Food poisoning

• Overview
• Causes
• Symptoms
• Diagnosis
• Treatment
• Prevention
• FAQs

Overview

As with a contagious gastrointestinal infection, pathogens also play a key role in food poisoning: food poisoning can also be triggered by eating a food that is pathogenic, i.e. that makes you ill, due to being unclean or contaminated with toxins.

In fact, in this case, it is not the pathogens themselves that cause symptoms. Rather, the pathogens produce toxic substances (toxins) that cause the typical symptoms.

In contrast to a gastrointestinal infection, food poisoning cannot be transmitted from person to person.

Food poisoning progression

People with mild food poisoning usually recover within a few days without the need for specific medical treatment. However, electrolyte and fluid loss due to vomiting and diarrhoea can lead to problems that require the attention of a doctor, particularly in children, the elderly and people with a weakened immune system.

Beware! Botulism is a special type of food poisoning that must not be underestimated. Untreated, this neurotoxin-induced poisoning is fatal within a few days.

Causes

Food poisoning can have various causes.  The most common cause is toxins actively released by bacteria in contaminated foods. Staphylococcus aureus, a common toxin producer, is often responsible for food poisoning, and more rarely Bacillus cereus or various species of Clostridia.

In general, a distinction is made between several types of food poisoning: foodborne intoxication and foodborne infection.

Foodborne intoxication is caused by toxins already present in the food. In the case of foodborne infection, on the other hand, food intake causes microorganisms to enter the body, which eventually multiply and trigger an infection.

In foodborne intoxications, symptoms often appear after just a few hours because the toxin is already present. Foodborne infections, on the other hand, usually take several hours or days to show symptoms, as the pathogens first have to multiply.

A special form is toxicoinfection, in which ingested microorganisms form toxins only in the intestine.

Which foods can cause poisoning?

Since in principle any food can be contaminated with bacteria, the consumption of many foods can be a possible cause of food poisoning in humans. Consuming high-protein foods poses a particularly high risk to health. This includes, but is not limited to:

• Dairy products
• Meat (especially raw meat)
• Fish
• Eggs

In extremely rare cases, poisoning by preserves containing anaerobic germs such as Clostridium botulinum or Clostridium perfringens.

In addition to bacterial toxins, the following substances can also trigger illness:

• Toxins from mushrooms (e.g. amatoxin, muscarine, orellanine, gyromitrin)
• Mycotoxins (e.g. ergot alkaloids)
• Plant toxins (e.g. atropine, scopolamine)
• Fish or shellfish toxins (e.g. tetrodotoxin)
• Histamine (e.g. scombroid food poisoning)
• Metals or metal compounds (e.g. zinc, lead, antimony, arsenic)

Food poisoning symptoms

Nausea, vomiting, diarrhoea ... the signs of food poisoning are often very similar to those of infectious gastroenteritis. Whether the symptoms are due to one or the other is usually difficult for non-medics to answer.

Typical symptoms include:

• Nausea
• Vomiting
• Diarrhoea
• Abdominal cramps
• Abdominal pain
• Intense sweating
• Fever

Fever is less common than with a bacterial infection.

These symptoms often appear just one to a few hours after the toxin has entered the body. Other people who have eaten the same food often experience the same symptoms.

Symptoms can vary in severity depending on the pathogen (e.g. Salmonella). In particularly severe cases, you should consult a doctor urgently.

Warning signs and medical help for severe diarrhoea

If symptoms such as diarrhoea, nausea or vomiting persist for more than two to three days, a doctor should be consulted to evaluate your symptoms. A medical examination is also necessary in cases where symptoms such as fever or bloody diarrhoea occur.

A doctor should also be consulted if babies, toddlers, pregnant women, elderly people or those with a weakened immune system are affected. The immune system of these patients is generally less resilient and more sensitive to infections. In such cases, even mild symptoms can more quickly take a more severe and dangerous turn.

Diagnosis

The diagnosis of food poisoning is based on the symptoms of those affected. The responsible pathogens or their toxins can usually be detected in the laboratory. For this purpose, samples of food, stool or vomit are examined. This makes it possible to determine whether it is a foodborne infection or foodborne intoxication.

Treatment

The treatment of food poisoning depends on the general condition and symptoms of the person affected. The following measures are recommended for a quick recovery:

• Drinking plenty of fluids (water and herbal or fruit teas/infusions) to compensate for fluid loss caused by diarrhoea and vomiting
• Electrolyte solutions from pharmacies
• Rest, including bed rest, for your health
• Eating easily digestible foods such as rusks or pretzel sticks

Prevention

Careful preparation of meals is essential to prevent food poisoning. The right temperatures are particularly important when storing and cooking food. However, awareness of the potential risks associated with the consumption of food also plays an important role.

How to prevent food poisoning:

• Make sure your kitchen is hygienic.
• To prevent food poisoning, you should cook raw meat thoroughly all the way through.
• Wash food thoroughly before eating.
• Avoid cross-contamination between different foods.

FAQ