Food poisoning
"The best way to avoid food poisoning is prevention: hygiene, proper handling and safe cooking of food"
DR. NEREA CARRASCO ANTÓN
SPECIALIST. INFECTIOUS DISEASES SERVICE
What is food poisoning?
Food poisoning is an illness that occurs when food or drink contaminated with germs or other harmful elements is consumed.
Food poisoning can also be caused by ingesting water contaminated with bacteria, parasites, viruses or toxins produced by these micro-organisms.
This condition, also known as food-borne illness, refers specifically to cases where a toxin present in food causes illness.
Symptoms of food poisoning
Symptoms vary depending on the cause and may appear within hours or up to several weeks after consuming the food. Common signs include:
- Upset stomach
- Vomiting
- Diarrhoea
- Stomach pain and abdominal cramps
- Fever
- Headache
In some cases, food poisoning can affect the nervous system, causing symptoms such as:
- Double or blurred vision
- Loss of mobility in the limbs
- Difficulty swallowing
- Tingling or numbness in the skin
- Weakness
- Changes in tone of voice
- Bloody stools may occur in certain episodes
Do you have any of these symptoms?
If you suspect that you have any of the above symptoms,
you should consult a medical specialist for a diagnosis.
Causes of food poisoning
The most common factors that can cause food poisoning include the following.
- Inadequate hand washing: Failure to wash hands before handling food can transfer bacteria and viruses to food, increasing the risk of contamination.
- Lack of disinfection in kitchen areas: Poorly sanitised surfaces and utensils can accumulate dangerous micro-organisms that contaminate food during preparation.
- Ingestion of untreated water: Untreated water can contain viruses, bacteria and parasites that cause serious intestinal infections.
- Improper food storage: Storing food at inappropriate temperatures or leaving it exposed to the open air facilitates the growth of bacteria and toxins.
- Contact of raw meat or poultry with bacteria: Raw meat may contain pathogens such as Salmonella or E. coli and, if not handled properly, can contaminate other foods.
- Consumption of dairy products or mayonnaise foods that have been out of the refrigerator too long: Dairy and mayonnaise preparations support bacterial growth if not kept refrigerated properly.
- Refrigerated or frozen foods that are not kept or reheated to the proper temperature: Breaking the cold chain or insufficient reheating can allow dangerous micro-organisms to proliferate.
- Eating raw fish or oysters: Consuming these products uncooked can expose the body to parasites and bacteria such as Vibrio and Anisakis.
- Eating unwashed fruit or vegetables: These foods may contain pesticide residues, bacteria or parasites if they are not washed with potable water before consumption.
- Eating unpasteurised dairy products: Lack of pasteurisation leaves intact dangerous microorganisms such as E. coli, Listeria and Salmonella, which can cause serious illness.
- Consumption of undercooked eggs: Insufficient cooking does not eliminate pathogens such as Salmonella, E. coli or Trichinella, which are present in raw meat and contaminated eggs.
How is food poisoning diagnosed?
Diagnosis of food poisoning is based on the patient's symptoms, physical examination and medical history. The physician will assess for signs of stomach pain and dehydration.
In some cases, laboratory tests may be performed on stool samples or food consumed to identify the microorganism responsible.
In more severe situations, sigmoidoscopy may be used to detect possible sources of bleeding or infection in the intestine.
Treatment of food poisoning
Treatment of food poisoning focuses on symptom control and prevention of complications such as dehydration. The approach varies according to the severity of the clinical picture.
Hydration and nutritional support
Replenishment of fluids and electrolytes is essential to counteract the loss caused by vomiting and diarrhoea. In mild to moderate cases, oral rehydration is usually sufficient. In severe dehydration, intravenous fluids may be necessary.
Feeding should be reintroduced progressively. It is recommended to start with an easily digestible diet, avoiding fatty, sugary or dairy foods in the first few hours.
Treatment according to severity
- Mild to moderate dehydration: Watch for symptoms such as dry mouth, reduced urine volume or dizziness, which may indicate progression to a more severe condition.
- Severe dehydration: Signs such as lethargy, dry skin, decreased urine output or altered consciousness require urgent medical attention for intravenous fluids.
Use of drugs
- Antidiarrhoeal drugs: Drugs such as loperamide may reduce stool frequency, although their use should be evaluated according to the clinical picture. In cases of high fever, bloody diarrhoea or bacterial infections, they may be contraindicated.
- Antibiotics: These are not usually necessary in most cases, as many infections are self-limiting. However, their administration may be indicated in severe Salmonella, Shigella, Campylobacter or Listeria infections, in immunocompromised patients or in the presence of sepsis.
Where do we treat it?
IN NAVARRA AND MADRID
The Infectious Diseases Service
of the Clínica Universidad de Navarra
This area works on the diagnosis and treatment of diseases produced by an infectious agent, which can be bacteria, virus, fungus and protozoa. Infections affect people by causing very different processes that can be located in any tissue of the human body, so it requires a specific approach.
This area carries out its activity on three fronts: care work, focused on the diagnosis and treatment of infectious diseases; teaching, with training of medical students, resident doctors and nurses; and research vocation, through the development of clinical and laboratory studies.
Organized in care units
- Infections associated with biomaterials.
- Nosocomial infections (multi-resistance).
- Infections in immunosuppressed patients.
- Community infection.
- Traveler's medicine.
- Prudent use and optimization program of anti-infective therapy.
- Control of infection by multi-resistant microorganisms.
Why at the Clinica?
- We perform the traveler's assessment and analytical tests in less than 24 hours.
- Second opinion consultation when the infection has not yet been resolved.
- We ensure the prudent use of antibiotics.
Our team of food poisoning experts
