|What's your poison ?
If you have
symptoms of food poisoning, try to figure out when you ate a suspect meal,
as this can help determine which bacteria is responsible. If a fever
develops or the symptoms persist for more than a couple of days, consult
|Infection usually stems from contact with infected animals or
contaminated food ( in many cases, from raw or undercooked poultry )
||Fever, nausea, abdominal pain, and diarrhea, which may be
bloody. Symptoms typically come and go; there may also be an
enlarged liver and spleen.
|CLOSTRIDIUM BOTULINUM (BOTULISM)
|Home-canned foods, improperly packed and sterilized canned
products, and contaminated vegetables, fruits, fish, and condiments.
More rarely it is found in beef, pork, poultry, milk products,
unpasteurized honey, and garlic bottled in oil.
||Within 18 to 36 hours, double vision and difficulty with
muscular coordination, including chewing, swallowing, breathing, and
speech. Progressive muscle weakness and paralysis can lead to
respiratory failure and death.
|Outbreaks have often been associated with contaminated meat.
||Severe diarrhea, abdominal pain, bloating, and flatulence appear
in 8 to 24 hours.
|ESCHERICHIA COLI (E. COLI)
|Undercooked beef or unpasteurized milk. Most cases have been
traced to contaminated ground beef, but a few cases have been linked
to rare roast beef.
||Bloody diarrhea and vomiting. In severe cases, seizure,
paralysis, and even death. Symptoms appear within 24 to 48 hours,
patients may require hospitalization.
|Organism found in the soil and intestinal tracts of humans,
animals, birds, and insects. Infection usually follows eating
contaminated dairy products and raw vegetables.
||Adults may develop meningitis, with headache, stiff neck,
nausea, and vomiting. Eye inflammation and swollen lymph nodes
sometimes develop; in unusual cases, the heart is involved. Symptoms
usually appear in 8 to 24 hours
|Infected meat-producing animals, undercooked poultry, and raw
milk, eggs, and egg products.
||Within 12 to 48 hours, nausea, abdominal pain, diarrhea,
vomiting, and fever; symptoms typically last 1 to 4 days.
|Commonly spread by food handlers with skin infections who
transmit the organism to such foods as custards, cream-filled
pastries, milk, processed meat, and fish; poison is caused by a
toxin rather than the bacterium.
||Within 2 to 8 hours, severe nausea and vomiting. There may be
also diarrhea, abdominal cramps, headache, and fever. Shock,
prostration, and electrolyte imbalance may occur in extreme cases.
|Raw or undercooked pork that has been fed contaminated meat;
||Within 24 to 48 hours, fever and diarrhea, with pain and