While America s food supply is the safest in the world, food poisoning is responsible for approximately 76 million illnesses each year in the United States. In fact, it is estimated that 60% or more of raw poultry sold today is potentially pathogenic bacteria. Anyone who eat food contaminated by certain bacteria, parasites, viruses or get food poisoning. A number of factors such as age and physical condition can make some people more susceptible to food poisoning from others. Infants, pregnant women, elderly and people with compromised immune systems are at greater risk.
For most people in good condition, food poisoning is usually long lasting nor life-threatening. However, in less healthy individuals, can become a serious health threat, representing approximately 5,000 deaths each year.
The good news is that by taking simple preventive steps while purchasing, handling, and preparation of food you can prevent most cases of food poisoning in the home.
What causes food poisoning? Food poisoning is usually caused by bacteria, parasites or viruses that may be present in the foods you have eaten. You may have heard the names of many of those bodies. Include Escherichia coli (e. coli), Campylobacter jejuni, (Clostridium botulinum), Shigella, Salmonella, Staphylococcus aureus, Trichinella, and hepatitis a virus vaccine, just to name a few. In a wide range of foods, including red meat, poultry, milk and other dairy products, eggs, unpasteurized vegetable juices and ciders, spices, chocolate, seafood and even water.
These organisms may be present on your food is purchased or when it can come into the food including cooked foods, if the food comes into contact with raw meat juices in dirty utensils, cutting boards and countertops used for the preparation of contaminated food. That s why it is important not only to cook your food thoroughly, but to wash your hands, utensils and countertops, before and after you can manipulate raw foods.
What are the symptoms? Symptoms vary depending on the type and amount of impurities can be eaten. Some people may get sick after ingesting only a small amount of harmful bacteria, while others may remain free symptoms after eating larger quantities. The most common symptoms of food poisoning include nausea, vomiting, diarrhea, pain (cramps), fever, headache and fatigue. Symptoms may develop, just 30 minutes after eating tainted food, but more often not developed for several days or weeks. Signs of infectious or parasitic food poisoning may not appear for several weeks, while some toxins in fish may take only a few minutes to cause symptoms.
If you have, probably won't be botulism have fever and symptoms may include blurred vision, fatigue, dry mouth and throat.
How diagnosed food poisoning food poisoning suspicion often when many people were ill after eating the same meal. To diagnose the cause of the disease, your doctor will need to know the symptoms and what was eaten right before the disease has appeared. The doctor may take samples of foodstuffs, bowel movements, or vomit. These samples can be tested by a laboratory to determine if food was contaminated and identification of the organism that causes the disease.
How it treated? If the symptoms are serious, the victim should see a doctor or get emergency care. Treatment depends on the severity and the cause of food poisoning. In General, for mild cases of food poisoning, the doctor will recommend for resting, drinking fluids to prevent dehydration caused by vomiting, and to follow a special diet. This usually lasts only about 1 to 5 days to recover from food poisoning.
If you have your botulism, a doctor will prescribe a antitoxini. Other types of food poisoning have no antidote. Generally, antibiotics are not useful in the treatment of food poisoning. May be given medicine to stop vomiting and stomach cramping.
Prevention is the best way to avoid food poisoning more cases of food poisoning can be prevented. Below is a list of some simple Do s and Don ts to help you avoid foodborne illness at home.
• wash your hands, utensils, cutting boards and countertops of food between various
To hrefrigerate or freeze perishable immediately (refrigerator temperature should be 41 ° f and freezer 0 ° F)
Cook food thoroughly. Cook beef, lamb and pork to an internal temperature of 160 ° F, whole poultry and thighs to 180 ° F. poultry breasts in 170 ° F, ground chicken or Turkey 165 ° F the
hrefrigerate leftover food as soon as possible. shouldn t issues remain unrefrigerated longer than 2 hours.
Food While shopping, choose frozen foods and perishables such as meat, poultry and fish last-before checkout
Use a smooth cutting boards free of cracks and crevices and hard maple or plastic
Save raw meat leakproof or at the bottom of hrefrigerator to prevent juices dripping on other foods
Don t allow uncooked meat, juices of meat or unwashed fruits and vegetables to come into contact with food either cooked or washed
Don t buy frozen seafood if packages are open, Torn or crushed at the edges
Don t buy canned foods that are proagwgeas or dented, or compromised in jars
Don t buy food never outdated. Check the use-by dates or sell by
Don t buy unpasteurized milk or milk products
Do not buy hrefrigerated or frozen products that do not appear in the appropriate temperature
Do not let small children put food away unsupervised
More information about this important health issue can be downloaded from the following sources: information portal for food safety http://www.foodsafety.gov US Government food and Drug Administration Center for food safety and nutrition http://vm.cfsan.fda.gov/~dms/wh-food.html shall apply to food safety and inspection service United States Department of Agriculture http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm
As an educational service supported by Novartis Pharmaceuticals Corporation. This information is not intended for use as medical advice. You should discuss this information with your doctor.
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