Health Medical Information

Hi Jen.

FOOD POISONING SYMPTOMS

Symptoms of food poisoning depend on the type of contaminant and the amount eaten. The symptoms can develop rapidly, within 30 minutes, or slowly, worsening over days to weeks. Most of the common contaminants cause nausea, vomiting, diarrhea, and abdominal cramping. Usually food poisoning is not serious, and the illness runs its course in 24-48 hours.

VIRUSES account for most food poisoning cases where a specific contaminant is found.

1• NOROVIRUSES are a group of viruses that cause a mild illness (often termed “stomach flu”) with nausea, vomiting, diarrhea, abdominal pain, headache, and low-grade fever. These symptoms usually resolve in two to three days. It is the most common viral cause of adult food poisoning and is transmitted from water, shellfish, and vegetables contaminated by feces, as well as from person to person. Outbreaks are more common in densely populated areas such as nursing homes, schools and cruise ships (hence why the virus is also known as the “Cruise Ship Illness”). The term norovirus has been approved as the official name for this group of viruses. Several other names have been used for noroviruses, including Norwalk-like viruses, caliciviruses (because they belong to the virus family Caliciviridae), and small round structured viruses.

2• ROTAVIRUS: Causes moderate to severe illness with vomiting followed by watery diarrhea and fever. It is the most common cause of food poisoning in infants and children and is transmitted from person to person by fecal contamination of food and shared play areas.

3• HEPATITIS A: Causes mild illness with sudden onset of fever, loss of appetite, and feeling of tiredness followed by jaundice, which is a yellowing of the eyes and skin. It is transmitted from person to person by fecal contamination of food.

BACTERIA can cause food poisoning in two different ways. Some bacteria infect the intestines, causing inflammation and difficulty absorbing nutrients and water, leading to diarrhea. Other bacteria produce chemicals in foods (known as toxins) that are poisonous to the human digestive system. When eaten, these chemicals can lead to nausea and vomiting, kidney failure, and even death.

1• SALMONELLAE: Salmonellae are bacteria that may cause food poisoning; the illness itself is often referred to as Salmonella or Salmonella infection. Salmonellae cause a moderate illness with nausea, vomiting, crampy diarrhea, and headache, which may come back a few weeks later as arthritis (joint pains). In people with impaired immune systems (such as people with kidney disease or HIV/AIDS or those receiving chemotherapy for cancer), Salmonellae can cause a life-threatening illness. The illness is transmitted by undercooked foods such as eggs, poultry, dairy products, and seafood.

2• CAMPYLOBACTER: Causes mild illness with fever, watery diarrhea, headache, and muscle aches. Campylobacter is the most commonly identified food-borne bacterial infection encountered in the world. It is transmitted by raw poultry, raw milk, and water contaminated by animal feces.

3• STAPHYLOCOCCUS AUREUS: Causes moderate to severe illness with rapid onset of nausea, severe vomiting, dizziness, and abdominal cramping. These bacteria produce a toxin in foods such as cream-filled cakes and pies, salads (most at risk are potato, macaroni, egg, and tuna salads, for example) and dairy products. Contaminated salads at picnics are common if the food is not chilled properly.

4• BACILLUS CEREUS: Causes mild illness with rapid onset of vomiting, with or without diarrhea and abdominal cramping. It is associated with rice (mainly fried rice) and other starchy foods such as pasta or potatoes. It has been speculated that this bacteria may also be used as a potential terrorist weapon.

5• ESCHERICHIA COLI (E coli): Causes moderate to severe illness that begins as large amounts of watery diarrhea, which then turns into bloody diarrhea. There are many different types of this bacteria. The worst strain can cause kidney failure and death (about 3%-5% of all cases). It is transmitted by eating raw or undercooked hamburger, unpasteurized milk or juices, or contaminated well water. Outbreaks of food poisoning due to E. coli have also occurred following ingestion of contaminated produce.

6• SHIGELLA (traveler’s diarrhea): Causes moderate to severe illness with fever, diarrhea containing blood or mucus or both, and the constant urge to have bowel movements. It is transmitted in water polluted with human wastes.

7• CLOSTRIDIUM BOTULINUM (botulism): Causes severe illness affecting the nervous system. Symptoms start as blurred vision. The person then develops problems talking and overall weakness. Symptoms then progress to breathing difficulty and the inability to move arms or legs. Infants and young children are particularly at risk. It is transmitted in foods such as home-packed canned goods, honey, sausages, and seafood. Because botulism