Food poisoning results when you eat food contaminated with bacteria or other pathogens such as parasites or viruses. Your symptoms may range from upset stomach to diarrhea, fever, vomiting, abdominal cramps and dehydration. Most such infections go undiagnosed and unreported. Not all invasive organisms cause vomiting as a symptom, but almost all of them cause diarrhea. Blood in your stool occurs in many types of food poisoning and is considered to be serious. To prevent this form of food poisoning, cook all ground beef until no pink is showing. Make sure all of the meat juices are clear, not pink or red, and that the inside of the meat is hot.

Infant botulism has been associated with eating honey. The Center for Disease Control suggests that honey should not be given to infants under six months old, and the Honey Industry Council extends the safety limit to one year. Food poisoning is most commonly caused by bacteria, parasites, or viruses that may be present in the food that you have eaten. You may have heard the names of many of these organisms. Symptoms will vary depending on the type and amount of contaminants eaten. Some people may get ill after ingesting only a small amount of harmful bacteria, while others may remain free of symptoms after eating larger quantities.

Foodborne illness, or "food poisoning," occurs when food contaminated with bacteria or other pathogens, such as parasites or viruses, is consumed. Poisonous chemicals, pesticides, and other harmful substances can also cause foodborne illness. Meat is processed. It is normal to find bacteria in the intestines of healthy animals that we use for food. Sometimes the bacteria get mixed up with the parts of those animals that we eat. We all know that young children and the elderly are the most at risk when it comes to bacterial infections but did you ever think about why that is the case? A child is born without immunities. Immunities must be acquired.

Staph food poisoning is a type of food-borne illness caused by infection with the Staphylococcus aureau (s. aureus) bacteria. Unfortunately, this type of condition is difficult to spot since, in some instances, toxins may be presented in foods that have no sign of contamination or spoilage. In addition, this type of ailment may multiply and thrive in any condition, including refrigerated food. Because the consequences of this type of food poisoning are so serious, it is imperative that restaurants, cafeterias and other food establishments operate with a reasonable standard of care and provide products that are safe to consume. This includes making sure the food is stored, handled and prepared in the correct manner.

Self-care measures to avoid dehydration include drinking water and electrolyte solutions to replace fluids lost by vomiting. A variety of pleasant-tasting electrolyte solutions are available over-the-counter. People taking diuretics ("water pills") may need to stop taking them during the acute episode. Ask your health care provider for instructions. Cook meats properly and never cook if partially frozen. Poultry is often contaminated. Cook it thoroughly and clean up carefully. Once cooked, do not place it on a surface where raw meat was placed before.

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