Causes

Foodborne illness is caused when harmful bacteria get on food and are eaten. The bacteria appear on the food through many different routes. They may be present on products when you purchase them. For example, plastic-wrapped chicken or other raw meats can contain bacteria. Uncooked seafood and eggs, and produce such as lettuce, tomatoes, and alfalfa sprouts, can also become contaminated.

Even if a food product is safely cooked, it can be contaminated with bacteria when it is exposed to bacteria from other sources. These sources include raw products, meat juices, or other contaminated products, as well as food handlers who may have harmful bacteria on their hands.

Symptoms

Symptoms of foodborne illness vary depending on the type of bacteria that has contaminated the food. Common symptoms include diarrhea, gas pains, abdominal cramps, nausea and vomiting, and fever or chills. Because these symptoms often resemble the flu, people often do not know that they have a foodborne illness. Some symptoms, such as double vision, droopy eyelids, or difficulty speaking, swallowing, or breathing, point to a much more serious foodborne illness called botulism. If you have any of these symptoms, you should see your doctor right away.

Some people may become ill after ingesting only a few harmful bacteria, while others can ingest thousands of bacteria and have no symptoms at all. People at greatest risk of having foodborne illness are those with weaker immune systems. Such groups include very young children, pregnant women, people with chronic diseases such as acquired immunodeficiency syndrome (AIDS) or diabetes, and the elderly.

Treatment

Most mild symptoms of foodborne illness go away on their own without medications. However, they can last anywhere from 24 hours to several days. In some cases, foodborne illness can be dangerous because the accompanying vomiting and diarrhea can cause severe dehydration. If the infection spreads from the intestines into the bloodstream, antibiotics may be prescribed.

Botulism, one of the most serious types of foodborne illness, requires immediate medical attention. If left untreated, botulism can cause death.

Prevention

Bacteria multiply rapidly between 40 and 140°F. To keep food from entering this danger zone, follow these guidelines:

• Store food in the refrigerator or freezer.
• Cook food to 160°F (145°F for roasts, steaks, and chops of beef, veal, and lamb).
• Maintain hot, cooked food at 140°F or above.
• When reheating cooked food, reheat to 165°F.

Self-Care

• Rest and drink plenty of fluids. Avoid alcohol, caffeine, or milk products.
• When you begin to have an appetite, try eating semisolid and low-fiber foods, such as soda crackers and toast.
• See your doctor if your symptoms last longer than a few weeks or if you develop severe diarrhea with decreased urination, bloody stools, fever, abdominal pain, or cramps.
• Avoid taking antidiarrheal medications. They may slow the elimination of bacteria from your system.
• Call the local health department if the suspect food was served at a large gathering, if it was from a restaurant or other foodservice facility, or if you bought the product at a store.