food poisoning…

Copy and paste into this window to access results from our Google index.

Medical experts recommend this detailed explanation.

[ Find Organization | Index Page ]

Relevant search terms and links to related topics…

food poisoning, antibodies, food poisoning, result of eating organisms, toxins in contaminated food, most cases of food poisoning, from common bacteria, staphylococcus, e. coli., food poisoning, affect one person, an outbreak, group of people who all ate the same contaminated food, though food poisoning is relatively rare, affects between 60, 80 million people worldwide each year, results in approximately 6 to 8 million deaths, food poisoning tends to occur at picnics, school cafeterias, large social functions, situations where food left unrefrigerated too long, food preparation techniques, not clean, food poisoning often occurs from undercooked meats, dairy products, mayonnaise mixed in coleslaw, potato salad, have sat out too long, food poisoning, staph aureus, e. coli enteritis, salmonella, shigella, campylobacter, cholera, botulism, mushroom poisoning, listeria, bacillus cereus, fish poisoning, yersinia, infants, elderly people have the greatest risk, food poisoning, at higher risk, serious medical condition, kidney disease, diabetes, a weakened immune system, travel outside, to areas where there is more exposure to organisms that cause food poisoning, pregnant, breastfeeding women have to be especially careful, most common types of food poisoning generally start, 2 to 6 hours of eating the food responsible, time longer, a number of days, shorter, depending on the toxin, organism responsible, the food poisoning, nausea, vomiting, abdominal cramps, diarrhea, bloody, fever, chills, weakness, serious, lead to respiratory arrest, in the case of botulism, headache, botulism, very serious form of food poisoning, fatal, come from improper home canning, healthcare provider, examine, signs, symptoms of food poisoning, stomach problems, dehydration, ask, foods have eaten, tests of vomit, blood, stool, leftover food, identify the cause, have food poisoning, not be able to verify it, in rare but possibly serious cases, order one, sigmoidoscopy, putting a thin, tube-like tool, anus, to look, the source of bleeding, infection, not go away, has not been found, electromyography, a test to measure electric impulses, in the muscles, to check, botulism, lumbar puncture, a test of fluid, spine, have signs of a nervous system disorder, recover, most common types of food poisoning, a couple of days, goal, make feel better, avoid dehydration, drink any fluid, except milk, caffeinated beverages, to replace fluids lost by diarrhea, vomiting, children, given an electrolyte sold in drugstores, don't eat solid foods, diarrhea has passed, avoid dairy, worsen diarrhea, have diarrhea, unable to drink fluids, due to nausea, vomiting, need medical attention, intravenous fluids, young children, take diuretics, manage diarrhea, stop taking the diuretic have the diarrhea, medications should never be stopped, changed, discussing, getting specific instructions, the most common causes, food poisoning, doctor would not prescribe antibiotics, antibiotics, prolong diarrhea, keep the organism in body longer, have eaten toxins from mushrooms, shellfish, seen right away, emergency room doctor, take steps to empty out stomach, remove the toxin, full recovery, most common types of food poisoning, occurs, 12, 48 hours, serious complications, arise, from certain types of food poisoning, dehydration, most common complication, food poisoning, less common but much more serious complications, respiratory distress, the need, support on a breathing machine, botulism, kidney problems, shigella, e. coli, bleeding disorders, e. coli, arthritis, yersinia, salmonella, nervous system disorders, botulism, campylobacter, pericarditis, salmonella, death, 50% of people, mushroom, certain fish poisonings, puffer fish, die, 10%, botulism, have diarrhea, unable to drink fluids, due to nausea, vomiting, on diuretics, have diarrhea, nausea, vomiting, diarrhea lasts, more than 2 to 3 days, blood in stools, fever over 101°f, have signs of dehydration, thirsty, dizzy, lightheaded, faint, bleeding, excessive, stools, maroon, black, short of breath, having trouble breathing, heart is racing, pounding, skipping, have poisoning from mushrooms, fish, botulism, have any nervous system symptoms, weakness, double vision, difficulty speaking, paralysis, have trouble swallowing, prevent food poisoning, take the following steps, preparing food, wash hands, clean dishes, utensils, use a thermometer, cooking, cook beef to at least 160°f, poultry to at least 180°f, fish to at least 140°f, not place cooked meat, fish back onto the same plate, container that held the raw meat, the container has been thoroughly washed, promptly refrigerate any food, not be eating right away, keep the refrigerator set to around 40°f, freezer at, below 0°f, not eat meat, poultry, fish, refrigerated uncooked, longer than 1 to 2 days, not use outdated foods, packaged food, a broken seal, cans, bulging, dent, not use foods, an unusual odor, a spoiled taste, steps to take, take care of young children, wash hands often, dispose of diapers so that bacteria can't spread to other surfaces, make canned food at home, sure to follow proper canning techniques, prevent botulism, not feed honey to children under 1 year of age, not eat wild mushrooms, traveling where contamination is more likely, eat only hot, freshly cooked food, drink water only, it's been boiled, not eat raw vegetables, unpeeled fruit, not eat shellfish exposed to red tides, pregnant, weakened immune system, not eat soft cheeses, imported from countries outside the, people, have eaten the food that made sick, let them know, think the food was contaminated, bought it, a store, restaurant, tell the store, local health department, diagnosis, foodborne illnesses, a primer, physicians, atlanta, ga, american medical association, centers, disease control, prevention, center, food safety, applied nutrition, food, drug administration, food safety, inspection service, agriculture, mmwr recomm rep, 50(rr-2, 1-69, tam cc, campylobacter coli, an important foodborne pathogen, j infect, 47(1), 28-32.