FOOD SAFETY: FOOD POISONING

Food poisoning occurs after eating food contaminated by bacteria. The symptoms of food poisoning are basically the same as those of "stomach flu": abdominal cramps, nausea, vomiting, diarrhea and fever. But if your child and other people who have eaten the same food all have these same symptoms, the problem is more likely to be food poisoning than the flu. The bacteria that cause food poisoning cannot be seen, smelled or tasted, so your child won't know when she is eating them.

Staphylococcus Aureus

Staphylococcus Aureus (Staph) contamination is the leading cause of food poisoning. These bacteria ordinarily cause skin infections, such as pimples or boils, and are transferred when foodstuffs are handled by an infected person. If the food temperature is right (100 degrees Fahrenheit [37.5 degrees Celsius] is ideal), the Staph bacteria multiply and produce a poison (toxin) that ordinary cooking will not destroy. The symptoms begin one to six hours after eating the contaminated food, and the discomfort usually lasts about one day.

Salmonella Bacteria

Salmonella bacteria (there are many types) are another major cause of food poisoning in the United States. The most commonly contaminated foods are raw meat (including chicken), raw or undercooked eggs, and unpasteurized milk. Fortunately, salmonella are killed when the food is thoroughly cooked. Symptoms caused by salmonella poisoning start 16 to 48 hours after eating, and may last two to seven days.

Clostridium Perfringens

Clostridium perfringens (C. perfringens) is a bacterium frequently found in soil, sewage, and the intestines of man and animals. Usually, it is transferred by the handler to the food, where it multiplies and produces its toxin. C. perfringens often is found in school cafeterias because it thrives in food that is served in quantity and left out for long periods at room temperature or on a steam table. The foods most often involved are cooked beef, poultry, gravy, fish, casseroles, stews and bean burritos. The symptoms of this type of poisoning start eight to 24 hours after eating, and can last from one to several days.

Botulism

This is the deadly food poisoning caused by the bacteria Clostridium botulinum. Although these bacteria normally can be found in soil and water, illness from them is extremely rare because they need very special conditions in order to multiply and produce poison. Clostridium botulinum grow best without oxygen and in certain chemical conditions, which explains why improperly canned food is most often contaminated and the low-acid vegetables, such as green beans, corn, beets and peas, are most often involved. Honey also can be contaminated and frequently causes severe illness, particularly in children under 1 year of age.

Botulism attacks the nervous system and causes double vision, droopy eyelids, and difficulty in swallowing and breathing. It also can cause vomiting, diarrhea and abdominal pain. The symptoms develop in 18 to 36 hours and can last weeks to months. Without treatment, botulism can cause death. Even with treatment, it can cause nerve damage.

Cryptosporidiosis

In very uncommon situations, watery diarrhea, low-grade fever, and abdominal pain may be caused by an infection known as cryptosporidium. This is of special concern in children who do not have a normal immune system.

Other sources of food poisoning include poisonous mushrooms, contaminated fish products and foods with special seasonings. Young children do not care for most of these foods, and so will eat very little of them. However, it still is very important to be aware of the risk. If your child has unusual gastrointestinal symptoms and there is a chance she might have eaten contaminated or poisonous foods, call your pediatrician.

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