Food Poisoning

Foodborne illnesses affect more than 1.3 million people per year in the US alone. Bacterial organisms and their toxins affect food during growth, harvest, and processing. This often happens due to cross-contamination, which is the handling of food by infected individuals anywhere in the supply chain. Most symptoms of food poisoning are similar in nature and include diarrhea, fever, abdominal cramps, and vomiting. These are the five most common bacteria related to food poisoning.

5. Campylobacter

Campylobacter

The bacteria Campylobacter normally lives in the intestines of animals, primarily chicken, turkey and some shellfish. It can live in water if contaminated via feces. Do not spread bacteria by pre-washing your chicken; it is ineffective when eating undercooked poultry. A Campylobacter infection can last two to 10 days, but it will clear up; just keep hydrated and balance your electrolytes.

4. E. coli

E. Coli

There are many bacteria that are normal in the gut, and E. coli is an inhabitant in the intestines of humans and animals. But in large amounts and certain strains, it can cause illness. These specific strains come from contaminated food like beef, sprouts, and apple cider. You may have symptoms on the same day or up to 10 days after eating affected food. Recovery is usually in five to seven days; if you have any kidney issues, be careful, as it could lead to kidney failure. Cook meat thoroughly and wash your veggies before consuming them, as E. coli has recently been found in prepackaged greens like spinach and kale.

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