The difference between an allergic reaction and a foodborne illness

All across Washington state, people are waiting for food to arrive at restaurants, thinking about what to eat for dinner, or grabbing a quick lunch at the office. Most of them probably aren’t thinking about foodborne illnesses or allergies, but some of them will get sick from food they ate at home or away from home. While it’s not something you want to think about, it’s important to know the facts so you can protect your health and avoid serious complications.

Adverse effects that occur after eating certain foods are usually the result of foodborne illness or allergic reactions. These are similar in several key ways. First, many substances can cause both diseases and reactions. Second, the effects of allergic reactions and foodborne illnesses can be mild, severe, or even fatal. Finally, with some diligence and effort, allergic reactions and foodborne illness can usually be avoided. The two are also very different in many ways.

Foodborne illnesses, often referred to simply as food poisoning, are the result of consuming contaminated food. Everyone is susceptible to them to some degree. There are four main classes of contaminants that can cause foodborne illness and they are:

1. bacteria
2. virus
3. parasites
4. toxins with bacteria

Symptoms of the pollutants mentioned above can include fever, cramps, diarrhea, vomiting, and fatigue. Kidney failure and paralysis are some of the more serious effects associated with certain types of bacteria, including E. coli and Clostridium Botulinum. The four main strategies to prevent foodborne illness include:

1. Thoroughly cook animal products such as meat and eggs.
2. Washing of fruits and vegetables before consumption
3. Keep hot food hot and cold food cold
4. Avoid cross contamination in the kitchen by washing surfaces and utensils that have been in contact with risky foods

Allergic reactions to food occur when a person eats a food to which they are allergic. Unless the person is unaware of their allergy, such consumption is often unintentional. One of the key differences between foodborne illness and allergies is that not everyone is susceptible. As long as they are not contaminated, many people who do not have allergies can eat any food they like without adverse reactions.

A person can potentially have a reaction to virtually any type of food, although some allergies are more common than others. Some of the more common allergies include:

1. Allergies to nuts and seeds
2. milk and egg allergies
3. wheat allergy
4. shellfish allergies

Allergic reactions produce many of the same symptoms as foodborne illnesses, such as stomach pain, abdominal cramps, fatigue, and vomiting. However, allergic reactions have the potential to be much more serious than foodborne illness. A person who has a severe allergy to a food can go into anaphylactic shock if consumed, which can lead to respiratory failure and death within minutes. The only way to prevent allergic reactions is to avoid contact with the problematic food. That means reading labels carefully and always informing restaurant staff of food allergies.

Unless you have a severe allergy, it can sometimes be difficult to distinguish between allergic reactions and foodborne illness. If you suspect either, it’s important to see a doctor. He or she will be able to tell you how to best manage your symptoms and may be helpful in helping you identify the source.