Is your home poison proof?

May 03, 2009

THE body can be subjected to grievous harm with eventual death when poisonous substances are ingested. <br>

By Anthony Olwoch
THE body can be subjected to grievous harm with eventual death when poisonous substances are ingested.

Such substances may include household and agricultural chemicals, cosmetics, wild plants like some types of mushrooms, roots or berries to mention but a few.

Poisoning can be intentional, malicious, or accidental. Another very common type of poisoning is one that is medically referred to as food poisoning.

Dr. Were Khalifan of Khalif medical clinic in Entebbe, says food poisoning refers to clinical symptoms resulting from ingestion of food that is contaminated by living micro-organisms or itself is toxic..

Food poisoning is a common, usually mild, but sometimes deadly illness.

The fact that the causative agents are microscopic and invisible to the naked eye, many people are at a high risk as a result of negligence and ignorance.

Causes of food poisoning
Dr. Were says pathogenic bacteria can contaminate food when hands and utensils are not properly washed with soap and water before preparing and eating food.

Some bacteria infect the intestines, causing inflammation and diarrhoea.
Other bacteria produce chemicals in foods that are poisonous. Eating uncooked marinated food and raw meat, fish or eggs can predispose one to poisoning.

Food that looks or smells spoiled or any foods from bulging cans are also potential threats.

Fungal molds containing toxic substances form on poorly stored fruits, vegetables, grains, bread and nuts, thus poisoning the body when eaten.

Certain types of berries, mushrooms and other plats naturally contain poisonous substances and should not be eaten.

Viral poisoning occurs when food contaminated by virus is ingested. This is particularly common with seafood.

Chemical poisoning occurs when one eats food contaminated with pesticides.

Canned foods can harbour a bacterium that dos not require oxygen to multiply and is not destroyed by cooking.

Infants are also at a high risk of developing botulism from eating honey because their immature digestive systems, can not neutralise its naturally occurring bacteria.

“For cases of bacterial and other mild food poisoning, the body will flush out the poisonous substances,” says Were.

However one should seek the help of a doctor when; symptoms last for more than two days after treatment, there is fever with or without shivers or chills or when there is blood, pus or mucus within the stool.

Symptoms of poisoning
Abdominal cramps, nausea, vomiting and diarrhoea. Headache, fever and chills will occur within forty eight hours of eating contaminated food.

Dizziness, sweating, tearing in the eyes, excessive salivation, stomach pain and mental confusion may indicate chemical food poisoning.

Partial loss of speech or blurred vision, and muscle paralysis may indicate botulism.

First aid
Check and monitor the breathing and pulse.
If vomiting occurs, clear the patient’s airway. Protect yourself by wrapping a cloth around your fingers before cleaning him.

Keep the person comfortable as you wait for proper medical help.

Treatment
Replace your body’s fluids. If your stomach can tolerate, take plenty of water.

Replace your potassium. Eat a banana or take a sport drink twenty four hours after the onset of symptoms.

Avoid eating fatty or spicy foods.
lStick to clear fluids, bananas, mashed potatoes, plain toasts and bland foods like chicken soup.

Give your stomach time to recuperate. Avoid foods that are hard to digest like raw vegetables, smoked or fried foods.

A hot-water bottle (not too hot) placed on the abdomen may help ease the pain of cramps.

Restore essential bacteria to your digestive tract by eating plain yogurt.

Have enough rest, do not drink alcohol.

Home prevention
Always wash your hands properly with water and soap before cooking or eating food.

Wash utensils with hot soapy water after using them to prepare meat or fish.

Scrub your kitchen counter with warm water and disinfectant against bacteria.

Do not defrost meat at room temperature. Use microwave oven and cook immediately.

Do not eat food that looks or smells spoiled.
Always cook food thoroughly.
Do not eat food from bulging cans.

Keep perishable foods in a refrigerator.

Store all medicines and chemicals out of reach of children.

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