Food Poisoning

Food poisoning occurs when food contaminated with organisms is ingested. Even though food poisoning is quite rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths. Food poisoning can be caused by Staph aureus, E.coli enteritis, salmonella, shigella, campylobacter, cholera, botulism, mushroom poisoning, listeria bacillus cereus, fish poisoning, and yersinia. The symptoms from the most common types of food poisoning usually start within 2 to 6 hours of eating the food. That time may be longer, even a number of days, or shorter, depending on he toxin or organism responsible for the food poisoning. The possible symptoms are nausea and vomiting, abdominal cramps, diarrhea, fever, weakness, and headache.

Food poisoning can be less likely to occur if one washes fruits and vegetables well before eating them. Only eat properly cooked foods. Look at what you're eating, and smell it as well. If something looks or smells different than normal, do not eat or drink it before checking with an adult to make sure it is ok. Ask an adult to help warm up food when wanting to eat leftovers. Cover and refrigerate food right away, otherwise leftovers that have been left out for more than 2 hours get contaminated. Bacteria have a great opportunity to grow when food is sitting at room temperature. The fridge helps chill the germs on food, so they don't grow.