Food Poisoning

Two main types of food poisoning

The organism itself causes disease, or the organism produces toxins that cause disease.

General approach to acute gastrointestinal conditions

Don't try to determine the specific cause; gather history and transport promptly.

Action when multiple people have the same illness

Take along some of the suspected food to the hospital.

Cause of Salmonella food poisoning

The Salmonella bacterium produces direct effects.

Symptoms and timeline of salmonellosis

Severe gastrointestinal symptoms within 72 hours: nausea, vomiting, abdominal pain, diarrhea, fever, and weakness.

Risk with asymptomatic Salmonella carriers

Some people may not become ill but may transmit diseases, especially in food services.

Cause of Staphylococcal food poisoning

The bacterium grows quickly and produces toxins in foods prepared in advance and kept too long.

Common cause of staphylococcal toxin development

Foods left unrefrigerated.

Symptoms and timeline of staphylococcal poisoning

Sudden gastrointestinal symptoms (nausea, vomiting, diarrhea) within 2-3 hours, but can be evident up to 8-12 hours after ingestion.

Severity and cause of botulism

The most severe, often-fatal toxin ingestion from improperly canned food where Clostridium spores produced a toxin.

Symptoms of botulism

Neurologic: blurring of vision, weakness, difficulty speaking and breathing, and muscle paralysis.

Fatality of botulism

Typically fatal when it reaches the muscles of respiration.

Timeline for botulism symptoms

May develop as long as 4 days after ingestion or as early as the first 24 hours.

Care for advanced botulism

You may have to assist ventilations and give basic life support.