Can Food Poisoning Cause Fever
The illness brought on by consuming tainted food or beverages is referred to as food poisoning, sometimes known as foodborne illness. It happens when food is consumed combined with dangerous pathogens, such as bacteria, viruses, parasites, or poisons made by microbes.
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Kinds of Pathogens:
A number of pathogen types, such as the following, can cause food poisoning:
Salmonella, Escherichia coli (E. coli), Campylobacter, and Listeria monocytogenes are among the common bacteria that cause problems.
Viruses: Hepatitis A virus, rotavirus, and norovirus are a few examples.
Giardia lamblia and Cryptosporidium: are two examples of parasites that can contaminate food and cause disease.
Toxins: Food poisoning can also result from the toxins generated by bacteria such as Clostridium botulinum and Staphylococcus aureus.
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Routes of Contamination:
During the manufacture, processing, distribution, or preparation phases, food can get contaminated.
Typical paths of contamination consist of: Inadequate personal hygiene when handling food
tainted water used for gardening or food preparation
Cross-contamination: is the process by which germs from raw food contaminate cooked or prepared food.
Inadequate refrigeration or temperature: abuse are examples of inappropriate storage conditions.
contaminated tools or equipment used to prepare food
Symptoms:
Depending on the pathogen type and the patient’s health, there can be a range of symptoms associated with food poisoning.
On the other hand, typical symptoms could be:
vomiting and nausea
The diarrhea Cramping and discomfort in the abdomen
Heatstroke
Aches in the muscles
Weary
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Time:
The length and intensity of the symptoms are also subject to change. When eating tainted food, food poisoning symptoms usually start to show up hours or days later and go away on their own in a few days without the need for medical attention. On the other hand, some poisons or infections can result in more serious diseases that call for medical care.
Groups at Risk:
While anyone can get food poisoning, certain groups are more susceptible to severe illness, including:
Young children
Elderly individuals
Pregnant women
Immunocompromised individuals
Avoidance:
Using proper hygiene and food safety procedures at every level of food handling is essential to preventing food poisoning.
These procedures include:
thoroughly cleaning hands both before and after handling food
preparing food to the right temperature in order to destroy microorganisms.
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Keeping cooked and raw food separate to prevent cross-contamination
Quickly refrigerating perishable food
Steer clear of raw or undercooked eggs, meat, poultry, and shellfish.
Utilizing clean water sources for cooking and drinking
observing the correct handling and storage procedures for food in dining venues.
To lower the risk of sickness and increase food safety, it can be helpful to understand food poisoning and take preventive action.