Foodborne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Every person is at risk of foodborne illness. Foodborne illness is commonly called food poisoning, even though the physiological effects of foodborne illness are not always caused by poisons.
Food poisoning is an acute syndrome with nausea, abdominal cramping, vomiting and/or diarrhea which appear suddenly and within 48 h after ingestion of food contaminated with pathogenic bacteria, viruses or toxins produced by bacteria. Depending on the contaminant, other symptoms such as chills and fever, bloody stools, dehydration and nervous system damage may follow and can lead to death. | | Food poisoning occurs when a person ingests a contaminating chemical or a natural toxin, while most cases of foodborne illness are caused by a variety of foodborne pathogenic bacteria, viruses or parasites that contaminate food. Such contamination usually arises from improper handling, preparation, or food storage.
| Causes and risk factors of food poisoning
Infective agents include viruses, bacteria and parasites. Toxic agents include poisonous mushrooms, improperly prepared exotic foods (such as barracuda), or pesticides on fruits and vegetables.
Food usually becomes contaminated with these agents from poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination.
| | Symptoms of food poisoning
Generally, symptoms from the most common types of food poisoning start within 2–6 h of eating the food responsible. Depending on the toxin or organism responsible for the food poisoning, the time may be longer (even a number of days) or shorter. The possible symptoms include: - nausea and vomiting,
- abdominal cramps,
- diarrhea (with or without the presence of blood),
- fever and chills,
- weakness (may be serious and lead to respiratory arrest, as in the case of botulism),
- headache and
- dehydration and exhaustion particularly in children.
| - You have diarrhea and are unable to drink fluids due to nausea or vomiting.
- Diarrhea lasts for more than 2–3 days.
- Symptoms of dehydration in children.
- There is blood in your stools.
- You are on diuretics and have diarrhea, nausea or vomiting.
- You have a fever over 101°F.
|  | Treatment- Drink plenty of fluids (except milk or caffeinated beverages) to replace fluids lost by diarrhea and vomiting.
- Do not eat solid foods until the diarrhea has passed and avoid dairy, which can worsen diarrhea.
- If you have diarrhea and are unable to drink fluids (e.g. due to nausea or vomiting), you may need medical attention and intravenous fluids. This is especially true for young children.
- Medications should never be stopped or changed without discussing with your doctor and getting specific instructions.
- If you have eaten toxins from mushrooms or shellfish, you will need to be seen right away. The emergency room doctor will take steps to empty out your stomach and remove the toxin.
|  | Prevention
Good hygiene practices before, during and after food preparation can reduce the chances of contracting an illness. To prevent food poisoning, take the following steps when preparing food:
| - Carefully wash your hands and clean dishes and utensils.
- Cook food at the required temperature.
- Do not place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been thoroughly washed.
- Promptly refrigerate any food you will not be eating right away. 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 1–2 days.
- 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.
- Cooking stale and contaminated food is more harmful as the prereleased toxins act fast.
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 | | Other steps to take: | | - Wash your hands clean before and after each action; cooking, defecation, and tendering a baby.
- 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 eat wild mushrooms.
- When traveling where contamination is more likely, eat only hot, freshly cooked food. Drink water only if it is been boiled. Do not eat raw vegetables or unpeeled fruit.
- Do not eat shellfish cooked outside the house.
- If you are pregnant or have a weakened immune system, make sure that you eat home food only.
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