Food Borne Illness - First Aid and Emergency Treatment Guide
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/pregnant women/ elderlcy/immuno-deficient at greater risk
Symptoms
- Resembles intestinal flu
- Lasts for few days or weeks
- Common Symptoms are:
- Nausea
- Abdominal cramps
- vomiting
- Diarrhea, which may be bloody
- Fever
- Dehydration
- Severe Symptoms include
- Shallow breath
- Rapid pulse
- Pale skin
- Chills
- 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