Definition
Causes of food poisoning
Risk increases with
Stomach pain, nausea, vomiting, diarrhea, and fever are among the most common symptoms of food poisoning; dehydration often follows, in some cases, illness can be severe and even fatal, with widespread symptoms affecting not just the digestive organs but other parts of the body such as the kidneys and nervous system. Hemolytic uremic syndrome, which arises from E.coli infection, can result in bloody diarrhea followed by kidney failure and death. Botulism affects nervous system and can lead to meningitis or, in pregnant women, spontaneous abortions.
The time it takes for symptoms of food poisoning to develop varies, depending on the source of the illness. With bacterial toxins that are formed before ingestion, the onset of symptoms is relatively rapid.
Food poisoning caused by organisms that produce toxins after ingestion, or by organisms that directly infect the gastrointestinal cells, typically takes longer to develop, usually from several hours to a few days.
Depending on the type of poisoning, symptoms can be shortlived or prolonged.
Diagnosis of food poisoning
Diagnosis rests on the food history and symptoms followed by specific laboratory testing of suspect food (if available), feces, and blood.
Prevention of food poisoning
A well selected homeopathic remedy can help speed up the recovery process aiding the body in ejecting the poisons as well as helping with recuperation of exhaustion and rehydration.
A term used to describe illness
suspected of being caused by contaminated food (or beverages). Food
poisoning can affect all ages. Outbreaks can affect several members of a
household, customers who dined at the same restaurant, nursing home
patients, cruise ship passengers, university students, children in day
care, or shoppers who bought contaminated food in a store.
Causes of food poisoning
Certain
bacteria such as campylobacter, Escherichia coli, Salmonella, and
others. Botulism is rare, life threatening food poisoning.
Virus infection such as Norwalk virus (a common contaminent of shelfish), adenovirus, and rotavirus.
Chemical causes such as contamination with insecticide or food served in lead-glazed pottery.
Eating
plants or animals that contain a naturally occurring poison, such as
mushrooms or toadstools. Shellfish may contain a toxin that is not
destroyed by cooking.
Risk increases with
- Eating food that is improperly prepared
- Lack of good hygiene when preparing food.
- Drinking water or eating raw foods when traveling in a foreign country.
Stomach pain, nausea, vomiting, diarrhea, and fever are among the most common symptoms of food poisoning; dehydration often follows, in some cases, illness can be severe and even fatal, with widespread symptoms affecting not just the digestive organs but other parts of the body such as the kidneys and nervous system. Hemolytic uremic syndrome, which arises from E.coli infection, can result in bloody diarrhea followed by kidney failure and death. Botulism affects nervous system and can lead to meningitis or, in pregnant women, spontaneous abortions.
The time it takes for symptoms of food poisoning to develop varies, depending on the source of the illness. With bacterial toxins that are formed before ingestion, the onset of symptoms is relatively rapid.
Food poisoning caused by organisms that produce toxins after ingestion, or by organisms that directly infect the gastrointestinal cells, typically takes longer to develop, usually from several hours to a few days.
Depending on the type of poisoning, symptoms can be shortlived or prolonged.
Diagnosis of food poisoning
Diagnosis rests on the food history and symptoms followed by specific laboratory testing of suspect food (if available), feces, and blood.
Prevention of food poisoning
- Avoid raw seafood or meat
- Avoid unpasteurized food products
- Property cook and store food.
- Keep food preparation areas and utensils clean.
- Throw food items away that are old, have an “off” smell, or those in bulging tin cans.
- Always wash hands before preparing food.
Homeopathic remedies for food poisoning
Here are some homeopathic remedies to consider for food poisoning or similar gastrointestinal complaints.
Arsenicum: Bad effects of spoiled fish, meat and bad
water. Burning pain in abdomen, person feels chilly, restless, anxious,
thirsty for sips of water. Vomiting and diarrohea at the same time.
Better for warmth and warm drinks, worse from cold drinks and sight or
smell of food.
Lycopodium: Bad effects of shellfish especially oysters.
Pulsatilla: Stomach disorders from eating cakes, rich foods, ice-cream, spoiled meats and rotten fish.
Nux Vomica: Bad effects of overindulgence in food
and wine, fatty foods, spicy foods and alcohol. Symptoms of cramps,
hangovers, wind, pressure, and vomiting which does not relieve.
Urtica Urens: Ailments from eating shellfish with allergic skin reaction.
China: This it an excellent remedy to help promote
recovery after fluid loss which has arisen because of symptoms such as
persistent sweating, vomiting, diarrohea causing exhaustion and
dehydration.
Rehydration is essential to replace the enormous amounts of fluids lost during food poisoning.
NB:
Food poisoning can be potentially life threatening so seek medical
assistance if symptoms still persist after 24 hours or you experience
continued abdominal pain, blood in the stools, difficulty focusing,
double vision, convulsion or paralysis and severe dehydration.
A well selected homeopathic remedy can help speed up the recovery process aiding the body in ejecting the poisons as well as helping with recuperation of exhaustion and rehydration.
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