Be careful when handling meat, fish, shellfish, and especially poultry. Wash hands thoroughly with hot water and soap before starting any food preparation, and repeat as necessary throughout the process. Also, remove rings, and make sure fingernails are clean both before and after food preparation.
Foods of animal origin are the most susceptible to contamination. The muscles of healthy animals are free of bacteria, but they provide a rich culture medium for the growth of bacteria picked up in handling and processing. The skin prevents bacteria from penetrating the flesh of a living animal, but microorganisms can be transferred from […]
Eat diluted sweetened drinks to replace lost body fluids and provide energy. Also… Bananas, rice, cooked apples, anti dry toast (the BRAT diet) for 24 to 48 hours after symptoms have subsided.
Food poisoning usually causes nausea and vomiting, diarrhea and cramps, headache, and sometimes fever and prostration. The infection can be serious in vulnerable people, especially in infants and young children, people with chronic illness (including AIDS and other I immune system disorders), and the frail elderly. Call the doctor if someone you know in these […]
Next to the common cold, food poisoning is our most prevalent infection, afflicting perhaps as many as 90 million North Americans. In all, more than 250 diseases can be spread through contaminated food. The term “food poisoning” is now generally applied to illness (most often gastroenteritis, but occasionally nervous system complications) resulting from bacterial or […]