What to do for Food Poisoning
Food poisoning is caused by unhealthy eating habits that are arrayed with organisms and toxins present in contaminated food. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli. The condition can affect one person or a group of them who have had that same contaminated food. In a majority of cases, food poisoning is caused due to uncooked food, food items kept in the refrigerator for so many days, dairy products, non-vegetarian items, and other things. Food poisoning can also be caused by:
- Bacillus cereus
- Botulism (can be fatal)
- E coli enteritis
- Fish poisoning
- Mushroom poisoning
- Staph aureus
You are also at higher risk if:
- You are suffering from medical problems such as diabetes, kidney related problems or stomach related problems
- Your immune system is weak
- You are a frequent traveler and travel to those places where the surroundings are not that hygiene
- Eat street food on a regular level
- Keep food in the refrigerator for longer days and then eat it later
Generally, it is seen that symptoms of the most common food poisoning start after two to three hours after the consumption of contaminated food and water. Possible symptoms include:
- Abdominal cramps
- Diarrhea (may be bloody)
- Fever and chills
- Nausea and vomiting
Tips to prevent food poisoning:
- Never eat food that is kept in refrigerators for more than one day. Many people have a misconception that food items that are stored in fridge remain fresh and they can eat them at any time.
- Make sure that you store the food in the safe material to avoid any contact with harmful chemicals.
- Food items such as meat, seafood, poultry and other such products are enriched in proteins and they are the ones you have to be most careful about. Clean them properly because the bacteria present in them have the capacity to ruin your health in a serious way.
- When you shop for these products like meat, poultry and seafood, then make sure that you keep them separated from other food items and follow the same trend when you store them in refrigerator or other places.
- Wash utensils with soap and hot water both before and after the meal, especially when you are making raw meat poultry or seafood.
- If possible, use separate utensils and other cooking accessories for non-vegetarian items.
- Use clean serving dishes, because a majority of food poisoning happens from contaminated dishes. Use your own utensils while packing the food from outside premises, if possible.
- Always cook non-vegetarian food on an apt temperature as recommended. This is done to ensure that you are eating a bacteria-free food. Normally bacteria multiply between the danger zone of 32° and 140° Fahrenheit.
- Never eat uncooked food. Use a thermometer to determine the temperature of the food.
- If you see the formation of a blue or green layer on the food, then immediately discard that food as these indicate the formation of deadly fungus.
- Avoid canned food, especially the ones that are puffed, bloated or leaky ones.
- Wash fresh fruits and vegetables and then eat them.