Who are the most vulnerable to food poisoning

Who are the most vulnerable to food poisoning

Food poisoning is a condition caused by eating foods contaminated with pathogens, whether they are bacteria, viruses, or parasites. Who are the most vulnerable to food poisoning

Pollution occurs at any stage of food preparation or production stages if hygiene rules are not followed. The symptoms of food poisoning begin to appear on the body immediately after eating contaminated food or after a period of intake. These symptoms include dizziness, vomiting, and diarrhea. These symptoms often end within hours without medical intervention if poisoning is simple, while in other cases it requires specialized medical care

Symptoms of food poisoning

Symptoms of food poisoning include feeling dizzy, vomiting, having watery or bloody diarrhea, as well as cramps and pain in the abdomen, which may include an increase in body temperature. These symptoms may occur immediately after eating contaminated food or within hours or days and 

symptoms continue for several hours to a few days

When to go to a specialist

If you have frequent vomiting and are unable to keep liquids in the stomach as if vomiting is accompanied by blood. In the case of diarrhea accompanied by blood or continued diarrhea for more than three consecutive days. There is severe abdominal pain, persistent cramps, or an increase in body temperature of more than 38 ° C

Signs of dehydration include persistent thirst, dry mouth, poor urine volume, no urine at all, and general feeling of weakness, dizziness and head weight. The presence of neurological symptoms such as blurred vision, muscle weakness and shaking hands

People at high risk of food poisoning

Older people are among the most affected by food poisoning because their immune system does not have the ability to respond quickly to pathogens. Pregnant women also where they change their metabolic system and circulatory system increases the risk of food poisoning, sometimes food poisoning may cause miscarriage

Infants and children are also at risk of food poisoning where their immune system is in the formative stage. People with chronic diseases such as diabetes, liver disease, AIDS or chemotherapy are more likely to be affected by food poisoning

Drought is one of the most common complications of food poisoning, due to the body's loss of large amounts of water and mineral salts through vomiting and diarrhea. People most affected by food poisoning are themselves most likely to be severely dehydrated as a result of the disease

Prevention of food poisoning

To prevent food poisoning you should wash your hands before touching the food, as well as washing the vegetables and fruits well and all food products washable. Also, take care to clean the cutting board and ensure that the food is cooked at an appropriate temperature to eliminate the pathogenic microbes. Separate the raw food from the cooked food so that the microbes do not pass from the raw food to the stew. The safe temperature is estimated at about 73 ° C

Keep foods that will then be frozen or at low temperatures to prevent microbes from multiplying and releasing toxins. When unpacking the meat, leave it in the refrigerator at 8 ° C and leave it at room temperature. You should also dispose of food that is suspected of being contaminated.