Food Poisoning

Food poisoning, also known as foodborne illness, is a condition resulting from consuming food contaminated with infectious organisms, including bacteria, viruses, and parasites, or their toxins. Common causative agents include Salmonella, E. coli, Norovirus, and Campylobacter. Contamination can occur at any stage during production, processing, cooking, or serving. Symptoms typically emerge hours to days after ingestion and may include nausea, vomiting, diarrhea, abdominal pain, fever, and malaise. These manifestations are the body's response to the invasion and action of the pathogen or its toxic byproducts.

Diagnosis of food poisoning is largely clinical, but stool tests and cultures can confirm specific pathogens. Treatment often focuses on hydration and electrolyte replacement due to fluid loss from vomiting and diarrhea. Antibiotics are occasionally prescribed for specific bacterial infections, but they are ineffective against viral causes. Preventative measures are paramount and include proper food handling, cooking, and storage practices. In more severe or prolonged cases, especially among vulnerable populations like the elderly, young children, pregnant women, and those with weakened immune systems, medical attention is required to manage complications such as severe dehydration or systemic infection.