Food Poisoning: Information, Do's, Don'ts, and When to Call Your Doctor
  Contributed by: Laura Freeman, Pharm.D. Candidate
                        KU School of Pharmacy

From peanut butter to produce, recent news has brought to public attention that even with pasteurization, preservation, and current standards on food processing, foodborne illness (more commonly known as food poisoning) is still something to be wary of.   Even though outbreaks receive the publicity, it is important to understand that these account for only a fraction of the cases of foodborne illness in the USA.  It is estimated that foodborne infections account for 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.   These numbers are likely lower than reality due to underreporting by patients and unconfirmed causes of illness.  The CDC suspects that 38 cases of salmonellas actually occur for every case diagnosed and reported to health authorities.  Foodborne illnesses can only be diagnosed and confirmed with laboratory tests.  But don't fear!  Most cases of food poisoning are merely a nuisance to your life, rather than a life threatening problem.  However it is important to know what to do if you have suspected food poisoning and when it is important to seek medical attention.

What are the signs and symptoms of foodborne illness?
Generally, because the first thing the contaminant comes into contact with is your digestive tract, this is where the first symptoms will occur.  These include: nausea, vomiting, watery diarrhea, abdominal pain, stomach cramps, loss of appetite, fatigue, and fever.  These symptoms may occur within hours of eating the contaminated food, or may begin days later, and may last up to 10 days.

What causes foodborne illness?
Foodborne diseases are caused by consuming contaminated food or beverages.  There are many different organisms, such as bacteria, viruses, or parasites which can contaminate the food we eat.  Foodborne illnesses are considered food poisoning when it is toxins from the food itself (i.e. poisonous mushrooms) or from an organism which is causing the illness.  Many organisms can be spread in different ways: food, water, or by person-to-person contact.  The

method of transfer is important for preventing further cases!
Most common causes of foodborne illness:

1. Campylobacter (bacterial): raw chicken most common source
   fever, nausea, diarrhea, abdominal cramps
   
2. Salmonella (bacterial):  can spread through different food of animal origins
   can be very harmful if already have a weakened immune system and spread
   systemically
   fever, nausea, diarrhea, abdominal cramps
   
3. E. coli O157:H7 (bacterial): cattle and similar farm animals; typically results
   from consumption of water which has been contaminated with cow feces
   only specific strains of E. coli are harmful; severe complications can occur
   severe blood diarrhea , abdominal cramps, without much fever
   
4. Calcivirus (viral): generally passed via human contact (infected kitchen workers)
   more vomiting than diarrhea, usually resolves within 2 days
   

• Stay hydrated!  Dehydration is the main side effect which leads to hospitalizations and complications which occur due to foodborne illnesses.
  

• Let your body rest!
  

• When to seek medical attention: A health care provider should be consulted when a diarrheal illness is accompanied by any of the following:
  

• Pepto-Bismol® may be helpful with simple diarrhea
  
• Anti-diarrheals (i.e. Imodium®) may provide symptomatic relief of diarrhea with cramps
  
• Do NOT use if you have bloody stools or fever