Non-Bacterial Food Poisoning: Sources and Symptoms

Non-bacterial food poisoning can have severe health consequences. It is crucial to recognise these sources and understand the symptoms to prevent such poisoning effectively.

Types of Non-Bacterial Food Poisoning

1. Poisonous Chemicals

Chemicals are a significant source of non-bacterial food poisoning, including substances such as fungicides, weed killers, pesticides, cleaning agents, and food additives. The onset of symptoms may range from 10 to 60 minutes, depending on the chemical involved. Common symptoms include:

• Burning sensation
• Vomiting
• Abdominal pain
• Diarrhoea

The severity of symptoms depends on the type and concentration of the chemical. Chronic exposure, particularly to residues of fungicides, weed killers, or pesticides on produce, can also lead to ongoing health issues. Examples of harmful chemicals include caustic soda in cleaning products and nitrite additives in foods like bacon.

2. Poisonous Metals

Metal poisoning is another serious form of non-bacterial food contamination. Common toxic metals include cadmium, copper, iron, lead, mercury, tin, and zinc. Acidic foods can absorb these metals, increasing the risk of poisoning. Symptoms, often characterised by vomiting and abdominal pain, typically appear within an hour.

Metals can enter food through various routes, including:

• Absorption by crops during growth
• Containers such as copper pans or dispensers, especially when in contact with acidic foods like tomatoes or orange juice

3. Poisonous Plants

Many plants are naturally toxic and can cause acute symptoms or even death. Examples of poisonous plants include:

• Deadly nightshade and death cap mushrooms
• Daffodil bulbs and rhubarb leaves
• Green or sprouting potatoes
• Red kidney beans if not cooked properly

Though rare in food preparation settings, plant toxins can cause severe symptoms, including nausea, vomiting, and in extreme cases, death.

4. Fish and Shellfish Poisoning

While uncommon in the UK, fish and shellfish poisoning can pose a risk. Certain bivalves, like clams and mussels, may consume toxic plankton, and the toxins can survive cooking. Symptoms may appear 30 minutes to 12 hours after ingestion and include:

• Tingling or numbness in the tongue
• Sensations spreading to the neck, arms, fingers, and toes
• Potential paralysis in severe cases

Some spoiled fish, such as tuna or mackerel, can also cause poisoning, even if canned. Additionally, certain fish organs, like the liver and reproductive organs, are highly toxic.

5. Moulds and Mycotoxins

Moulds can produce harmful toxins known as mycotoxins, which are often found in foods like nuts, peanuts, and unfiltered apple juice. Symptoms of mycotoxin poisoning include:

• Digestive problems, such as nausea and vomiting
• Damage to the