![]() ![]() Complications of a listeria food poisoning may be most severe for an unborn baby. Some types of food poisoning have potentially serious complications for certain people. In extreme cases, dehydration can be fatal. In that case, they may need to be hospitalized and receive intravenous fluids. Infants, older adults and people with suppressed immune systems or chronic illnesses may become severely dehydrated when they lose more fluids than they can replace. If you're a healthy adult and drink enough to replace fluids you lose from vomiting and diarrhea, dehydration shouldn't be a problem. ![]() The most common serious complication of food poisoning is dehydration - a severe loss of water and essential salts and minerals. Having a chronic condition - such as diabetes, liver disease or AIDS - or receiving chemotherapy or radiation therapy for cancer reduces your immune response. Their immune systems haven't fully developed. Your reaction may be more severe during pregnancy. ![]() During pregnancy, changes in metabolism and circulation may increase the risk of food poisoning. As you get older, your immune system may not respond as quickly and as effectively to infectious organisms as when you were younger. Whether you become ill after eating contaminated food depends on the organism, the amount of exposure, your age and your health. ![]() Can be spread through contaminated seawater. Raw oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread by hand contact, coughing and sneezing. Meats and prepared salads, cream sauces, and cream-filled pastries. Can be spread by an infected food handler. Can be spread by knives, cutting surfaces or an infected food handler. Raw or contaminated meat, poultry, milk, or egg yolks. Can be spread through contaminated soil and water. Hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Raw, ready-to-eat produce and shellfish from contaminated water. Raw, ready-to-eat produce and contaminated water. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water. Spread mainly by undercooked ground beef. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.īeef contaminated with feces during slaughter. Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long. Other sources include unpasteurized milk and contaminated water. Contamination occurs during processing if animal feces contact meat surfaces. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread. Many bacterial, viral or parasitic agents cause food poisoning. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning. This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Cross-contamination - the transfer of harmful organisms from one surface to another - is often the cause. Contamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing. ![]()
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