Unlike other public health problems, food poisoning or “foodborne illness” is always a challenge for health organizations because it can occur at any stage of the food production process, even if similar cases have been controlled in the past. Specialists say that the primary cause of food poisoning is cross-contamination.

In general, food poisoning is acute: it occurs suddenly and lasts a short time. In most cases, people recover without treatment. This condition can cause different symptoms, the most common of which are vomiting, diarrhea, abdominal pain, fever, and chills. These can appear minutes to weeks after ingesting the contaminated product.

Experts report that eating food that is contaminated by bacteria, viruses, parasites, or harmful chemical substances can trigger approximately 200 different diseases, from diarrhea to cancer. The most common contaminants are Escherichia coli, hepatitis A, listeria, norovirus, rotavirus, and salmonella.

Main culprits

Among the foods and drinks that can be contaminated and cause an infection, eggs, meat, and fish are the ones that pose the greatest risk when not cooked properly.

Wash

A golden rule: wash your hands before, during, and after handling food. Ideally, you should wash your hands with warm water and soap for at least 20 seconds. This extends to utensils you use and contact surfaces (tables, refrigerators, and freezers).

Do not mix foods

Another important precaution is to not mix raw foods. Cross-contamination can occur when juices from raw meat or germs from dirty items accidentally touch cooked or ready-to-eat foods, such as fruits and vegetables. Try to have two chopping boards or wash them after handling different foods.

Store food properly

When you return from the grocery store, remember to put raw foods in the refrigerator right away. This reduces the growth of bacteria. If you have leftovers from food you already prepared, refrigerate them as soon as possible. They should not spend more than two hours outside of the refrigerator. Small, shallow containers are ideal.

Cook thoroughly

Although doneness is often considered a question of taste, especially with meat, it is important to reduce raw areas as much as possible to prevent the presence of bacteria. Use cooking thermometers and check the right time and temperature for each dish.

Some final precautions

While the symptoms of food poisoning are common ailments and you can find medications to treat them, experts recommend not self-medicating. Instead, try to stay hydrated. If the signs of food poisoning last for more than three days, contact a doctor.

Sources:

Natural Medicines Comprehensive Database; National Library of Medicine; Mayo Clinic; National Center for Complementary and Integrative Health.