Food poisoning: Our action and response

Our source of water such as boreholes, taps and wells are very close to open gutters and dirty environment. Many food and meat shops are situated by the road side close to contaminated water and gutters. We handle food without washing hands after using the bathroom. I can go on and on, but suffice to […]

Our source of water such as boreholes, taps and wells are very close to open gutters and dirty environment. Many food and meat shops are situated by the road side close to contaminated water and gutters. We handle food without washing hands after using the bathroom. I can go on and on, but suffice to say that it is our many actions which appear so simple that lead to food poisoning. Equally it is the way we respond to our actions that will reduce the incidence of food poisoning.
Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhoea that occur suddenly (within 48 hours) after consuming a contaminated food or drink. Depending on the contaminant, fever and chills, bloody stools, dehydration, nervous system damage may follow. These symptoms may affect one person or a group of people who ate the same thing (called an outbreak).
Worldwide, diarrheal illnesses are among the leading causes of death. More than 250 known diseases can be transmitted through food. The US Centre for Disease Control estimates unknown or undiscovered agents cause 68% of all food-borne illnesses and related hospitalizations.
Many cases of food poisoning are not reported because people suffer mild symptoms and recover quickly. Also, doctors do not test for a cause in every suspected case because it does not change the treatment or the outcome. The known causes of food poisoning can be divided into two categories: infectious agents and toxic agents. Infectious agents include viruses, bacteria, and parasites. Toxic agents include poisonous mushrooms, improperly prepared exotic foods (such as barracuda – ciguatera toxin), or pesticides on fruits and vegetables. Food usually becomes contaminated from poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination.
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, diarrhoea, abdominal cramping and fever. Usually food poisoning is not serious, and the illness runs its course in 24-48 hours.
1.       Viruses account for most food poisoning cases where a specific contaminant is found such as Noroviruses and Rotavirus.
2.       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. Examples ; Salmonellae and Staphylococcus aureus
3.       Parasites rarely cause food poisoning. When they do, they are usually swallowed in contaminated or untreated water and cause long-lasting but mild symptoms such as Giardia and toxoplama.
4.       Toxic agents are the least common cause of food poisoning. Illness is often an isolated episode caused by poor food preparation or selection. Examples like Mushroom toxins.
Home remedies.
1.       Short episodes of vomiting and small amounts of diarrhea lasting less than 24 hours can usually be cared for at home.
2.       Do not eat solid food while nauseous or vomiting but drink plenty of fluids.
3.       Small, frequent sips of clear liquids (those you can see through) are the best way to stay hydrated.
4.       Avoid alcoholic, caffeinated, or sugary drinks.
5.       Home remedies to treat nausea or diarrhea such as tea with lemon and ginger can be used for relief from symptoms. There are no proven herbal food poisoning cures. Consult a health care professional before taking any natural food poisoning remedies.
Food poisoning prevention.
1.       Safe steps in food handling, cooking, and storage are essential to avoiding food-borne illness. Bacteria cannot be seen, smelled, or tasted, and they may be on any food.
2.       Do not buy foods past their “sell-by” or expiration dates.
3.       Keep raw meat and poultry separate from other foods.
4.       Keep it safe; refrigerate.
5.       Unload perishable foods first and immediately refrigerate them. Place raw meat, poultry, or fish in the coldest section of your refrigerator.
6.       Cook or freeze fresh poultry, fish, ground meats, and variety meats within two days.
7.       Keep everything clean!
8.       Wash hands before and after handling raw meat and poultry.
9.       Sanitize cutting boards often in a solution of one teaspoon chlorine bleach in one quart of water.
10.    Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water.
11.    Refrigerator: Allows slow, safe thawing. Make sure thawing juices do not drip on other foods.
12.    Improve sanitation and personal hygiene as well as cover dustbin and distant source of water from gutters, toilets and refuse disposal system.
Let us be vigilant and say no to “food poisoning” by doing what is expected of us.

All comments to Dr Aminu Magashi at [email protected]