Food Poisoning Definition, Reason, Symptoms, Treatment & Prevention
Definition
Food poisoning is one of the most common health problems in Indonesia. Although there is no exact data, it is not uncommon for a sufferer to be rushed to the Emergency Room (ER) for further treatment.
The causes of food poisoning are quite diverse. It could be due to contamination by viruses, bacteria, or parasites. These various organisms secrete toxins which then result in various health complaints. Complaints that arise can be in the form of mild, moderate, to severe complaints that can even threaten the life of the sufferer.
Even though it can attack anyone and anywhere, the fact is that some groups of people are at quite a high risk of suffering from food poisoning. The vulnerable groups are:
• Elderly
• Pregnant women
• Babies and children
• People with chronic diseases
Symptom
Signs and symptoms of food poisoning include:
• Nausea vomiting
• Diarrhea with or without blood
• Abdominal pain
• Fever
• Weakness
• Headache
• Muscle aches
These symptoms can appear shortly or several hours after consuming contaminated food. In some cases, symptoms can appear within days to weeks afterward. As long as there is a history of consuming the suspected food, then food poisoning can be one of the causes.
Reason
Not only due to careless snack, food poisoning can also be caused by improper food processing. Examples of improper food processing include:
• Imperfect cooking, especially meat.
• Food is not kept at the recommended temperature.
• Food left too long at room temperature.
• Food that has been cooked is not heated properly.
• Food contaminated by the hands of someone who is sick.
• Food or drink has expired.
Diagnosis
Food poisoning sufferers generally come with complaints of nausea, vomiting, abdominal pain, and fever. To establish a diagnosis of food poisoning, further in-depth medical information is needed.
From extracting this information, a history of consuming food and drinks that are unclean, not cooked perfectly, not stored properly, expired, or containing hazardous ingredients will be obtained. In certain cases, supporting laboratory tests are also needed, such as blood cultures and stool analysis.
Complications
Food poisoning that is not handled properly and immediately can cause sufferers to experience dehydration. This can even be life-threatening to that person.
In pregnant women, certain bacterial poisoning can cause miscarriages, babies born prematurely, or die at birth. Even babies born normally can be at risk of having their development disrupted due to this food poisoning.
Treatment
Because poisoning sufferers are very susceptible to dehydration, rehydration or giving fluids is the main step that needs to be done. If the patient is unable to drink due to excessive nausea and vomiting, for example, rehydration can be done through an infusion.
Other treatments for food poisoning are based on the symptoms experienced by the sufferer. In patients with complaints of fever, fever reducers can be given.
Prevention
To prevent food poisoning, make sure that every step of food processing is correct and kept clean, such as:
• Wash hands, kitchen utensils and cooking ingredients thoroughly with soap and running water.
• Store raw food ingredients separately from cooked food. This is done to avoid cross-contamination.
• Cook food ingredients, especially from animal sources, until completely cooked.
• Immediately store raw materials in the refrigerator no later than one hour after purchase
• Thaw frozen food by placing it in the refrigerator or using the microwave. Thawing food at room temperature has the potential to give organisms a chance to reproduce.
In certain groups of people such as pregnant women, children, the elderly, and those with chronic illnesses, food poisoning can cause serious complications, even life-threatening. Therefore, this group of people is advised to pay close attention to the cleanliness of the food and drink they consume.
As much as possible, also control the consumption of the following:
• Raw meat or chicken
• Raw seafood
• Raw or undercooked eggs, including cakes or dishes using these eggs
• Raw vegetables
• Milk and dairy products that have not gone through the pasteurization process
• Processed meat such as sausages or ham that are not fully cooked