Many of the symptoms caused by allergies are also similar to food poisoning. This is especially true of stomach upset, diarrhea, and unpleasant side-effects along those lines.
With the possibility of having identical symptoms, how do you know if you really have allergies, or if you are dealing with food poisoning? First of all, the allergy symptoms are not identical to food poisoning symptoms in most cases. There are often other effects that are not the same as food poisoning.
Food poisoning is a sepsis (the presence of harmful microorganisms or associated toxins in the blood and tissues), that is caused by consuming foods that are contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. These contaminations are normally as a result of improper handling, storage or preparation of food. Pesticides added to food can also add in the likelyhood of consumption of the viruses. Contact that Pests, such as flies and cockroaches have with food, further increases the change of contamination.
Because symptoms often don't occur for several hours after the contaminated food is eaten, it is hard at times to 'pin the tail on the donkey' and figure out exactly where it came from. Initial Food Poisoning symptoms generally include: vomiting, diarrhea, fever, nausea, abdominal pain, headache or tiredness. Typically our body is able to recover by itself from the poisoning, after a short period of time. In rare cases, especially with babies and pregnant women, food poisoning can result in permanent health problems, and in even more extreme cases, death.
Preventing Food Poisoning
Liquid dairy products like milk and crème should always be pasteurized or treated in a way to stop outbreaks of staphylococcus infections that can add to the growth of bacteria in raw milk before it is heat treated. This can also apply to cheese and ice cream. Canned meats have also been believed to caused outbreaks of staphylococcus infections so it is important to make sure that they are sealed properly and that they are sterilized right.
Always wash your hands and everything else that comes in contact with food. This includes utensils, cutting boards, countertops, table ware, and cook ware. Wash hands with warm water for at least 20 seconds before handling food, after handling uncooked meat/produce and wash between preparing each type of food. Separate raw foods from other kinds of food and use a separate cutting board for meat and vegetables. Do not use the same utensils or dish ware with uncooked or other foods. Keep it out of the danger zone (40 F and 140F) by cooking it thoroughly. Check the internal temperature of meat with a clean thermometer and make sure it's at least 140 F. It is not good enough to just eye ball it to see if it's brown.
Keep food cold and chill leftovers quickly in refrigerator at 40 F or below or a freezer at 0 or below. Refrigerate or freeze food within 2 hours or 1 hour if the outside temperature is 90 degrees or above. Thaw frozen food in refrigerator, rather than the counter. If you need it quicker, thaw it under running cold water or in the microwave and cook immediately. If you do get food poisoning after taking the necessary precautions, the nausea and vomiting should go away within a day or two. Seek medical attention if you still feel ill after 2 days.
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Date: 07 November 2008, Friday
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