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Dr K K Aggarwal

Avoid food poisoning by thorough washing and proper cooking

By Dr K K Aggarwal
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Thorough washing and proper cooking of fruits and vegetables can eliminate most bacteria that cause food poisoning.

Food borne illnesses or food poisoning usually occurs due to eating food that is contaminated withbacteria or their toxins.

Virus and parasites can also be cause food poisoning.

People have known for long that raw meat, poultry and eggs can also harbor diseases causing microbes.

But in recent years most outbreaks of food borne illnesses have been due to fresh fruits and vegetables.

Food poisoning can cause abdominal pain, nausea, headache, fatigue, vomiting, diarrhea and dehydration.

Symptoms may appear several hours to several days after eating tainted food.

For example, Salmonella bacteria will cause illness 12 hours to 3 days after ingestion lasting about 4-7 days.

The most common way to treat food poisoning is to drink plenty of fluids.

The sickness usually subsides within a few days.

Food poisoning with rice dishes

By Dr K K Aggarwal
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Staphylococcus aureus and Bacillus cereus can cause acute food poisoning within 6 hours of ingestion of food. B. cereus is likely when rice is the culprit.

B. cereus is able to persist in food processing environments due to its ability to survive at extreme temperatures as well as its ability to form biofilms and spores.

B. cereus has been recovered from a wide range of foods, including rice, dairy products, spices, bean sprouts and other vegetables.

Fried rice is an important cause of emetic–type food poisoning associated with B. cereus.

The organism is frequently present in uncooked rice, and heat–resistant spores may survive cooking.

Cooked rice subsequently at room temperature can allow vegetative forms to multiply, and the heat-stable toxin that is produced can survive brief heating such as stir frying

Two distinct types of toxin-mediated food poisoning are caused by B. cereus, characterized by either diarrhea or vomiting, depending on which toxin is involved. The diarrheal toxin is produced by vegetative cells in the small intestine after ingestion of either bacilli or spores. The emetic toxin is ingested directly from contaminated food. Both toxins cause disease within 24 hours of ingestion.

The emetic syndrome is caused by direct ingestion of the toxin.

The number of viable spores and vegetative bacteria that produce diarrheal toxin is reduced by heating, although spores associated with emetic toxin are capable of surviving heat processing.

Cereulide is heat stable and resistant to gastric conditions.

The ingested toxin itself may therefore cause disease despite sufficient heating to kill B. cereus.

The emetic syndrome is characterized by abdominal cramps, nausea, and vomiting. Diarrhea also occurs in about one–third of individuals. Symptom onset is usually within 1 to 5 hours of ingestion, but it can also occur within half an hour and up to six hours after ingestion of contaminated food.

Symptoms usually resolve in 6 to 24 hours.

Rice–based dishes have been implicated in emetic toxin mediated disease, usually as a result of cooling fried rice dishes overnight at room temperature followed by reheating the next day.

The infective dose of cereulide required to cause symptoms is 8 to 10 micrograms per kilogram of body weight.

OTC drug does not mean it can be taken without a doctors advice

By Dr K K Aggarwal
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An over–the–counter antacid is often used to relieve mild cases of heartburn or acid reflux. Though they are available without a doctor’s prescription they should be taken only under a doctor’s advice.

As per American Academy of Family Physicians

  1. Different types of antacids work in different ways.
  2. To manage an ulcer, an antacid may need to be taken in conjunction with an antibiotic.
  3. If one needs more calcium to help strengthen bones, prefer an antacid that contains calcium carbonate.
  4. Antacids may have minor side effects in some such as nausea, headache, diarrhea or constipation.
  5. Read the label carefully to make sure that you are not allergic to any of the ingredients.
  6. People with kidney disease may not be able to take all types of antacids.
  7. An antacid may interact with other medications. So, talk to the doctor before taking an antacid.

Avoid Food Poisoning by thorough washing and proper cooking

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , , , , , , , , , | | Comments Off on Avoid Food Poisoning by thorough washing and proper cooking

Thorough washing and proper cooking of fruits and vegetables can eliminate most bacteria that cause food poisoning.

Food-borne illnesses or food poisoning usually occurs due to eating food that is contaminated with bacteria or their toxins. Virus and parasites can also be cause food poisoning. People have known for long that raw meat, poultry and eggs can also harbor diseases causing microbes. But in recent years most outbreaks of food borne illnesses have been due to fresh fruits and vegetables.

Food poisoning can cause abdominal pain, nausea, headache, fatigue, vomiting, diarrhea and dehydration. Symptoms may appear several hours to several days after eating tainted food. For example, Salmonella bacteria will cause illness 12 hours to 3 days after ingestion lasting about 4-7 days.

The most common way to treat food poisoning is to drink plenty of fluids. The sickness usually subsides within a few days.

Avoid food poisoning by thorough washing and proper cooking

By Dr K K Aggarwal
Filed Under Wellness | Tagged With: , , , , , , , , , , , | | Comments Off on Avoid food poisoning by thorough washing and proper cooking

Thorough washing and proper cooking of fruits and vegetables can eliminate most bacteria that cause food poisoning.
Food-borne illnesses or food poisoning usually occurs due to eating food that is contaminated with bacteria or their toxins.
Virus and parasites can also be cause food poisoning. People have known for long that raw meat, poultry and eggs can also harbor diseases causing microbes. But in recent years most outbreaks of food borne illnesses have been due to fresh fruits and vegetables.
Food poisoning can cause abdominal pain, nausea, headache, fatigue, vomiting, diarrhea and dehydration. Symptoms may appear several hours to several days after eating tainted food. For example, Salmonella bacteria will cause illness 12 hours to 3 days after ingestion lasting about 4-7 days.
The most common way to treat food poisoning is to drink plenty of fluids. The sickness usually subsides within a few days.

Women beware of heart disease

By Dr K K Aggarwal
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More women die of cardiovascular disease than from the next four causes of death combined, including all forms of cancer.

Over 80 percent of cardiac events in women could be prevented by modifying diet, exercise and abstinence from smoking.

Following may be the warning signals of heart attack

Uncomfortable pressure, squeezing, fullness or pain in the center of the chest. It lasts more than a few minutes, or goes away and comes back.

Pain or discomfort in one or both arms, the back, neck, jaw or stomach.

Shortness of breath with or without chest discomfort.

Breaking out in a cold sweat, nausea or lightheadedness.

As with men, women’s most common heart attack symptom is chest pain or discomfort. But women are somewhat more likely than men to experience some of the other common symptoms, particularly shortness of breath, nausea/vomiting and back or jaw pain.

In presence of any of the above one should not wait for more than five minutes and get to a hospital right away.

Its Navratre time and people start eating Vrata flours like kuttu and singhara. The same can cause food poisoning if the last years left over flour is eaten.

Food poisoning is common. One in five episodes of diarrhea is likely to be due to a food poisoning. Each person on average has diarrhea once or twice per year. An average person will have a food poisoning once every three to four years.

Always consider a food borne illness when a patient presents with a mixture of gastrointestinal symptoms: nausea, vomiting, abdominal pain, diarrhea and fever.

Botulism and some types of shellfish poisoning can present with paralysis, ciguatera fish poisoning or scombroid with headaches and tingling, amnesic shellfish poisoning with amnesia, hepatitis A or E with hepatitis and Listeria monocytogenes with meningitis or spontaneous abortion.

More than 200 known agents are capable of food poisoning (microbial causes, chemicals and other agents). Five organisms account for 90 percent of the deaths, most notably Salmonella spp.

1.2% persons have complications such as intestinal perforation or invasive illness.  Listeriosis, Shiga toxin producing E. coli and non typhoidal Salmonella are particularly associated with severe morbidity.