how to avoid food poisoning

By Dr. Chinda

16:11:00

Thursday, 12 May 2016

Have you ever eaten something and few hours later, you found yourself having diarrhoea and vomiting for some days? Most times, it eventually goes away, with or without treatment. You might have been a victim of what is known as food poisoning.

Food poisoning is an illness you acquire whenever you eat food or drink water (or any edible liquid) that has been contaminated by bacteria, viruses,
fungi or parasites or bacterial toxins.

I want us to talk about the bacterial toxins because they are the commonest causes of food poisoning. They include staphylococcal food poisoning (commonest cause of food poisoning) and poisoning by botulinium toxin (botulism).

Let’s start with staphylococcal food poisoning. It is the commonest cause of food poisoning. In this case, it is the toxin/’poison’, not the bacteria that contaminates the food. The bacteria produce the toxin. This means antibiotics will not work here because antibiotics attack the bacteria (which may be long gone), not the toxins. Your doctor however may give you antibiotics in case the organism is still present. You have to let the body gradually excrete the toxins. But you have diarrhoea and vomiting: what should be done? Replace the lost fluid and electrolyte to prevent dehydration. Food handlers are the main culprits. Almost any food can be contaminated, but salad dressings, milk products, cream pastries, and any food kept at room temperature, rather than hot or cold, are likely candidates. Symptoms usually start about 6hours and last for usually not greater than 24 hours.

Botulism on the other hand is mainly acquired by eating home canned food that has been contaminated by Clostridium botulium (the bacteria that causes botulism). Again, the toxin is the cause. Home canning is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage. However, when not done properly, the food could be contaminated by botulinium toxin. Heating food kills the toxins, but not the spores (think of it as a shell the bacteria hides in, to come out when the coast is clear) of the bacteria. In food canning industries, the food undergoes heating with temperatures above sea level boiling point, in other to kill the spores. This is called botulinium cook.

Botulism although rare, is a very serious illness. Clostridium botulinum is found in soil and can survive, grow, and produce toxin in a sealed jar of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly.

Botulism is a medical emergency. If you have symptoms of food borne botulism, seek medical care immediately.

Symptoms may include the following:

• Double vision
• Blurred vision
• Drooping eyelids
• Slurred speech
• Difficulty swallowing
• Dry mouth
• Muscle weakness

Prevention is better than cure. However an anti-toxin (to kill the toxins because antibiotics can’t do anything) is used for treatment. Other measures to support the person are also put in place.

How do you protect yourself against food poisoning?

·       Before consuming any canned food, inspect the can for any swelling. When you open the can, if the food smells bad, foams or has an abnormal colour, throw it away immediately. Throw away any food when in doubt.

·       Heat all food properly before eating.

·       Always eat fruits and vegetables that are fresh. Wash them thoroughly before eating.

·       Hand washing is the single most important method of prevention of any infection. Wash your hands regularly. Check out the steps of hand washing according to the WHO.

·       Are you a food handler? Protect your customers by maintaining proper hygiene.   

 

 

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Posted by Dr. Chinda on Thursday, 12 May 2016