Food poisoning

Common Name(s)

Food poisoning

Food poisoning is a condition that develops in a person who consumes contaminated or spoiled food or drinking contaminated water. Contaminated means the food or water contains bacteria, viruses, parasites or toxins which have the potential to make you sick. Most cases of food poisoning are caused by different types of bacteria, including Campylobacter, Salmonella, Shigella, E. coli, Listeria, botulism, and norovirus. Although in many nations, deaths from food poisoning are rare, the World Health Organization estimates over 351,000 people die each year from food poisoning.

Symptoms vary greatly depending on the cause. Common symptoms may include nausea, vomiting, diarrhea, abdominal pain, cramps, and fever. Dehydration, a condition where the body does not have enough fluids, is a big concern if you have frequent vomiting and/or diarrhea. It is important to drink plenty of liquids to replace the water being lost.

It is important to realize that sometimes it only takes hours for symptoms to begin, while other times it can take days. High-risk groups for food poisoning include older adults, infants and young children, pregnant women, and anyone with a chronic disease.

A doctor will typically be able to diagnose the condition from the symptoms alone. However, a physical exam may be needed to check for dehydration. To try to find the cause, your doctor may test your blood or a stool sample. Treatment usually focuses on decreasing the vomiting and diarrhea, drinking plenty of fluids, and getting lots of rest. Antibiotics are rarely used. Prevention is important. It is important to wash your hands before and after handling food; keep cutting boards, countertops and utensils clean; keep raw foods separate from other foods; and make certain foods are cooked to the correct temperatures. Fresh fruits and vegetables should be washed carefully. Care should be taken when eating raw fish and shellfish such as oysters.

Source: Advocacy organizations associated with the condition.

 

Advocacy and Support Organizations

 

Condition Specific Organizations

Following organizations serve the condition "Food poisoning" for support, advocacy or research.

There are currently no organizations listed in Disease InfoSearch that support this condition. Create a listing.

 

 

General Support Organizations

Not finding the support you need? Show General Support Organizations

 
 
Top

How do you compare to others with this condition?

Privately answer questions about your health. Let resources, you select, come to you.

Anonymously share and see how your answers compare with others with this condition while privately providing key pieces of information to medical researchers, disease advocacy groups, and others ONLY YOU select to help speed up cures and better alternatives.

 
 

Advocacy and Support Organizations

 

Condition Specific Organizations

Following organizations serve the condition "Food poisoning" for support, advocacy or research.

There are currently no organizations listed in Disease InfoSearch that support this condition. Create a listing.

 

 

General Support Organizations

Not finding the support you need? Show General Support Organizations

 
 
 
 
Top

Scientific Literature

Articles from the PubMed Database

Research articles describe the outcome of a single study. They are the published results of original research.
The terms "Food poisoning" returned 249 free, full-text research articles on human participants. First 3 results:

[Tetrodotoxin (TTX) Monitoring of Biological Specimens and Toxin Profile in a Food Poisoning Case Caused by the Scavenging Gastropod Nassarius (Alectrion) glans "Kinshibai"].
 

Author(s): Kazunari Tsujimura, Hiroki Yoshimura, Toshitsugu Taguri, Hideaki Motomura

Journal: Shokuhin Eiseigaku Zasshi. 2017 ;58(6):253-259.

 

In November 2015, a patient presented with symptoms of toxicity after eating whole boiled samples of the scavenging gastropod Nassarius (Alectrion) glans "Kinshibai" in Nagasaki. This food poisoning case was the third recorded in Japan. The case was investigated by evaluation of the ...

Last Updated: 31 Dec 1969

Go To URL
Relationship between shipping amounts of olive flounder aquacultured from Jejudo and the reported events of acute food poisoning by Kudoa septempunctata in 2015, South Korea: an ecological study.
 

Author(s): Jong-Myon Bae

Journal:

 

Confirmation of Kudoa septempunctata (K. septempunctata) as the pathogenic agent causing acute food poisoning remains under debate owing to inconsistencies in the reproducibility of experimental evidence. Higher intake of olive flounder infected with K. septempunctata would result ...

Last Updated: 31 Dec 1969

Go To URL
Detection of Norovirus in Swab Specimens of Restrooms and Kitchens Collected for Investigation of Suspected Food Poisoning Outbreaks in Tokyo.
 

Author(s): Yoshiko Somura, Kana Kimoto, Mayuko Oda, Miyuki Nagano, Yuta Okutsu, Kohji Mori, Tetsuya Akiba, Kenji Sadamasu

Journal: Shokuhin Eiseigaku Zasshi. 2017 ;58(4):201-204.

 

During 2015-2016, we examined norovirus (NoV) RNA in swab specimens collected for investigation of suspected food poisoning outbreaks in Tokyo by real-time RT-PCR. Of 1,726 swab samples, 65 (3.8%) were NoV-positive and all positive swab samples were derived from NoV-positive outbreaks. ...

Last Updated: 31 Dec 1969

Go To URL

Reviews from the PubMed Database

Review articles summarize what is currently known about a disease. They discuss research previously published by others.
The terms "Food poisoning" returned 8 free, full-text review articles on human participants. First 3 results:

Cyanide and the human brain: perspectives from a model of food (cassava) poisoning.
 

Author(s): Desire D Tshala-Katumbay, Nadege N Ngombe, Daniel Okitundu, Larry David, Shawn K Westaway, Michael J Boivin, Ngoyi D Mumba, Jean-Pierre Banea

Journal: Ann. N. Y. Acad. Sci.. 2016 08;1378(1):50-57.

 

Threats by fundamentalist leaders to use chemical weapons have resulted in renewed interest in cyanide toxicity. Relevant insights may be gained from studies on cyanide mass intoxication in populations relying on cyanogenic cassava as the main source of food. In these populations, ...

Last Updated: 31 Dec 1969

Go To URL
Staphylococcus aureus and its food poisoning toxins: characterization and outbreak investigation.
 

Author(s): Jacques-Antoine Hennekinne, Marie-Laure De Buyser, Sylviane Dragacci

Journal: FEMS Microbiol. Rev.. 2012 Jul;36(4):815-36.

 

Staphylococcal food poisoning (SFP) is one of the most common food-borne diseases and results from the ingestion of staphylococcal enterotoxins (SEs) preformed in food by enterotoxigenic strains of Staphylococcus aureus. To date, more than 20 SEs have been described: SEA to SElV. ...

Last Updated: 31 Dec 1969

Go To URL
[Recent tendency of food poisoning caused by toxic plants and its problem awaiting solution].
 

Author(s): Yoshimasa Kasahara

Journal: Shokuhin Eiseigaku Zasshi. 2010 ;51(6):311-8.

 

Last Updated: 31 Dec 1969

Go To URL
 
 
Top

Clinical Trial Information This information is provided by ClinicalTrials.gov

There are currently no open clinical trials for this condition.