Food Poisoning (cont.)
Benjamin Wedro, MD, FACEP, FAAEM
Dr. Ben Wedro practices emergency medicine at Gundersen Clinic, a regional trauma center in La Crosse, Wisconsin. His background includes undergraduate and medical studies at the University of Alberta, a Family Practice internship at Queen's University in Kingston, Ontario and residency training in Emergency Medicine at the University of Oklahoma Health Sciences Center.
Charles Patrick Davis, MD, PhD
Dr. Charles "Pat" Davis, MD, PhD, is a board certified Emergency Medicine doctor who currently practices as a consultant and staff member for hospitals. He has a PhD in Microbiology (UT at Austin), and the MD (Univ. Texas Medical Branch, Galveston). He is a Clinical Professor (retired) in the Division of Emergency Medicine, UT Health Science Center at San Antonio, and has been the Chief of Emergency Medicine at UT Medical Branch and at UTHSCSA with over 250 publications.
In this Article
- Food poisoning facts
- What is food poisoning?
- What are the types of food poisoning?
- What are the causes of food poisoning?
- Short incubation or less than 16 to 24 hours
- Intermediate incubation from about 1 to 3 days
- Long incubation 3 to 5 days
- Very long incubation up to a month
- What are the signs and symptoms of food poisoning?
- Are food poisoning and stomach flu the same thing?
- When should the doctor be called for food poisoning?
- How is food poisoning diagnosed?
- What is the treatment for food poisoning?
- Are there any home remedies for food Poisoning?
- How long does food poisoning last?
- What are the complications of food poisoning?
- How can food poisoning be prevented?
- What is the prognosis for food poisoning?
- Summer Food Safety FAQs
- Find a local Doctor in your town
What are the types of food poisoning?
Most frequently, food poisoning may be due to infection caused by bacteria, viruses, parasites, and infrequently, prions. More than 200 infectious causes exist. Sometimes it is not the bacteria that causes the problem but the toxin that bacteria produce in the food before it is eaten. This is the case with Staphylococcal food poisoning and with botulism.
Other illnesses may involve chemical toxins that are produced in certain foods that are poorly cooked or stored. For example, scombroid poisoning occurs due to a large release of histamine chemical from the fish when it is eaten. It causes facial swelling, itching, and difficulty breathing and swallowing - just like an allergic reaction. Scombroid poisoning is sometimes confused with a shellfish allergy.
Some "food poisonings" may not be due to toxins or chemicals in food but to infectious agents that happen to contaminate the food. E. coli O157:H7 (hemorrhagic E. coli) usually occurs when contaminated food is eaten, but it also can spread from contaminated drinking water, a contaminated swimming pool, or passed from child to child in a daycare center. The goal of information included in this article is to introduce the major causes of food poisoning and is not meant to be all inclusive.
Listeria is a bacteria that has caused the two most deadly outbreaks of food poisoning in United States history. In 1985, an outbreak in California was traced to eating a type of fresh cheese, and in 2011, Listeria food poisoning was traced to a cantaloupe farm and processing operation in Colorado. It is most often associated with eating soft cheeses, raw milk, contaminated fruits, vegetables, poultry, and meats. Newborns, the elderly and others with compromised immune systems are at higher risk of becoming ill with Listeria infections. Pregnant women are also at higher risk of contracting Listeria infections and are recommended to avoid soft cheeses like brie, camembert, and blue (cream cheese is safe) to avoid infection and to prevent transmission to the fetus.
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