Food Poisoning

Close to the common cold, food poisoning is the most common disease, distressing a large extent of the population all through the globe. Taking all things together, beyond 250 conditions can be spread through contaminated food. The expression “food poisoning” is currently commonly applied to sickness (frequently gastroenteritis, yet rare nervous system complications) coming about because of bacterial or viral contamination of food. 
Microscopic organisms, including those that can cause foodborne ailment, are discovered usually surrounding you. They are undetectable, so you can’t depend on sight or taste to detect them. Microbes can cause illness either through their quick multiplication inside the body (bacterial infection) or through toxins that they may create (bacterial intoxication). While heat devastates microscopic organisms in food, a few toxins, for example, those delivered by staphylococcal life forms, are heat stable. Invasion with parasites from raw or half-cooked meat and fish can cause food contamination.
How does food contamination occur
There are many open doors for contamination to happen along the preliminary of collecting, handling, packing, shipping, and displaying food available to be purchased. Most instances of food contamination are brought about by bacterial contamination, typically traceable to faulty handling and preparation in the home, or in restaurants, or food-service outlets. 
The microorganisms that are frequently responsible are Clostridium botulinum, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella strains, and Staphylococcus aureus.
Typical Symptoms
Food contamination, for the most part, causes nausea, vomiting, diarrhoea and cramps, headache, and some of the time, fever and prostration (extreme weakness). The disease can be severe in vulnerable individuals, particularly in infants and young children, and individuals with chronic sickness (counting AIDS and other immune system disorders), and the fragile older. 
Call the doctor if somebody you know in these groups has manifestations of food contamination. Otherwise, most cases clear up without clinical assistance. 
Botulism is an uncommon yet grave type of food poisoning brought about by nerve poison from Clostridium botulinum. Effects of nerve and muscle impairment are diplopia (double vision), and trouble in talking, chewing, swallowing, and breathing; any of these call for immediate clinical consideration. 
The body frees itself of the life forms that cause food contamination through vomiting and diarrhoea. Disagreeable however they might be, it’s ideal for letting nature run its course. Try not to burden your digestive system with food until it’s ready to deal with it. Prevent fluid depletion by sipping a mixture of apple juice and water or light tea. 
At the point when you’re sure that your system has settled down, reintroduce foods on the BRAT diet. At that point attempt other bland foods, for example, soft-cooked chicken, mashed potatoes. Avoid fresh fruits for a couple of days.
BRAT diet: banana, rice, apple sauce and toast. 
So, now we know what and how food poisoning occurs with its typical symptoms. In my next blog, I will expound about precautions that can be taken to prevent food poisoning in the first place, and how can we determine which bacteria is responsible through its distinct symptoms. Stay in touch. 


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