Symptoms of Foodborne Illness

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symptoms of foodborne illness
Symptoms of foodborne illness

The CDC estimates that more than 7 million food-borne disease incidents occurred in the United States each year. A lot of this case is not reported and diagnosed to the specialists and doctors. However, approximately 3,000 people deaths per year associated with contaminated food. Know the symptoms of foodborne illness can help save your life. Many food-borne viruses simply transferred from the people through contaminated food and surfaces.

If you believe something you eat make you ill, seek medical help. An important step that can shorten your symptoms of foodborne illness and may make you suffer potential complications. Severe infection by pathogens invade the tissues, can cause chronic digestive problems.

Symptoms of foodborne illness

Common symptoms of foodborne illness are diarrhea and vomiting that usually lasts from 1 to 6 days. Other symptoms may include fever, joint pain, stomach cramps, nausea, and fatigue. Some people call it the stomach flu is actually possible food-borne diseases caused by pathogens in contaminated food or drink. The incubation period can range from a few hours to 1 week.

What increases the risk for symptoms of foodborne illness?

Here some factors increase your risk of food-borne illness:

1. Food must kept at the correct temperature. Hold food at improper temperatures can allow pathogenic bacteria to reproduce quickly in large quantities.
2. Many raw foods have pathogenic bacteria on them. For example, salmonella found in raw chicken. Cooking food for optimum temperature and let it stand at that same temperature for at least 20 seconds to eliminate the bacteria.

3. Beef should be heated at 150 ° C, similarly raw pork, eggs, sheep, fish etc. should be cooked at 140 ° F.
4. Equipment should cleaned before the food cooked inside them. If the appliance is not cleaned up, old food residue can become a breeding ground for bacteria.
5. When food workers are not in good health, they can transfer their disease to people who eat food through coughing or sneezing. Food workers must wash their hands in the following scenarios:
After sneezing or coughing
Before cooking
After using the toilet

Foods associated with food-borne illness

1. Raw foods of animal, raw meat and poultry, eggs, unpasteurized milk, and shellfish raw most likely going to be polluted.
2. Fruits and vegetables also contaminated with animal waste when fertilizers used to cultivate produce in the field, or unclean water used to wash results.
3. Raw sprouts because of the conditions in which they grow.
4. Unpasteurized fruit juice also contaminated if pathogens on the fruit included to make it.

Treatment for symptoms of foodborne illness

When treatment can cure infections, relieve symptoms of foodborne illness or prevent complications. For most people, the treatment includes:
1. The rest of it
2. Liquid to help prevent dehydration
3. Avoid taking medication of anti-diarrhea

Always wash your hands before and after preparing food. Never serve cooked meat on the same plate or tray you have, if it still raw. Also really clean the knife and cutting board. If you have a serious food-borne illness that caused hemolytic diathesis syndrome, you will get supportive care, including intravenous fluids, kidney dialysis, and blood transfusions.