What is Food Poisoning? By: Aishu Anand

What is Food Poisoning? “Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli.” Food poisoning is caused when your body receives contaminated food, bacteria's, viruses’, and parasites’ toxins.

Causes Bacteria infect the intestines, causing inflammation and problems with normal absorption of food and water. They produce toxins that are poisonous to the human body system. “When ingested, these chemicals can lead to nausea and vomiting, kidney failure, and even death.” Some examples of bacteria are: – Campylobacter – Staphylococcus aureus – Eschericia coli (E. coli) – Shigella – Clostridium botulinum – Clostridium perfringens – Giardia lamblia – Hepatitis A – Listeria – Noroviruses – Rotavirus – Salmonella – Vibrio vulnificus

Transmission “Campylobacter is the world's most commonly identified food– borne bacterial infection. It is transmitted by water contaminated by animal feces raw poultry, and raw milk.” “Staphylococcus aureus is transmitted in foods such as cream–filled cakes and pies, salads (potato, macaroni, egg, and tuna salads, for example) and dairy products. Contaminated potato salad at a picnic is a classic and occurs when the food is not chilled properly.” “Hepatitis A can be spread from an infected food handeler working with raw/ready-to-eat produce.” “Eschericia coli (E. coli) causes large amounts of watery diarrhea and then turns into bloody diarrhea. There are many different types of this bacterium but the worst strain can cause kidney failure and death. It is transmitted by eating raw or undercooked hamburger, unpasteurized milk/juices, contaminated well water/produce.” “Shigella which is know as traveler’s diarrhea, can cause diarrhea containing blood or mucus or both, and the constant urge to have bowel movements. It is transmitted in water polluted with human wastes”

BacteriaStart of DiseaseMeans of Transmission Campylobacter2-5 daysMeat, poultry, contaminated water, unpasteurized milk, etc. Clostridium botulinum12-72 hoursCanned food and food kept at warm temperatures for too long. Clostridium perfringens8-16 hoursMeats, stews, gravies, or when food is chilled too slowly. Escherichia coli (E. Coli)1-8 daysUndercooked beef, unpasteurized liquids, etc. Giardia lamblia1-2 weeksRaw food, or contaminated water. Hepatitis A28 daysRaw food and shellfish from contaminated water. Listeria9-48 hoursLuncheon meats, unpasteurized liquids. Norovirus12-48 hoursSee Giardia lamblia Rotavirus1-3 daysSee above

BacteriaStart of DiseaseMeans of Transmission Shigella24-48 hoursSee Giardia lamblia Staphylococcus aureus1-6 hoursCream sauces and cream filled pastries. Spread by contact Vibro Vulnoficus1-7 daysRaw/undercooked sea food/water.

Symptoms Symptoms usually start within a few hours of eating the food or drinking the fluid. The time duration varies, depending on the type of food poisoning. Some symptoms include having abdominal cramps, diarrhea (sometimes may be bloody), fever, chills, headache, nausea, vomiting, weakness (may be very serious) Consult your doctor is you experience the following: – Often vomiting (blood sometimes) – Diarrhea for a few days – Blood in your bowel movements – Abdominal cramps/pain – Dehydration (little urination/dizziness/weakness /etc.) – Double vision – Muscle weakness that gets worse.

Treatment Make sure you replace your body’s fluids and minerals, such as sodium, potassium, and calcium that maintain your body’s fluid balance. You doctor may prescribe you medicine. Make sure you take these, even if you feel well after a couple of days. Stop eating and drinking for a few hours to let your stomach settle down. Take small sips of water. Infected adults should try to drink up to 16 glasses of water per day. Avoid certain foods/drinks until you’re well enough. Resort to hospitalization should occur if there is vomiting blood, yellow eyes or skin, problems breathing, a swollen abdomen, swollen joints, or a sharp abdominal pain that lasts for more than 15 minutes.

Preventing Food Poisoning Make sure that food from animal sources (meat, dairy, eggs) is cooked thoroughly or pasteurized. Using a thermometer is recommended. Avoid eating raw or undercooked meats and eggs. Check expiration dates on meats before purchasing and again before preparing. Don’t defrost food in room temperature! Instead, use the ‘defrost’ option on your microwave. Make sure that your food is cooked at a safe temperature. When cooking to the right temperature, you kill most of the harmful organisms living on the substance. Be careful to keep juices or drippings from raw meat, poultry, shellfish, or eggs from contaminating other foods. Do not leave eggs, meats, poultry, seafood, or milk for extended periods of time at room temperature. Promptly refrigerate leftovers and food prepared in advance. Wash your hands, cutting boards, and knives with antibacterial soap and warm to hot water after handling raw meat, poultry, seafood, or eggs. Wooden cutting boards are not recommended since they can be harder to clean completely.

Campylobacter Bacteria Most Common Food Poisoning Symptoms Examples

The Bacteria’s Cycle Most prokaryotes reproduce asexually through a process called binary fission. During binary fission, the single DNA molecule replicates and the original cell is divided into two identical cells. Binary fission begins with the single DNA molecule replicating and both copies attaching to the cell membrane. Next, the cell membrane begins to grow between the two DNA molecules. Once the bacterium just about doubles its original size, the cell membrane begins to pinch inward. A cell wall then forms between the two DNA molecules dividing the original cell into two identical daughter cells.

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