WHAT YOU NEED TO KNOW ABOUT FOOD POISONING

There are two sorts. In the first the food may be poisonous, for example, when poisonous fungus is eaten by mistake. In the second the food is innocent, but is invaded by germs and goes bad; and it is the poison produced by the germs which is responsible for the symptoms. Tinned foods opened and left standing are particularly liable to “go off”.

The body usually makes every endeavour to get rid of the poison, and severe abdominal pain is followed by vomiting. At a later stage there is usually diarrhea. Unidentified foods should never be eaten, and one should be suspicious of mushrooms gathered by anyone but an expert. With regard to household foods, if there is suspicion as to their wholesomeness they are better discarded. Better waste than a serious (occasionally fatal) illness. Tinned foods which have been partly used, and foods cooked and left standing, particularly in hot weather, should be suspect.

Frozen poultry should be completely thawed before cooking and cooked food intended for fridge or freezer should be stored as soon as it has cooled to room temperature – not left lying around in a warm state – an ideal incubator for germs. Be very suspicious and careful of any dented or bulging tins. If food poisoning is suspected the remains of the meal should be preserved, and medical help summoned. The patient is best in bed and kept warm.   

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