It is an already known fact that poisoning by a particular kind of food is due to the presence of toxins or pathogens in that very same food. As a direct consequence of this there occur manifestations, at first, manifestations not that severe in nature but that are in direct relation with the effect of the present pathogen or toxin that influences the overall health of the person suffering from poisoning. And given its variable nature, the duration period is also prone to variations due to the fact that different people react to a poisoning differently.
At the very bottom of this particular condition mostly lie organisms infectious in nature, together with all the toxins they tend to produce. If we look into statistics, the greatest majority of food poisoning cases occurs due to improperly cooked and inappropriately handled food, as well as due to improper storing of the food materials. Among the main culprits for setting the poisoning process on are such as different viruses, bacteria, parasites and alike. When it comes to bacteria, those most frequent causers include campylobacter, E. coli, staph, botulism, salmonella, clostridium perfringens and alike. In the case of parasites, most frequent causer is toxoplasmosis. This is a condition induced by toxoplasma gondii. As for the viruses, regarded as the main culprit is the Norwalk virus. But those toxic substances that are produced by the above mentioned microorganisms are not the only culprits for food poisoning, for this condition can be initiated by toxins originating from a shellfish, solanine, as well as other fish and particularly mushrooms.
When it comes to manifestations, it is known that food induced poisoning can begin as quick as a couple of hours after the poisoned food has been taken into the person’s body, with the manifestations different in nature and depending upon the causer, depending on the present health of the person in question, and the age of that same person. In the category of the most common and frequent manifestations are the following – vomiting, nausea, cramps in the stomach, diarrhea, pain in the abdominal region, appetite loss, whereas in particular cases, there may also occur numbness, blurred vision, bloody vomiting, diarrhea, and high fever.
Given the fact that the poisoning itself has a fairly short “incubation” period, the manifestations themselves have the tendency to last from one to ten days, depending on the nature of the poisoning, the age and the health of a poisoned person.