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Food Poisoning

Term:
Food Poisoning

Description:
Classical food poisoning is rare in the United States because of improved food handling and storage techniques. However, it occurs sporadically at picnics, school cafeterias, and large social functions where foods may be left unrefrigerated for extended periods of time or handling techniques are not optimal. Classical food poisoning usually appears within 2 to 3 hours of ingestion although it may appear earlier or later. Onset is heralded by nausea followed by vomiting and abdominal cramping ; diarrhea may occur. Other symptoms may include fever and chills, weakness and headache. Other types of food poisoning include bacterial causes (Salmonella, Shigella, E. coli), botulism , and shellfish poisoning. Misidentification of foods may lead to mushroom poisoning and poor preparation of foods may lead to food poisoning such as the Japanese blowfish dish which if properly prepared produces a "pleasant" tingling but if improperly prepared produces paralysis and possibly death.

Symptoms:
people who ate the same foods all became ill nausea vomiting abdominal cramps diarrhea fever and chills (may or may not be present) weakness (may or may not be present) headache (may or may not be present)

Treatment:
Classical food poisoning generally runs its course in about a day. Self-care measures to avoid dehydration include drinking electrolyte solutions to replace fluids lost by diarrhea and eating no solid food until the diarrhea has passed. People with diarrhea who are unable to take oral fluids due to nausea may need medical attention and intravenous fluids, especially in young children. People taking diuretics need to be cautious with diarrhea and may need to stop taking the diuretic during the acute episode as directed by the health care provider. Some afflicted people may find relief by taking gastrointestinal antispasmodics.
*You should always seek a professional physician's advice before trying to administer any type of treatment.

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