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Viral gastroenteritis is estimated to be responsible for 25% to 40% of hospital admissions for diarrhoeal illness. The clinical features of food poisoning are profuse vomiting, diarrhoea, crampy abdominal pain within 8 to 24 hours after ingestion of the contaminated foods.
Anti diarrhoeal agents ( such Lomotil) works by decreasing the bowel contraction and may be used to decrease frequeny of diarrhoea, liquidity of stool and abdominal cramps. Avoidance of milk and milk products is recommended for the first few weeks to avoid worsening of the diarrhoea from lactase deficiency. Your doctor may order stool specimens for culture, blood test to check for white counts and degree of dehydration. Prevention lies in the adherence to standard food handling techniques, with particular attention paid to avoiding multiplication of the organism within food ( i.e. High risk areas for traveller's diarrhoea are deveoping areas of the world where rates of endemic diarrhoea are highest and this includes Latin America, Africa, the Middle East, and parts of Asia. Raw vegetables, raw meat or seafood, and other moist foods maintained at room temperature are high risk items. Studies have shown that prophylactic antibiotics are effective in reducing the frequency of traveler's diarrhoea but this is generally not recommended due to side effects inherent with antibiotics consumption especially with prolonged use. If symptoms is moderately severe ( stools frequency of up to 5x per day), anti diarrhoeal agents such as loperamide ( Lomotil) at 4mg three times per day is recommended. Medical opinion and antibiotics is recommended if frequency of diarrhoea is more than 6 times per day especially if there is associated fever or blood in the stools.
Cholera is caused by the bactera Vibrio cholerae and is endemic in southern Asia, Africa and Latin America where overcrowding with poor water and waste sanitation.
Diarrhoea may occur during or after a course of antibiotics; there is usually no obvoius pathogen. However, the severe end of antibiotic associated diarrhoea is a condition called pseudomembrainous colitis. A group of persons will be affected with same type of symptoms, and they give a history of consumption of a common food before few hours.
Due to the presence of toxic chemicals like fertilizers, insecticides, heavy metals and etc.
6) If prepared food is kept in the room temperature for a long time and heated again can make a chance for food poisoning.
This is the dangerous type of food poisoning caused by clostridium botulinum.   The spores of these organisms are seen in the soil and enter the human body through pickles and canned fish etc.
The spores of these organisms can survive cooking and causes enteritis.  Diarrhea and vomiting is common in this infection. Salmonella Food Poisoning is a pretty disabling and annoying pathological condition that normally occurs due to eating contaminated food. The patient suffering from Salmonella Food Poisoning may also experience blood in the stools, may have severe vomiting episodes, severe headaches, and an overall feeling of malaise. If an individual has been infected by the typhoid variant of the bacteria then the patient may experience fever about a week after eating contaminated food and the symptoms may persist for over a month. The best and most trusted way of diagnosing Salmonella Food Poisoning is by testing a stool sample, although this disease normally is quite benign and resolves on its own in a week's time. Under normal circumstances, Salmonella Food Poisoning lasts for about a week and then resolves on its own and there is no need for any treatment, although some people may get dehydrated due to persistent diarrhea and vomiting and may need intravenous hydration. One should make sure that the meat or eggs that they are cooking are totally cooked and not left raw.


Majority of the people who have Salmonella Food Poisoning recover from this condition within a week of the infection.
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Viruses are easily transmitted through water and contaminated and improperly cooked seafood such as clams, oysters. It should not be used if there is high fever and blood is present in stool indicating severe large bowel inflammation.
Gastroenteritis can reduce concentration of the enzyme lactase and thus the ability of small bowel to digest lactose present in milk. If diarrhoea is prolonged for more than one week, you are advised to visit your doctor for assessment and to obtain a course of antibiotics.
In a minority of patients who fail to keep up with the loss of water in their stool, their body may become too dry and this can result in kidney failure. Mortality from the illness is almost nonexistent but morbidity can be considerable, confining travelers to bed in up to 30% of cases, or altering 40% of itineraries. This is so called because there is inflammation of the large bowel with a layer of mucus overlying the surface. The food material may contain the pathogenic bacteria or their toxin and will be ingested along with the food. There are some pathogenic bacteria, which secrete toxins and cause clinical manifestations.
Compared to other food poisonings here vomiting and diarrhea are rare Mainly the nervous system is affected.
The food that the affected individual eats is usually contaminated by animal or human feces which tend to carry the bacteria called as Salmonella.
During this time, the patient may experience high fever, severe weakness, malaise, abdominal pain, nosebleeds or even enlargement of vital organs of the body. Apart from this, blood tests may also detect the offending bacteria in the bloodstream and confirm the diagnosis of Salmonella Food Poisoning. In case if an individual is infected by the more serious type of the bacteria with a suspicion of a typhoid fever then the patient may need an extensive course of antibiotics to get the infection under control.
In case of the typhoid variant of the bacteria then antibiotics may be needed for at least two weeks before the patient may recover from Salmonella Food Poisoning.
Food is a rich culture medium for bacteria, especially if it is improperly cooked and mishandled, or left unrefrigerated for long period before consumption.
Other bacterial toxins cause symptoms by directly invading and causing damage to the gut wall. Hepatitis A can present as food poisoning during the early stages of the disease (see related article on hepatitis A on this website). Diarrhoea can range from very mild, self limiting disease of one to a few loose stools and only minimal symptoms.


Antibiotics are used in diarrhoea due to invasive bacterial agents ( shigella, salmonella) as antibiotics are believed to reduce environmental contamination. This drug should also be discontinued and medical advice should be saught if diarrhoea is worsening after few days of therapy. This basic principle of food handling applies to as much to your self as your favourite hawker stalls.
Illness is caused by the bacterial toin which induces the small bowel mucosa from an 'active absorber' of water to a 'secretor' of water.
There is suppresion of the usual 'resident' bacteria which keeps the large bowel in healthy condition by the antibiotics with subsequent overgrowth of 'harmful' bacteria ( Clostridium difficle ).
Salmonella Food Poisoning are normally found when people eat foods made of poultry items like eggs or meat, although this bacteria may also contaminate the normal fruits and vegetables that we take on a daily basis.
At the other end of the spectrum, 'dysentery' like syndrome can be seen with soft, watery stools that may contain blood, mucus and pus. The overwhelming majority of adults have mild diarrhoea that will not lead to dehydration provided adequate fluids is taken. The illness appears to be associated with more frequent reliance on public rather than private eating establishment and alterations in diet. Risk for development of travelers's diarrhoea increases when eating at restaurants, and particularly when eating food purchases from street vendors. If food articles are cooked and kept in room temperature for a long time and heated again before eating can result this food poisoning. It’s about making your experience with your CPR Education as great as it can possibly be- it’s about fitting in with your schedule, your home or business, and your needs. Some of the common food items that can be infected by the bacteria Salmonella and cause Salmonella Food Poisoning are undercooked eggs, raw milk, contaminated water, and raw meat.
Seafood may be contaminated if that particular organism is taken out from contaminated water.
Safe food items include boiled or bottled water and beverages, canned products, and fruits that can be peeled. The bacteria is divided into 2 type, one is the non-typhoidal type which is quite common and the other one is the typhoidal type of bacteria which may cause Typhoid which is potentially dangerous and may require extensive antibiotic treatment. The specific bacterial form causing this condition is called the Salmonella Typhi bacteria.
If fruits and vegetables are washed with contaminated water then even those may become infected with the Salmonella bacteria and may have the potential to cause Salmonella Food Poisoning.
An easier way is to consume commercially available oral rehydration salts in tablets or sachets form ( Rehidrat, Dioralyte ). This tablets can be drunk after reconstitution in boiled water (Please read the manufacturer's instruction for methods of dilution). Most people will find it more comfortable to rest the bowel for a few days by avoiding high fibre, high fat foods. Frequent feedings of fruit drinks, tea, de-fizzed carbonated beverages and soft easily digested foods ( eg.



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