injuries and poisoning
Overview of Food Poisoning
Introduction
Food poisoning results from eating a plant or animal that contains a toxin. The poisoning occurs after ingesting poisonous species of mushrooms or plants or contaminated fish or shellfish. The most common symptoms are diarrhea, nausea, and vomiting and sometimes seizures and paralysis. The diagnosis is based on symptoms and examination of the ingested substance. Avoiding wild or unfamiliar mushrooms and plants and contaminated fish reduces the risk of poisoning. Replacing fluids and ridding the stomach of the toxic substance are the best forms of treatment, but some substances are deadly. (See also Overview of Poisoning .) Many disorders cause sudden vomiting and diarrhea due to inflammation of the digestive tract ( ). Sometimes people loosely refer to all of these disorders as "food poisoning." However, only gastroenteritis caused by a toxin that was eaten is true food poisoning. Most vomiting and diarrhea is caused by a digestive tract infection from a virus or bacteria, which is not considered food poisoning unless the bacteria in contaminated food produce such toxins (see Gastroenteritis may also affect people who have ingested foods contaminated by external toxins, such as Unwashed fruits and vegetables sprayed with arsenic, Lead Poisoning , or organic Acidic fluids served in lead-glazed pottery Food stored in cadmium-lined containers What is popularly called Chinese restaurant syndrome refers to symptoms such as facial pressure, chest pain, burning sensations throughout the body, and anxiety after eating Chinese food. These symptoms are thought to be a hypersensitivity reaction to monosodium glutamate (MSG), a flavor enhancer often used in Chinese cooking. This reaction is uncommon. 