Understanding Food Poisoning: A Guide for Parents

Scraped knees and bouts of the common cold are frequent concerns for parents, but there are plenty of other dangers lurking about. One of these is food poisoning, a condition whose source lies in undercooked hamburgers and unwashed produce.

Food poisoning, in its simplest form, is the body’s response to unwanted microbes living in food. These tiny creatures are invisible to the naked eye but rev up the immune system and cause considerable havoc when eaten with food. By understanding the cause, symptoms, diagnosis, and treatment of food poisoning, parents can arm themselves with the information needed to prevent, recognize, and treat this condition.

Causes of Food Poisoning

The culprits of food poisoning are bacteria, viruses, and parasites. Here are some common places for them to hide:

• Undercooked Meats: Salmonella and E. Coli thrive in undercooked meat. Cooking or grilling meat to the USDA’s Safe Minimum Internal Temperature will kill these microorganisms and prevent food poisoning.

• Contaminated Fruits and Vegetables: Fruits and veggies are an important part of a healthy diet, but they can also carry harmful pesticides and bacteria without proper washing.

• Dangerous Bacteria in Eggs and Dairy: It is important to avoid raw eggs and unpasteurized dairy products.

• Improper Food Handling: Always wash hands before preparing, serving, and storing food. Avoid using the same knife and cutting board for raw meats and fruits/vegetables.

• Cross-Contamination: This occurs when bacteria from raw food are transferred to cooked food. Always wash hands after handling raw food and do not store raw food next to cooked items.

Symptoms

The signs of food poisoning can range from mild to severe and include nausea, vomiting, diarrhea, and fever. These symptoms also occur with viral infections of the intestines, which are quite common in children. Frequent vomiting, dehydration, blood in the stool, and persistent fever are worrisome symptoms that require medical evaluation, regardless of the cause. A careful history regarding the onset of symptoms and exposures to certain foods and sick contacts can help differentiate between viral infections and food poisoning.

Diagnosis and Treatment

When food poisoning is considered, based on the history and physical examination, the primary tests to determine which organism is responsible are stool studies. Some results are available quickly, while others take a few days to complete. Stool cultures may not result until after the symptoms have gone away.

The treatment for food poisoning depends on the organism causing the symptoms. Most cases require rest, fluids, and time while the immune system does its job. An antiemetic medication, such as ondansetron, can control nausea and vomiting. Moderate to severe dehydration will likely require IV fluids and possible admission to the hospital. Antibiotics are not recommended for most cases of food poisoning. However, there are some exceptions, so seeking medical attention is important when this condition is suspected. 

Complications

Certain strains of E. Coli bacteria cause a particularly worrisome form of food poisoning. This typically results in bloody diarrhea, abdominal pain, vomiting, and/or fever. Toxins from this bacteria can result in a life-threatening condition called hemolytic uremic syndrome. Because of this, it is important to seek medical attention right away if bloody stools, significant abdominal pain, persistent vomiting, or fever are present.

Prevention

Remember, the prevention of food poisoning requires these key steps:

• Always cook meats to their recommended Safe Minimum Internal Temperature.
• Wash fruits and vegetables with cold running water.
• Avoid raw eggs and unpasteurized dairy products.
• Wash hands before preparing and serving food.
• Use separate knives and cutting boards for meats and fruits/vegetables.
• Keep raw food away from cooked food.
• Chill perishable food (and keep it chilled during get-togethers).