America s to provide food security in the world Food poisoning is responsible for approximately 76 million illnesses in the United States each year. In fact, it is estimated that at least 60% raw chicken meat sold today have bacteria that cause disease. Everyone eats food contaminated by bacteria, some parasites or viruses can get food poisoning. Some factors such as age and physical condition can make some people more susceptible to poisoning of food than others. Infants, pregnant women, elderly and people with immune systems that are vulnerable to attack.
For most people, in good condition. Food poisoning is usually not long or life threats. However, each less than healthy people. It can be a threat to health dangers. Account for approximately 5000 deaths each year
The good news is that by following a simple precautionary steps when buying and preparing food, you can prevent most of the food poisoning in the home.
What causes food poisoning food poisoning is caused by bacteria parasites or viruses that may be in the food that you eat most you might hear the names of organisms, many of these. They include the Escherichia coli (E coli), Campylobacter jejuni, Clostridium botulinum, Salmonella, Shigella, Staphylococcus aureus and Trichinella infection. Viruses, to name only some of them can exist in the food, including red meat. Poultry Milk and milk unpasteurized vegetable juices and egg ciders spice chocolate seafood and other various even water.
These creatures may have in your food is purchased or received as food. Beautiful food, including if the dish the meat juices cooked on suo to cover and bakery cutting board or used in preparing food contaminated countertops why it is important not only to thoroughly cooking your wash before and after handling raw foods at your hand. Utensils and countertops, That s
Symptoms The symptoms will vary depending on the type and quantity of contaminants to eat. Some people may get sick after ingesting only a small amount of bacteria. While others might still not have symptoms after eating a large quantity. The most common symptoms of food poisoning include nausea vomiting diarrhea painful stomach (cramps), fever headache and fatigue. Symptoms may develop, as soon as 30 minutes after eating tainted, but more general did not improve for several days or weeks. Symptoms of a virus or food poisoning zoology may not appear for several weeks, while some in the body in fish may take a few minutes to cause symptoms.
If you have a botulism may not have fever and symptoms may include blurred vision fatigue, dry mouth and throat.
Food poisoning analysis method Food poisoning is usually suspected when several people are sick after eating the same food. To diagnose the cause of illness Your doctor will want to know the symptoms and what you are eating right before birth injuries. The doctor may need to find examples of food. Bowel movements or root These samples can be tested in a laboratory to determine if contaminated food. And identify organisms that cause illness
How is it treated?. If symptoms are mild or victim should physician received emergency care. Keeping up with the severity and cause of food poisoning. General instructions for mild cases of food poisoning The doctor will give you can rest your drink liquids to prevent dehydration due to vomiting or diarrhea, and follow specific diet. Typically only use approximately 1 to 5 days to recover from food poisoning.
If you have a botulism medical introduces the antitoxin other types of food poisoning has no antidote. Antibiotics are not usually useful in the treatment of food poisoning. May receive drugs to stop vomiting and stomach cramping
Prevention is the best way to avoid food poisoning of food poisoning, most can make. Below is a list of a few simple Do s and Don ts to help you avoid illness-a prime minister. Food in the House.
? Wash hands, utensils and cutting boards of countertops in between meals.
? Do not hrefrigerate or immediately freeze perishables (temperature refrigerator should be 41 ° F and frozen 0 ° F)
? Thorough cooking cooking lamb and pork to an internal temperature of 160 ° F. All poultry and thighs to 180 ° F Poultry breasts to 170 ° F Ground chicken or Turkey to 165 ° F
? Do hrefrigerate food rest times that speed. Den shouldn t still 2 hours unrefrigerated.
? While shopping cuisine Select the frozen perishables such as meat and poultry, and fish-before checkout.
? Use a cutting board made from plastic, flat or hard maple which are free of cracks and crevices.
? Keep raw meats in leak proof container or the bottom of hrefrigerator to prevent the predicted from the laws in other foods.
? Don t allow eating raw meat juices the meat or unwashed vegetables and fruit come in contact with cooked food or washing.
? Don t buy seafood ice if the package will open a separate or canoe on the edge.
? Don t buy canned foods that are bulging or dented or in jars to crack.
? Don t ever purchase outdated food Use by or sell by date check.
? Don t buy unpasteurized milk or milk
? Do not buy hrefrigerated ice or products that do not show proper temperature.
? Do not allow children to enter the store unsupervised.
For more information about this important health issue can be obtained from the following sources: gateway to food safety http://www.foodsafety.gov Government of the United States food and Drug Administration Center for food safety and nutrition applied http://vm.cfsan.fda.gov/~dms/wh-food.html, food safety and inspection service, u.s. Department of http://www.fsis.usda.gov/OA/pubs/consumerpubs.htmagriculture.
As an educational service by Novartis Pharmaceuticals Corporation, this information is not intended for use as a medical guide. You should consult this information with your physician.
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