Although America s secure food supplies in the world, food poisoning account for about 76 million illnesses each year in the United States. In fact, it is estimated that 60 per cent or more of raw chicken sold today perhaps pathogenic bacteria. Anyone eating food contaminated with bacteria or viruses, some parasites can get food poisoning. Some factors such as age and physical condition can make some people more vulnerable to food poisoning. Infants and pregnant women, the elderly and people with immune system are at greater risk.
Most people in good condition, food poisoning is usually long lasting nor life-threatening. However, for less healthy individuals, it has become a serious health threat, accounting for nearly 5,000 deaths each year.
The good news that simple preventative steps with purchase, handling and preparing food can prevent most cases of food poisoning in the home.
What causes food poisoning The most common is caused by food poisoning bacteria or parasites or viruses that may be present in foods that were eaten. You've heard the names of many of these objects. They include Escherichia coli infections (e. coli infections), Jenny kombailabaktr Clostridium botulinum staph aureus infection of Shigella, salmonella and Trichinella, hepatitis a, to name a few. They can exist in a wide range of food including red meat, poultry, milk and other dairy products, eggs, vegetable juices and ciders fever, spices, chocolate, seafood, and even water.
These objects may be present on your food when purchased or get to food including cooked food, if food is raw meat juice connection to dirty pots, and joint boards or countertops used in preparation of contaminated food. That s why it is important not only for the accuracy of your cooking, but washing and kitchen countertops, before and after handling raw foods.
What are the symptoms Symptoms will vary depending on the type and quantity of pollutants eaten. Some people may get sick after you enter a small amount of harmful bacteria, while others may stay free of symptoms after eating. Food poisoning symptoms include frequent nausea and vomiting, diarrhea, stomach pain (convulsions), fever, headache and fatigue. Symptoms may develop not just 30 minutes after eating contaminated food, but is more common for several days or weeks. May not show symptoms of food poisoning, viral or parasitic for several weeks, while some toxins in fish may take several minutes to cause symptoms.
If you have a poisoning, you may not have fever and symptoms may include blurred vision and fatigue, dry mouth and throat.
How is the diagnosis of food poisoning often suspected food poisoning when several people taken ill after eating the same meals. To diagnose disease, your doctor will know the symptoms and what was eating right before a disease. The doctor may take samples of food, and bowel movements or vomiting. These samples can be tested in a laboratory to determine if contamination of food and select organism causes disease.
How is it treated If severe symptoms should consult a doctor or get emergency care. Treatment depends on the severity and cause food poisoning. Generally, mild food poisoning, a doctor will recommend you to rest and drink fluids to prevent dehydration due to vomiting or diarrhea, and dieting. It usually takes about 1 to 5 days to recover from food poisoning.
If you have a poisoning, a doctor will prescribe your antidote. Other types of food poisoning when no antidote. Usually antibiotics are useful in the treatment of food poisoning. May be given medicine to stop vomiting and stomach cramps.
Prevention is the best way to avoid food poisoning can prevent most cases of food poisoning. The following is a list of a few simple Do s and Don ts help avoid food-borne diseases in the House.
• Washing utensils, and joint boards and countertops between different foods
? Immediately hrifrigerati, freezing brakes (must be the refrigerator temperature °F 70° f 0 and freezing)
• Precise cooking. Cooked beef, mutton and pork to an internal temperature of 160 °F; whole chicken thighs to 180 °F; bristes poultry to 170 °F, chicken or Turkey to 165 °F
Food residues, • hrifrigerati as soon as possible; still remains shouldn t aunrifrigiratade more than two hours.
• Food while shopping, frozen food and perishable foodstuffs such as meat, poultry, and fish last-by check
• Billboard smooth hard maple or cut plastic free of cracks and crevices
• Raw meat stored in leak-proof containers or on the bottom of hrifrigerator to prevent juices dripping onto other foods
• Allow Don t uncooked meat, meat juices, or unwashed fruits and vegetables come in contact with cooked foods or washed
• Don t buy seafood frozen if open packages or torn or crushed on the edges
• Don t buy food in cans bulging or falling, or in jars are cracked
• Don t ever buy food. Check the sell by dates or by use
• Don t buy dairy milk fever or
• Purchase hrifrigiratade or frozen products displayed at the appropriate temperature
• Don't let kids put food away unsupervised
You can get more information about this important health topic from the following sources: Drug Administration Center for food safety and nutrition application [http://vm.cfsan.fda.gov/~dms/wh-food.html] food safety and inspection service of the United States http://www.fsis.usda.gov/OA/pubs/consumerpubs.htmAgriculture Ministry and Government information portal "food safety" http://www.foodsafety.gov "American food"
Support educational services to Novartis Pharmaceuticals. This information is not intended for use as medical advice. And this information should be discussed with your doctor.
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