Overview
Most foodborne illness, also known as food poisoning, comes from bacteria in food that has multiplied, either from poor handling, improper cooking, or poor storage of food. Other things, such as toxins, parasites, chemicals, and viruses, can contaminate food, but these causes are much less common than contamination from bacteria.
Botulism is a form of foodborne illness that can be very dangerous and cause paralysis and even death if not treated. Botulism toxins are most often found in honey, home-canned foods, and smoked meats.
First Aid GuideIf you become sick from foodborne illness, resting and drinking plenty of liquids is key.
- Drink Gatorade® or water to prevent dehydration.
- Once illness subsides, slowly ease back into eating by trying bland, easy-to-digest foods, such as crackers, plain toast, bananas, rice, and chicken. Note: Stop eating if your nausea returns. Avoid dairy products, caffeine, alcohol, nicotine, and fatty or spicy foods for a few days.
- Consider acetaminophen (Tylenol®) for relief of discomfort, unless you have liver disease.
Note: Don't use anti-diarrheal medications; they may slow elimination of bacteria from your system.
Foodborne illness can be prevented by following these general guidelines:
- Wash your hands before handling food.
- Wash you hands after using the toilet, changing diapers, smoking, blowing your nose, coughing, or sneezing.
- Wash your hands after touching raw meat or eggs.
- Use plastic (rather than wooden) cutting boards for cutting raw meats.
- Thoroughly clean all surfaces and utensils that came into contact with uncooked meat or eggs.
- Cook meats and eggs thoroughly before eating.
- Do not eat or drink foods made from raw or undercooked eggs, meats, or unpasteurized dairy products.
- Wash all produce thoroughly before eating.
- Avoid cross-contamination of foods by keeping produce, cooked foods, and ready-to-eat foods separate from uncooked meats and raw eggs.
