KUALA LUMPUR: Food poisoning often gets overlooked by many people who may think symptoms like stomach pain, vomiting, and nausea will go away on their own after having coconut water or taking pills. However, if a person delays getting appropriate medical treatment, food poisoning from contaminated food containing bacteria, viruses, parasites, or spoiled food can turn fatal.
Medical Officer Dr Syed Aliff Fauzan Syed Mohamad explained that death due to food poisoning can occur from dehydration and complications related to bacterial infection, ultimately leading to organ failure. “Food poisoning is usually caused by bacteria, parasites, toxins, and germs getting spread from contaminated sources like dirty water, urine or rat faeces, flies, cockroaches, or heavy metals such as insecticide,” Dr Syed Aliff Fauzan said.
A common bacterial infection is Salmonella, which causes Salmonellosis when it enters the digestive system. Symptoms of food poisoning include stomach pain, diarrhea, vomiting, nausea, and fever. Dehydration from low water levels in the body is the most dangerous consequence.
All these symptoms may manifest within six hours after consuming contaminated food, and can deteriorate within 12 to 24 hours, leading to overall weakness. Dr Syed Aliff Fauzan shared his views in response to a viral issue on social media about a 54-year-old woman who died after consuming a spoiled sandwich purchased at the Rest and Service Area (R&R) Perasing, East Coast Expressway 2 Kemaman, Terengganu, on Dec 19.
The woman and her niece reportedly experienced vomiting and diarrhea, prompting them to seek treatment at the Intensive Care Unit of Sultanah Nur Zahirah Hospital. Following the incident, Dr Syed Aliff Fauzan advised early treatment for food poisoning symptoms and cautioned against letting them progress. “Early treatment is crucial to prevent dehydration. Prolonged untreated dehydration can lead to symptoms such as paleness, a white tongue, and eyes turning pale, indicating a blood deficiency,” he warned.
He emphasized the responsibilities of the public and food handlers in preventing food poisoning, encouraging individuals to assess food outside and ensure the restaurant environment is clean. “Observe three steps: look, smell, and taste before eating. Avoid food with an unusual smell, taste, or texture. Food handlers should not leave exposed ingredients or ready-made food. It’s important to hold themselves accountable for the food they prepare,” Dr Syed Aliff Fauzan stated.
Malaysian Food Safety Association president Sazly Azizuddin Sahami further highlighted the rise in food poisoning incidents during festive seasons and school holidays, urging the public to be more selective in their food choices. – Bernama
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