Apr 10
4
Stomach flu and food poisoning are different ailments with different causes. However, many people confuse the two because the symptoms are so similar Most people who get food poisoning attribute their symptoms of nausea, vomiting, diarrhea, and stomach pain to a sudden case of stomach flu, and vice versa. The disagreeable symptoms discourage from eating until the problem clears up.
Stomach flu is usually caused by a viral infection in the digestive system, hence the medical name, viral gastroenteritis. To prevent stomach flu, you must avoid contact with the virus, which is not always easy to do.
Food poisoning is caused by bacteria that grow in food that is not handled or stored properly. Bacteria can grow rapidly when certain foods, especially meats, dairy products, and sauces are not handled properly during preparation or are kept at temperatures between 40 degrees and 140 degrees. The bacteria produce a poison (toxin) that causes an acute inflammation of the intestines.
Suspect food poisoning when symptoms are shared by others who the the same food, or after eating unrefrigerated foods. Symptoms of food poisoning may not begin for 6 to 48 hours after eating. Nausea, vomiting and diarrhea may last from 12 to 48 hours for common food poisoning.
Botulism is a rare but often fatal type of food poisoning. It is generally caused by improper home canning methods for low-acid foods like beans and corn. Bacteria that survive the canning process may grow and produce toxin in the jar. Symptoms include blurred or double vision, muscle weakness and headache.
PREVENTION
To prevent food poisoning:
- Follow the 2-40-140 rule. Don’t eat meats, dressings, salads, or other foods that have been kept more than 2 hours between 40 and 140 degrees.
- Be especially careful with large cooked meats like your holiday turkey, which require a long time to cool. Thick parts of the meat may stay over 40 degrees long enough to allow bacteria to grow.
- Use a thermometer to check your refrigerator. It should be between 34 and 40 degrees.
- Defrost meats in the refrigerator or by microwaving, not on the kitchen counter.
- Wash your hands, cutting boards and counter tops frequently. After handling raw meats, especially chicken, wash your hands and utensils before preparing other foods.
- Reheat meats to over 140 degrees for 10 minutes to destroy any bacteria. Even then, the toxin may not be destroyed.
- Cook hamburger well done. Cook chicken until the juices run clear.
- Cover meats and poultry during microwave cooking to heat the surface of the meat.
- Do not eat raw eggs or sauces made with raw eggs.
- Keep arty foods on ice.
- When you eat out, avoid rare and uncooked meats. Eat salad bar and deli items before they get warm.
- Discard any cans or jars with bulging lids or leaks.
- Follow home canning and freezing instructions carefully. Contact your County Agricultural Extension office for advice.
HOME TREATMENT
- Viral stomach flu will usually go away within 24 to 48 hours. Good home care can speed recovery.
- Watch for and treat early signs of dehydration. Infants, children and older adults can quickly become dehydrated from diarrhea and vomiting.
- If you suspect food poisoning, check with others who may have eaten the same food. If possible, save a sample of the food for analysis in case symptoms do not improve.
WHEN TO CALL A HEALTH PROFESSIONAL
- If vomiting lasts longer than one day in an adult.
- If sever diarrhea (large loose stools every one to two hours) lasts longer than two days in an adult.
- If signs of severe dehydration develop.
- If you suspect food poisoning from a canned food, or have symptoms of botulism (blurred or double vision, difficulty swallowing or breathing). If you still have it, take a food sample with you for testing.
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