°F (4°C) and 140°F (60°C).
| Condition | Maximum Time at Room Temperature |
|---|---|
| Normal | 2 hours |
| Hot Weather | 1 hour |
Always refrigerate or freeze perishable foods within two hours of cooking or purchasing, or within one hour if the temperature is above 90°F (32°C), to minimize the risk of bacterial growth and food poisoning.
13. What Are The Safe Internal Temperatures For Cooking Different Types Of Meat?
Cooking meat to safe internal temperatures is essential for killing harmful bacteria and preventing food poisoning. Using a food thermometer is the best way to ensure safety.
Here are the recommended internal temperatures for different types of meat:
- Poultry (Chicken, Turkey): 165°F (74°C)
- Ground Meat (Beef, Pork): 160°F (71°C)
- Beef, Pork, Lamb (Steaks, Roasts): 145°F (63°C) with a 3-minute rest time
- Fish: 145°F (63°C)
| Meat Type | Safe Internal Temperature |
|---|---|
| Poultry (Chicken, Turkey) | 165°F (74°C) |
| Ground Meat (Beef, Pork) | 160°F (71°C) |
| Beef, Pork, Lamb (Steaks) | 145°F (63°C) |
| Fish | 145°F (63°C) |
Always use a food thermometer to check the internal temperature of meat in multiple locations to ensure it has reached a safe temperature throughout.
14. How Does Washing Fruits And Vegetables Help Prevent Food Poisoning?
Washing fruits and vegetables is an important step in preventing food poisoning by removing dirt, pesticides, and harmful bacteria that may be present on the surface.
Here’s how to wash produce properly:
- Wash Hands: Start by washing your hands with soap and water.
- Rinse Under Running Water: Rinse produce under cool, running water.
- Use a Produce Brush: For firm-skinned fruits and vegetables, use a clean produce brush to scrub the surface.
- Dry with a Clean Towel: After washing, dry the produce with a clean cloth or paper towel.
- Wash Before Peeling: Wash produce before peeling to prevent transferring contaminants from the peel to the edible parts.
| Step | Details |
|---|---|
| Wash Hands | Start by washing your hands with soap and water for at least 20 seconds |
| Rinse Under Water | Rinse produce under cool, running water to remove surface contaminants |
| Use Produce Brush | Scrub firm-skinned fruits and vegetables with a clean produce brush |
| Dry with Clean Towel | Dry washed produce with a clean cloth or paper towel to remove any remaining bacteria |
| Wash Before Peeling | Wash produce before peeling to prevent transferring contaminants to the edible parts |
While washing can reduce the risk, some bacteria may still remain. Cooking produce can further reduce the risk of food poisoning.
15. What Are The Risks Of Eating Raw Or Undercooked Shellfish And How Can They Be Minimized?
Eating raw or undercooked shellfish can pose significant risks due to the potential presence of harmful bacteria and viruses.
Here’s what you need to know:
- Risks: Shellfish can harbor pathogens like Vibrio bacteria, Norovirus, and Hepatitis A virus.
- Vibrio: Can cause severe illness, especially in people with weakened immune systems.
- Norovirus: A common cause of viral gastroenteritis.
- Hepatitis A: Can cause liver inflammation.
To minimize these risks:
- Cook Thoroughly: Cook shellfish to an internal temperature of 145°F (63°C).
- Buy from Reputable Sources: Purchase shellfish from trusted vendors who follow safe handling practices.
- Avoid Cross-Contamination: Prevent cross-contamination by keeping raw shellfish separate from other foods.
| Risk | Pathogen | Prevention |
|---|---|---|
| Bacterial | Vibrio | Cook thoroughly, buy from reputable sources, avoid cross-contamination |
| Viral | Norovirus, Hepatitis A | Cook thoroughly, buy from reputable sources, avoid cross-contamination |
If you are in a high-risk group (pregnant, elderly, immunocompromised), it’s best to avoid raw shellfish altogether.
16. How Can Pregnant Women Reduce Their Risk Of Food Poisoning?
Pregnant women are more susceptible to food poisoning and its complications due to their weakened immune systems. Certain foodborne illnesses, like Listeriosis, can be particularly dangerous during pregnancy.
To reduce the risk:
- Avoid High-Risk Foods: Steer clear of unpasteurized dairy, raw or undercooked meats, and processed meats.
- Cook Foods Thoroughly: Ensure meats are cooked to safe internal temperatures.
- Wash Produce: Thoroughly wash all fruits and vegetables.
- Practice Safe Food Handling: Follow strict food safety practices at home.
| Recommendation | Details |
|---|---|
| Avoid High-Risk Foods | Unpasteurized dairy, raw/undercooked meats, processed meats |
| Cook Foods Thoroughly | Ensure meats are cooked to safe internal temperatures |
| Wash Produce | Thoroughly wash all fruits and vegetables before consumption |
| Practice Safe Food Handling | Follow strict food safety practices at home to prevent contamination |
By taking these precautions, pregnant women can significantly reduce their risk of food poisoning.
17. What Role Does The Acidity Of Food Play In The Growth Of Bacteria?
The acidity of food plays a crucial role in controlling the growth of bacteria. Most bacteria prefer a neutral pH environment to thrive, making acidity an important factor in food preservation.
Key points to consider:
- pH Scale: Measures acidity, with lower numbers indicating higher acidity.
- Bacterial Growth: Most bacteria grow best in a pH range of 6.5 to 7.5.
- Acidic Foods: Foods with a pH of 4.6 or lower can inhibit the growth of many harmful bacteria.
- Food Preservation: Pickling, fermenting, and adding acidic ingredients like vinegar or lemon juice can help preserve foods by creating an environment that is inhospitable to bacteria.
| Aspect | Details |
|---|---|
| pH Scale | Measures acidity; lower numbers indicate higher acidity |
| Bacterial Growth | Most bacteria thrive in a pH range of 6.5 to 7.5 |
| Acidic Foods | Foods with a pH of 4.6 or lower inhibit the growth of many harmful bacteria |
| Preservation | Pickling, fermenting, and adding acidic ingredients help preserve foods |
Understanding the role of acidity in food safety can help you make informed decisions about food storage and preservation.
18. How Can High-Risk Individuals (Elderly, Immunocompromised) Protect Themselves From Food Poisoning?
High-risk individuals, including the elderly and those with weakened immune systems, are more susceptible to food poisoning and its complications.
Here are steps they can take to protect themselves:
- Avoid Raw or Undercooked Foods: Thoroughly cook meats, poultry, seafood, and eggs.
- Choose Pasteurized Products: Opt for pasteurized dairy and juice products.
- Wash Produce Carefully: Wash fruits and vegetables thoroughly, even if they are pre-washed.
- Avoid Cross-Contamination: Use separate cutting boards and utensils for raw and cooked foods.
- Check Food Temperatures: Use a food thermometer to ensure foods are cooked to safe internal temperatures.
- Be Careful When Eating Out: Choose restaurants with good hygiene practices and order cooked foods.
| Recommendation | Details |
|---|---|
| Avoid Raw/Undercooked Foods | Thoroughly cook meats, poultry, seafood, and eggs to kill harmful bacteria |
| Choose Pasteurized Products | Opt for pasteurized dairy and juice products to avoid Listeria and other pathogens |
| Wash Produce Carefully | Wash fruits and vegetables thoroughly to remove surface contaminants |
| Avoid Cross-Contamination | Use separate cutting boards and utensils for raw and cooked foods to prevent contamination |
| Check Food Temperatures | Use a food thermometer to ensure foods are cooked to safe internal temperatures |
| Be Careful When Eating Out | Choose restaurants with good hygiene practices and order cooked foods |
By following these precautions, high-risk individuals can minimize their risk of food poisoning.
19. What Is The Impact Of Climate Change On The Risk Of Food Poisoning?
Climate change is influencing the risk of food poisoning through various mechanisms, including changes in temperature, rainfall patterns, and the distribution of pathogens.
Here’s how climate change affects food safety:
- Increased Temperatures: Higher temperatures can accelerate the growth of bacteria in food.
- Extreme Weather Events: Floods and droughts can contaminate food and water supplies.
- Changes in Pathogen Distribution: Warmer temperatures can expand the range of certain pathogens.
- Seafood Safety: Warmer ocean temperatures can increase the risk of harmful algal blooms and Vibrio bacteria in shellfish.
| Aspect | Impact on Food Safety |
|---|---|
| Increased Temperatures | Accelerate the growth of bacteria in food |
| Extreme Weather Events | Contaminate food and water supplies with pathogens |
| Pathogen Distribution | Warmer temperatures expand the range of certain pathogens |
| Seafood Safety | Warmer ocean temperatures increase the risk of harmful algal blooms and Vibrio bacteria |
As the climate continues to change, it’s crucial to implement adaptive food safety measures to protect public health.
20. How Can Technology Help In Improving Food Safety And Reducing The Risk Of Food Poisoning?
Technology plays an increasingly important role in improving food safety and reducing the risk of food poisoning.
Here are some ways technology is being used:
- Blockchain Technology: Provides a transparent and traceable record of the food supply chain.
- Smart Sensors: Monitor temperature and humidity during food storage and transportation.
- Rapid Detection Tests: Quickly identify pathogens in food samples.
- Data Analytics: Analyze data to identify patterns and predict potential outbreaks.
- Mobile Apps: Provide consumers with information on food safety and recalls.
| Technology | Application |
|---|---|
| Blockchain | Provides transparent and traceable record of the food supply chain |
| Smart Sensors | Monitor temperature and humidity during food storage and transportation |
| Rapid Detection Tests | Quickly identify pathogens in food samples |
| Data Analytics | Analyze data to identify patterns and predict potential outbreaks |
| Mobile Apps | Provide consumers with information on food safety, recalls, and safe food handling practices |
By leveraging these technologies, we can enhance food safety practices and reduce the incidence of food poisoning.
Food poisoning can be a significant health concern, but understanding its causes, symptoms, and prevention strategies can empower you to protect yourself and your family. For more in-depth information and resources on food safety, visit FOODS.EDU.VN. Whether you’re looking for guidance on safe cooking temperatures, tips on preventing cross-contamination, or the latest research on foodborne illnesses, FOODS.EDU.VN is your go-to source for reliable and comprehensive information.
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Frequently Asked Questions (FAQs) About Food Poisoning
1. How Quickly Can You Get Food Poisoning?
Symptoms can appear as early as 30 minutes after eating contaminated food, depending on the type and amount of pathogen present.
2. What Are The First Signs Of Food Poisoning?
The first signs typically include nausea, stomach cramps, and vomiting.
3. What Causes Food Poisoning?
Food poisoning is caused by consuming food contaminated with bacteria, viruses, parasites, or toxins.
4. How Long Does Food Poisoning Last?
Symptoms can last from a few hours to several days, depending on the cause and severity of the infection.
5. Can You Get Food Poisoning From Cooked Food?
Yes, cooked food can cause food poisoning if it is not stored properly or if it becomes cross-contaminated after cooking.
6. What Drinks Help With Food Poisoning?
Clear fluids like water, broth, and electrolyte solutions can help with dehydration caused by food poisoning.
7. What Foods Should I Avoid If I Have Food Poisoning?
Avoid solid foods, caffeine, alcohol, nicotine, and spicy or fatty foods to minimize stomach irritation.
8. How Can I Tell If Food Is Spoiled?
Look for signs of spoilage, such as unusual odors, discoloration, mold, or a slimy texture.
9. Is Food Poisoning Contagious?
Some types of food poisoning, like Norovirus, are highly contagious and can spread through direct contact with infected individuals or contaminated surfaces.
10. Can Food Poisoning Be Fatal?
In rare cases, particularly among high-risk individuals, food poisoning can lead to severe complications and even death.
