Foodborne illnesses are caused by eating foods that are contaminated with bacteria, protozoa, or other microbials and viruses. In most cases these foodborne illnesses are preventable simply by using proper food handling and storage methods.
Symptoms of foodborne illnesses can start hours, days, or even weeks after eating contaminated food. They can range from mild to acute and can include nausea, diarrhea, vomiting, fever, and abdominal cramps that can last for one to ten days. Severe cases usually require hospitalization.
Seniors or caretakers who suspect a senior under their care is exhibiting symptoms should seek medical attention immediately. If they believe they can identify food has caused the illness, they should wrap it, label it clearly, and freeze it for testing. They should also keep any packaging that the food came in to help doctors identify the cause of the illness.
To diagnose food poisoning, doctors will generally want to know how long the symptoms have been present and when the food was eaten. Very often, they will take laboratory samples and cultures, such a blood and stool samples, to help with the diagnosis. In many cases, there may not be a definitive diagnosis of food poisoning, but the physician will treat it as such because the symptoms match.
