Food Poisoning

Food poisoning (foodborne illness)

Stomach flu (Gastroenteritis)

• Majority of cases result from ingesting or consuming contaminated food or drink.
• Contamination can occur at various stages of the food production process – processing, distribution, preparation.
• Examples of bacteria: Salmonella, Clostridium perfringens, Campylobacter, Vibrio, Staphylococcus aureus, Norovirus, Clostridium botulinum, Listeria, or Escherichia coli (E. coli).
• Bacteria can quickly grow in food that is left at room temperature for too long. Reheating or boiling the food may not always render it safe, as some bacteria can produce toxins that heat cannot destroy. Once ingested, the bacteria continue to grow in the digestive system, causing an infection.

• Most commonly triggered by viral infections, like norovirus or rotavirus. Although bacteria or parasites can also be responsible, viral infections are the most common cause.
• Spreads by eating or drinking contaminated food or water, coming into contact with contaminated surfaces, or an infected person.
• More contagious compared to food poisoning.

Stool sample analysis

• This test is done if the illness is severe, persistent, or if there is blood in the stool.
• The test result can identify the exact bacteria, viruses, or parasites that are causing the illness.

Blood tests

• To detect signs of inflammation or infection and to identify more serious complications such as sepsis, kidney damage, or dehydration.

Food testing

• More commonly done in outbreak situations and public health investigations.
• Samples of suspected food are tested to determine the contaminant, trace the source of contamination, and identify the specific pathogen involved in order to prevent further cases. 

Specific testing

• More specialised testing might be necessary for particular toxins, like botulinum toxin, or specific kinds of fish or shellfish poisoning.

Medication

• Antibiotics: For food poisoning caused by bacteria.
• Antidiarrheal (loperamide): For severe diarrhoea, to be used under a doctor’s supervision.
• Antiemetics (ondansetron): To help ease nausea and vomiting.
• Antipyretics or pain relievers (paracetamol): To help reduce fever and discomfort.

Dietary adjustments

• Eat bland foods like rice, toast, crackers, and bananas while recovering.
• Avoid processed, fried, and dairy products.

Hydration

• Replace lost fluids and electrolytes with lots of water, clear broths, and oral rehydration solutions (ORS).
• Avoid sweetened beverages, soft drinks, coffee, and tea.
• Intravenous (IV) fluids may be given in a healthcare facility setting for severe dehydration. 

Basic hand hygiene

• Wash your hands after sneezing or coughing, blowing your nose, interacting with animals, going to the toilet, and changing diapers.

Food and drinks to avoid

• Unpasteurised milk.
• Food that contains raw or undercooked meat, poultry, and eggs.

Food preparation guidelines

• Wash your hands with soap before and after handling raw produce.
• All fruits and vegetables must be washed properly before consuming.
• Use plastic cutting boards for raw meat, poultry, or fish.
• All utensils and surfaces involved in preparing food should be thoroughly cleaned with soap and water before and after use.
• Ensure that food is cooked for a proper length of time and to a proper internal temperature.

Food storage guidelines

• Leftovers should be frozen or refrigerated right away.
• To prevent cross-contamination, fruits, vegetables, cooked foods, and prepared foods should be kept apart from raw meat and raw eggs in storage.
• Keep salad dressings and mayonnaise, as well as any foods containing them refrigerated.
• If you are not sure how long the food has been left out of the refrigerator, throw it away. If the food has been left out at room temperature for more than two hours, it is considered unsafe to eat.
• Throw away the food if you are not sure if it has gone bad.