Food poisoning, also known as foodborne illness, is a common ailment resulting from consuming contaminated food or beverages. These contaminants can range from bacteria and viruses to parasites and toxins. While most cases are mild and resolve on their own, some can lead to severe complications and require medical attention. Understanding How Do People Get Food Poisoning is crucial for prevention and maintaining food safety.
Understanding Food Poisoning Symptoms
The symptoms of food poisoning can vary depending on the type of contaminant and the individual’s susceptibility. These symptoms may appear within hours or even weeks after consuming the tainted food or drink.
Common symptoms include:
- Upset stomach
- Vomiting
- Diarrhea
- Stomach pain and cramps
- Fever
- Headache
- Bloody stools
In rarer, more severe cases, food poisoning can affect the nervous system, leading to symptoms such as:
- Blurred or double vision
- Loss of movement in limbs
- Problems with swallowing
- Tingling or numbness of skin
- Weakness
- Changes in the sound of the voice
When to Seek Medical Attention
While most cases of food poisoning resolve on their own, it’s important to know when to seek medical attention.
For Infants and Children:
Vomiting and diarrhea can quickly lead to dehydration in infants and children, which can be dangerous. Contact your child’s healthcare provider if they experience these symptoms along with:
- Unusual changes in behavior or thinking
- Excessive thirst
- Little or no urination
- Weakness
- Dizziness
- Diarrhea lasting more than a day
- Frequent vomiting
- Bloody or pus-filled stools
- Black or tarry stools
- Severe stomach or rectal pain
- Fever in children under 2 years of age
- Fever of 102°F (38.9°C) or higher in older children
- History of other medical problems
For Adults:
Adults should seek medical attention or emergency care if they experience:
- Nervous system symptoms like blurry vision, muscle weakness, and tingling skin
- Changes in thinking or behavior
- Fever of 103°F (39.4°C)
- Frequent vomiting
- Diarrhea lasting more than three days
- Symptoms of dehydration: excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness
Common Causes: How Do People Get Food Poisoning?
The root cause of food poisoning is the presence of harmful contaminants in food or drink. These contaminants can be:
- Bacteria: Common culprits include Salmonella, E. coli, and Listeria.
- Viruses: Norovirus and Hepatitis A are frequent causes.
- Parasites: Giardia lamblia is a common parasitic cause.
- Toxins: Produced by bacteria or found naturally in some foods, such as shellfish toxins.
- Molds: Some molds produce toxins that can cause illness.
Understanding Foodborne Illness Terminology
It’s helpful to understand the nuances of related terms:
- Foodborne illness: A broad term encompassing any illness resulting from contaminated food or beverage.
- Food poisoning: Specifically refers to illness caused by a toxin in food.
How Food Becomes Contaminated: The Journey of Contamination
Food can become contaminated at any point from production to consumption. This includes growing, harvesting, processing, storing, shipping, and preparing. Contamination can occur due to:
- Poor handwashing: Inadequate handwashing after using the toilet can transfer fecal matter and other contaminants to food.
- Unsanitized cooking areas: Unwashed knives, cutting boards, and other kitchen tools can spread contaminants.
- Improper storage: Leaving food at room temperature for extended periods allows bacteria to multiply rapidly. Insufficiently cold refrigeration or freezing can also lead to spoilage.
Specific Contaminants and Their Sources
| Disease Cause | Timing of Symptoms | Common Sources |
|---|---|---|
| Bacillus cereus (bacterium) | 30 minutes to 15 hours | Rice, leftovers, sauces, soups, meats left out at room temperature too long. |
| Campylobacter (bacterium) | 2 to 5 days | Raw or undercooked poultry, shellfish, unpasteurized milk, contaminated water. |
| Clostridium botulinum (bacterium) | 18 to 36 hours (Adults); 3 to 30 days (Infants) | Honey (infants), home-preserved foods (canned foods, fermented fish, beans, alcohol), commercial canned foods, herb-infused oils. |
| Clostridium perfringens (bacterium) | 6 to 24 hours | Meats, poultry, stews, gravies, often from food not kept hot enough or left out at room temperature. |
| E. coli (bacterium) | 3 to 4 days | Raw or undercooked meat, unpasteurized milk or juice, soft cheeses, fresh fruits and vegetables, contaminated water, feces of infected people. |
| Giardia lamblia (parasite) | 1 to 2 weeks | Food and water contaminated with feces carrying the parasite; infected food handlers. |
| Hepatitis A (virus) | 15 to 50 days | Raw and undercooked shellfish, fresh fruits and vegetables, uncooked food; food and water contaminated with human feces; infected food handlers. |
| Listeria (bacterium) | 9 to 48 hours (digestive); 1 to 4 weeks (systemic) | Hot dogs, luncheon meats, unpasteurized milk, soft cheeses, refrigerated smoked fish, pates, meat spreads, fresh fruits and vegetables. |
| Norovirus (virus) | 12 to 48 hours | Shellfish, fresh fruits and vegetables, ready-to-eat foods touched by infected food handlers; food or water contaminated with vomit or feces. |
| Rotavirus (virus) | 18 to 36 hours | Food, water, objects contaminated with the virus. |
| Salmonella (bacterium) | 6 hours to 6 days | Poultry, eggs, dairy products, fresh fruits and vegetables, meat, nuts, nut products, spices. |
| Shellfish poisoning (toxin) | 30 to 60 minutes | Shellfish from coastal seawater contaminated with toxins. |
| Shigella (bacterium) | 1 to 2 days | Contact with an infected person; food or water contaminated with human feces; ready-to-eat food handled by infected food workers. |
| Staphylococcus aureus (bacterium) | 30 minutes to 8 hours | Meat, egg salad, potato salad, cream-filled pastries left out too long or handled by a person with the bacteria (often found on skin). |
| Vibrio (bacterium) | 2 to 48 hours | Raw or undercooked fish or shellfish (especially oysters), sewage-contaminated water, rice, millet, fresh fruits and vegetables. |
Other Potential Sources
Foodborne illness-causing bacteria can also be found in swimming pools, lakes, ponds, rivers, and seawater. Exposure to animals carrying diseases like E. coli can also lead to infection.
Risk Factors: Who Is Most Vulnerable?
While anyone can get food poisoning, certain groups are at higher risk of developing a more severe illness or complications:
- Infants and children
- Pregnant women
- Older adults
- Individuals with weakened immune systems
Potential Complications of Food Poisoning
In healthy adults, complications from food poisoning are uncommon. However, they can occur and may include:
Dehydration: A Common Concern
Dehydration, a severe loss of water and electrolytes, is the most common complication. Both vomiting and diarrhea contribute to dehydration. While most healthy adults can rehydrate by drinking fluids, children, older adults, and those with weakened immune systems may require intravenous fluids. Untreated severe dehydration can lead to organ damage and even death.
Systemic Disease Complications
Some contaminants can cause systemic infections, particularly in individuals with weakened immune systems, older adults, or those with pre-existing medical conditions. These infections can lead to:
- Blood clots in the kidneys (Hemolytic Uremic Syndrome): E. coli can cause blood clots that block the kidneys’ filtering system, potentially leading to kidney failure.
- Bacteria in the bloodstream: Can cause disease in the blood itself or spread to other parts of the body.
- Meningitis: Inflammation of the membranes surrounding the brain and spinal cord.
- Sepsis: An overreaction of the immune system that damages the body’s own tissues.
Pregnancy-Related Complications
Listeria infection during pregnancy can have severe consequences, including:
- Miscarriage or stillbirth
- Sepsis in the newborn
- Meningitis in the newborn
Rare but Serious Complications
Rare complications that can develop after food poisoning include:
- Arthritis: Joint inflammation and pain.
- Irritable Bowel Syndrome (IBS): A chronic condition affecting the intestines.
- Guillain-Barre Syndrome: An immune system attack on the nerves.
- Breathing Difficulties: In rare cases, botulism can damage nerves controlling breathing muscles.
Prevention: Steps to Avoid Food Poisoning
Preventing food poisoning requires careful attention to food safety practices.
At-Home Prevention
- Handwashing: Wash hands thoroughly with soap and water for at least 20 seconds after using the toilet, before eating, and before and after handling food.
- Wash Fruits and Vegetables: Rinse produce under running water before eating, peeling, or preparing.
- Wash Kitchen Utensils: Wash cutting boards, knives, and other utensils with soapy water after contact with raw meats or unwashed produce.
- Cook Food Thoroughly: Use a meat thermometer to ensure food is cooked to the correct internal temperature. Cook whole meats and fish to at least 145°F (63°C) and let rest for at least three minutes. Cook ground meat to at least 160°F (71°C). Cook poultry to at least 165°F (74°C).
- Refrigerate or Freeze Leftovers: Store leftovers in covered containers in the refrigerator immediately after your meal. Leftovers should be consumed within 3-4 days or frozen for longer storage.
- Thaw and Cook Leftovers Safely: Thaw frozen food in the microwave, refrigerator, or in a leakproof container in cold water. Reheat leftovers to an internal temperature of 165°F (74°C).
- Discard Food When in Doubt: If you are unsure if a food has been prepared, served, or stored safely, discard it.
- Throw Out Moldy Food: Discard moldy baked goods, soft fruits, and vegetables. For firm foods with low moisture, such as carrots and hard cheeses, you can cut away at least 1 inch (2.5 centimeters) around the moldy part.
- Clean Your Refrigerator: Clean the inside of the refrigerator every few months with a solution of baking soda and water. For visible mold, use a solution of bleach and water.
Safety for At-Risk Individuals
Food poisoning poses a greater risk to pregnant women, young children, older adults, and individuals with weakened immune systems. These individuals should avoid:
- Raw or undercooked meat, poultry, fish, and shellfish.
- Raw or undercooked eggs or foods that may contain them.
- Raw sprouts.
- Unpasteurized juices and ciders.
- Unpasteurized milk and milk products.
- Soft cheeses (feta, brie, Camembert, blue-veined cheese, unpasteurized cheese).
- Refrigerated pates and meat spreads.
- Uncooked hot dogs, luncheon meats, and deli meats.
By understanding how do people get food poisoning and implementing these preventative measures, you can significantly reduce your risk and protect your health.
