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Food poisoning
Definition
Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli.
Overview, Causes, & Risk Factors
Food poisoning can affect one person or a group of people who all ate the same contaminated food. It more commonly occurs after eating at picnics, school cafeterias, large social functions, or restaurants. The germs may get into the food you eat (called contamination) in different ways:
- Meat or poultry can come into contact with the normal bacteria from the intestines of an animal that is being processed
- Water that is used during growing or shipping can contain manure or human waste
- Food handling or preparation in grocery stores, restaurants, or homes
Food poisoning often occurs from eating or drinking: - Any food prepared by someone who does not use proper hand washing techniques
- Any food prepared using cooking utensils, cutting boards, and other tools that are not fully cleaned
- Dairy products or food containing mayonnaise (such as coleslaw or potato salad) that have sat out of the refrigerator too long
- Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly
- Raw fish or oysters
- Raw fruits or vegetables that have not been washed well
- Raw vegetable or fruit juices and dairy (look for the word "pasteurized")
- Undercooked meats or eggs
- Water from a well or stream, or city or town water that has not been treated
Food poisoning can be caused by: Infants and elderly people are at the greatest risk for food poisoning. You are also at higher risk if: - You have a serious medical condition, such as kidney disease or diabetes
- You have a weakened immune system
- You travel outside of the United States to areas where there is more exposure to organisms that cause food poisoning
Pregnant and breastfeeding women have to be especially careful to avoid food poisoning.
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Review Date : 1/20/2010
Reviewed By : Linda J. Vorvick, MD, Medical Director, MEDEX Northwest Division of Physician Assistant Studies, University of Washington, School of Medicine; and George F. Longstreth, MD, Department of Gastroenterology, Kaiser Permanente Medical Care Program, San Diego, California. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.
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