How to manage food poisoning?

Food poisoning is one of the critical health conditions that need urgent medical management. It consists of 2 main types:

• Microbial food poisoning: it develops due to contamination of food with microorganisms which secrete toxins into the food, leading to fever and GIT symptoms such as abdominal pain, nausea, vomiting and diarrhea. The most common food poisoning- related microorganisms include; E. coli, Salmonella (causing typhoid), Helicobacter Pylori and Listeria (found mainly in milk and dairy products).
• Chemical food poisoning: it develops due to contamination of food with harmful chemicals such as pesticides and household cleaners or in cases of chemical interaction between food and the lining chemical substances of the food containers, leading to tachycardia, tachypnea, heavy sweating, blurred vision, headache, muscle spasm as well as the clinical picture of microbial food poisoning.

Management of food poisoning includes the following:

1. Plenty of oral and IV fluids for compensation of fluid and electrolyte loss due to vomiting and diarrhea.
2. Antipyretics (ibuprofen or paracetamol) + ice packs to eliminate fever.
3. Antibiotics (Ceftriaxone) and intestinal antiseptics (metronidazole).
4. Complete bed rest.
5. Seeking medical advice which may recommend gastric lavage.

Because prevention is better than cure; the following instructions should be done to avoid food poisoning:

1. Taking care of personal hygiene.
2. Ensure food safety and hygiene before eating it.
3. Preparing, cooking and storing food in a healthy way.
4. Avoiding leaving the food exposed and liable to contamination.