What Are the Dangers of Food Poisoning?

If you prefer not to join the group of 76 million Americans (on average) who come down with a case of food poisoning every year, becoming a bit more aware about your food--who handles it, in what manner and under what specific conditions--may be the most important step you can take.

While most food poisoning incidents do not require hospitalization, the fever, diarrhea and vomiting, the aches and cramps cause serious discomfort or pain. Sufferers can be severely weakened and the illness may take days to pass.

Significance

• Not only does this illness mean time away from work and family, those who fall ill may require help to fight the effects of dehydration and the inability to eat and keep food down. The sick person may need a caregiver to watch for the development of potentially fatal symptoms.

  Food poisoning symptoms can be severe and some require medical intervention. Eating poison mushrooms can harm the brain, the kidneys, the liver or the heart and can prove fatal. Salmonella and E. coli can cause serious bleeding. Botulism can cause paralysis, problematic breathing and swallowing.

Types

• There are a number of types of food poisoning. Bacterial causes, including E. coli, Listeria, salmonella, C. botulinum, Campylobacter, cholera, Staph aureus and yersinia, have a wide range of symptoms, some unique and some shared, making diagnosis difficult without stool and blood tests.

  Some of the most serious forms of poisoning can come from fish and shellfish. These include ciguatera, scombroid, pufferfish and shellfish poisoning. Finally, wild mushrooms can each cause their own very specific set of symptoms depending on the type of toxin they contain.

Misconceptions

• Infants and elderly persons are most at risk, even though these groups may not be the ones most identified with making risky food choices. People who have red-blood-cell-related medical issues, chronic or serious medical conditions or weak immune systems; those who are on steroids or antibiotics, and anyone who travels to locations where infection is more likely is at greater risk of acquiring a food-borne illness.

Time Frame

• While most people develop a reaction within a few hours or days, food poisoning can take a shocking 30 minutes to 4 weeks to cause symptoms, depending on the type of poisoning, making identifying the source of the poisoning difficult. Recovery usually begins within hours and averages two days but can last for several days, and it can take weeks or months to resolve more serious complications.

Prevention/Solution

• Keep a clean food-preparation area, observe proper hand washing techniques and take care not to cross contaminate between foods and surfaces. Prepare meat and fish separately from other fresh foods and wash all utensils between use on these different types of ingredients.

  Pay strict attention to food preparation temperature guidelines and process food through the danger zone of 40 to 140 degrees Fahrenheit as quickly as possible.

  Watch for signs of spoilage, such as growths of mold, dented or damaged cans, odd odors or flavors in food. Check freshness dates and regularly rotate food stocks.