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Food-borne illnesses

Precautions need to be taken to prevent food-borne diseases

FOOD FACTOR Take utmost care of hygiene when it comes to food

"The belly rules the mind", so goes one saying. In an age when social congregations are the order of the day, when every small event calls for a party, catered food is unavoidable and there is every opportunity for an illness to be carried to various people if certain precautions are not taken. Consuming contaminated foods and beverages causes food-borne disease.

Disease carrying microbes, bacteria, viruses and parasites are the common infectious agents while chemicals and toxins contaminated with food and, not uncommonly, poisonous mushrooms are the usual suspects. Such illnesses are common in community participations where foods are served, at restaurants, domestic congregations and during natural calamities, when the drinking water is contaminated. Unclean practices or an infected individual cooking for a group of people can also put people at risk.

Typhoid, cholera and to a certain extent, tuberculosis, are also food-borne but are largely under check due to pasteurisation of milk, chlorination of water etc. However, other unsafe practices have led to virulent organisms causing these acute illnesses. Once ingested, the microbes pass through the stomach to the intestine where during the incubation period ranging from hours to few days.

They start to multiply and attach themselves to the internal walls. They produce a toxin which can pass through to the bloodstream or cause sloughing off of a few layers of the intestine causing various symptoms. The usual symptoms are diarrhoea, nausea and vomiting with abdominal cramps. As there is loss of vital salts due to repeated loose motions and vomiting, oral rehydration is attempted. In cases where there is no abating of symptoms, intravenous replacement of the fluids is done. If the stool is accompanied by cramps and interspersed with blood and mucus, the indication for replacement is high.

Prevention

While partaking food at community servings, look for clean, dry plates, drink filtered water in disposable glasses and eat food which is fresh and hot. During rainy season, avoid raw and uncooked vegetables. Washing hands before preparing food, washing kitchen platforms and utensils with hot and soapy water prevents an abode for infectious agents. Food, especially non vegetarian, should be cooked thoroughly. Drink only filtered water and pasteurised milk. Hands should be washed carefully after using bathroom, changing children's diapers and other household activities.

Treatment

Homoeopathic medicine has good remedies to counter the infection due to these agents, provide antidote to the poisonous effects of certain foods like mushrooms and help the body fight the effects of chemical contamination. Arsenic alb and Nux vomica are forerunners in settling any infection. Aloes helps when there is a bloody, mucus filled stool, Chamomilla in children when the stool is greenish, Colocynth with abdominal cramps in adults and Podophyllum when the stool is watery, profuse and frequent. Ipecac rids one of the nausea and diarrhoea. Veratrum album is the remedy when dehydration has set in as it helps in assimilation. Cuprum met is another remedy to relieve symptoms.

DR. VENUGOPAL GOURI

drvenugopal@gmail.com

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