A 19-year-old passes away in Mumbai after consuming roadside shawarma, highlighting the importance of food safety measures

In a tragic incident, a 19-year-old man died from food poisoning after eating a chicken shawarma purchased from a roadside stall in Mumbai. Prathamesh Bhokse experienced severe stomach pain and vomiting shortly after consumption. His family took him to multiple hospitals for treatment, but his condition deteriorated, ultimately leading to his death at a government-run hospital in Trombay.

Food poisoning, a common foodborne illness, is caused by consuming contaminated food infected with bacteria, fungi, parasites, viruses, or their toxic byproducts. The body’s reaction often includes symptoms such as vomiting, diarrhoea, and fever, lasting up to two days while attempting to clear the infection. In extreme cases, food poisoning can be fatal, primarily due to severe dehydration.

Globally, unsafe food accounts for an estimated 600 million cases of foodborne illnesses annually, resulting in approximately 420,000 deaths. Children under five are especially vulnerable, representing over 30% of these deaths.

Risk Factors:

Individuals with weakened immune systems are at higher risk of severe reactions to foodborne illnesses. Some key factors include:

1. Age:

Children under five have underdeveloped immune systems.

2. Pregnancy:

Expecting mothers often experience reduced immunity.

3. Chronic Illnesses:

Conditions like cancer, infections, and autoimmune diseases weaken the body’s defences.

4. Medications:

Certain corticosteroids and immunosuppressants suppress immunity.

Symptoms:

Key symptoms of food poisoning include nausea, diarrhoea, stomach pain, cramps, fever, headache, and weakness.

Preventive Measures:

To protect against food poisoning, individuals should follow these guidelines:

1. Clean:

Wash produce thoroughly and maintain clean utensils.

2. Separate:

Avoid cross-contamination by keeping raw meat separate from other foods.

3. Cook:

Ensure meats and seafood are cooked thoroughly to destroy germs.

4. Refrigerate:

Refrigerate or freeze prepared foods within two hours to prevent bacterial growth.

Treatment and Recovery:

Hydration is crucial in managing food poisoning. As patients often lose fluids through vomiting, diarrhoea, and fever, sipping water, ice chips, and fruit juice popsicles can help maintain hydration. Bland foods like broth, crackers, and toast can be introduced gradually.

Duration:

While food poisoning usually resolves within 12 to 48 hours, a weakened immune system or specific parasitic infections may extend the illness duration. Seek medical attention if symptoms persist or worsen