Diseases of the Digestive System - Food poisoning
Acute gastrointestinal illnesses may result from eating food that is itself poisonous, from ingesting chemical poisons, or from bacterial sources. The bacteria can either manufacture toxins (poisonous substances) or cause infection. Improperly canned fish, meats, and vegetables may encourage the growth of certain toxin-manufacturing organisms that resist the action of gastric juice when ingested. A person who eats such foods may contract a type of food poisoning known as botulism . The symptoms include indigestion and abdominal pain, nausea and vomiting, blurred vision, dryness in the mouth and throat, and poor muscular coordination.
If the toxins become fixed in the central nervous system, they may cause death. Emergency hospitalization is required, where antitoxins are administered intravenously and other measures are taken to combat the effects of botulism.
Salmonella food poisoning is caused by a species of bacteria of that name and is spread by eating contaminated meat, or by eating fish, egg, and milk products that have not been properly cooked or stored or have been inadequately refrigerated. The organisms are also transmitted by individuals who handle well-prepared food with dirty hands. Victims suffer from vomiting, diarrhea, abdominal pain, and fever. This type of food poisoning can be fatal in children and the aged, especially if the latter are ailing. Medical treatment with hospitalization, administration of broad-spectrum antibiotics, and intravenous fluids (to replace water loss due to vomiting) is required.
Some people develop allergic reactions to certain foods and break out in severe rashes after a meal containing any of these foods. Among such foods are fruits, eggs, and milk or milk products. Vomiting or diarrhea may also occur. The best treatment is to avoid eating such foods and, when necessary, supplement the diet with manufactured protein and vitamins.