Sighs, Symptoms and remedies for food poisoning

Signs and Symptoms for food poisoning

The typical signs of food poisoning are nausea, vomiting, abdominal cramping, diarrhea, head or muscle aches, and fever. Specific bacteria may cause these signs and symptoms:

Clostridium botulinum (C. botulinum, or botulism): weakness, blurred vision, sensitivity to light, double vision, paralyzed eye nerves, difficulty speaking and swallowing, paralysis that spreads downward, respiratory failure, death

Salmonella spp., Shigella spp., and Campylobacter jejuni (C. jejuni): fever, chills, bloody diarrhea

Escherichia coli (E. coli): hemorrhagic colitis (diarrhea with very little stool and large amounts of blood), occurring up to 3 days after eating contaminated food

Mushroom poisoning: affects the liver, the neurological system (brain), or the gastrointestinal tract, including symptoms such as stomach upset, delirium (confusion), vision difficulties, heart muscle problems, kidney failure, death of liver tissue, and death if left untreated.

Prevention from ffod poisoning

These steps can help prevent food poisoning:

* Wash your hands and clean any dishes or utensils when you are making or serving food.

* Keep juices from meat, poultry, and seafood away from ready to eat foods.

* Cook foods to proper temperatures.

* Promptly refrigerate any food you will not be eating right away.

* If you take care of young children, wash your hands often and dispose of diapers carefully so that bacteria can’t spread to other surfaces or people.

* If you make canned food at home, make sure to follow proper canning techniques to prevent botulism.

* Don’t feed honey to children under 1 year of age.

* Don’t eat wild mushrooms.

* When traveling where contamination is more likely, eat only hot, freshly cooked food. Boil water before drinking. Don’t eat raw vegetables or unpeeled fruit.

* Always refrigerate fish.

* Don’t eat tropical fish caught during blooms of poison plankton.

* Eat pufferfish only in specially licensed restaurants with chefs trained to cook it.

* Don’t eat shellfish exposed to red tides.

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