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Food poisoning   

Overview | Symptoms | Treatment | Prevention

Definition:

Most food-borne illnesses are considered food poisoning. However, classical food poisoning refers to poisoning with foods contaminated with enterotoxins produced by staphylococcal organisms, or other common bacteria such as E. coli..

Causes and Risks

Classical food poisoning is rare in the United States because of improved food handling and storage techniques. However, it occurs sporadically at picnics, school cafeterias, and large social functions where foods may be left unrefrigerated for extended periods of time or handling techniques are not optimal.

Classical food poisoning usually appears within 2 to 3 hours of ingestion, although it may appear earlier or later. Onset is heralded by nausea followed by vomiting and abdominal cramping. Diarrhea, which may be bloody, usually occurs. Other symptoms may include fever and chills, weakness and headache. Botulism (from improper home canning) can cause immediate neurologic collapse, with respiratory failure and death.

Other types of food poisoning include bacterial causes (Salmonella, Shigella, E. coli) and shellfish poisoning. Misidentification of foods may lead to mushroom poisoning.

Related topics:

• Salmonella enteritis
• Shigella enteritis
• Staph aureus food poisoning
• Campylobacter enteritis
• E. coli enteritis
• bacterial gastroenteritis
• Botulism

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