Foodborne Illnesses

Diane Kusunose P.T., B.T.

According to the Centers for Disease Control and Prevention, it is estimated that 76 million people suffer from food borne illnesses each year in the United States. This includes not only 325,000 hospitalizations, but also more than 5,000 deaths. Food poisoning is a gastrointestinal disorder caused by eating contaminated foods. Food and beverages can be the carrier of many infectious diseases including Botulism, Campylobacteriosis, E.Coli, Hepatitis A, Norovirus Infection, Salmonellosis, and Shigellosis. The estimated yearly cost of food borne diseases in the United States is 5 to 6 billion dollars in medical expenses, lost wages, and productivity.

A client came into HealthWalk’s clinic reporting symptoms of diarrhea for two weeks after returning from a European vacation. His symptoms had begun with diarrhea and vomiting while in Europe and he believed he had some type of “tourista.” He had returned to work but the diarrhea had remained persistent. He was very thirsty for large amounts of water. He was very chilly and weak. The symptoms were intermittent and did not occur daily. After consulting with the client and using the Galvanic Skin Response Therapy, or GSR, we determined the homeopathic remedy that was needed and he began taking a 30C Veratrum Albumin, 4 times a day for 7 days. His symptoms cleared and did not return.

Homeopathic remedies administered quickly or at the onset of food poisoning symptoms can prevent a great deal of symptomatic suffering. There are two important single remedies for “tourista.” One is Veratrum Album and the other is Arsenicum Album.

Another patient came to the clinic having believed he was exposed to food poisoning the previous evening after eating out at a restaurant. He had eaten about 8:00 p.m. and awoke right after midnight with violent nausea, vomiting, and diarrhea. He continued this through the night and had not been able to sleep. Burning pains accompanied the diarrhea. He was very weak, chilly, exhausted, wanted sips of water but could not keep them down. He exclaimed he felt like he was going to die from this. With the combination of GSR therapy and verbal consultation, we worked out the protocol for his illness. He began taking Ipecac 30C every 15 min for the first hour. Then he took a 30C Arsenicum Album every hour for the first 4 hours and two more doses during that same day. He also began sipping an electrolyte drink. He continued the Arsenicum for two more days. The vomiting and diarrhea stopped after the first day and he was able to keep food and drink down.

Intestinal issues may also be caused by parasites and this can be determined by Vital Hematology here at HealthWalk and clients benefit from a program of treatment including Galvanic Skin Response, nutritional consulting, and BioAcoustics.

Viruses, bacteria, or parasites can cause food borne diseases. There are more than 250 known types. Most often food poisoning occurs because the food has been improperly handled or not cooked or stored adequately. The Mayo Clinic at www.mayoclinic.com states the following 8 ways to prevent food poisoning at home.

1. Wash your hands, utensils and food surfaces often! This prevents the transfer of harmful bacteria from one surface to the next. Prevent cross-contamination by properly cleaning hands with warm soapy water prior to handling food, especially raw meat, fish, and eggs. Clean all utensils and surfaces with warm soapy water right after use.
2. Keep raw foods separate from ready-to-eat foods. Use separate cutting boards for raw meats and other foods like breads and vegetables. Use one plate for raw meat and a clean plate for the cooked. Wrap meats thoroughly to prevent leaky juices from coming in contact with other foods.
3. Cook foods to a safe temperature. Cook your food thoroughly. Contaminated foods often look and smell normal. A food thermometer is the best way to ensure foods are cooked thoroughly. Temperatures of 140 F and 180 F will kill harmful organisms in most foods.
4. Refrigerate or freeze perishable foods promptly. Harmful bacteria can reproduce within two hours of purchasing or preparing them. Freeze ground meat, poultry, fish and shellfish unless you expect to eat it within two days.
5. Defrost food safely. Bacteria can reproduce very quickly on meat, poultry, and fish at room temperature. To defrost these foods use one of the following three methods: a..In the refrigerator b. In cold water c In the microwave.. It is best to cook the meat right after defrosting.
6. Use caution when serving food: a. Throw out any leftovers that have been sitting out over two hours or if in hot weather for more than one hour. b. Keep cold foods on ice if it will be sitting out over two hours. c. If hot food will be sitting out over two hours, use warming trays or slow cookers to keep the food hot.
7. Throw food out when in doubt. Even if it looks fine and smells fine, it may not be safe to eat so throw it out if you are not sure.
8. Know when to avoid certain foods altogether. Be especially aware of food precautions for young people, pregnant women, the elderly or anyone with compromised immune systems.