Life-Threatening Risks in Food Poisoning

Food poisoning occurs as a result of consuming foods containing toxins produced by microorganisms such as bacteria and fungi. Foodborne infections, on the other hand, arise from the consumption of foods contaminated with pathogenic microorganisms. Additionally, chemical substances that contaminate food through various routes can also lead to significant health problems. Dr. Cansu Vatansever emphasized that consuming food and water containing pathogenic microorganisms, toxins, or chemical contaminants may be fatal.

‘Every year, 420,000 people worldwide die due to foodborne diseases.’

Stating that foodborne diseases can affect individuals of all ages but most commonly impact children under 5, people over 65, pregnant women, individuals with chronic illnesses, and immunocompromised patients—often with more severe outcomes—Dr. Vatansever added:
“According to World Health Organization (WHO) data, approximately 600 million people—equivalent to one in every ten individuals—suffer from foodborne diseases annually, and 420,000 people lose their lives. Sadly, foodborne illnesses disproportionately affect children under the age of 5, and 125,000 children worldwide die from these diseases every year.”

Dr. Vatansever explained that bacteria such as Clostridium botulinum, Staphylococcus aureus, Escherichia coli, Salmonella species, Bacillus cereus, Listeria monocytogenes, Vibrio parahaemolyticus, along with many other microorganisms and their toxins, can lead to foodborne illnesses. She added:
“Chemical contaminants such as heavy metals, agricultural chemicals, and detergents can contaminate food and water through improper and careless practices, causing severe and potentially fatal health problems.”

She noted that the most common causes of foodborne diseases include undercooked meat and meat products, delicatessen items, unpasteurized milk and milk-based products, foods made with raw eggs such as cream and mayonnaise, contaminated water and produce washed with such water, seafood, and improperly prepared canned foods.
Dr. Vatansever stated:
“Food poisoning is generally acute, and symptoms begin shortly after the consumption of toxin-containing foods. The most common symptoms include nausea, vomiting, abdominal pain, stomach cramps, and diarrhea. Foodborne infections result from microorganisms entering the body through food and causing damage in the stomach and intestines. Their symptoms resemble those of food poisoning but may also include fever and occasionally bloody and/or mucous diarrhea.”

‘Foodborne diseases can lead to life-threatening complications.’

Dr. Vatansever emphasized that individuals experiencing frequent vomiting, diarrhea lasting more than three days, bloody diarrhea, a fever above 38°C, or decreased urination should seek medical attention without delay. She explained:
“The most common complication in food poisoning and foodborne infections is dehydration caused by vomiting and diarrhea. To prevent dehydration, it is necessary to replenish the fluid lost by drinking plenty of liquids. The spread of microorganisms or toxins to various parts of the body can lead to complications such as miscarriage, premature birth, stillbirth, or neurological damage in newborns during pregnancy. In elderly or immunocompromised individuals, complications such as meningitis, pneumonia, liver infection, or bloodstream infections can occur.”

‘Being informed is crucial for preventing foodborne diseases.’

Highlighting the importance of awareness at every stage from purchasing to consuming food, Dr. Vatansever stated:
“Hands must be washed with warm water and soap for at least 20–30 seconds before touching food and after handling raw products. Equipment such as knives and cutting boards used for different animal products must be separate and must not come into contact with one another. Red meat should be cooked at 62.8°C, ground meat at 71.1°C, poultry at 73.9°C, and seafood at 62.8°C. Raw and cooked foods must not come into contact. Cooked foods should be cooled quickly and stored for no longer than two days. The cold chain must not be broken. Expiry dates and package integrity must be checked. Frozen foods should be thawed in the refrigerator, not at room temperature, and should not be refrozen. Canned foods showing bulging lids, gas release, or changes in taste, smell, or color should not be consumed.”

Dr. Vatansever emphasized that street foods should be avoided, adding

“Foods such as stuffed mussels or kokoreç are not suitable for children. Parents must recognize the differences between adult and child nutrition. Foodborne diseases are not limited to a specific season or food group; therefore, parents must strictly follow hygiene rules and act cautiously at every stage—from purchasing food to consumption.”