In its proper sense,
food poisoning is defined as the physiological effects occurring as a result of the ingestion of natural
toxins or contaminating chemicals; however, the term is commonly used interchangeably with food borne illnesses, and the author feels that the following caveat is warranted, namely, that the article has been written keeping this semantic blurring between the two terms in mind.
Food poisoning is caused by the ingestion via food of harmful
microorganisms or toxins (pesticides, medicines which can have adverse effects on certain individuals, natural toxins such as those found in poisonous mushrooms and marine animals). Common symptoms include diarrhea (sometimes bloody), vomiting, nausea, colic. The symptoms are rarely alleviated by antibiotics. The severity of the symptoms largely depends on the individual’s immunity, and infants, elderly as well as diseased people (e.g. - those suffering from kidney diseases or diabetes) are most susceptible. Microorganisms include
bacteria, viruses and
parasites. The most serious types of food poisoning are due to bacteria and the following specific types are the common causative agents-
Clostridium, Staphylococcus, and Salmonella. Symptoms due to bacterial infection are usually not immediate since the bacteria need time to multiply. Certain bacteria produce and secrete exotoxins while growing, which can have extremely deleterious effects. Bacteria are commonly found in raw meat, unpasteurised milk, untreated water, poultry and eggs, raw unwashed vegetables. Clostridium poisoning causes colic and diarrhea, 10-12 hours after ingestion of contaminated food. Staphylococci cause sudden vomiting and abdominal pain 2-6 hours after eating. They may also produce exotoxins if allowed to grow in cooked food. This also causes intense vomiting. Salmonella cause diarrhea, vomiting, abdominal pain and sometimes fever, which can be severe in the very young and old. Symptoms usually occur 12-48 hours after eating. Clostridium give rise to diarrhea and colic, and Clostridium botulinum is the causative agent of the rare disease of botulism, which can result in paralysis and may lead to death. Viruses are transmitted via food, person to person, environmental contamination and contaminated water. They can cause, apart from the usual symptoms, acute gastro-enteritis. Hepatitis A is due to a viral infection and induces jaundice and may lead to chronic liver dysfunction, though this is rare. The
virus is to be found in foodstuff contaminated by fecal matter. Proper hygiene and prudent preventive measures can preclude the onset of food poisoning and consequent mistrust and repulsion of food safe for consumption.
More abstracts about the causes and symptoms of food poisoning