Food poisoning happens when people consume food that’s contaminated with harmful bacteria, parasites, viruses, or toxins. Also referred to as foodborne illness, it can cause a variety of symptoms, most ordinarily stomach cramps, diarrhea, vomiting, nausea, and loss of appetite.
Pregnant women, young children, the elderly, and other people with chronic illnesses have a greater risk of becoming ill with a gastrointestinal disorder. Certain foods are more likely to cause gastrointestinal disorders than others, especially if they’re improperly stored, prepared, or cooked.
1. Raw Milk
It’s one of the foremost dangerous sources of foodborne illness and is against the law in some states. It’s milk from animals that haven’t been heated, or pasteurized, to kill bacteria. milk can harbor E. coli, listeria, campylobacter, and salmonella. they will cause diarrhea for days, vomiting, and high illnesses like Guillain-Barre syndrome which will cause paralysis. Check your milk container to make sure it’s pasteurized, especially at farmer’s markets.
2. Vegetables and Leafy Greens
Vegetables and leafy greens can often carry harmful bacteria like E. coli, Salmonella and Listeria. to scale back your risk, always wash vegetables and salad leaves and only purchase prepackaged salads that are refrigerated.
3. Fish and Shellfish
Fish and shellfish are a standard source of gastrointestinal disorder thanks to the presence of histamine and toxins. to scale back your risk, persist with store-bought seafood, and keep it chilled before use.
They’re seeds that have sprouted. Raw and lightly cooked sprouts, especially clover and alfalfa, have caused multistate outbreaks of gastrointestinal disorder per annum since 2006. equivalent warm, humid conditions that nurture sprouts also promote salmonella, listeria, and E. coli. you would possibly be tempted to toss these antioxidant-packed seedlings fresh into salads and sandwiches. But it’s safer to cook the sprouts first. Washing won’t kill the germs.
5. Bagged Lettuce
Fresh salads are another top source of gastrointestinal disorder. But pinpointing the cause is often tricky. Some outbreaks are tied to a selected quiet green, often romaine lettuce and spinach, or to certain growers or packers. Salmonella and other bacteria are often traced to dirty irrigation water, soil, or human hands. Germs multiply within the juice from cut leaves and may get trapped inside the luggage. they will hold close the leaves even after washing.