Food poisoning is a disease caused by a bacterium, a toxic substance produced by a bacterium, or a toxin or a virus that occurs suddenly (usually within 24 hours) after eating spoiled food. Nausea, vomiting, diarrhea, fever and nerve paralysis in botulism are more common.

Botulism occurs when food contaminated with a botulinum toxin-producing bacterium is ingested. Bacteria can multiply and produce toxins in an airtight, closed environment. They can be found, for example, in contaminated jars, canned meat, smoked foods. The toxin becomes harmless when heated at 100 degrees C for 15 minutes. Expanded can should always be suspended (eg the lid of the jar is convex from the internal pressure).

The risk of developing salmonellosis is mainly when raw or poorly cooked meat (more often poultry) is eaten, raw poultry eggs if they are contaminated with salmonella agents.

The first signs of salmonellosis ?? vomiting, abdominal pain ?? may a few days later with headache and abdominal pain, diarrhea and high fever. The symptoms last for several days. Joint pain may also occur.

Shigellosis , or the disease of black hands, is mainly spread by a sick person, through whom the pathogen can get into food (salads, raw fruits and vegetables, water). Symptoms usually occur during the day and range from moderate abdominal pain to intestinal cramps, high fever and other general symptoms. Bloody stools may also occur.

Yersiniosis can be transmitted through pathogen-contaminated pork and beef meat, which is accessed by the bacterium from the animal's tongue and throat, including water. However, pathogens can also be transmitted and transmitted by poultry, dogs, cats and people already infected.

Rotavirus enteritis is a viral intestinal infection that is more common in winter and spring. The source of infection is more often a sick person, but also water or food. Rotavirus diarrhea is characterized by a sudden onset with aqueous diarrhea, vomiting and fever. Symptoms appear 2 to 3 days after infection. The disease usually lasts less than five days.

Campylobacter is present in the gastrointestinal tract of animals for slaughter (cattle, broilers), but the infection can also be contracted from water, dogs and cats. Both domestic and wild animals can be carriers of disease throughout their lives.

Campylobacter is a very common cause of travel diarrhea.

Salmonellosis

Campylobacteriosis Viruses: rotavirus, Norwalk virus, adeno viruses Escherichia coli Staphylococcus aureus Clostridium perfringens Bacillus cereusBotulismJersinioosShigelloosCholeraLamblioosCryptosporidiosisAeromonas hydrophila Plesiomonas shigelloides

It is important to find out what the person has eaten and whether other people (family members, travel companions, school or kindergarten companions, etc.) have similar  symptoms.

The cause of food poisoning can usually be identified in the laboratory , ie by examining the food eaten, vomit, faeces. In case of fever, a blood test may be needed .

Vomiting and diarrhea occur for protection, to remove unsuitable substances from the body. Care must be taken to avoid dehydration , and adequate fluid intake is essential.

To avoid food poisoning, storage times should be carefully monitored, not swollen canned food, perishable food should be stored in the cold, meat products and chicken eggs should be properly cooked, and hygiene requirements should be observed. Foodstuffs taken on a trip are particularly prone to spoilage, as it is often not possible to store them under the prescribed conditions.