Why people get food poisoning?

Food poisoning refers to illness caused by consuming contaminated or spoiled food. Several factors can lead to food poisoning:

1. Bacteria: Consuming food contaminated with harmful bacteria is a leading cause of food poisoning. Bacteria like E. coli, Salmonella, Listeria, and Staphylococcus aureus can multiply and produce toxins that cause symptoms such as abdominal cramps, diarrhea, vomiting, and fever.

2. Viruses: Viruses can also cause food poisoning. Norovirus, rotavirus, and hepatitis A virus are common examples. Viral food poisoning can manifest with symptoms like nausea, vomiting, diarrhea, and abdominal pain.

3. Parasites: Foodborne parasites like Giardia, Cryptosporidium, and Trichinella can cause illness when ingested through contaminated food or water. Symptoms may include diarrhea, abdominal discomfort, bloating, and weight loss.

4. Toxins and Chemicals: Certain foods can contain natural toxins, such as the solanine in green potatoes or the scombrotoxin in spoiled seafood. Additionally, chemicals like pesticides or cleaning agents accidentally introduced during food preparation can lead to food poisoning.

5. Food Allergies and Intolerances: Some individuals may experience adverse reactions when consuming foods they are allergic or intolerant to. Food allergies can trigger serious reactions even with tiny amounts of the allergen.

6. Cross-Contamination: Foodborne illness can occur when harmful substances from one food item transfer to another. For example, cutting raw meat on the same surface as vegetables without proper cleaning can contaminate the veggies with harmful bacteria.

7. Improper Storage: Bacteria and other microorganisms thrive in warm, moist environments. Leaving cooked or perishable foods unrefrigerated for too long can allow microorganisms to grow and multiply, increasing the risk of spoilage and food poisoning.

8. Undercooked Food: Consuming undercooked meats, especially poultry, beef, pork, and seafood, can increase the risk of food poisoning if harmful bacteria in these foods are not killed during the cooking process.

It's important to follow proper food safety practices, such as thorough cooking, proper storage, and cleanliness during food preparation, to minimize the risk of food poisoning.