How to avoid food poisoning

A bout of food poisoning easily can be mistaken for a case of the flu. Without proper attention and medical treatment, negligence of some forms of food poisoning can lead to kidney damage, liver damage or death.

"It’s incredibly common, especially in college students," said Dr. Michael Bouland, an emergency physician and president of Emerginet.

Microscopic organisms found everywhere, not just in food, cause food poisoning. Most are found in small amounts in human and animal digestive tracts. The bacteria, viruses and molds become harmful when they grow exponentially and undetected in food.

The only way microbes can be prevented from causing human illness is by handling and storing food safely, according to Virginia’s Department of Agricultural and Consumer Services.

Food poisoning can happen in any situation, from eating out at restaurants to microwaving meals.
College students often are misinformed or unaware of food safety. Food often is left out, cooled improperly or kept past expiration date. This especially is true for freshmen. Small refrigerators used in dorms do not keep food and beverage items consistently cool; this leads to faster spoilage and an enhanced environment for bacteria, virus and mold growth, according to VDACS.

Symptoms of food poisoning usually last several hours to several days, and can range in severity according to the case contracted, Bourland said. Most common types of food poisoning, such as salmonella and staph, involve symptoms like cramping, head or body aches, vomiting, diarrhea, fever or the chills, gas pains and nausea, according to VDACS.

"I’ve had salmonella, and was bed ridden for four days and lost 14 pounds," sophomore Molly Jacobs said. "I got really sick, and couldn’t keep anything down, or eat and drink anything."

More serious cases of food poisoning, such as botulism, involve nervous disturbances, trouble swallowing and breathing, and can lead to liver damage, kidney damage and/or failure or even death.

Chances for more serious symptoms are increased for infants and the elderly, Bourland said.

"Food poisoning is really horrible because, even though most of the time it doesn’t last that long, the feelings of nausea can be really intense," junior Kat D’Aquila said.

Prevention can be as simple as making sure food is stored in airtight containers so that it stays fresh.

"Look for dates on food, smell it, don’t leave it out," Bourland said.

Food should be cooled and heated according to instruction. Food handlers should undergo a food safety course prior to employment. Most importantly, personal hygiene — such as washing hands before handling food — will prevent most food contaminations.

Any symptoms of food poisoning require immediate medical attention and treatment.