Food Poisoning? What Now?
Food poisoning occurs when we consume food or drinks contaminated by microorganisms (such as bacteria, viruses, or parasites) or toxins. The most common causes include improper food storage, consumption of raw or undercooked products, and poor hygiene practices during preparation. Among the primary causative agents are the bacteria Salmonella, Escherichia coli, and Listeria, as well as the Norovirus.
Symptoms of food poisoning typically appear within a few hours to up to three days after ingesting contaminated food and can include nausea, vomiting, abdominal cramps, diarrhoea, and fever. In more severe cases, such as those involving severe dehydration, there can be greater risks, especially in children, the elderly, and people with weakened immune systems.
Initial treatment focuses on rest, hydration, and electrolyte replenishment, especially in cases of severe vomiting and diarrhoea. In some situations, medication to reduce symptoms may be recommended, but medical supervision is crucial to avoid complications. Severe cases may require antibiotics, but these are only indicated in specific situations.
Preventing food poisoning includes safe food handling practices, such as thoroughly washing fruits and vegetables, cooking meats and eggs thoroughly, avoiding the consumption of unknown foods, and checking the expiry dates of products. Properly storing food at the correct temperature is also essential to prevent microorganism proliferation.
Consulting a doctor is important whenever symptoms are severe, last more than two days, or if signs of dehydration occur, such as dry mouth and decreased urine output.
26, November 2024
