Food Poisoning: Symptoms, Duration & Treatment

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What is food poisoning?

Food poisoning is caused by toxins entering the body through food. This is basically possible in two ways:

• The toxins enter the organism directly through the food consumed – this is the case, for example, with moldy or expired food.

• When eating, pathogens such as staphylococci or coliform bacteria are transported into the body.

Food poisoning, for example from moldy or spoiled food, is not contagious. The situation is different if the symptoms are caused by bacteria, viruses or parasites (food infection).

In particular, if there is a lack of hygiene, pathogens can be transmitted from person to person. Colloquially, foodborne infection and food poisoning are mostly used interchangeably.

Typical symptoms of food poisoning

Depending on the trigger and the general condition of those affected, food poisoning manifests itself through different symptoms. The following symptoms almost always occur:

• nausea
• Vomit
• Stomach cramps
• Diarrhea

In some cases, other symptoms such as headaches, chills, fever, poor circulation, tiredness, joint and muscle pain are also present.

Special case: foodborne botulism

A special case is food poisoning, which is caused by the bacterium of the type Clostridium botulinum is caused. This bacterium produces a neurotoxin also known as botulinum toxin.

Foodborne botulism is rare but can lead to serious health problems: Paralysis occurs 20 to 36 hours after eating contaminated food, starting with the eye muscles. In this case, immediate treatment in the hospital is required. In the further course, the respiratory muscles can also be affected and lead to a life-threatening respiratory arrest.

Food poisoning: causes and risk factors

The most common causes of foodborne illness are improper food storage, cleaning, or preparation. If cold chains are broken, storage times are exceeded, hygiene measures are not observed or food is not heated long enough, it can become contaminated or spoil.

Possible causes of food poisoning are:

Food poisoning occurs more frequently in summer or in southern holiday countries in particular, because the pathogens multiply faster at high temperatures. There is an increased risk of undercooked meat, fish and seafood.

Likewise, the consumption of spoiled mushrooms such as button mushrooms or porcini mushrooms can lead to gastrointestinal problems. Experts also speak of fake mushroom poisoning.

Diagnosis: How to diagnose food poisoning

In a detailed conversation (anamnesis), the diagnosis of food poisoning can often be made based on the typical symptoms and the description of recently eaten meals.

In the case of severe courses, samples of blood, stool and vomit are also taken and examined in the laboratory for the causative pathogen. If there is a suspicion of an infection with Clostridial, the therapy is initiated before the laboratory results are received in order not to lose time.

Food poisoning caused by bacteria is notifiable in Germany. The food suspected to be the cause is examined by specialized institutes and, if necessary, a food warning is issued in order to avoid further cases of food poisoning.

Therapy: How is food poisoning treated?

In most cases, food poisoning does not require medical attention. The following home remedies can help in this case:

• Drink a lot to compensate for the loss of liquid (water, tea, still apple juice, broth, if necessary electrolyte solution from the pharmacy)

• Switch to bland food (with rusks, bananas, rice and white bread)

• Avoid heavy, acidic and mucous membrane-irritating foods and drinks (such as fruit juices, raw vegetables, dairy products, coffee, alcohol, greasy meals).

Under no circumstances should drugs against diarrhea be taken, as they delay the excretion of the pathogen. Treatment with antibiotics is only used for pathogens such as certain salmonella or in severe cases after an infection with Campylobacter or Yersinia. Botulism requires immediate medical attention and administration of an antidote can be life-saving.

Course and prognosis of food poisoning

Food poisoning usually heals quickly without any consequences. Only in elderly or chronically ill people, pregnant women, infants and small children does a severe course occur in rare cases, which makes hospitalization necessary.

Prevention: how to prevent food poisoning

Above all, good hand and kitchen hygiene and uninterrupted cold chains contribute to the avoidance of food poisoning. To prevent food contamination or spoilage:

• only buy food in undamaged packaging

• Always transport perishable food in a cool bag

• Store raw animal products separately from fresh produce in the refrigerator

• Observe the best before date of food

• Wash hands thoroughly before preparing food and remove hand jewelry

• Wash fruits, lettuce and vegetables with drinking water

• Cook fish and meat dishes well

• Clean dishcloths and cleaning rags thoroughly and replace them regularly

• Always cover food for storage

• Keep insects, rodents and other animals away from food

• Heat leftovers sufficiently before consumption

Bloated packaging or high-arched lids on canned goods can indicate contamination with Clostridium botulinum Clues. The food contained in it should therefore not be used under any circumstances.