Food Poisoning

About 50 million people get sick and 3,000 people die from illness caused by food each year in the United States (U.S.). Food poisoning, also known as foodborne illness, results from eating contaminated food – or food that contains harmful pathogens. Viruses and bacteria such as E. coli, Listeria, and Salmonella, are the most common causes of food poisoning. Salmonella is the biggest culprit, causing roughly 1.2 million illnesses and 450 deaths every year in the U.S.

Food can be contaminated during processing, or when it’s uncooked, undercooked, or left unrefrigerated after cooking. Uncooked refrigerated foods may become contaminated if they are left at room temperature for extended periods. Cross-contamination occurs when harmful pathogens are transferred

Refrigerated or unrefrigerated foods should not be consumed after the “use by” date. Always wash your hands prior to eating food and avoid sharing food with others.

When does it occur the most?

Food poisoning occurs more frequently during summer, largely due to the weather. Warm temperatures and higher humidity create excellent conditions for bacteria to thrive and multiply. Also, cooking outdoors for picnics, barbecues, and camping can increase the risk of food contamination.

Symptoms and Duration

Symptoms can develop hours or even days after consuming contaminated foods. Symptoms and duration can vary widely depending on the organism causing the infection.

The most common symptoms of foodborne illness include:

• Abdominal pain and cramping
• Nausea
• Vomiting
• Diarrhea
• Fever

On average, food poisoning illnesses last 24 to 48 hours. Most people experience mild illness that does not require a hospital stay. Others can experience more severe symptoms that do require a hospital stay.

How do I Manage Food Poisoning?

In mild cases, most people recover without treatment:

1. Drink plenty fluids in case of diarrhea; oral rehydration solution preferred, especially in children
2. Adults may use over-the-counter loperamide (Imodium) or bismuth subsalicylate (Pepto-bismuth) to decrease the frequency of stools.
3. Consult a doctor before treating children – especially children under 2 years of age – with any medication
4. Your primary care provider may prescribe some medications to help treat prolonged diarrhea if infection is present or likely to occur

In severe cases, you may require hospital admission for further treatment of the illness with fluids and medications.

When Should I Notify My Doctor?

Notify your doctor if you have severe symptoms, including:

1. Blood in the stools or vomit
2. Oral temperature over 101^oF, or at least two consistent temperature readings greater than 100.4^oF
3. Frequent vomiting and inability to keep food or drink down
4. Severe diarrhea (usually 3 or more episodes per day) lasting more than 3 days
5. Dizziness, lightheadedness, dry mouth, frequent thirst, or decreased urination
6. Confusion, blurry vision, muscle weakness, or unusual tiredness
   

How Can I Prevent Food Poisoning?

1. Wash your hands before and after handling raw food, after using the restroom, and after touching trash cans
2. Wash cooking and food preparation surfaces with hot, soapy water after use
3. Wash kitchen towels and aprons regularly
4. Use separate cutting boards to prepare raw food, such as meat and fish to avoid contaminating ready-to-eat foods
5. Cook food thoroughly before eating
6. Keep your fridge cold between 36 to 46^oF, or increase to the coldest temperature if you are saving leftovers
7. Follow the “use by” or expiration dates on food packages