Food Poisoning (Foodborne Illness)

Some Ayurvedic resources on the subject:

Easy Ayurveda article on Food Poisoning:
www.easyayurveda.com

Food Poisoning: Ayurvedic Concept, Remedies, Herbs, Diet

Imagine having a meal in a restaurant and developing skin allergies, bloating, digestive, respiratory and energy issues. That can be considered as food poisoning.
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AYURVEDIC ASPECT OF BACTERIA AND BACTERIAL FOOD POISONING
Bacterial Food Poisoning’ is a common name given to predominantly gastro-intestinal infections which arise after the consumption of food or drink that is contaminated with disease-causing bacteria. Over 250 organisms are known to cause food borne illnesses. Ayurveda is an ancient medical science & has described the food poisoning indirectly in the form of Anna Vishaktata. The aims of present study are to collect, elaborate, evaluate & discuss the Bacteria and Bacterial Food Poisoning in aspect of Ayurveda. In Ayurveda there are so many words are used for bacteria like invisible krimi, Vaikaric krimi, Agantuj, Rakshasa, Bhut and Pisacha directly, indirectly. In the 19th century Acharya Gannath Sen translate the word bacteria in the form of Jeevanu which is causative factor for many diseases. The infectious food poisoning which may be due to ingestion of food/water contaminated with poisons of Agantuj (pathogens including bacteria) is also found in Ayurveda. The infectious disease is given under Aupasargik Vyadhi & Epidemiology is elaborated under the heading of Janapadadhwansa in Ayurveda. The utilization of unhygienic utensil, uncooked, semi cooked food, decomposed meats etc. are the causes of food poisoning as per Ayurveda which is similar as described in Modern Medicine. There are abundant of herbal, mineral and herbo-mineral ayurvedic drug useful for bacterial food poisoning which having significant in vitro antibacterial efficacy on enteric pathogens.
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Ayurveda and Modern perspective on Food Poisoning and its Medical Management

Food poisoning, also known as food borne illness, arises from consuming tainted food, with infectious agents or their toxins contaminating the food at any stage of processing. Mishandling or improper cooking at home can also lead to contamination. Symptoms include vomiting, nausea, diarrhea, stomach discomfort and fever. In Ayurveda, the body's equilibrium is governed by three Doshas; Vata, Pitta and Kapha. Disproportion in any of these Doshas can result in ailments. Aalsak and Visuchika are Ayurvedic conditions akin to food poisoning, preventable through a balanced diet and lifestyle. Ayurveda also suggested some drugs such as; Hinguvachaadi Choornam, Dashamoolarishtam, Hinguvachadi Gulika and Dhaanwantharam Kashaayam, etc. to address condition of food poisoning. Present article discussed Ayurveda and modern perspective on food poisoning and its medical management.
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A case study pertaining to Bilwadi Agada:

View of Action of Bilwadi Agad in management of Food Poisoning w.s.r. to Visuchika - A Case Study | Journal of Ayurveda and Integrated Medical Sciences

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