{"id":20019,"date":"2022-12-06T15:09:02","date_gmt":"2022-12-06T20:09:02","guid":{"rendered":"https:\/\/www.zocdoc.com\/blog\/?p=20019"},"modified":"2023-03-20T08:31:48","modified_gmt":"2023-03-20T13:31:48","slug":"common-causes-of-food-poisoning","status":"publish","type":"post","link":"https:\/\/www.zocdoc.com\/blog\/guides\/common-causes-of-food-poisoning\/","title":{"rendered":"Common Causes of Food Poisoning"},"content":{"rendered":"

Ugh. We\u2019ve all been there at some point: that unsettled, nauseous feeling after a meal, those clammy hands, that sweaty brow. We know it in our gut before we want to acknowledge it in our minds\u2014 something we ate just wasn\u2019t right. We wish we could go back in time, but we usually just have to wait it out and suffer some pretty unpleasant symptoms.<\/span><\/p>\n

Food poisoning occurs when we eat food that is contaminated with harmful bacteria, parasites, viruses or toxins. It affects approximately 1 in 6 Americans each year\u2014 about 48 million people. Though you can usually wait the symptoms, sometimes food poisoning can be dangerous. <\/span>The<\/span> Centers for Disease Control and Prevention (CDC)<\/span><\/a>, <\/span>estimates that foodborne illnesses cause 128,000 hospitalizations and 3,000 deaths every year, usually as a result of dehydration caused by severe vomiting and diarrhea.\u00a0<\/span><\/p>\n

While there are a variety of precautions to take to avoid the riskiest foods, some harmful bacteria can unknowingly make its way into our meals. Plus, some people are also more susceptible to food poisoning, including pregnant women, young children, the elderly and anyone with a compromised immune system or existing food allergies.<\/span><\/p>\n

Here, we\u2019ll discuss some of the main causes of foodborne illness. If intense symptoms persist for more than a few days, you should think about a visit to your <\/span>urgent care provider<\/span><\/a>.\u00a0<\/span><\/b><\/p>\n

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Expired Foods<\/h3>\n

Have you ever eaten an item from the fridge, only to realize after the fact that the \u201cuse by\u201d date on the package was months before? It happens. Chances are, you felt fine afterwards\u2014 expiration dates can vary widely across different food groups, and <\/span>don\u2019t always indicate<\/span><\/a> that food is no longer safe to eat once that date passes. To truly gauge whether or not your groceries should be tossed, experts suggest using your senses: spoiled foods will usually look different in color and texture, give off unpleasant odors and taste bad.\u00a0<\/span><\/p>\n

It\u2019s also helpful to remember that foodborne illness comes from contamination, not the natural process of decay. Since bacteria thrive at warmer temperatures, consider if your meat, eggs or dairy products have been left at room temperature for more than two hours. If so, it might be a good idea to throw them away. Non perishable items and canned foods should still be safe to eat.\u00a0<\/span>
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Raw meat and eggs<\/h3>\n

While the rules here may seem self-explanatory, it\u2019s still a good idea to brush up on food safety when it comes to perishables like meat and eggs. Raw or lightly-cooked eggs can contain <\/span>salmonella,<\/span><\/a> a bacteria that is responsible for 1.35 million infections a year, according to the CDC. <\/span><\/p>\n

Similarly, raw meat, fish and poultry\u2014 while sometimes delicacies\u2014 can contain bacteria or parasites that can make you sick. If you\u2019re part of a demographic that\u2019s more susceptible to food poisoning, it\u2019s a good idea to skip sushi, beef tartare and ceviche in favor of well-cooked alternatives. Additionally, make sure that any tools and surfaces that have been used to prepare raw meat or eggs are properly washed with soap and hot water.<\/span><\/p>\n

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Raw flour<\/h3>\n

Even though flour doesn\u2019t seem like a \u201craw\u201d food the same way meat or eggs do, all uncooked flour <\/span>is<\/span><\/i>, in fact, raw\u2014 meaning it hasn\u2019t been treated to kill the germs that commonly cause food poisoning. Harmful bacteria like E. Coli can contaminate grain well before it reaches your shelf, and processes like grinding or bleaching won\u2019t clean it. So, as fun as it always is to sample the batter, be on the safe side. <\/span>Cook or bake your flour first<\/span><\/a>, and check any flour mixes in your pantry to make sure they haven\u2019t recently been <\/span>recalled<\/span><\/a>.\u00a0<\/span><\/p>\n

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Unpasteurized dairy products<\/h3>\n

In 1864, Louis Pasteur developed a method of heating beverages like milk, beer and wine to kill harmful bacteria and extend their shelf lives. With the popularity of pasteurization nowadays, few people get sick from milk. But untreated varieties still exist, and can contain <\/span>harmful contaminants<\/span><\/a> that simply come from milk-producing animals like cows or goats, farming environments, or even the drugs used to treat the animals when they\u2019re sick. To avoid those risks, stick to your usual supermarket milk options.<\/span><\/p>\n

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Unwashed Produce<\/h3>\n

While raw fruits and vegetables don\u2019t come with the same obvious dangers as raw meat, it\u2019s still a good idea to <\/span>wash them thoroughly<\/span><\/a> before consumption, as they can contain strains of Salmonella, E. Coli and Listeria.\u00a0<\/span><\/p>\n

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Common Underlying Causes<\/b><\/p>\n

A few different strains of bacteria are responsible for the vast majority of foodborne illness. Though we\u2019ve touched on a few of them here already, below is a more comprehensive list, including what foods they\u2019re most commonly associated with.\u00a0<\/span><\/p>\n