Home Treatment for Food Poisoning

Food Poisoning is caused by a bacterial infection. When certain foods, particularly meats and dairy products, are left at temperatures between 40° and 140°, the bacteria in them thrive and grow rapidly. The bacteria produce a poison or toxin that causes an acute inflammation of the intestines. The violence of the illness varies with the amount of toxin in the body and with individual susceptibility.

Most food poisoning occurs during the summer when picnickers eat un-refrigerated meats, or on special occasions when cold cuts, turkey, dressing, sauces, and other foods are not kept under 40° or above 140°. Other problems arise if foods are not prepared properly during home canning. If any bacteria survive the canning process, they may grow and produce toxin in the can or jar.

The symptoms of food poisoning do not begin immediately; 6 to 48 hours may pass before the onset of the symptoms. Illness may last from 12 hours to two days for common food poisoning.

Botulism, although rare, is fatal in 65 percent of cases. It is generally caused by improper home canning methods for low-acid foods like beans and corn. Symptoms include blurred vision, inability to swallow, and progressive difficulty in breathing.

However if you experienced one of the following symptoms, see your doctor immediately:

• Difficulty swallowing, speaking, or breathing, changes in vision, muscle weakness, or paralysis, particularly if this occurs after eating mushrooms, canned food or shellfish.
• Fever above 100°F.
• Severe vomiting – meaning you can’t even hold down any liquids.
• Severe diarrhea for more than a day or two.
• Persistent, localized abdominal pain.
• Dehydration – you have extreme thirst, a dry mouth, or decreased urination and when you pinch the back of your hand, the skin stays pinched.
• Bloody Diarrhea.

How to Prevent Food Poisoning

• Follow the 2-40-140 Rule. Don’t eat meats, dressing, or sauces that have been kept between 40° and 140° for more than two hours.
• Be especially careful with large cooked meats like your holiday turkey, which require a long time to cool. Some parts of the meat may stay over 40° long enough to produce bacteria.
• Use a thermometer to check your refrigerator. It should be between 34° and 40°.
• Defrost meats in the refrigerator or the microwave, not on the kitchen counter.
• Reheat meats to over 140° for ten minutes to destroy bacteria. Even then, the toxin may not be destroyed.
• Put party foods on ice to keep them cool.
• Discard any cans or jars with bulging lids or leaks.
• Wash your hands, cutting boards, and counter tops frequently. Acrylic cutting boards are safer than wood.
• Cover meats and poultry during microwave cooking to heat the surface of the meat.
• Follow home canning and freezing instructions to the letter. Call your Country Agricultural Extension office for advice.
• When you eat out, avoid rare and uncooked meats. Eat salad bar and deli items immediately.

Home Treatment for Food Poisoning

1. Do not eat or drink until vomiting has stopped. Ice chips and small sips of water are okay.
2. Drink clear non-carbonated liquids only for hours. Start with a few sips at a time.
3. Gradually progress to easily digestible foods such as applesauce and Jell-O.
4. Avoid spicy foods, dairy products, alcohol, and coffee for 48 hours after all symptoms have gone.
5. If you suspect food poisoning, check with others who may have eaten the same food. If possible, save a sample of the suspected food for analysis in case symptoms do not improve.

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