Food Poison

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salmonellaIf you eat out, you are going to get food poison.  You can also get food poisoning at home if you bring in contaminated food.  Examples of this might be undercooked hamburgers or lettuce that was watered or washed with contaminated water.  Your best defense is to understand safe food handling.  After preparing raw meat to be cooked, wash your hands, utensils, and cutting board-anything that has come in contact with the raw meat.  This includes the plate you carried the steaks on out to the grill.  When the steaks are on, get a clean plate to carry the steaks back.  The same for any meat.  Treat raw eggs and milk products with the same care.  If you garden, never put raw manure on your garden.  If you’re lucky enough to have a nearby farmer with generous amounts of manure, be sure to compost it once you get it home.  I’ve bought bagged composted manure from the garden center before I found a friendly farmer and when I got it home, found it to be quite raw and had to compost it before using.  Other common sense things include using cooked meat and dairy products in 3 days.  If you haven’t used them in 3 days, freeze or discard them.  The way you store cooked foods is also important.  If you seal hot, cooked food in a container, bag or wrap, then put it in the refrigerator, the heat stays in the food much longer allowing bacteria a longer window to grow.  Allow your food to cool slightly and if you must refrigerate it while still very warm, cover it loosely, rather than seal it.  You can come back later to seal it.  Just in case all your precautions don’t work–or you eat out–click on the link below for an effective food poisoning remedy.

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Parasite symptoms
Noroviruses Nausea, vomiting, diarrhea, abdominal pain, headache, low fever. Timing:  24 to 48 hours to develop. Source:  shellfish, raw vegetables, eggs, water, ice.
Salmonella Headache, abdominal pain, diarrhea, nausea, vomiting, dehydration, fever, loss of appetite.  Timing: 6 to 72 hours.  Source: undercooked meat, eggs, milk, produce.
Campylobacter Fever, headache, muscle pain, diarrhea, abdominal pain, nausea.  Timing:  2 days to 5 days.  Source:  Poultry, milk, water.
E. coli Severe abdominal pain, cramps, nausea, vomiting, diarrhea, sometimes fever; severe symptoms are kidney failure, seizures, coma.  Timing:  1 to 8 days.  Source:  It can show up in almost any food such as undercooked animal products or fresh produce which has been exposed to raw manure.
Clostridium botulinum Double vision, droopy eyelids, trouble speaking or swallowing, difficulty breathing, paralysis.  Timing:  1 day to 8 days.   Source: canned foods, garlic in oil, smoked foods.
Shigelosis (dysentery) Diarrhea, cramps, chills, fever.  Timing:  12 hours to 7 days.  Source:  produce, potato, tuna and macaroni salads; can be spread by flies.
Hepatitis A Arupt fever, fatigue, loss of appetite, nausea, abdominal discomfort, jaundice, dark urine, joint aches.  15 days to 50 days.  Source:  Any food not cooked after handling by someone with the virus; raw or undercooked shellfish from contaminated waters.
Bacillus cereus Diarrhea, cramps, pain, vomiting.  Timing:  6 to 15 hours.  Source: meat, milk, vegetables, fish, starchy foods, cheese.
Listeria Nausea, vomiting, headaches, delirium, shock, internal lesions, miscarriage, and damage to newborns.  Source:  mainly meat and poultry but also vegetables, fruit, milk, cheese.
Staphylococcus aureus Nausea, vomiting, diarrhea, dehydration, cramps, low temperature, low blood pressure.  Timing:  30 minutes to 7 hours.  Source:  Contaminated high protein foods such as meat, poultry and dairy products that haven’t been kept properly cooled.
Mickey Thienes

About Mickey Thienes

Discover the hidden secrets nature has to offer. For over 25 years, I have been teaching people how to use natural herbs to make homeopathic remedies, tonics, elixirs, tinctures, formulas and secret recipes to relieve the symptoms of common ailments, protect your health and live a vibrant healthy life. – Mickey Ann Thienes