Signs and symptoms of food allergies in children
Food allergy is caused by immune system overreacting to certain types of food.
15d agoWILLIAM WANYOIKEInfographics
A celebration in Londiani, Kericho County turned tragic on Sunday, when 176 people were taken ill after consuming mursik- a Kalenjin traditional fermented milk - at a church party.
The attendees however began experiencing severe stomach pains, vomiting and diarrhea.
The victims were rushed to Londiani Subcounty Hospital, where 63 remain admitted, while 113 were discharged.
Medics at Londiani Subcounty Hospital said all 176 patients presented similar symptoms and were diagnosed with food poisoning.
Food poisoning: symptoms
The European Food Information Council (EUFIC) says food poisoning is caused by eating food contaminated with illness-causing pathogens.
Food poisoning is not contagious, and the symptoms can range from mild to severe, depending on the cause.
The symptoms include nausea, vomiting, diarrhea, stomach cramps, weakness, loss of appetite, fever, aching muscles and chills.
EUFIC states that in severe cases, food poisoning can lead to hospitalisation or even death.
The Council adds that depending on the cause, food poisoning can last from a couple of hours up to several days.
Causes of food poisoning
Food poisoning can be caused by viruses and bacteria where microbes can take time to multiply to levels that cause symptoms.
EUFIC says may take several days for symptoms to appear.
Bacteria such as Campylobacter and salmonella, and viruses such as norovirus are common causes.
It can also be caused by parasites, where, depending on the type of parasites, the onset of symptoms can vary, and some people may be unaware they have been infected.
Toxins are also a major cause of food poisoning. EUFIC points out that cooking kills bacteria but toxins remain in the food and can cause illness.
The symptoms can appear just a few hours after eating contaminated food.
Preventing food poisoning: Steps and strategies
According to the Centre for Disease Control and Prevention (CDC), you should often wash your hands and keep the surfaces clean.
“Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating,” CDC says.
It also advocates for one to separate raw meat, chicken and other poultry, seafood, and eggs, from other foods.
This ensures that there is no cross-contaminate.
CDC also directs cooking to the right temperature, saying food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.
The centre adds that one should microwave food thoroughly.
“Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely,” it explains.
It also emphasises on refrigerating promptly as food gets contaminated in some temperatures.
“Microorganisms can multiply quickly, make sure to slow down the process by storing below 5°C or heating over 60°C,” EUFIC affirms.
Another strategy is to beware of expiry dates, and use of safe water and raw ingredients.
This is where one is supposed to use safe water for washing food and cooking, and wash fruits and vegetables thoroughly before eating.
One should know their food sources and only buy food from reputable sources and ensure that it is stored and handled properly at the store.
