Food Poisoning Quiz: Test Your Medical IQ

Food poisoning is a food-borne illness caused by eating food contaminated with bacteria, viruses, or parasites. Toxins and chemicals can also cause food poisoning. Symptoms may include nausea, vomiting, diarrhea, fever, and abdominal pain.

An estimated 48 million cases of foodborne illness occur each year. That means 1 in 6 people in the U.S. becomes ill after eating contaminated food, resulting in about 128,000 hospitalizations and 3,000 deaths annually.

Symptoms of food poisoning often occur soon after a food is eaten, but in some cases the symptoms may not appear for several days or even weeks. Common symptoms of food poisoning include:

• Nausea
• Vomiting
• Upset stomach
• Abdominal pain
• Stomach cramps
• Diarrhea – may be watery or bloody
• Fever, chills, sweating
• Fatigue
• Weakness

More than 250 known diseases can be transmitted through food. The Centers for Disease Control (CDC) lists the top five germs that cause foodborne illnesses in in the United States as:

• Norovirus
• Salmonella
• Clostridium perfringens
• Campylobacter/
• Staphylococcus aureus (Staph)

• Clostridium botulinum (botulism)
• Escherichia coli (E. coli)
• Listeria
• Vibrio

While parasites, fungi, and toxins or chemicals on food can all cause food poisoning, viruses and bacteria are the most common causes of foodborne illness.

Raw or undercooked meat, poultry, and seafood are the foods most likely to be contaminated with germs that can cause food poisoning. In addition, raw or undercooked eggs and unpasteurized milk and dairy products can also be culprits. But any food can be contaminated and can cause food poisoning, including fruits and vegetables that may be exposed to germs in the field or during processing.

See a doctor if you experience severe symptoms of food poisoning, including:

• High fever
• Blood in stools
• Frequent vomiting and you cannot keep liquids down
• Signs of dehydration (decreased urination, very dry mouth and throat, or dizziness on standing)
• Diarrhea lasting more than 3 days

In more severe cases of food poisoning, or those that don't go away quickly, treatment may include:

• Antibiotics - only used for bacterial causes of food poisoning
• Antidiarrheal drugs – do not use if you have a fever or blood in the stool. Should not be used by children unless recommended by a doctor.
• IV fluids – used to avoid dehydration if diarrhea or vomiting is severe.

Drinking plenty of fluids to prevent dehydration is the first goal in managing food poisoning symptoms. Once the symptoms of vomiting and diarrhea have passed and you are feeling better, eat bland foods such as crackers and toast. The BRAT diet (Bananas, Rice, Applesauce, and Toast) is often recommended.

Avoid foods that may upset your stomach including spicy foods, milk and dairy products, fatty and fried foods, and foods high in sugar. Also avoid caffeine and alcohol, which can contribute to dehydration.

Proper hygiene and food safety are important steps to prevent food poisoning.

• Wash hands for 20 seconds with soap and water before, during, and after preparing food and before eating.
• Avoid cross-contamination. Use separate cutting boards, utensils, and dishes for raw meat, poultry, and seafood.
• Wash fruits and vegetables before eating.
• Keep food in the refrigerator colder than 40°F (4.4°C) and the freezer below 0°F (-18°C)
• Cook meat until well done and eggs until the yolk is firm. Hot foods should be cooked to at least 140°F (60°C).