Food poisoning results from eating contaminated or spoiled food. Contamination of food can occur any time during the butchering, harvesting, packaging, or shipping of food. It can also occur if food is not properly handled, stored, or prepared, either at home or in restaurants.
Infectious Agents
The most common cause of food poisoning is the accidental ingestion of harmful bacteria. Salmonella, Shigella, and Escherichia Coli ("E. coli") are three of the most notorious causes of food poisoning. Food can also be contaminated by harmful viruses or parasites.
Toxic Agents
Food can also be contaminated by toxic agents, such as pesticides, cleansers, insecticides, or other common toxins.
Human contamination
Humans can contaminate food by using poor sanitation techniques, poor food preparation or poor packaging and storage. An infected human can transmit harmful diseases to food by not covering their coughs and sneezes and not washing their hands.
Symptoms
Symptoms of food poisoning include nausea, vomiting, diarrhea and fever. Symptoms can begin just hours after eating contaminated food and can last from one to 10 days.
Treatment
Food poisoning must generally be waited out unless symptoms become dangerous. Vomiting blood, inability to keep liquids down or extreme abdominal pain are symptoms so severe that medical attention should be sought immediately.
Prevention
To avoid contaminating food on your own watch, always package food tightly and refrigerate immediately. Do not eat anything you think may have expired. Cook your foods to the appropriate temperatures: 145 degrees Fahrenheit for beef or lamb, 160 degrees for pork or ground beef, and 165 to 180 degrees for poultry.
If you become ill from food poisoning from a restaurant or food you bought at a store, contact your local health department to help identify and stop a potential outbreak.
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