Foodborne illness affects millions of people each year.
In an interview with Health Matters, infectious disease specialist Dr. Tina Z. Wang from NewYork-Presbyterian/Columbia University Irving Medical Center explains that food poisoning occurs when harmful microorganisms or toxins enter the body through what we eat.
Bacteria such as Salmonella, E. coli, Campylobacter, and Listeria are among the most common causes.
Norovirus frequently drives viral outbreaks, and parasites, though less common, can also be involved.
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Contamination often happens during preparation or storage: poor hand hygiene, raw meat in contact with produce, or leftovers left out too long.
Large-scale production can also be affected when water used to wash or irrigate food becomes contaminated.
Who faces greater risks
Typical symptoms include diarrhea, stomach pain, nausea, vomiting, and fever. These reactions may appear within an hour but can take several days to develop.
Most healthy adults recover on their own, Dr. Tina Z. Wang notes, but certain groups face a higher risk of severe illness.
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That could be older adults, young children, pregnant people, and individuals with weakened immune systems.
Medical care becomes crucial if symptoms escalate, for example, persistent high fever, blood in stool or vomit, severe abdominal pain, or an inability to keep fluids down.
Simple ways to lower your risk
Many cases can be prevented with basic kitchen habits:
- Wash hands before preparing food, especially after handling raw poultry or meat.
- Keep raw ingredients separate from ready-to-eat foods.
- Cook meals thoroughly and refrigerate leftovers promptly.
- Stay alert to public recalls and safety warnings.
As Dr. Tina Z. Wang emphasizes, simple day-to-day precautions can spare you from a very unpleasant mealtime aftermath.
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Sources: Health Matters.
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