Food poisoning

Gastroenterology (12%) Core Clinical Conditions

1A: Able to diagnose and manage

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Definition Aetiology Pathophysiology Risk factor Sign and Symptoms Investigations Management

Food poisoning is a term used to describe an illness caused by consuming contaminated food or drinks. This happens because of the presence of bacteria, viruses, parasites or chemicals in the food/water. This can cause diarrhoea, vomiting, abdominal pain and nausea.

• Mainly: viruses, parasites, chemicals and bacteria (most common).

• Poor food handling, cross-contamination.

• Common pathogens: Campylobacter, salmonella, rotavirus and norovirus.

Ingestion of the pathogen results in the production of inflammatory and stomach-lining-damaging toxins. As a result of this negative effect on the digestive system, the symptoms associated with food poisoning manifest: e.g diarrhoea, vomiting, abdominal pain.

• Poor food handling and storage.

• Inadequate refrigeration or cross-contamination.

• Consuming undercooked or raw foods.

• Contaminated water sources.

• Individuals with a poor immune system e.g elderly/young children.

• Abdominal discomfort and pain.

• Diarrhoea.

• Nausea.

• Vomiting.

• Generalised ache and pain.

• Headache.

• History and examination is generally sufficient.

• Stool culture.

• Symptom relieve

• Keep hydrated

• Good nutrition

• Medication: loperamide.

• If a patient is extremely unwell, must be admitted for IV fluids treatment.

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