According to statistics, food poisoning was the second most common cause of infectious disease outbreak in India in 2017. The numbers of outbreaks have increased from 50 in 2008 to 242 in 2017. Hence, it is important to know the causes and symptoms of the illness to cut down on the rising cases.
- Only eat freshly cooked food that is served hot. Avoid food that has been sitting out for a long time or that is lukewarm, as it may harbor harmful bacteria. - Don't eat salads, juices, or anything raw. These items may have been washed with contaminated water or may have been exposed to flies and dirt.
Food poisoning is usually caused by: campylobacter bacteria - usually found on raw or undercooked meat (often chicken) salmonella bacteria - often found in raw or undercooked meat, raw eggs, milk and other dairy products. listeria bacteria - can be found in pre-packed sandwiches, cooked sliced meats and soft cheeses.
Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.
Street food, which is commonly consumed in all parts of the country, often poses a health hazard as it is contaminated with infectious viruses and bacteria, leading to various food borne diseases.
Cases of food poisoning in India are unfortunately not uncommon, and the prevalence can vary significantly across different regions and demographics. India's diverse and rich culinary landscape is a double-edged sword, with a wide range of food offerings that can sometimes lead to food safety challenges.
Food and water-borne illnesses can occur anywhere (who hasn't regretted that grocery store salad bar or family potluck?), but developing countries pose the highest risk. This includes most countries in Asia (excluding Japan), as well as Africa, the Middle East, Central and South America, and Mexico.
The South-East Asia Region has the second highest burden of FBDs after the African Region, with more than 150 million cases and 175 000 deaths annually.
Don't be horrified if a vendor tosses a partially cooked item back into a wok of hot oil. Food that is heated to high temperatures kills bacteria, so fried food is an excellent choice if you are in any doubt. The basic rule is to eat hot, cooked food and you should be safe.
I wouldn't say it's likely, but probably best to be prepared and cautious. 5* hotels in India are very careful about food handling. I've been to India a few times, staying in a combination of 4 and 5 star hotels, homestays and safari lodges and have not got ill yet, and I don't have a particularly strong stomach.
Avoid cut fruits and raw veggies due to unsafe tap water used to wash them. Always consume cooked veggies and peelable fruits to avoid food poisoning. Peelable fruits like bananas, oranges, mangoes, pineapples, and melons are the safest.
In north India, aluminium phosphide and organophosphate poisonings have increased while those due to barbiturates and copper sulphate have declined. In South India, plant poisonings are still commonly encountered. In contrast, kerosene oil poisoning continues to be the commonest cause of poisoning in children.
What is the most common cause of food poisoning in India?
" Understanding the culprits of Food Poisoning." Food poisoning is caused by many bacteria, viruses, parasites, and poisons found in food. In India, the most prevalent cause of food poisoning is Entamoeba, which is followed by campylobacter bacteria, salmonella bacteria, E Coli bacteria, and norovirus.
According to the Express, Spain is the food poisoning capital of the world according to a survey by Slater and Gordon of 2,000 holidaymakers. Surprisingly, Spain beat Egypt, Turkey and Greece in the food poisoning stats. Thankfully, for most of us, food poisoning won't feature in our much-needed break.
Because of immunity issues. Foreigners are brought up in very hygienic environment therefore consuming Indian food, water and sometimes Air at some places could make them sick.
The general rule of thumb is to not eat any fruit or vegetables that can't be peeled. A peel ensures a protective layer which helps avoid contamination. If there's no peel, don't just chow right down on the skin of whatever you're eating, but make sure to wash it thoroughly with bottled or boiled water.
The primary mode of infection is by consuming food or water that is fecally contaminated. If the destination you are visiting doesn't have clean drinking water or no proper sanitation, then you are more likely to get traveler's diarrhea.
The symptoms of food poisoning usually begin within 1 to 2 days of eating contaminated food. They can also start a few hours later or several weeks later.
While different types of pathogenic bacteria can cause different symptoms, food poisoning generally presents itself with symptoms such as nausea, vomiting, diarrhea, abdominal cramping, and fever.
Many people with mild cases of food poisoning think they have stomach flu. The time it takes food poisoning symptoms to start can vary. Illness often starts in about 1 to 3 days. But symptoms can start any time from 30 minutes to 3 weeks after eating contaminated food.
