Food poisoning linked to the presence of bacteria or parasites generally has little impact on healthy adults. Pregnant women, on the other hand, should do everything to avoid them: their immune system is more fragile, making them more vulnerable to the risk of complications. What signs should alert? When to consult? What precautions should be taken on a daily basis to limit infections? The point with Fiona Dumur, dietician-nutritionist at the CHRU of Lille.
Reminder: what is food poisoning?
Food poisoning is a reaction of the body to the consumption of contaminated, toxic food or dirty water. It can occur at any age and at any time of the year.
“Most often it is a bacterium (salmonella, escherichia coli, listeria, etc.), explains the expert. But other pathogens may be involved, such as a virus, a parasite, a mycotoxinetc”. Poisoning occurs following a break in the cold chain, non-compliance with hygiene rules or even exceeding expiry dates.
Note: in some cases, poisoning follows ingestion of a toxic agent (plants, poisonous mushrooms, pesticides, heavy metals, etc.). We then speak of toxi-infection.