Food Burn illness.

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        a. Nausea
      b. Abdominal cramps
      c. vomiting
      d. Diarrhea, which may be bloody
      e. Fever
      f.  Dehydration   Severe Symptoms include

    a. Shallow breath
    b. Rapid pulse
    c. Pale skin
    d. Chills
    e. 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