Food Poisoning

Alternative treatment

Alternative practitioners offer the same advice as traditional practitioners concerning diet modification, treatment of diarrhea and vomiting, and prevention of dehydration. Charcoal tablets, Lactobacillus acidophilus, Lactobacillus bulgaricus, and citrus seed extract can be taken to help normalize the digestive system. An electrolyte replacement fluid can be made at home by adding one teaspoon of salt and four teaspoons of sugar to one quart of water. For food poisoning other than botulism, two homeopathic remedies, either Arsenicum album or Nux vomica, are recommended to help reduce symptoms.

Prognosis

Most cases of food poisoning (except botulism) clear up on their own within one week without medical assistance. As symptoms subside, the individual may continue to feel tired or weak for a few days. If dehydration has been effectively corrected or prevented, few complications can be expected. Deaths are rare and usually occur in the very young, the very old, and people whose immune systems are already weakened.

Complications of salmonella food poisoning may include arthritis-like symptoms that occur three to four weeks after infection. Although deaths from salmonella infection are rare, they do occur. Most deaths reported have occurred among elderly adults in long-term care.

Adults usually recover from E. coli poisoning without medical intervention, but many children require hospitalization for contamination with this organism. Toxins may be absorbed into the blood stream where they destroy red blood cells and platelets, tiny cells important in blood clotting. About 5 percent of victims develop hemolytic-uremic syndrome (HUS), which can result in sudden kidney failure that requires a medical procedure (dialysis) to perform the kidney's task of filtering the body's waste products.

Botulism is the deadliest of the bacterial food-borne illnesses. With prompt medical care, the death rate is less than 10 percent in children and adults.

Prevention

Food poisoning is almost entirely preventable by practicing good sanitation and good food handling techniques. These include the following measures:

• Keep hot foods hot and cold foods cold.
• Cook meat to the recommended internal temperature.
• Use a meat thermometer to check meat and cooking eggs until they are no longer runny.
• Refrigerate leftovers promptly, not letting food stand at room temperature.
• Before preparing other foods, carefully clean surfaces (cutting boards and counters, knives and other utensils) contaminated with the juices of uncooked meats.
• Do not refreeze meat once it has been thawed.
• Wash fruits and vegetables before using.
• Consume only pasteurized dairy products and fruit juices.
• Discard bulging or leaking cans or any food that smells spoiled.
• Wash hands well before and during food preparation and after using the bathroom.
• Sanitize food preparation surfaces regularly.

It is especially important to discard any food that seems spoiled and not to eat food that has been stored at room temperature or above for more than a few hours. Home canners must be diligent about using sterile equipment and following U.S. Department of Agriculture canning guidelines.

Infant botulism is perhaps the most difficult poisoning to prevent, because what goes into an infant's mouth is often beyond control. One important preventative measure, however, is to avoid feeding honey to infants younger than 12 months since it is a known source of botulism spores. As infants begin eating solid foods, the same food precautions should be followed as for older children and adults.

Content licensed from:

Author Info: L. Lee Culvert, Suzanne M. Lutwick MPH, Thomson Gale, Gale, Detroit, Gale Encyclopedia of Children's Health, 2006

This feature is for informational purposes only and should not be used to replace the care and information received from your healthcare provider. Please consult a healthcare professional with any health concerns you may have.