Food poisoning is certainly a potentially dangerous condition, but surely one of the most unpleasant experiences one can have. A person's body reacts to toxins produced by bacteria that contaminate food or water. The most common types of food poisoning are the result of the bacterium salmonella, campylobacter and staphylococci.
Most cases of food poisoning can be avoided. Improper handling, storage and cooking of food allows most of the problems. That is why it is important to always wash your hands carefully with SOAP before eating and especially before you prepare a meal.
Always refrigerate foods mayonnaise, egg salad, potato salads, rice puddings and fried rice. Another common error is not to cook food thoroughly and at sufficiently high temperatures (particularly meat).
Food poisoning can also occur from eating plants (some types of fungi) containing toxic chemicals. If you suspect that your child has eaten a poisonous plant, seek medical help immediately.
Fortunately, most cases of food poisoning is short-lived and your appetite comes back within a day or two. But if any member of your family has a medical condition which impairs the immune system, such as HIV, hepatitis) or shows any of these serious symptoms, head of the ER:
* Violent vomiting
* A temperature greater than 102 degrees f
* Vision problems
* Severe diarrhea that lasts more than a day or containing blood
* Trouble breathing or speaking
* Headaches and dizziness
* Drying
Here are some examples of food poisoning
Staphylococci
If food has been handled by people with skin infections and left at room temperature. Symptoms typically delivered within 2-8 hours, and typically begin to calm within 12 hours. Symptoms may include:
* Severe nausea and vomiting
* Abdominal Cramps
* Diarrhea
* Headache and fever
Campylobacter
This infection leads usually from poultry which have been infected and cooked properly. Also, unpasteurized milk and contaminated drinking water. The symptoms will usually in 2-5 days after exposure. Symptoms may include:
* Diarrhea
* Nausea and vomiting
* Fever
* Abdominal pain and cramps
Salmonella
There are many kinds of salmonella bacteria. The most contaminated foods include raw milk and pulpy poultry and eggs. Acute intestinal distress, with sudden onset of headache, fever, abdominal pain, diarrhea, nausea and vomiting sometimes. This can be very serious for infants because of dehydration. Symptoms begin 16-48 hours after eating and can last up to 7 days.
Botulism
Home canned foods is perhaps the most common source of spores that cause toxicity to the nervous system, although commercially prepared foods may also be wrong. Spores are extremely resistant to heat. The toxins as products of spores can be killed by cooking at 176 ° f for 30 minutes. Symptoms begin usually 18-36 hours after botulinum toxin. This can be a very difficult and potentially fatal poisoning. Symptoms can include
* Nausea, vomiting, and abdominal cramps, followed by neurological symptoms
* Vision changes
* Muscle weakness
* Difficulty Breathing
* Constipation
Botulinum spores may be present in honey, so it is best to not give honey to children under one year. Infant botulism occurs most often in children younger than six months.
E. Coli
This infection usually occurs as a result of pulpy beef or unpasteurized milk or through fecal-oral contamination. It attacks the digestive tract and can cause bloody diarrhea and kidney failure. Small children and elderly are more likely to be susceptible to the harmful effect. Symptoms are usually
* Severe abdominal cramps
* Vattniga diarrhea, followed by bloody diarrhea (usually 1-8 days)
* Fever is usually or perhaps low quality
Clostridium Perfingens
This can be found in the feces, water, soil, air and water. Contaminated meat left at room temperature, is the main source of infection. Symptoms begin 6-24 hours and usually resolve within 24 hours. Symptoms are common
* Vattniga diarrhea
* Abdominal Cramps
Parasitic infection
The most common example is Giardia. It is transmitted through the fecal-oral route, such as water pollution. Many times, there are no symptoms, and what they do take the 1-3 weeks after exposure. If it occurs
* Vattniga, stinking diarrhea
* Abdominal cramping and distention
* Flatulence and Burping
* Nausea
* Low quality temperature
* Fatigue
Seafood can, of course, wild mushrooms, fish, is classified as chemical food poisoning.
Of course, severe cases require conventional treatment that focuses on identifying what type of infectious organism and then ordain and anti-microbial medicines (antibiotics for bacterial infections). However, natural therapies are often effective for mild cases, and can be used adjunctively more serious cases.
There are some very effective antimicrobial food supplements such as colloidal Silver and Oregano. Natural ability or friendly bacteria need to be changed to normalise in the digestive tract. Activated charcoal capsules taken internally can also help to absorb toxins from food poisoning may be applied in the first steps, say when you first discover you have food poisoning.
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