The abrupt hospitalization of Bollywood star Janhvi Kapoor for food poisoning has shocked the film industry and beyond. Many people are left wondering: what precisely is food poisoning, and how can it affect even the healthiest of people, as admirers and well-wishers support the young star? Food poisoning is a common but potentially crippling illness that affects millions of people annually throughout the world. This article examines the signs and causes of food poisoning, as well as how it happens and what you can do to avoid getting it.
Symptoms of Food Poisoning
- Stomach ache.
- Abdominal cramps
- Diarrhea
- Loss of appetite
- Blood in stools.
- Feeling chilly and feverish.
- A persistent headache
- Nausea and vomiting.
- Weakness might be severe.
Causes of Food Poisoning
Food safety: In order to maintain the safety of our food, some rules and regulations are put in place for food safety. However, food businesses and kitchens frequently disregard adequate food safety, which raises the danger of food poisoning. Food poisoning can result from eating food prepared with food safety ignored.
Storage of food: One of the biggest causes of food poisoning is carelessness in the preservation and storage of food. Food products can quickly go bad by the time they reach the markets and pose a health risk if they are not stored correctly.
Toxic Materials: Food poisoning can also result from the addition of toxic ingredients to food if ignored. Thus, wash them carefully, keep them clean, and only eat after properly washing them.
Impure water: It’s also crucial to consider the quality of the water used for washing and cooking. The food you are preparing may become infected if the water is dirty, such as from contaminated water or damp soil. Thus, when cooking, use clean water.
Bacteria: Certain bacteria can react with food or beverages to produce food poisoning, including Salmonella, Listeria, and Staphylococcus. Foods prepared with dirty or unhygienic methods, or those that have been cooked or stored for an extended period of time, are particularly susceptible to the growth of these germs.
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