Food Poisoning

Food poisoning is majorly caused because bacteria present on food which we eat might be contaminated or rotten.

Toxins, parasites, chemicals, and viruses can also contaminate food, but they are far less common than bacterial contamination.

How to know it's Food-Poisoning:

Food-poisoning's symptoms usually begin after a few days of eating contaminated food.

They may begin after a few hours or may not begin for several weeks.

Feeling ill (nausea)
Diarrhea
Being ill (vomiting)
Stomach cramps
High temperature of 38 degrees Celsius or higher feeling generally ill – such as tiredness or aches and chills.
Mouth and throat feel dry
Muscle throbs

Do’s and Don'ts during food poisoning :-

Do’s:

Stay Hydrated: As vomiting and diarrhea rapidly deplete the body's fluids, resulting in dehydration, to make sure adequate liquid intake is critical in aiding the body's fight against the effects of food poisoning. Consuming tiny amounts gradually is a good place to start. To provide electrolytes and hydration, non-caffeinated sodas, tea, and vegetable or meat soups can be consumed.
Eat Bland Foods: If a patient feels digestion has settled and can resume eating it's best to start with easy to digest foods for the stomach. Food should be low in fat and fiber-free. Fatty foods are heavy to digest. Cereal, bananas, egg whites, gelatin, oatmeal, plain potatoes, and rice are all stomach-friendly foods.
Natural Remedies: Allowing the body to cleanse the intestines is critical in order to remove bacterial growth from food poisoning. As a result, over-the-counter diarrhea treatments are not advised because they can kill the good stomach bacteria required for a healthy digestive tract. Ginger, for instance, is advised to use, which helps relieve an upset tummy.

Don’ts:

Aside from ignoring the known or suspected meals, other things to avoid are as follows:

Alcohol
Caffeine – sodas, coffee, tea, energy drinks
Overly spicy or seasoned foods
High fiber foods
Dairy products – milk, cheese, ice cream
Fatty, fried, or greasy foods
Tobacco/nicotine
Fruit juices

When to See Doctor:

Any patient should visit doctor if he/she undergoes severe symptoms such as;

Any signs of dehydration: dry mouth, little to no pee, uncontrollable shaking, or squinty eyes.
Serious stomach pain or puking.
A fever of 102 degrees F or higher, or a body temperature of 100.4 degrees F in a child older than 3 months.
Stools are dark, sluggish, or absurd.
Shaking in your arms.
Any loose bowels in an infant or newborn child.
Loose bowel syndrome or common cold illness in women who are pregnant.
Jaundice (yellow skin), which can be an indication of hepatitis A.

Frequent Causes:

Most of the time the actual reason behind food poisoning remains undiagnosed. But when doctor is able to diagnose it successfully the following causes are found;

Norovirus: Commonly known as Stomach-flu, is responsible for more than half of all food-poisoning cases. Norovirus can make you sick not only by consuming infected foods, but also by contacting door handles and other surfaces and coming into contact with an infected person. It generally takes somewhere around 12 and 48 hours before you feel unwell. Your symptoms may last from one to three days.
Salmonella: It is actually a group of bacteria. They grow in raw eggs and meat. Salmonella can also be contracted from organic milk or cheese. It can also be caused by certain fruits and veggies, such as melons or sprouts. Symptoms usually begin within 1-3 days which can last for up to one week.
Clostridium perfringens: These are bacteria which are more likely to appear once food products are prepared in large quantities, such as in cafeterias, care facilities, or catering services events.

Precautions:

Hands, utensils, and food surfaces should all be washed frequently.
Both the fresh fruits and vegetables that you can't peel yourselves with should be washed.
Foods can be defrosted in the refrigerator, microwave, or cold water. Meals must never be allowed to defrost at ambient temperature.
Do not eat food if you are not sure that it's well cooked or stored safely.
Avoid use of Unpasteurized milk and milk products.

REFERENCE