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

Identification and Characterization of a New Enterotoxin Produced by Clostridium perfringens Isolated from Food Poisoning Outbreaks.
 

Author(s): Daisuke Irikura, Chie Monma, Yasunori Suzuki, Akiko Nakama, Akemi Kai, Aya Fukui-Miyazaki, Yasuhiko Horiguchi, Tomoya Yoshinari, Yoshiko Sugita-Konishi, Yoichi Kamata

Journal:

 

There is a strain of Clostridium perfringens, W5052, which does not produce a known enterotoxin. We herein report that the strain W5052 expressed a homologue of the iota-like toxin components sa and sb of C. spiroforme, named Clostridium perfringens iota-like enterotoxin, CPILE-a ...

Last Updated: 20 Nov 2015

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Staphylococcus aureus food poisoning among Bulawayo City Council employees, Zimbabwe, 2014.
 

Author(s): Amen Gumbo, Donewell Bangure, Notion T Gombe, More Mungati, Mufuta Tshimanga, Zanele Hwalima, Ignatious Dube

Journal:

 

Bulawayo City Council held an Integrated Result Based Management workshop among 86 employees from August 18-22, 2014 at Ikhwezi Training Centre in Bulawayo City. On August 21, 2014, a report of diarrhoea among Council employees attending the workshop was received. We investigated ...

Last Updated: 29 Sep 2015

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Investigating an outbreak of staphylococcal food poisoning among travellers across two Australian states.
 

Author(s): Stephanie Fletcher, Leng Boonwaat, Terry Moore, Ruchir Chavada, Stephen Conaty

Journal:

 

Staphylococcus aureus is a common cause of staphylococcal food poisoning in Australia with several outbreaks associated with foods prepared by commercial caterers. Laboratory testing on cases of gastrointestinal illness caused by enterotoxin-producing S. aureus is not routinely done ...

Last Updated: 26 Aug 2015

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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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Clinical Trial Information This information is provided by ClinicalTrials.gov

There are currently no open clinical trials for this condition.