MOST cases of food poisoning are mild and people usually recover within a week, but occasionally, the infection can turn severe and even deadly.
In the recent food poisoning outbreak in Gombak, two people, a 17 year old boy and a 19 month old toddler lost their lives.
Cses involving deaths are an indication that the food poisoning was severe as severe food poisoning can lead to dehydration, organ failure and other serious complications if not treated promptly says Pantai Hospital Klang internal medicine consultant Dr Javitha Nadarajah.
Certain bacteria and toxins can also cause more severe reactions than others.
"The specific circumstances, such as the type of pathogen, the amount of contaminated food consumed and the overall health of the affected individuals, play significant roles in the outcome."
While death is not commonly associated with food poisoning, it is a potential risk, especially if treatment is delayed or if the individuals had underlying health conditions, she adds.
If food has an unusual or unpleasant odour, it may be spoiled or contaminated.
It's also crucial to check for any visible signs of spoilage, such as mould, discoloration, or an unusual texture.
"Always ensure hot foods are served hot and cold foods are served cold to prevent bacterial growth."
Consumers should also observe the cleanliness of the kitchen and the hygiene practices of food handlers and purchase from reputable sources and establishments known for good hygiene practices.
The World Health Organisation estimates that 600 million people or 1 in 10 individuals globally fall ill after consuming contaminated food every year.
Around 420, 000 people also die every year from food-related illnesses.
Food poisoning can occur in multiple ways. The Ministry of Health categorises food poisoning as those caused by bacteria and viruses, chemicals such as insecticides, weed killers and drugs, metals such as lead, copper and mercury, and poisonous plants and marine products such as mushroom, fungus and shellfish.
Symptoms of food poisoning can happen as early as 30 minutes after consumption of contaminated food or after a few hours or even a few days.
Common symptoms include stomach ache, bloating, fever, diarrhoea and vomiting. Children, the elderly and pregnant women are particularly vulnerable as dehydration caused by diarrhoea and vomiting can be dangerous and may require hospitalisation.
FOOD POISONING
COMMON CULPRITS
Foods that are more likely to cause food poisoning include:
*Raw or undercooked meat and poultry
*Raw or undercooked eggs
*Seafood - shellfish like mussels, oysters and clams
*Unpasteurised dairy products
*Raw fruits and vegetables if not properly washed
*Processed foods which have had improper handling or storage
COMMON CONTAMINANTS
Salmonella
Usually linked to contaminated chicken, eggs, milk and salads but it can even be found in water. Contamination usually happens during food handling. The risk is high with raw or undercooked food.
E.coli
Usually associated with meat that's not cooked properly, but can also be present in water and raw vegetables.
Consuming even a small amount of food contaminated with this bacteria can cause illness.
Campylobacter
Usually comes from contaminated chicken or poultry food products. Consuming chicken that's not properly cooked puts one at risk for this infection and symptoms will generally start within a few days of consumption. Heat kills the bacteria so cooking chicken thoroughly is important.
Listeria
Normally associated with raw milk, especially unpasteurised milk. Ice cream and cheese are also possible sources of contamination. Listeria infections are especially dangerous for pregnant women, causing stillbirths. Pregnant women are advised to avoid raw food and unpasteurised milk and raw or undercooked seafood.
Botulism
Linked to foods which have not been properly canned, usually when canning of food is done at home. This provides the right environment for spores to grow and produce botulinum toxin which can make people very ill when they consume such canned foods.
PREVENTION
*Wash hands with soap before preparing meals or after using the toilet.
*Keep raw meat/chicken away from cooked food or ready-to-eat foods in the fridge.
*When grocery shopping, place raw meat in a leak-proof bag and keep it well away from other perishables in your cart such as fruits and vegetables.
*Don't use the same cutting board for both raw meat /poultry and fruits and vegetables. Wash all cutting boards in hot soapy water.
*Fruits and vegetables must be washed in running water.
*Cook foods thoroughly, especially meat and poultry. High heat kills bacteria.
*Cooked food should not be left at room temperature for more than two hours or not more than one hour if the weather is very hot.
*When consuming leftovers, take out just the portion you require from the fridge, instead of heating up the entire portion. Always heat thoroughly before consumption.
*Eggs should be kept in their carton so expiry dates are clearly visible at all times. Discard eggs with broken or chipped shells.
*Always be alert to changes in the appearance and smell of food.
Sources: World Health Organisation, Ministry of Health, Centers for Disease Control and Prevention.