Food poisoning is a digestive infection caused by ingesting food or beverages contaminated with pathogens such as bacteria, viruses, parasites, or toxins. It often manifests itself as sudden digestive disorders.
Food poisoning is common, especially during the summer, and can affect anyone. Although generally benign, some infections can develop into serious complications in children and the elderly.
What are the differences between food poisoning, gastroenteritis and indigestion?
These three conditions may appear similar, but they have different causes.
Symptoms of food poisoning?
Food poisoning is triggered by contaminated food, is not contagious, and manifests itself a few hours to a few days after ingestion. The most common symptoms are nausea, vomiting, abdominal cramps, sudden diarrhea, low-grade fever and fatigue.
To find out what to do in the event of food poisoning, take a look at our article What actions to take in the event of food poisoning?
Symptoms of indigestion
Indigestion, on the other hand, usually occurs after a heavy or fatty meal, and causes bloating or a feeling of heaviness.
Gastrointestinal symptoms
Gastroenteritis, on the other hand, is viral and contagious, with symptoms similar to those of intoxication, but transmitted from person to person.
What is the difference between food poisoning and poisoning?
Food poisoning is caused by ingesting food contaminated with pathogens (bacteria, viruses or parasites). It manifests itself through digestive symptoms of varying intensity.
Poisoning involves exposure to a toxic substance, often chemical. For example, a household product, a high-dose medication or a food naturally containing a toxin (e.g, certain wild mushrooms). Complications can be digestive, neurological or respiratory.
What causes food poisoning?
The causes are varied, but are often due to poor hygiene or poor preservation. For example:
- Steak tartare or sushi eaten in a questionable environment;
- Runny eggs or undercooked chicken at a barbecue;
- Salad washed with contaminated water or touched by a board used to prepare raw meat;
- A buffet dish left too long at room temperature;
- A dessert made from raw milk or a cheese made from unpasteurized milk.
Bacteria such as salmonella thrive particularly well in summer. That is why you need to be extra vigilant during this period.
What are the risks of salmonella?
Salmonella is responsible for many cases of food poisoning in Canada. It can contaminate a wide variety of foods: raw meat, poultry, seafood, eggs, but also fruit and vegetables if they have been washed with contaminated water or handled with contaminated utensils.
Barbecues, cold buffets and picnics are all high-risk situations, especially in summer. Simple contact with an infected animal or its excrement can also be a source of transmission, particularly for children or people in contact with pets.
What are the symptoms of salmonella?
- abdominal cramps;
- diarrhea;
- nausea;
- vomiting;
- fever.
They generally appear 12 to 72 hours after exposure and disappear by themselves in 4 to 10 days. If symptoms persist, consult a doctor.
How long does it take for symptoms of food poisoning to appear?
Symptoms often appear suddenly, sometimes as soon as one or two hours after eating, or can take up to 48 hours after ingestion. However, in the case of certain infections such as salmonellosis, this period can extend to 72 hours, depending on the pathogen responsible, with increased risks of complications such as dehydration.
Did you know that food poisoning can lead to dehydration? To learn more about dehydration and how to prevent it, read our article: How to prevent and treat dehydration?
How long does food poisoning last?
Most food poisoning cases resolve within 24 to 72 hours. However, infections such as salmonellosis can last longer.
Tip: if symptoms persist over three days or worsen (blood in stool, high fever, prolonged vomiting), consult a health care professional.
What to do in case of food poisoning?
Hydration is the priority. Drink small amounts of water frequently. Rest and avoid eating in the first few hours if nausea is severe. Once your appetite returns, take the time to slowly reintroduce easy-to-digest foods. Your pharmacist can recommend oral rehydration solutions or products to relieve mild symptoms.
How is food poisoning treated?
Simple gestures can help the healing process. Rest is essential to support the immune system. Infusions of ginger or chamomile relieve cramps, and probiotics, such as those found in plain yogurt, can help restore your intestinal flora.
Did you know? Activated charcoal, a natural product, is also used to treat food poisoning. For more information, we recommend that you consult your pharmacist before using this type of product, to make sure it's safe for you.
What to eat after food poisoning?
As soon as your condition improves, eat light meals: rice, toast, bananas, compotes. Wait a few days before reintroducing dairy products, fatty or spicy dishes. Choose easy-to-digest steamed foods. The aim is to relieve the digestive system without rushing it.
Why is food poisoning more prevalent in summer?
Heat causes perishable foods to spoil more quickly. Picnics, barbecues and outdoor meals are all occasions when the cold chain can be broken, increasing the presence of bacteria. That's why you need to cook meats thoroughly, keep food in a cool place until you're ready to eat it, and avoid leaving it out for too long.
When travelling abroad, avoid tap water, ice cubes, unpeeled raw vegetables and street foods. Always wash your hands before eating or cooking.
A few prevention tips
Adopting good habits on a daily basis can considerably reduce the risk of food poisoning. Here are a few practical tips:
- Before handling food, wash your hands for at least 30 seconds with soapy water. Do the same after using the toilet, changing a diaper or touching a pet.
- During preparation, keep raw food separate from ready-to-eat food. Use separate utensils and cutting boards for meat, fish, fruit and vegetables.
- Carefully wash your fruits and vegetables under running water, even those you peel. Be sure to cook meats, poultry and eggs thoroughly. Do not consume unpasteurized milk or cheese.
- Keep an eye on the temperature of your fridge (around 4°C) and freezer (below -18°C). Use a cooler with an integrated thermometer when transporting food. Keep food covered until serving or cooking.
- Never eat food that has been left at room temperature for several hours, even if it still looks good. Many pathogens do not affect the smell or appearance of food.
Food poisoning is a common occurrence, but is easily preventable through simple habits such as washing hands properly, keeping food fresh, cooking meats properly and avoiding high-risk products.
In case of doubt or prolonged symptoms, ask your Jean Coutu pharmacist for effective and specific solutions.
