Vomiting or emesis is the forceful expulsion of gastric and intestinal contents through the mouth. The emetic type of food poisoning is characterized by nausea excessive salivation, pallor and sweating and vomiting within 0.5 – 6 hours after consumption of contaminated foods.
Occasionally, abdominal cramps and/or diarrhea may also occur. Duration of symptoms is generally less than 24 hours.
In the vomiting process the stomach divides into two sections and a deep inspiration is taken; then with a strong contraction of the diaphragm and abdominal muscles the stomach contents are regurgitated up via the esophagus.
If vomiting occurs only an hour or so after food consumption, it may be caused by Staphylococcus aureus or Bacillus cereus toxins. These enterotoxins are absorbed in the stomach and act via the central vomiting center.
Vomiting from gastro-enteric infections, for example salmonella or typhoid, can also be classed as food poisoning.
Vomiting due to food poisoning
