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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.

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.

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.