OR food poisoning
is certainly a potentially dangerous condition, but surely one of the most
unpleasant experiences one can have. The body of a person responds to toxins
produced by the bacteria that contaminate food or water. The most common types
of food poisoning bacteria resulting Salmonella, Campylobacter, and
Staphylococcus.
Most cases of
food poisoning can be avoided. Improper handling, storage or cooking causes the
most problems. That is why it is important for people to always wash hands with
soap before eating and especially before preparing food.
Food poisoning can also occur in food plants (some types of fungi) containing toxic chemicals. If you suspect your child has eaten a poisonous plant, see a doctor immediately.
Symptoms usually feel 2-8 hours and usually begin to subside within 12 hours.
Symptoms may
include
Severe nausea and vomiting
* Abdominal cramps
Diarrhea
* Headache and fever
Severe nausea and vomiting
* Abdominal cramps
Diarrhea
* Headache and fever
Campylobacter
This infection usually results in poultry that has been infected and not cooked properly. Also unpasteurized contaminated drinking water and milk. Symptoms usually come in 2-5 days after exposure.
This infection usually results in poultry that has been infected and not cooked properly. Also unpasteurized contaminated drinking water and milk. Symptoms usually come in 2-5 days after exposure.
Symptoms may
include
Diarrhea
* Nausea and vomiting
Fever
* Pain and abdominal cramps
Diarrhea
* Nausea and vomiting
Fever
* Pain and abdominal cramps
Salmonella
The many types of salmonella bacteria. The most common foods contaminated include unpasteurized milk and undercooked poultry and eggs. Acute intestinal distress with sudden onset of headache, fever, abdominal pain, diarrhea, nausea, vomiting and sometimes. This can be very serious for infants because of dehydration.
The many types of salmonella bacteria. The most common foods contaminated include unpasteurized milk and undercooked poultry and eggs. Acute intestinal distress with sudden onset of headache, fever, abdominal pain, diarrhea, nausea, vomiting and sometimes. This can be very serious for infants because of dehydration.
Botulism
Maybe home canned foods are the most common source of spores that cause toxicity to the nervous system, although commercially prepared foods can also be to blame. Spores are very resistant to heat. Symptoms usually begin 18-36 hours after administration of botulinum toxin.
Maybe home canned foods are the most common source of spores that cause toxicity to the nervous system, although commercially prepared foods can also be to blame. Spores are very resistant to heat. Symptoms usually begin 18-36 hours after administration of botulinum toxin.
Symptoms may
include
Nausea, vomiting, abdominal cramps, and followed by neurological symptoms such as
* Changes in vision
* Weakness
Difficulty breathing
* Constipation
Nausea, vomiting, abdominal cramps, and followed by neurological symptoms such as
* Changes in vision
* Weakness
Difficulty breathing
* Constipation
The spores may be
present in honey, so it is best not to give honey to children under one year.
Infant botulism occurs mostly in children younger than six months.
E. coli
This infection usually occurs as a result of undercooked meat or unpasteurized milk or by fecal-oral contamination. Infecting the digestive tract and can lead to bloody diarrhea and possibly kidney failure.
This infection usually occurs as a result of undercooked meat or unpasteurized milk or by fecal-oral contamination. Infecting the digestive tract and can lead to bloody diarrhea and possibly kidney failure.
Symptoms usually
include
* Severe abdominal cramps
* Watery diarrhea followed by bloody diarrhea (usually 1-8 days)
* Fever is usually absent or may be of poor quality
* Severe abdominal cramps
* Watery diarrhea followed by bloody diarrhea (usually 1-8 days)
* Fever is usually absent or may be of poor quality
Clostridium
perfringens
This can be found in the feces, water, soil, air, and even water. Contaminated meat left at room temperature is the main source of infection. Symptoms usually begin 6-24 hours and disappear within 24 hours.
This can be found in the feces, water, soil, air, and even water. Contaminated meat left at room temperature is the main source of infection. Symptoms usually begin 6-24 hours and disappear within 24 hours.
Symptoms usually
include
* Diarrhea
* Abdominal cramps
* Diarrhea
* Abdominal cramps
Parasitic
infections
The most common example is Giardia. It is transmitted by the fecal-oral route, such as water contamination.
The most common example is Giardia. It is transmitted by the fecal-oral route, such as water contamination.
If make it happen
* Aqueous, fault diarrhea
* Abdominal cramps and bloating
* Flatulence and belching
* Nausea
* Low grade Temperature
* Aqueous, fault diarrhea
* Abdominal cramps and bloating
* Flatulence and belching
* Nausea
* Low grade Temperature
Tire
Of course, wild mushroom, fish, seafood can be classified as chemical poisoning of food.
Obviously severe cases require standard therapy that focuses on identifying the type of infecting organism and then prescribe and antimicrobials (antibiotics for bacterial infections). However, natural therapies are often effective for mild cases and can be used together for the most severe cases.
Of course, wild mushroom, fish, seafood can be classified as chemical poisoning of food.
Obviously severe cases require standard therapy that focuses on identifying the type of infecting organism and then prescribe and antimicrobials (antibiotics for bacterial infections). However, natural therapies are often effective for mild cases and can be used together for the most severe cases.
There are some
very effective antimicrobial supplements such as colloidal silver and oregano
oil. Probiotics or bacteria must be replaced to normalize the intestinal tract.
Also activated charcoal capsules taken internally can help absorb food
poisoning toxins if taken in the early stages, say when you realize you have
food poisoning.
We need clean water and exercise and nutrition to keep
our bodies in good conditions of dynamic work.
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