Posts Tagged ‘Food poison’

Food poisoning

Tuesday, May 11th, 2010

Food poisoning can be of many different bacteria and viruses. Symptoms can vary, but usually you vomit and have diarrhea. It is important to replace the lost fluid in the right way. Rehydration, you can buy at pharmacies. Prevent food poisoning by washing your hands often and to handle food properly.

Food poisoning is likely if more than two persons who ate the same food may be symptoms such as nausea, vomiting, abdominal pain and diarrhea.

Classic food poisoning caused by toxins that are formed when bacteria grow in food that is not stored properly. Food poisoning can also be caused by viruses. Bacteria such as Salmonella, Campylobacter and ETEC bacterium, which is the main cause of so-called traveler’s diarrhea, may also give rise to symptoms that may be difficult to distinguish from symptoms of food poisoning. But in these cases is usually the time until the stroke is slightly longer. There are, however, that, especially when traveling abroad to countries with lower standards of hygiene, infection by these bacteria while you get food poisoning.

If you think you have been food poisoning, please contact your community. Please contact also the place where you have been eating so that they can prevent more infection and / or save some of the potentially contaminated food.
Symptoms of food poisoning
It takes between one and 48 hours after eating the infected food until the symptoms manifest themselves, depending on the infectious agent behind. The onset is often dramatic, and you often feel very ill with nausea, vomiting, diarrhea and stomach ache.

Food poisoning caused by bacteria can be by themselves for between 12 hours and two days. Viral infections can sometimes be longer.

All types of foods that are not handled properly can cause food poisoning. Some dishes are more involved in food poisoning than others. Common, however, is that the food has been handled incorrectly, so that the bacteria grown in and / or the persons who handled the food is cooked or lack of hygiene, usually not washed their hands.

  • Pastries, sauces, dressings, sandwiches and canned ham may contain poison from a staphylococcus, a very common skin bacteria. After one to six hours doing the stricken ill and vomit, get stomach aches and diarrhea.
  • Cooked meat, poultry or fish återuppvärmts may be contaminated with the poison from a klostridiebakterie. The symptoms come after 8-24 hours and is usually thin water diarrhea and stomach pain.
  • Fried rice can contain the toxin from a bacterium that gives vomiting, diarrhea and abdominal pain 1-16 hours after a meal.
  • The raw fish and raw shellfish, there may be a bacterium that is related to the cholera bacterium. If you are exposed to this bacteria, you get fever and diarrhea mixed with blood and mucus.
  • Some viruses can also give food poisoning. Many of them give similar symptoms such as bacteria with vomiting, diarrhea and stomach pain.

Preventing food poisoning

  • The rule of thumb is that hot food is kept warm (min +60 º C) and cold food should be stored refrigerated (max +8 ° C).
  • Never let food stand in front longer than necessary.
  • Use cooler or kylklampar when you buy food if you have a long way to the store or you’re eating dinner outdoors.
  • Tip: freeze portions / tetra packs of juice or juice and use as kylklampar. Food stays cold and you carry an extra thirst quencher.
  • Make sure the meat of poultry, pork and minced meat is always cooked or grilled.
  • Never place cooked food on the same cutting board or platter that held raw meat it on.
  • Minced meat and shellfish as food and marinated fish are very sensitive. Respect the best-before date printed on the packaging of such products.
  • Heat food properly, preferably to koktemperatur, but at least to +70 º C, both when cooking and heating residues.
  • Cool cooked food down quickly to save. Put such saucepan in cold water and stir. After the food has cooled, place it immediately in the refrigerator or freezer.
  • Raw and cooked foods should be stored in the refrigerator. A good temperature in the refrigerator is +4 ° C. Get like a thermometer in your refrigerator so you can easily check the temperature.
  • Wash hands before preparing food. Have you for example cut raw meat, you should wash your hands with soap and water before continuing with the salad.
  • Clean cutting boards thoroughly after use.
  • Plastic Cutting boards can be washed in a dishwasher and cutting boards made of wood after cleaning, you can heat in the oven at 100-120 ° C for about ten to fifteen minutes. Make sure the cutting board is dry when you put it into the cabinet.
  • Always rinse fruits and vegetables carefully, because soil adhering may contain bacteria.
  • Change dish cloths and dish brushes often so you can avoid unpleasant odors and bacteria growth. It’s fine to wash dishcloths in the washing machine or to cook them. Also wash brush can be boiled or cleaned in the dishwasher. Remember that the dish cloths and dish brushes sours faster during dog days, which occurs July 23 to August 23.
  • Use a special cloth to wipe the furniture. Faeces from birds containing highly infectious agents and the like you do not have to enter into the sink.

Read more in this article Manage your food right.
Self-care in food poisoning
There is no treatment for the poisoning. The only thing you can do is try to alleviate symptoms.

If you vomit a lot and have copious diarrhea, it is good to drink because the body fluid, liquid addition, even loss of salts. It is important to restore fluid balance by drinking a lot. Rehydration for adults, you can mix yourself or buy at the pharmacy. For children, it is important to choose the pharmacy pre-mixed fluid.

You understand yourself better through the liquid to drink in small portions at frequent intervals. When the diarrhea subside, you can start eating normally again. But continue to drink plenty as long as the stools are loose.
Find Care

Contact the emergency department

If you have diarrhea and vomiting that lasts more than a few days you should contact emergency ward in hospital. Tell your doctor where you have eaten, if you were abroad or if someone else has had similar symptoms.

The pronounced discomfort, especially when persistent vomiting in children, it can sometimes be difficult to replace fluid losses through increased intake of fluids. Usually in children, less often in adults, may be no treatment with drip in hospital may be needed. Children who exhibit any of the following symptoms should be evaluated by van professionals:

  • is dull
  • unable or unwilling to drink
  • has not urinated in 10 hours
  • have vomited repeatedly over several hours
  • have repeated diarrhea which is not reduced within a 10-hour period

The address and telephone number of a kind reception, go to Find Health Care. You can also contact some receptions and order a time via e-Care Guide Service My health care contacts
Investigation of food poisoning
Samples of feces does not say much about what you have suffered, as it usually is toxins from bacteria and not the bacteria itself that provides food poisoning. If it does, you can sample the food and find the right bacteria. It is often useful only if many people have been poisoned. Most of the time you go on the symptoms when to make a diagnosis.

If it is suspected that the cause is a virus can be diagnosed through tests on the stool.

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