Abstract: Food poisoning is a common problem that almost everyone experiences at least once in their life The rate of infection is estimated at 76 million cases annually, about 325,000 cases are treated in hospitals to about 5,000 deaths. The aim of this review is to explore the etiology, the symptoms, laboratory tests that can be performed, treatments in cases of food poisoning, and how food poisoning can be prevented. The writing methodology used is a literature review. The literature source consists of relevant journals and books from the search engines PubMed and Google Scholar. There are 3 factors that cause food poisoning, first is the patient factor or immunity, environment factor and food factor or the etiology or bacteria that contaminate the food. Food poisoning can have various presentations, ranging from clinically mild illness that requires only outpatient care to severe illness that requires hospitalization. Mostly doctors diagnose food poisoning on the basis of symptoms like abdominal cramps, vomiting and/or diarrhea. Important initial management of food poisoning are adequate hydration. Anti diarrhea or anti vomiting drugs should be used cautiously. However, if patients are not responsive to rehydration, patients should be hospitalized to be re-hydrated. Empirical therapy with antibiotics may be considered in high risk patients. Prevention is always better than cure the disease. It is always preferred to consume food after cooking at or more than 70oC. It should be assured to washes the hands before touching or cooking the food, and before taking any meal.
Keywords: Food Poisoning, Etiology, Symptoms, Clinical Diagnosis, Treatment, Prevention.
Title: A CLINICAL REVIEW OF FOOD POISONING
Author: Desak Gde Diah Dharma Santhi
International Journal of Healthcare Sciences
ISSN 2348-5728 (Online)
Vol. 13, Issue 1, April 2025 - September 2025
Page No: 632-640
Research Publish Journals
Website: www.researchpublish.com
Published Date: 29-August-2025
