America's food supply is the safest in the world, responsible for food poisoning around 76 million illnesses in the United States each year. It is estimated that 60% or more of raw poultry sold today probably has germs. Someone eats food contaminated by certain bacteria, parasites or viruses get food poisoning. Certain factors such as age and physical condition can make some people more susceptible to food poisoning than others. Children, pregnant women, elderly and people with compromised immune systems are most at risk.
For the most in good condition are usually food poisoning not long lasting, or life-threatening. Less healthy individuals, however, it may become a serious health risk, accounting for around 5 000 deaths each year.
The good news is that you can prevent most cases of food poisoning in the home by simple preventive steps simultaneously buys have management and prepare food.
What causes food poisoning? Food poisoning is caused most commonly by bacteria, parasites or viruses that may be present in the foods you have eaten. You may have heard the names of many of these organisms. They include Escherichia coli (e. coli), Campylobacter jejuni, Clostridium botulinum, Shigella, Salmonella, Staphylococcus aureus, threadworms, and hepatitis a virus, just to name a few. They can be in different foods including red meat, poultry, milk and other dairy products, eggs, unpasteurized vegetable juices and ciders, spices, chocolate, seafood and even water.
These organisms can be on your food when it is purchased or get in food, including cooked food, if the food comes into contact with raw meat juice at dirty utensils, cutting boards or surfaces that are used to prepare contaminated food. That's why it is important not only to carefully prepare your food, but to wash your hands, utensils and surfaces before and after you deal with raw foods.
What are the symptoms? Symptoms vary depending on the type and quantity of contaminants have consumed. Some people can become ill after capturing only a small amount of harmful bacteria, while others may be symptoms after eating large quantities. The most common symptoms of food poisoning are nausea, vomiting, diarrhea, stomach pain (cramps), fever, headache and fatigue. Symptoms can develop as soon as 30 minutes after eating tainted food, but more generally do not develop in several days or weeks. Symptoms of any virus or parasitic infestation food poisoning will not appear in several weeks, while some toxins in fish may take just a few minutes to cause symptoms.
If you have botulism, you will probably not have fever and symptoms may include blurred vision, fatigue, dry mouth and throat.
How food poisoning is diagnosed Food poisoning is suspected, often when more people become ill after eating the same meal. To diagnose the cause of the disease, need your doctor to know the symptoms and it was eaten right before the disease occurred. The doctor may need samples of foodstuffs, bowel movements or vomiting. These samples can be tested in a laboratory to determine whether the food was contaminated and identify the organism that causes the disease.
How it is processed? If symptoms are severe, the victim is a doctor, or get emergency treatment. Treatment depends on the severity and cause of food poisoning. Generally, mild cases of food poisoning physician recommends you rest, drink fluids to prevent dehydration and vomiting or diarrhoea and to follow a special diet. It usually only takes about 1-5 days to recover from food poisoning.
If you have botulism, will your doctor may prescribe a year. Other types of food poisoning has no antidote. Antibiotics are usually not helpful in the treatment of food poisoning. Medicine to stop the vomiting and stomach cramps can be given.
Prevention is the best way to prevent most cases of food poisoning can be prevented food poisoning. Below is a list of some simple Do s and Don ts that can help you avoid food-borne diseases in the home.
Wash your hands, utensils, cutting boards and surfaces of different foods
frefrigerate or freeze perishables supply (refrigerator temperature should be 40 ° f and the freezer 0 ° F)
thoroughly cooking food. Cook beef, lamb and pork to an internal temperature of 160 ° f. whole poultry and thigh to 180 ° f. poultry breasts to 170 ° F, ground chicken or Turkey 165 ° F
hrefrigerate leftover food as soon as possible. leftovers from shouldn't've t left longer than 2 hours unrefrigerated.
While food shopping, you should select the frozen foods and perishables such as meat, poultry and fish last before checkout
Use soft cutting boards hard maple or plastic that are free from cracks and crevices
store raw meat in leak-proof containers or at the bottom of hrefrigerator to prevent juices from dripping onto other foods
Don t Allow uncooked meat, meat sauces, or unwashed fruits and vegetables that come in contact with cooked foods or washed
Don t buy frozen seafood if packets are open, torn or crushed on the edges
Don t buy food in cans as rain forest or dented cans or in which is cracked
Don t ever buy outdated food. Check the use by or sell by date
Don t buy unpasteurized milk or milk products
do not buy hrefrigerated or frozen products that are not displayed at an appropriate temperature
Do not let small children get food removed judgment
More information on the matter important health can be obtained from the following sources: Gateway to food safety Information http://www.foodsafety.gov u.s. Government food and Drug Administration Center for food safety and applied Nutrition http://vm.cfsan.fda.gov/~dms/wh-food.html food safety and Inspection Service United States Department of Agriculture http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm
Support as an educational service of Novartis Pharmaceuticals Corporation. This information is not intended to be used as medical advice. You should discuss this information with your doctor.
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