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Foodborne - First Aid and Emergency Treatment Guide

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Overview

  • Occurs by eating contaminated food
  • Brought about by bacterial/viral/ parasitic toxins
  • Bacteria is most common cause of food contamination
  • Bacteria is present in most raw food
  • Raw meat /poultry/ sea food/ eggs: increased risk
  • Tomatoes/sprout /lettuceare also contamination-prone
  • Contamination occurs between production and preparation
  • Children/pregnant women/ elderlcy/immuno-deficient at greater risk

Symptoms

  • Resembles intestinal flu
  • Lasts for few days or weeks
  • Common Symptoms are:
    1. Nausea
    2. Abdominal cramps
    3. vomiting
    4. Diarrhea, which may be bloody
    5. Fever
    6. Dehydration
  • Severe Symptoms include
    1. Shallow breath
    2. Rapid pulse
    3. Pale skin
    4. Chills
    5. Chest pain
  • Severity may lead to hemolytic uremic syndrome, in children
  • Deaths may occur due to severe complications
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Treatment

  • Most cases are mild and are treated by taking fluids
  • Fluids may be taken orally or intravenously
  • Severe cases must be hospitalized

Prevention

  • Wash hands well before preparing food
  • Clean surfaces and kitchen counters before cooking
  • Cook food at appropriate temperatures enough to kill bacteria
  • Refrigerate food within two hours of cooking
  • Allow enough space in fridge for cool air circulation
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