Recognizing Food-borne Illness

Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Infants and young children, pregnant women, and older adults are at greatest risk for food-borne illness, as are all people with weakened immune systems caused by cancer treatment, AIDS, diabetes, kidney disease, and organ transplants. Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.

• Consumption of food not maintained at the appropriate temperature and raw or poorly cooked foods, and cross contamination can lead to food-borne illness.

• Typically present with gastrointestinal tract symptoms: vomiting, diarrhea, and abdominal pain.

• Nonspecific and neurological symptoms may also occur: paralysis, blurred vision, and confusion.

In Case of Suspected Food-borne Illness

Follow these general guidelines:

• Seek treatment as necessary. If the victim is in an "at risk" group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
• Contact EH&S or the County Health Department: laboratory analysis and epidemiological investigation
• Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark "DANGER," and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.