Are you scared of eating out as you normally have an upset tummy after that? Or have you given up eating a particular food because you had experience of vomiting after that? These kinds of reactions to a particular food can be referred to as food poisoning. Why do certain foods result in such a reaction while others do not? Read on.

Food poisoning is caused due to ingestion of foods contaminated with certain bacteria, viruses or parasites. Bacteria are present everywhere but when consumed in large quantities it results in an adverse reaction. Improper storage of food results in the multiplication of bacteria that can harm you. Viruses that result in food poisoning are found in water. Consumption of untreated water or improperly cooked seafood can result in poisoning. Parasites can enter through improperly cooked non-vegetarian foods.

Food Poisoning Symptoms

• Diarrhoea
• Vomitting
• Nausea
• Stomach ache
• Fever
• Fatigue
• Dryness of mouth and throat
• Dehydration

Preventing Food Poisoning

The following guidelines can minimize the incidence of food poisoning:

• Wash your hands thoroughly before you handle any food item.
• Cover any cuts or bruises on your hands if you are handling any food.
• Clean all the cooking area with soap and water before starting any food preparation.
• Kitchen napkins and towels are good sources of bacteria. Wash them frequently or use disposables instead.
• Wash the vegetables and fruits well before you eat them off. Unwashed foods can be contaminated with bacteria.
• Rinse the chopping board carefully before it is used for handling meat products since non-veg foods are relatively more contaminated.
• Cook foods thoroughly. Heat can destroy the organisms that result in food poisoning. This is more so in the case of non-veg food. Improperly cooked meats are the biggest cause of food poisoning.
• Thaw frozen meats in refrigerator or in the microwave. Do not thaw at the room temperature. Do not refreeze meats once they are thawed.
• Never leave foods at room temperature for more than two hours. Room temperature is ideal for bacterial multiplication.
• See food for spoilage. Do not use if smelling bad or has some fungal growth. If using canned foods, check the cans. Dispose them off if they are bulging, dented or rusted. If canning foods at home, sterilize the cans properly.
• Do not eat wild mushrooms unless certified safe by an expert.
• Check the temperature of the refrigerator. It should not be more than 40 degree Fahrenheit. Cold slows down the growth of the microorganisms.
• Do not eat any exposed food and keep all the foods covered.

The elderly and those suffering from chronic illnesses are more prone to poisoning. So a special care is required for such people. Medical supervision is a must if one suffers from any of the above symptoms after eating any food. Maintaining high standards of cleanliness along with certain precautions can help you prevent the incidence of food poisoning.

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