Health A-Z

Safe food handling is essential for preventing foodborne illnesses. Here's a breakdown of each aspect.

• Nausea and vomiting
• Diarrhea
• Abdominal pain and cramps
• Fever
• Headache
• Muscle aches
• Fatigue

Treatment for foodborne illnesses depends on the specific pathogen and the severity of symptoms but may include:

• Fluid replacement to prevent dehydration due to vomiting and diarrhea
• Rest and avoiding solid foods until symptoms subside
• Antibiotics for bacterial infections if prescribed by a healthcare professional
• Antidiarrheal medications to alleviate symptoms (though not recommended for certain infections)

1. If someone suspects they have a foodborne illness, diagnosis usually involves:

   • Stool sample analysis: This is the most common method to diagnose bacterial or parasitic infections. A sample of stool is collected and tested for the presence of pathogens.
   • Blood tests: Blood tests can detect certain types of foodborne pathogens, such as Salmonella or E. coli O157:H7.
   • Clinical evaluation: A healthcare professional may diagnose a foodborne illness based on symptoms and medical history, especially if there is an outbreak linked to specific foods.

Practicing safe food handling at home and in food service establishments involves several measures:

• Cleanliness: Wash hands and surfaces often, especially before preparing food and after handling raw meat, poultry, seafood, or eggs.
• Separation: Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods to prevent cross-contamination.
• Cooking thoroughly: Cook foods to the appropriate internal temperature to kill harmful bacteria.
• Chilling: Refrigerate perishable foods promptly and defrost them safely in the refrigerator, cold water, or the microwave, not on the counter.