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Is food poisoning the most common kind of poisoning?

  • Yes.

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  • Answer: The knowledge of food poisoning can absolutely stop food poisoning by several factors:
    Food handlers do so in a way to ensure the cleanest of conditions and eliminate the possibilities of cross contamination.
    Food preparers do so in a way as to prevent cross contamination.
    Food purchasers do so in a way as to ensure their suppliers follow strict, pre-established guidelines ensuring the best possible products.
    Consumers use "fresh food wash" type cleaners to ensure the foods are salmonella, e.coli, bacteria, insecticide and food borne pathogen free before preparing and cooking the foods.
    The CitroBio Fresh Food Wash has been shown in independent testing to stop food poisoning, salmonella, e.coli and other food borne pathogens.
    If there is anything further I can assist you with or if you feel I did not answer your question thoroughly, please let me know ASAP and I will elaborate.
    Thank you,
    Tim Mathews
  • Answer: the most common cause is usually food born bacteria that cause food spoilage or some bacterial endospores (= inactive forms of bacteria ) that germinate in the human intestine and cause disease
  • Answer: meat that has been contaminated
  • Answer: Fever, violent vomiting, sweating, Diarrhea.
  • Answer: Extremely warm temparatures, maybe something you do together
  • Answer: E coli, and Salmonella are 2 of them.
  • Answer: The most common symptoms of food poisoning include diarrhea, watery stools, abdominal cramps, nausea, vomiting, and fever. Most food poisoning symptoms are mild, however, and can safely be treated at home.
    Salmonella. Food poisoning caused by Salmonella bacteria gives victims flu-like symptoms for as long as a week.
    Botulism. The first symptoms appear abruptly, usually 18 to 48 hours after the food was eaten. These symptoms include nausea, dry mouth, vomiting, abdominal pain and blurring of vision. The toxin has a paralyzing effect on the nervous system; it prevents the nerves from conducting messages from the brain. Control of the muscles is lost, beginning with those around the face and neck. Loss of the ability to swallow makes it impossible to eat. It leads to choking and may introduce foreign materials into the lungs. The victim usually dies within several days.
    If medical aid is quickly obtained and the correct diagnosis rapidly made, death can be avoided. A serum may be injected which is sometimes able to neutralize a portion of the toxin and limit further paralysis. This serum cannot help the nerves that are already damaged. The speed with which symptoms appear depends largely on the amount of toxin-containing food that is eaten.
    Staphylococcal food poisoning. This type of food poisoning is associated with abdominal cramps, fever, vomiting and diarrhea. It appears about 6 hours after eating food contaminated with an enterotoxin formed by the staph bacteria. Dairy products, pastries and fish are common foods harboring this organism.
     Treatment of Food Poisoning The most common treatment for simple food poisoning is simply supportive care at home with clear liquids to stay hydrated, and after vomiting or diarrhea subside, the gradual return to eating beginning with a bland diet (such as rice, bread, potatoes and milk).
    The doctor should be consultedalled if the person has nausea, vomiting or diarrhea that lasts more than 2 days, a fever, dizziness or unconsciousness, or if the symptoms are occurring after recent travel to foreign countries, or if people who ate the same thing are also ill. A visit to the hospital should be made if the person experiences vomiting blood, a swollen abdomen, problems breathing, swollen joints, yellow eyes or skin, or sharp abdominal pain that lasts more than 15 minutes.
     Questions To Ask Your Doctor About Food Poisoning What are the usual symptoms of food poisoning?


    Which symptoms are the most serious?


    What kind of food poising is it?


    What treatment do you recommend
    Will a serum be needed?


    What precautions do you recommend to prevent further attacks of food poisoning?
  • Answer: usually stomach problems like vomiting and diarrhea
  • Answer: throwing up, fever, light headedness, dizziness.
  • Answer: Foodborne Illness or food poisoning is broken down into 3 categories:

    1. Foodborne Infection: illness that results from eating food containing living, disease-causing microorganisms.
    examples: salmonella, norwalk, shigella
    2. Foodborne Intoxication: illness caused by eating food containing harmful toxins (bacteria, molds).
    examples: staphylococcus aureus, clostridium botulinum
    3. Toxin-mediated infection: caused by eating food containing harmful microorganisms which produce a toxin once they are in the intestinal tract
    examples: clostridium perfringens, e-coli
  • Answer: Common symptoms include nausea, vomiting, diarrhea, and abdominal cramping.