Food Borne Illness

          >>Overview

• Occurs by eating contaminated food
• Brought about by bacterial/viral/ parasitic toxins
• Bacteria is most common cause of food contamination
• Bacteria is present in most raw food
• Raw meat /poultry/ sea food/ eggs: increased risk
• Tomatoes/sprout /lettuceare also contamination-prone
• Contamination occurs between production and preparation
• Children/pre
  gnant women/ elderlcy/immuno-deficient at greater risk

     >>Symptoms

• Resembles intestinal flu
• Lasts for few days or weeks

 Common Symptoms are 
    a. Nausea
      b.Abdominal cramps
      c.vomiting
     d.Diarrhea, which may be bloody
      e.Fever
      f. Dehydration
 Severe Symptoms include

a.Shallow breath  b.Rapid pulse c.Pale skin d.Chills e.Chest pain 
• Severity may lead to hemolytic uremic syndrome, in children
• Deaths may occur due to severe complications

     >>Treatment

• Most cases are mild and are treated by taking fluids
• Fluids may be taken orally or intravenously
• Severe cases must be hospitalized 

     >>Prevention

• Wash hands well before preparing food
• Clean surfaces and kitchen counters before cooking
• Cook food at appropriate temperatures enough to kill bacteria
• Refrigerate food within two hours of cooking
• Allow enough space in fridge for cool air circulation