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Non bacterial causes of food poisoning yahoo,how to get rid of flu chest pain x ray,how do you get a viral bladder infection antibiotics - 2016 Feature

Salmonella Food Poisoning is a pretty disabling and annoying pathological condition that normally occurs due to eating contaminated food.
The patient suffering from Salmonella Food Poisoning may also experience blood in the stools, may have severe vomiting episodes, severe headaches, and an overall feeling of malaise. If an individual has been infected by the typhoid variant of the bacteria then the patient may experience fever about a week after eating contaminated food and the symptoms may persist for over a month. The best and most trusted way of diagnosing Salmonella Food Poisoning is by testing a stool sample, although this disease normally is quite benign and resolves on its own in a week's time.
Under normal circumstances, Salmonella Food Poisoning lasts for about a week and then resolves on its own and there is no need for any treatment, although some people may get dehydrated due to persistent diarrhea and vomiting and may need intravenous hydration. One should make sure that the meat or eggs that they are cooking are totally cooked and not left raw. Majority of the people who have Salmonella Food Poisoning recover from this condition within a week of the infection. There is a general misconception that the term ‘food poisoning’ implies intentional poisoning of foodstuffs with toxic chemicals. Whatever the source of infection, food poisoning is characterised by abdominal pain, nausea and vomiting, diarrhea, fever and body ache.
Barring bacterial and parasitic infections, for which antibiotics and anti-parasitic medications can be prescribed, the mainstay of treatment of food poisoning is supportive in nature. Bacteria are the leading cause of the 48 million cases of food poisoning reported each year in the US.  Of the many bacteria that cause food poisoning most food poisoning is caused by a handful. The following is a list of bacteria that cause food poisoning from the US Food & Drug Administration. Campylobacter : Carried in foods of animal origins such as raw meat and unpasteurized milk as well as contaminated water. The food that the affected individual eats is usually contaminated by animal or human feces which tend to carry the bacteria called as Salmonella. During this time, the patient may experience high fever, severe weakness, malaise, abdominal pain, nosebleeds or even enlargement of vital organs of the body.


Apart from this, blood tests may also detect the offending bacteria in the bloodstream and confirm the diagnosis of Salmonella Food Poisoning. In case if an individual is infected by the more serious type of the bacteria with a suspicion of a typhoid fever then the patient may need an extensive course of antibiotics to get the infection under control. In case of the typhoid variant of the bacteria then antibiotics may be needed for at least two weeks before the patient may recover from Salmonella Food Poisoning.
Barring crime stories which you are likely to encounter in Page 3 of your daily newspaper, this is not so. The most common culprits are Entamoeba (a common parasite that can cause dysentery), Giardia (another parasite that causes diarrhea), Campylobacter, Shigella, Salmonella (bacteria that causes typhoid), E coli, Listeria and Norovirus.
Fluid replacement is vital as dehydration can set in very quickly in the presence of vomiting and diarrhea.
Also carried on lizards, reptiles, and turtles.  Cooking meat thoroughly, purchasing only dairy products made with pasteurized milk, and washing hands after handling reptiles and raw meat products will kill the bacteria. Cooking meat thoroughly, purchasing only dairy products made with pasteurized milk, and washing hands prior to food preparation and after handling raw meat products will kill the bacteria. Can survive even after being refrigerated.               Washing hands thoroughly prior to food preparation, as well as avoiding raw foods and washing fruits and vegetables helps to lower the risk of infection. Salmonella Food Poisoning are normally found when people eat foods made of poultry items like eggs or meat, although this bacteria may also contaminate the normal fruits and vegetables that we take on a daily basis. The term implies infection by certain common bacterial, viral and parasitic contaminants of foodstuffs, the subsequent release of toxins within the gastrointestinal tract, and the clinical signs and symptoms that result from this infection.
The foodstuffs that are often the source of infection are, green leafy vegetables, any raw vegetable, raw eggs, raw fruit juices, milk and dairy products, sprouts, tuna and other seafood.
Even though most cases of food poisoning settle in a period of 5-7 days, they can persist and worsen with potentially life-threatening consequences in those who are young, elderly, or with a low immune status (such as pregnant women and those with HIV infection). Increasing oral intake of mineral rich fluids such as coconut water, and safe fruit juices is necessary, and in severe cases, hospitalization with intravenous fluid replacement would be necessary. Washing hands with soap solutions and disinfectants before and after eating food is a simple way of preventing contamination.


Some of the common food items that can be infected by the bacteria Salmonella and cause Salmonella Food Poisoning are undercooked eggs, raw milk, contaminated water, and raw meat. Seafood may be contaminated if that particular organism is taken out from contaminated water.
Recently, in a study published in the journal, Applied and Environmental Microbiology, researchers from Shanghai Ocean University concluded that oysters are an important source of Norovirus infections. In children, Oral Rehydration Solution (ORS), which is available in most pharmacies and Primary Health Care Centers, is a very important step in the treatment. While eating raw vegetables is advocated for its potential health benefits, one has to strike the balance between this and running the risk of infection with causative organisms. The bacteria is divided into 2 type, one is the non-typhoidal type which is quite common and the other one is the typhoidal type of bacteria which may cause Typhoid which is potentially dangerous and may require extensive antibiotic treatment.
Apart from food, animal feces, diapers, agricultural products and swimming pools can also be a source of infection.
In the absence of ORS, 6 teaspoons of sugar and half teaspoon of salt can be mixed in a liter of boiled and cooled water, and used to rehydrate both children and adults.
Keeping all vegetables in the refrigerator and rinsing them in vinegar or salt water may reduce the chance of infections. The specific bacterial form causing this condition is called the Salmonella Typhi bacteria.
If fruits and vegetables are washed with contaminated water then even those may become infected with the Salmonella bacteria and may have the potential to cause Salmonella Food Poisoning.
Infants should be breastfed in the initial stages until weaning is advised by the child specialist.



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