Food Borne Disease (Food Poisoning)

Eating or drinking contaminated foods or beverages causes food borne disease or food poisoning. There are many different microorganisms (“germs”) that can contaminate foods and lead to food borne disease. In addition, poisonous chemicals, or other harmful substances can cause food borne diseases if they are present in food.

There are many different types of food borne diseases and symptoms for each type can be different.  However, food borne disease enters the body through the stomach, and often causes the first symptoms there.

 Symptoms of food borne illness can include any or all of the following: 

• nausea
• vomiting
• abdominal (stomach) cramps
• diarrhea (sometimes bloody)
• fever

The time between eating food and having symptoms will be different for each type of food borne illness. Usually the last meal eaten will not be the one that caused a person to become sick, it may be a meal eaten 1-10 days or longer before the onset of illness.

Many germs can spread in more than one way, such as an infected food handler, poor food handling practices, poorly washed hands or consuming contaminated food or drink.  

The most common food borne infections are those caused by the bacteria Campylobacter , Salmonella , and E. coli O157:H7 , and by a group of viruses called calicivirus, also known as Noroviruses .

 

Some diseases are occasionally food borne, even though they are usually passed in other ways. These include infections caused by Shigella , Hepatitis A , and the parasites Giardia lamblia and Cryptosporidia . Even strep throat bacteria have been passed through food.

 

In addition to diseases caused by infection, some food borne diseases are caused by a toxin in the food that was produced by bacteria. The rare but deadly disease botulism occurs when the bacteria Clostridium botulinum grows and produces a powerful toxin in foods.

 

People can become ill if a pesticide is added to food by accident, or if naturally poisonous foods are used to prepare a meal. Every year, people become ill after mistaking poisonous mushrooms for safe mushrooms or after eating poisonous fish.

 

A health care provider should be consulted if a person has diarrhea and

• High fever (temperature over 38.6C (101.5 F), measured orally)
• Blood in stools (feces)
• Prolonged vomiting that prevents keeping liquids down
• Signs of dehydration (not enough water), including a decrease in urination, a dry mouth and throat, and feeling dizzy when standing up.
• Diarrhea that lasts more than 3 days

Antibiotic treatment is not recommended in cases of E. coli as it has been shown to lead to the more serious H. U. S. syndrome. Taking anti-diarrheal medication is not recommended.

• Keep all food containing meat or dairy either cold below 4°C in fridges or cookers 60°C until service
• Cook meats thoroughly at least above 74°C (whole poultry 82°C)
• Thaw meat in the refrigerator and not on the counter. If you need it right away, it is safe to use the microwave to thaw quickly
• Wash your hands often when working with food
• Always wash hands after handling raw meat or even packages of raw meat

Food borne disease (food poisoning) must reported to your Local Medical Officer of Health under the Health Protection and Promotion Act.