Mildly contaminated foods, or some types of contaminants, may not cause the symptoms to start for several days, or even longer. When the onset of symptoms is delayed, the duration of the problem can last for days to weeks. Chronic symptoms should be promptly evaluated by a doctor especially if you are having hematemesis or hematochezia, which is bloody vomit or diarrhea, respectively. The symptoms of food poisoning include nausea, vomiting, watery diarrhea, abdominal pain and cramps, sweating, and fever.
Sip on water or suck on ice chips. Taking small sips of water may help calm nausea and will provide your body with a small and steady dose of this essential liquid. If your stomach is not ready for liquid, then try putting ice chips in your mouth and let them dissolve. Try sucking on a ginger candy or drink some ginger tea. Ginger can help with digestion and treat stomach upset, diarrhea, and nausea.
Other products are available for adults and children that help to replenish fluids and restore electrolytes. These products are called electrolyte replacement drinks. Types of sports drinks include Gatorade and Powerade, to name a few. Talk to your doctor or pharmacist for a specific recommendation.
Try sipping on ginger ale or other clear carbonated beverages over ice.
Starting with broth is a good way to help replenish fluids and begin to introduce nutrients back into your body. Move on to foods that are bland, low-fat, and easily digested. Some examples include saltine crackers, toast, and gelatin. Back away from these solid foods if your nausea returns.
Alcoholic beverages are not to be used while you are still sick. Avoid caffeinated beverages including coffee, tea, colas, or energy drinks. Fruit juices and fruit drinks contain carbohydrates, are low in sodium, and may aggravate your upset stomach. Avoid dairy products and spicy drinks or foods until you are feeling better.
The signs of dehydration include fatigue, loss of appetite, flushed skin, poor skin turgor, heat intolerance, light-headedness, dark-colored urine, and a dry cough. Clearly some of the signs can be difficult to determine since many overlap with the symptoms of food poisoning. In some cases, food poisoning can be severe or caused by a toxin so dangerous that professional medical attention is essential. An example of this is B Cereus infection, which secretes a toxin that creates gastrointestinal distress. This commonly occurs after you eat infected fried rice. [6] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source Watch for warning signs to determine whether you need immediate care for your dehydration.
If you do not urinate at all or produce very little urine of a dark color, seek emergency care for your food poisoning. Dehydration also causes significant weakness and fatigue. If you are so weak you can barely move or if you are so tired you can hardly stay awake despite adequate sleep, you may need medical attention. You should consult a medical professional well before you have symptoms such as extreme weakness and problems sleeping. The doctor will be able to give you fluids to resuscitate you.
However, if the watery diarrhea is continuing, then it is also contributing to your poor hydration status. At some point you have to determine if you want to slow the process by using the loperamide which can help to prevent dehydration. Loperamide should be taken as follows: 4 mg, followed by 2 mg after each loose stool. Chronic use of loperamide is not recommended.
Complicating features can include age. Food poisoning in infants, young children, and the elderly warrants prompt medical attention. Also, people that have other medical conditions that require a stable situation and the ability to take their medications on a regular basis may need medical attention to recover from food poisoning as quickly as possible.
Persistent episodes of vomiting and the inability to keep any liquids down for more than one or two days Bloody vomit or blood in the stools Diarrhea for more than three days Extreme pain or severe abdominal cramping A temperature higher than 101. 5F when taken orally Neurological changes such as blurred vision, muscle weakness, and tingling in the extremities Dizziness, lightheadedness, and severe weakness Unresolved signs of dehydration which include excessive thirst, dry mouth, little or no urination, and very dark colored urine
An IV will be started to provide resuscitation of fluids and electrolytes you have lost during your episodes of vomiting and diarrhea. If you are still nauseous and have diarrhea, medications may be given through the IV line, such as odansetron for severe nausea, to help you feel more comfortable. Blood tests will be performed to establish the severity of your condition. Additional tests may be done to attempt to determine the source of the contamination. This may or may not be possible. Some types of food poisoning, for example listeria contamination, may require antibiotics to treat your condition. If you are pregnant, prompt treatment may help prevent exposure of the contaminant to the baby.
Clostridium botulinum: symptoms begin in 12 to 72 hours, and examples of possible methods of contamination include home-canned foods, improperly canned commercial foods, smoked fish or salted fish, potatoes baked in aluminum foil, or other foods kept at warm temperatures for too long. Clostridium perfringens: symptoms begin in 8 to 16 hours, and possible sources include meats, stews, gravies, and foods served in dishes that fail to provide adequate heat or food is chilled too slowly. Listeria: symptoms begin in 9 to 48 hours, and possible sources include hot dogs, luncheon meats, unpasteurized milk and cheeses, unwashed raw produce, and possibly spread through contaminated soil and water. Noroviruses: symptoms begin in 12 to 48 hours, and possible sources include raw, ready-to-eat-produce, shellfish from contaminated water, and spread by an infected food handler. Shigella: symptoms begin in 24 to 48 hours, and possible sources include seafood, raw ready-to-eat produce, and can be spread by an infected food handler. Staphylococcus aureus: symptoms begin in 1 to 6 hours, and possible sources include meats, prepared salads, cream sauces, cream-filled pastries, and can be spread by hand contact, coughing, and sneezing. Bacillus Cereus: Disease occurs within 24 hours of consumption. Usually diarrhea or nausea results from eating rice contaminated with the toxin, but this condition can be from consumption of dairy products, bean sprouts, spices, and other vegetables. Treatment involves supportive measures, while antibiotics are usually not necessary. [11] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source
Campylobacter: symptoms begin in 2 to 5 days, and sources include meat and poultry, with contamination occurring during processing procedures as animal feces come in contact with meat surfaces. Other sources include unpasteurized milk and contaminated water. Escherichia coli: symptoms occur in 1 to 8 days, and common sources include beef contaminated with feces during slaughter, undercooked ground beef, unpasteurized milk, apple cider, alfalfa sprouts, and contaminated water. Giardia lamblia: symptoms begin in 1 to 2 weeks, and common sources include raw ready-to-eat produce, contaminated water, and can be spread by an infected food handler. Hepatitis A: symptoms begin in about 28 days, and are caused by raw ready-to-eat produce, shellfish from contaminated water, and can be spread by an infected food handler. Rotavirus: symptoms begin in 1 to 3 days, common sources include raw ready-to-eat produce, and can be spread by an infected food handler. Vibrio vulnificus: symptoms begin in 1 to 7 days, and sources include raw oysters, raw or undercooked mussels, clams, and scallops, and can be spread through contaminated seawater.
This involves preparing foods that are to be consumed raw, like salads, vegetables, or other produce, that may have been contaminated by exposure to a surface that was exposed to raw meat or fish. Examples of utensils or surfaces that can be contaminated include cutting boards, especially wooden style boards, and knives or shredding devices that were not effectively cleaned prior to use.
