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\nMany people think they can tell when food is \u201cdone\u201d by checking its color and texture, there\u2019s no way to be sure it\u2019s safe without using a food thermometer.
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\nIllness-causing bacteria can survive in many places around your kitchen, including your hands, utensils, cutting boards, and countertops.
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\nIllness-causing bacteria can grow in many foods within two hours unless you refrigerate them. (During the summer heat, cut that time down to one hour.)
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\nRaw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods\u2014unless you keep them separate.
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\nYou can get food poisoning after swallowing food that has been contaminated with a variety of germs (bacteria, viruses, parasites) or toxic substances (molds, contaminants). After you eat the contaminated food there is a delay before symptoms of food poisoning begin. This delay may range from hours to days, depending on the germ and on how many germs you swallowed.
\nThe most common symptoms of food poisoning include upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms may range from mild to severe and may differ depending on the germ that is making you sick. Severe cases of food poisoning can cause long-term health problems or death.
\nThe most common germs that cause food poisoning are norovirus, Salmonella, Clostridium perfringens, and Campylobacter. After you eat food contaminated with these germs they pass through the stomach into the intestine, attach to the cells lining the walls of the intestine and begin to multiply. Some germs stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade the deeper body tissues. The symptoms you experience depend on the germ that you swallowed.
\nFor more information on preventing food poisoning, check your steps at FoodSafety.gov.
\nCertain groups of people have a higher risk for food poisoning. Children younger than 5, pregnant women, adults over 65, and people with weak immune systems are more likely to get sick from contaminated food, and if they do get sick the effects may be more serious.
\nPeople in these groups should be particularly careful not to consume undercooked animal products. They should avoid soft French-style cheeses, pates, uncooked hot dogs and sliced deli meats, which have been sources of Listeria infections. People at high risk should also avoid alfalfa sprouts and unpasteurized juices.
\n \nSee your doctor if you have:
\nDo not be surprised if your doctor does not prescribe an antibiotic. Many diarrheal illnesses are caused by viruses and will improve in 2 or 3 days without antibiotic therapy. In fact, antibiotics have no effect on viruses, and using an antibiotic to treat a viral infection could cause more harm than good.
\nIt is often not necessary to take an antibiotic even in the case of a mild bacterial infection. Other treatments can help the symptoms, and careful handwashing can prevent the spread of infection to other people.
\nOveruse of antibiotics is the principal reason many bacteria are becoming resistant. Resistant bacteria are no longer killed by the antibiotic. This means that it is important to use antibiotics only when they are really needed. Partial treatment can also cause bacteria to become resistant. If an antibiotic is prescribed, it is important to take all of the medication as prescribed, and not stop early just because the symptoms seem to be improving.
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