Food Poisoning: Causes, Symptoms, and Prevention Tips

Food poisoning is a health condition caused by consuming food or drink contaminated with harmful microbes, their toxins, or poisonous chemicals. The severity of food poisoning can range from mild symptoms to serious complications that may lead to death—especially in children, the elderly, and those with weakened immune systems.

In summer, the risk of food poisoning increases due to high temperatures that accelerate bacterial growth. That’s why it’s crucial to store cooked foods properly in the refrigerator within safe time limits. This is emphasized by Kristal Bshi, a licensed nutritionist with a background in sports nutrition from the Olympics and a food service consultant, in her article for Nador magazine.

🔍 What Are the Main Sources of Food Poisoning?

1. Microbes (Microorganisms):

   • Bacteria like Salmonella

   • Viruses such as Hepatitis A virus

   • Parasites

2. Bacterial toxins and mycotoxins (produced by fungi on grains and nuts)

3. Chemical substances such as:

   • Pesticides

   • Heavy metals like mercury and lead

4. Toxic food additives when used excessively

5. Physical contaminants like:

   • Glass shards

   • Metal fragments

   • Plastic particles in food

🧊 How Long Can You Store Cooked Foods in the Refrigerator?

During summer, bacteria multiply faster, making proper food storage critical. Below are the recommended refrigeration times for various types of cooked food:

Food Type	Storage Duration (in Fridge)
Cooked chicken or meat	3 to 4 days
Ground meat (beef, chicken, turkey)	1 to 2 days
Roasted or grilled meat	3 to 4 days
Cooked fish	2 to 3 days
Cooked seafood (shrimp, calamari, shellfish)	2 to 3 days
Stews (like beans, okra, etc.)	3 to 4 days
Pasta or rice with sauces	3 to 5 days
Pizza	3 to 4 days
Soups	3 to 4 days
Cooked eggs (boiled, omelet)	3 to 4 days
Desserts with eggs or milk (e.g., pudding, crème caramel)	2 to 3 days

⚠️ Symptoms of Food Poisoning

Food poisoning can be caused by undercooked meat, raw eggs, contaminated vegetables, improperly stored foods, or poorly canned homemade products. Symptoms vary by individual and the type of bacteria, but commonly include:

• Diarrhea

• Vomiting

• Nausea

• Kidney failure (in some cases)

• Muscle paralysis

• Breathing difficulties

✅ Essential Tips to Prevent Food Poisoning

🌡️ Proper Cooling

• Cool cooked food within 2 hours after cooking.

• If the ambient temperature is above 32°C (90°F), refrigerate food within 1 hour.

❄️ Refrigerator Temperature

• Keep your fridge at 4°C (39°F) or below.

🔁 Reheating

• Reheat food until it reaches an internal temperature of 74°C (165°F).

👃 Smell and Appearance

• Even if food is within the safe storage time, discard it if it has:

  • An unusual smell

  • Changed color or texture

🧽 Clean Storage

• Clean your refrigerator regularly.

• Keep track of food storage dates.

• Use airtight containers to store food in the fridge.

• Avoid exposed food when eating outside.

🧼 Hygiene and Clean Cooking Practices

• Wash hands thoroughly before food preparation and after handling raw meat.

• Clean all surfaces and kitchen tools with hot water and soap.

• Use separate cutting boards for raw meat and vegetables.

• Cook meat, poultry, and seafood thoroughly:

  • Example: Chicken should reach 75°C (167°F) internally.

• Avoid consuming raw or undercooked food:

  • Uncooked eggs, raw sushi, etc.

• Wash fruits and vegetables under running water:

  • Use saltwater or diluted vinegar if needed for extra disinfection.

• Keep raw and cooked food separate at all times.

🥤 Avoid Unsafe Food and Water Sources

• Do not buy food from street vendors or places with questionable hygiene.

• When going to the beach or on a picnic, store food in a cooler with ice packs.

• Drink clean water from a trusted or boiled source.

• Be cautious with ice cubes—avoid them if their source is unknown.

If you'd like, I can also turn this into:

• A printable infographic

• A parent's guide

• A short educational poster for schools or clinics

Let me know!