Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Sunday, May 18, 2014

Vomiting due to food poisoning

Diarrhea, vomiting and abdominal pain are probably the most common symptoms of food poisoning. Food poisoning is a general term referring to illness, usually, vomiting, caused by contaminated food or water.

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

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