Food poisoning

Common Name(s)

Food poisoning

Food poisoning is a condition that develops in a person who consumes contaminated or spoiled food or drinking contaminated water. Contaminated means the food or water contains bacteria, viruses, parasites or toxins which have the potential to make you sick. Most cases of food poisoning are caused by different types of bacteria, including Campylobacter, Salmonella, Shigella, E. coli, Listeria, botulism, and norovirus. Although in many nations, deaths from food poisoning are rare, the World Health Organization estimates over 351,000 people die each year from food poisoning.

Symptoms vary greatly depending on the cause. Common symptoms may include nausea, vomiting, diarrhea, abdominal pain, cramps, and fever. Dehydration, a condition where the body does not have enough fluids, is a big concern if you have frequent vomiting and/or diarrhea. It is important to drink plenty of liquids to replace the water being lost.

It is important to realize that sometimes it only takes hours for symptoms to begin, while other times it can take days. High-risk groups for food poisoning include older adults, infants and young children, pregnant women, and anyone with a chronic disease.

A doctor will typically be able to diagnose the condition from the symptoms alone. However, a physical exam may be needed to check for dehydration. To try to find the cause, your doctor may test your blood or a stool sample. Treatment usually focuses on decreasing the vomiting and diarrhea, drinking plenty of fluids, and getting lots of rest. Antibiotics are rarely used. Prevention is important. It is important to wash your hands before and after handling food; keep cutting boards, countertops and utensils clean; keep raw foods separate from other foods; and make certain foods are cooked to the correct temperatures. Fresh fruits and vegetables should be washed carefully. Care should be taken when eating raw fish and shellfish such as oysters.

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Advocacy and Support Organizations

 

Condition Specific Organizations

Following organizations serve the condition "Food poisoning" for support, advocacy or research.

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General Support Organizations

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Scientific Literature

Articles from the PubMed Database

Research articles describe the outcome of a single study. They are the published results of original research.
The terms "Food poisoning" returned 163 free, full-text research articles on human participants. First 3 results:

Molecular epidemiology and identification of a Staphylococcus aureus clone causing food poisoning outbreaks in Japan.
 

Author(s): Yusuke Sato'o, Katsuhiko Omoe, Ikunori Naito, Hisaya K Ono, Akio Nakane, Motoyuki Sugai, Norio Yamagishi, Dong-Liang Hu

Journal: J. Clin. Microbiol.. 2014 Jul;52(7):2637-40.

 

Molecular characterization of isolates from staphylococcal food poisoning (SFP) outbreaks in Japan showed that the dominant lineage causing SFP outbreaks is clonal complex 81 (CC81), a single-locus variant of sequence type 1, coagulase type VII, positive for sea and/or seb, and positive ...

Last Updated: 27 Jun 2014

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Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil.
 

Author(s): Gustavo Costalunga Lima, Márcia Regina Loiko, Letícia Sopeña Casarin, Eduardo Cesar Tondo

Journal:

 

Staphylococcal food poisoning is one of the most frequent foodborne illnesses worldwide and it is caused by the ingestion of food contaminated with enterotoxins produced by some strains of Staphylococcus (S.) aureus. In the State of Rio Grande do Sul (RS), Southern Brazil, S. aureus ...

Last Updated: 11 Feb 2014

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Serodiagnosis using microagglutination assay during the food-poisoning outbreak in Japan caused by consumption of raw beef contaminated with enterohemorrhagic Escherichia coli O111 and O157.
 

Author(s): Junko Isobe, Tomoko Shima, Jun-Ichi Kanatani, Keiko Kimata, Miwako Shimizu, Naoto Kobayashi, Tomoko Tanaka, Sunao Iyoda, Makoto Ohnishi, Tetsutaro Sata, Masanori Watahiki

Journal: J. Clin. Microbiol.. 2014 Apr;52(4):1112-8.

 

A microagglutination (MA) assay to identify antibodies to Escherichia coli O111 and O157 was conducted in sera collected from 60 patients during a food-poisoning outbreak affecting 181 patients in Japan which was caused by the consumption of contaminated raw beef. Enterohemorrhagic ...

Last Updated: 12 Mar 2014

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Reviews from the PubMed Database

Review articles summarize what is currently known about a disease. They discuss research previously published by others.
The terms "Food poisoning" returned 7 free, full-text review articles on human participants. First 3 results:

Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation.
 

Author(s): Jacques-Antoine Hennekinne, Marie-Laure De Buyser, Sylviane Dragacci

Journal: FEMS Microbiol. Rev.. 2012 Jul;36(4):815-36.

 

Staphylococcal food poisoning (SFP) is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. ...

Last Updated: 18 Jun 2012

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[Recent tendency of food poisoning caused by toxic plants and its problem awaiting solution].
 

Author(s): Yoshimasa Kasahara

Journal: Shokuhin Eiseigaku Zasshi. 2010 ;51(6):311-8.

 

Last Updated: 13 Jan 2011

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[Current topics and prospects of marine-biotoxins food poisoning].
 

Author(s): Yonekazu Hamano

Journal: Shokuhin Eiseigaku Zasshi. 2010 ;51(6):302-10.

 

Last Updated: 13 Jan 2011

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Symptoms, Diagnosis, and Treatment

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