What causes food poisoning? Is it life-threatening?
Food poisoning, also known as foodborne illness, occurs as a result of contamination by bacteria such as Salmonella, E. coli, and Campylobacter, viruses such as Norovirus, and parasites such as Trichinella and Toxoplasma. Inadequate handwashing, unhygienic kitchen utensils, and improper refrigeration conditions increase this risk.
The symptoms of food poisoning vary depending on the pathogen and the dose of exposure. The most common symptoms include nausea, vomiting, diarrhea, abdominal cramps, and fever. In some cases, this condition can also be accompanied by headaches and severe fatigue. Untreated cases can result in serious complications such as kidney failure. The most important step in treating food poisoning is replacing lost fluids and electrolytes. While drinking plenty of fluids and resting can speed up the recovery process, severe cases may require antibiotics or medical intervention. Experts also recommend using antidiarrheal medications only with a doctor's advice.
Experts emphasize that to protect yourself from food poisoning, the utmost care should be taken in kitchen hygiene. Regularly washing hands and utensils, separating raw and cooked foods, cooking food to recommended temperatures, and storing food appropriately can significantly reduce the risk of contamination.
Food safety is critical not only for individual health but also for public health. As global supply chains become increasingly complex, informed consumer choices and adherence to basic hygiene rules are among the most effective ways to prevent foodborne illness.
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