Fever with food poisoning
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Understanding Fever in Food Poisoning
Symptoms of Food Poisoning: Fever and More
Food poisoning, also known as foodborne illness, is caused by consuming contaminated food. The symptoms can vary depending on the source of contamination but commonly include nausea, vomiting, watery diarrhea, abdominal pain, cramps, and fever1 3. These symptoms can start within hours of eating the contaminated food or may take days or even weeks to appear. The duration of the illness typically ranges from a few hours to several days1.
Paratyphoid Fever and Food Poisoning
Paratyphoid fever, caused by the bacterium B. paratyphosus B, is often linked to food poisoning outbreaks. This bacterium can cause both paratyphoid fever and acute food poisoning, depending on the circumstances2. In outbreaks where food is the vehicle of infection, it is common to see cases presenting with symptoms typical of both paratyphoid fever and acute food poisoning2. This dual presentation underscores the importance of accurate diagnosis and classification in managing foodborne illnesses.
Diagnosis and Treatment
Diagnosing food poisoning involves considering the clinical presentation, the incubation period, and the specific food consumed. Symptoms such as fever, nausea, vomiting, diarrhea, and abdominal cramps are key indicators3. A detailed history of illness among meal companions can also help identify the contaminated food source3.
Most food poisoning cases are self-limiting and require only supportive care, such as fluid and electrolyte replacement to prevent dehydration3. However, certain conditions like botulism, listeriosis, and some enteric infections in vulnerable populations may require more specific treatments3.
Conclusion
Fever is a common symptom of food poisoning, often accompanied by nausea, vomiting, diarrhea, and abdominal cramps. Understanding the relationship between foodborne pathogens like B. paratyphosus B and their clinical presentations is crucial for accurate diagnosis and effective treatment. Most cases of food poisoning are self-limiting, but supportive care is essential to manage symptoms and prevent complications.
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Most relevant research papers on this topic
Relationship of Paratyphoid Fever to Food Poisoning Outbreaks
B. paratyphosus B can cause both paratyphoid fever and food poisoning outbreaks, with a significant proportion of cases being of acute food poisoning type in outbreaks of paratyphoid fever in which food was the vehicle of infection.
Food poisoning
Food poisoning is often self-limited and treated with nonspecific supportive therapy, but severe cases require hospitalization.
PROTOZOA CAUSING FOOD POISONING.
Food poisoning also called foodbome illness, or illness caused by eating contaminated food is a term used to cover an unpleasant range of illnesses. Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms: nausea, vomiting, watery diarrhea, abdominal pain and cramps and fever Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.
The Outbreak of Foodborne Disease by Pathogenic Enterobacteriaceae Antimicrobial Resistance - A Review
Foodborne diseases caused by Enterobacteriaceae bacteria have become more severe due to antibiotic resistance, necessitating the development of new drugs for effective treatment.
Outbreak of Staphylococcal food poisoning due to SEA-producing Staphylococcus aureus.
A foodborne enterotoxin outbreak linked to SEA-producing Staphylococcus aureus at a wedding in 2008 was identified, highlighting the need for improved food safety measures.
Observational StudyOutbreak investigation: Salmonella food poisoning.
Potato-bitter gourd vegetable was found to be contaminated with non-typhoidal Salmonella spp., causing a foodborne outbreak in a military establishment.
Observational StudyFood poisoning outbreak in a religious mass gathering.
Food safety during mass gatherings is a major challenge, with enteropathogenic Escherichia coli or Salmonella spp. likely being the cause of food poisoning.
Observational Study