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.

Source: Advocacy organizations associated with the condition.

 

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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 241 free, full-text research articles on human participants. First 3 results:

Identification of Datura Species Involved in a Food-Poisoning Case Using LC-MS/MS and DNA Barcording.
 

Author(s): Atsuko Ushiyama, Chie Akaboshi, Nobuhiko Ohsawa, Tomomi Shimizu, Yuki Matsushima, Hideaki Shimizu, Shigeki Hashiguchi

Journal: Shokuhin Eiseigaku Zasshi. 2017 ;58(2):86-95.

 

A food-poisoning case due to eating the roots of Datura occurred in Kawasaki City, Japan in 2014. The Datura plant was mistakenly collected instead of burdock in a domestic garden. The roots of these plants are quite similar to each other. We presumed that the specimen was the root ...

Last Updated: 9 May 2017

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Is there evidence that Kudoa septempunctata can cause an outbreak of acute food poisoning?
 

Author(s): Young-Bae Chung, Jong-Myon Bae

Journal:

 

After publishing results of a study that revealed diarrheagenic and emetic activity in 4-5-day old mice infected with Kudoa septempunctata (K. septempunctata) spores, the Korea Centers for Disease Control and Prevention reported 11 events of "Kudoa food poisoning" in 2015. The epidemiological ...

Last Updated: 7 Feb 2017

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Development and Application of an Alert System to Detect Cases of Food Poisoning in Japan.
 

Author(s): Akie Maeyashiki, Manabu Akahane, Hiroaki Sugiura, Yasushi Ohkusa, Nobuhiko Okabe, Tomoaki Imamura

Journal:

 

Recent public health concerns regarding commercial food products have increased the need to develop an automated method to detect food product-related health events. We developed and verified a method for the early detection of potentially harmful events caused by commercial food ...

Last Updated: 28 May 2016

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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 8 free, full-text review articles on human participants. First 3 results:

Cyanide and the human brain: perspectives from a model of food (cassava) poisoning.
 

Author(s): Desire D Tshala-Katumbay, Nadege N Ngombe, Daniel Okitundu, Larry David, Shawn K Westaway, Michael J Boivin, Ngoyi D Mumba, Jean-Pierre Banea

Journal: Ann. N. Y. Acad. Sci.. 2016 Aug;1378(1):50-57.

 

Threats by fundamentalist leaders to use chemical weapons have resulted in renewed interest in cyanide toxicity. Relevant insights may be gained from studies on cyanide mass intoxication in populations relying on cyanogenic cassava as the main source of food. In these populations, ...

Last Updated: 24 Jul 2016

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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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Clinical Trial Information This information is provided by ClinicalTrials.gov

There are currently no open clinical trials for this condition.