Food Poisoning Symptoms

"You can get sick with food poisoning after swallowing certain germs, like Salmonella or E. coli. Your symptoms may vary, depending on the germ you swallowed. Symptoms can range from mild to serious and can last for a few hours or several days.

The most common symptoms of food poisoning are:

• Diarrhea
• Stomach pain or cramps
• Nausea
• Vomiting
• Fever

If you have diarrhea or vomiting, be sure to drink plenty of fluids to prevent dehydration (not having enough water in your body).

Should I See a Doctor for Food Poisoning?

See a doctor if you have any symptoms that are severe, including:

• Bloody diarrhea
• Diarrhea that lasts more than 3 days
• High fever (temperature over 102°F)
• Vomiting so often that you cannot keep liquids down
• Signs of dehydration, which include not urinating (peeing) much, a dry mouth and throat, feeling dizzy when standing up

See your doctor if you are pregnant and have a fever and other flu-like symptoms. Some mild infections can cause problems with pregnancy..."
Food Poisoning 

Safer Food Choices Help Prevent Food Poisoning

"To prevent food poisoning, some foods are safer choices than others. That’s because some foods—such as undercooked meat and eggs, unwashed fruits and vegetables, and unpasteurized milk—are more often associated with foodborne illnesses.

Some people are more likely to get sick and have a more serious illness from food poisoning. See specific recommendations if you are in one of these groups:

• Adults 65 and older
• Children younger than 5 years
• People who have a weakened immune system
• People who are pregnant

Always follow the four steps to food safety—clean, separate, cook, and chill—to protect yourself from food poisoning.

Learn about current foodborne outbreaks and the foods linked to them..."
Prevent food Poisoning 

Chicken and Food Poisoning

"What You Need to Know

• You can take steps to prevent getting food poisoning from chicken.
• Use a food thermometer to make sure chicken is cooked to a safe internal temperature of 165°F.
• Keep raw chicken and its juices away from ready-to-eat foods, like salads or food that is already cooked.
• Raw chicken is ready to cook and doesn’t need to be washed first.

 In the United States, people consume chicken more than beef, pork, or turkey. When cooked, chicken can be a nutritious choice, but raw chicken can be contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs.

If you eat undercooked chicken, you can get a foodborne illness, also called food poisoning. You can also get sick if you eat other foods or beverages that are contaminated by raw chicken or its juices.

CDC estimates that every year in the United States about 1 million people get sick from eating contaminated poultry..."
Chicken and Food Poisoning 

10 Dangerous Food Safety Mistakes

"We all want to keep our families safe and healthy. But sometimes a simple mistake in the way we handle and prepare food can lead to serious sickness. With some germs like Salmonella, just a small amount in undercooked food is enough to cause food poisoning. And just a tiny taste of food with botulism toxin can cause paralysis and even death.

You can protect your family by avoiding these common food safety mistakes.

Mistake #1: Eating risky foods if you are more likely to get food poisoning

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Why It’s a Mistake: Anyone can get food poisoning. But some people are more likely to get sick and to have a more serious illness. This includes:

• Adults aged 65 and older
• Children younger than 5 years
• People who have health problems or who take medicines that lower the body’s ability to fight germs and sickness (weakened immune systems)
• Pregnant women.."
  Food safety 

Key Facts About Food Poisoning

"Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.
 

Tips to Prevent Food Poisoning

• Cleanexternal icon
  • Wash your hands and work surfaces before, during, and after preparing food. Germs can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
• Separateexternal icon
  • Separate raw meat, poultry, seafood, and eggs from ready-to-eat foods. Use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.
• Cookexternal icon
  • Cook food to the right internal temperature to kill harmful bacteria. Use a food thermometer.
• Chillexternal icon
  • Keep your refrigerator 40°F or below. Refrigerate leftovers within 2 hours of cooking (or within 1 hour if food is exposed to a temperature above 90°F, like in a hot car).."
    Food poisoning

Chicken and Food Poisoning

"Americans eat more chicken every year than any other meat. Chicken can be a nutritious choice, but raw chicken is often contaminated with Campylobacterbacteria and sometimes with Salmonellaand Clostridium perfringens bacteria. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, which is also called food poisoning.You Can 

Take Steps to Prevent Food Poisoning

If chicken is on your menu, follow these tips when shopping, cooking, and eating out to help prevent food poisoning:

• Place chicken in a disposable bag before putting in your shopping cart or refrigerator to prevent raw juices from getting onto other foods.
• Wash hands with warm soapy water for 20 seconds before and after handling chicken.
• Do not wash raw chicken. During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.
• Use a separate cutting board for raw chicken.
• Never place cooked food or fresh produce on a plate, cutting board, or other surface that previously held raw chicken.
• Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing chicken and before you prepare the next item.
• Use a food thermometerExternalexternal icon to make sure chicken is cooked to a safe internal temperature of 165°F.
• If cooking frozen raw chicken in a microwavable meal, handle it as you would fresh raw chicken. Follow cooking directions carefully to prevent food poisoning.
• If you think the chicken you are served at a restaurant or anywhere else is not fully cooked, send it back for more cooking.
• Refrigerate or freeze leftover chicken within 2 hours (or within 1 hour if the temperature outside is higher than 90°F)..."
  Chicken & Food poisoning

Chicken & Food Poisoning

"ALERT: Multistate Outbreak of Salmonella Infections linked to Kosher Chicken.

CDC, public health and regulatory officials in several states, and the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) are investigating a multistate outbreak of Salmonella infections linked to kosher chicken. This outbreak is a reminder that raw chicken products can have germs that spread around food preparation areas and can make you sick.

Americans eat more chicken every year than any other meat. Chicken can be a nutritious choice, but raw chicken is often contaminated withCampylobacter bacteria and sometimes with Salmonella and Clostridium perfringens bacteria. If you eat undercooked chicken or other foods or beverages contaminated by raw chicken or its juices, you can get a foodborne illness, which is also called food poisoning.

That’s why it’s important to take special care when handling and preparing chicken.

You Can Take Steps to Prevent Food Poisoning

If chicken is on your menu, follow these tips when shopping, cooking, and eating out to help prevent food poisoning:

• Place chicken in a disposable bag before putting in your shopping cart or refrigerator to prevent raw juices from getting onto other foods.
• Wash hands with warm soapy water for 20 seconds before and after handling chicken.
• Do not wash raw chicken. During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.
• Use a separate cutting board for raw chicken.
• Never place cooked food or fresh produce on a plate, cutting board, or other surface that previously held raw chicken.
• Wash cutting boards, utensils, dishes, and countertops with hot soapy water after preparing chicken and before you prepare the next item.
• Use a food thermometer to make sure chicken is cooked to a safe internal temperature of 165°F.
• If cooking frozen raw chicken in a microwavable meal, handle it as you would fresh raw chicken.  Follow cooking directions carefully to prevent food poisoning.
• If you think the chicken you are served at a restaurant or anywhere else is not fully cooked, send it back for more cooking.
• Refrigerate or freeze leftover chicken within 2 hours (or within 1 hour if the temperature outside is higher than 90°F)..."
  Chicken & ood poisoning

Prevent Food Poisoning

"Anybody can get food poisoning, but some people are more likely to get seriously ill.

Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. However, certain groups of people are more likely to get a foodborne illness (also called food poisoning) or get seriously ill. Learn why certain groups have a higher chance for food poisoning and what steps they can take to protect themselves.

People more likely to get a foodborne illness are:

• Children younger than 5 years of age
• Adults aged 65 and older
• People with weakened immune systems from medical conditions or their treatment, such as cancer, HIV/AIDS, or diabetes
• Pregnant women

Some People are at Higher Risk

Some people are more likely to get food poisoning because their ability to fight germs and sickness is not as effective as other people’s for a variety of reasons.

Young children have immune systems that are still developing, so their ability to fight germs and sickness isn’t as strong. Food poisoning can be particularly dangerous for them because illness can lead to diarrhea and dehydration. Children younger than 5 are three times more likely to be hospitalized if they get a Salmonella infection. And kidney failure strikes 1 out of 7 children under age 5 who are diagnosed with E. coli O157 infection.

Older adults have a higher risk because as people age, their immune systems and organs don’t recognize and get rid of harmful germs as well as they once did. Nearly half of people aged 65 and older who have a lab-confirmed foodborne illness from Salmonella, Campylobacter, Listeria or E. coli are hospitalized.

People with weakened immune systems can’t fight germs and sickness as effectively. People on dialysis are 50 times more likely to get a Listeria infection.

Pregnant women are more likely than other people to get sick from certain germs. For example, pregnant women are 10 times more likely to get a Listeriainfection.."
Food poisoning

Prevent Food Poisoning

"Anybody can get food poisoning, but some people are more likely to get seriously ill.

Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. However, certain groups of people are more likely to get a foodborne illness (also called food poisoning) or get seriously ill. Learn why certain groups have a higher chance for food poisoning and what steps they can take to protect themselves.

People more likely to get a foodborne illness are:

• Children younger than 5 years of age
• Adults aged 65 and older
• People with weakened immune systems from medical conditions or their treatment, such as cancer, HIV/AIDS, or diabetes
• Pregnant women..."
  Food poisoning