The Basics About Food Poisoning And Prevention

Some doctors opt for treating food poisoning omitting any medication, leaving the disease to evolve by itself. Of course this option is not suitable for children, elderly and chronically ill. This therapeutic approach is allowed for people who receive usual and tolerable symptoms including nausea, vomiting, diarrhea, intestinal cramping. These are typically mild bacterial infections, which disappear within a few days, in the absence of any treatment to help boost the immune system, and the acquisition of new antibodies, ready to fight the infection.

But there are also cases where diarrhea persists and the symptoms get worse. In this instance, you should see your local GP for treatment. The treatment itself is simple. No antibiotics are needed, just good hydration followed by a transition diet (switching from diet to regular diet therapy, pre-illness).

MOISTURISE using teas (mint, hay) sweetened water, boiling water, vegetable soups, stewed fruits, carrot juice. Can be sweetened drinks (no exaggeration), contrary to popular belief that sugar should not be used. Avoid carbonated beverages or those with too much sugar. Drinks should be in small quantities and frequent administration.

TRANSITION DIET consists of boiled rice, cheese, bananas, vegetables or mashed potatoes, administered in doses often and in small quantities.

Warning: Botulism is a potentially lethal food poisoning. It is due to ingestion of food containing a toxin made by certain spores in food. Botulinum toxin is most commonly found in green beans and tomatoes.

Symptoms usually start at 12-36 hours after eating contaminated food and the symptoms include headaches, blurred vision or double muscle weakness and eventually paralysis. Some people accuse nausea, vomiting, constipation, urinary retention and decreased salivation. These symptoms require immediate medical attention.

We recommend people respect some basic food guidelines to prevent food poisoning or other digestive diseases being transmitted.

1. Avoid cooking foods more than 2-3 hours before consumption, if you can not provide the conditions necessary for keeping the temperature of food preparations.

2. Providing food keeping the temperature 4-80 C, if the food to be consumed in less than 2-3 hours of preparation (refrigeration).

3. Eating foods prepared for infants immediately after preparation, without being reheated or refrigerated.

4. Avoiding contact between the food we prepared and cooked.

5. Maintaining cleanliness of all kitchen surfaces (floors, worktops).

6. Avoid cooking food by people who have injury or infection (nail infection) in the hands / fingers – if this is not possible, use a sterile dressing to completely isolate the lesion / infection.

7. Careful washing of fruits, vegetables and herbs before eating them.

8. Keeping in maximum hygiene for all food preparation surfaces.

9. Providing the conditions necessary to avoid any contact between food and insect or animal consumption.

10. Use only potable water for human consumption – special attention should be given to water used to prepare food for children.

11. Boiling water is mandatory if there are doubts over the quality of drinking water.

12. Avoid eating food sold on the street, such as ice cream, cakes, pastries, hot dogs, small, hamburger, etc.

Home care tips

* Rest and drink plenty of fluids.
* Do not administer drugs against diarrhea because they may slow elimination of bacteria and toxins.
* Diseases of light and medium frequently resolves itself within 12 hours.

It is important to avoid eating excess quantities of food while gradually recovering from any case of food poisoning.