This includes feeling weak and fatigued, and could also include fever and chills. It's not always 'exotic' foods that cause food poisoning. Often, it's caused by your food handler, a contaminated kitchen, or a contaminated source, like the fields where your food was grown. When it comes to determining the source of your food poisoning, it can be tricky to narrow down. But let's look at a few common culprits.
Bacteria like Campylobacter, E. coli, and Salmonella are the most common cause of bacterial food borne illness, says Dr. Pandolfino. Symptoms include stomach cramps, diarrhea—which can be bloody—and vomiting. Treatment is usually just rest and hydration. Usually from the soil, food, or water that's been infected with human or animal feces. You can get Giardia through eating contaminated food—say, if your food handler didn’t wash his hands, or if your produce has been washed with contaminated water—swallowing contaminated water, or even direct contact with an infected person.
On average, you come down with giardiasis about seven days after exposure, though its incubation period can range from one to 14 days, according to the Centers for Disease Control and Prevention (CDC). Symptoms of giardiasis include diarrhea, gas, greasy stool, upset stomach, and dehydration, the CDC says. Dr. Pandolfino. Your doctor may have you provide a stool sample to see if Giardia is to blame, and if so, you may be treated with prescription meds like metronidazole, tinidazole, and nitazoxanide.
Vibrio—which causes an illness called vibriosis—is a bacteria that infects uncooked or undercooked shellfish, says Dr. Pandolfino. Oysters in particular are particularly risky, says the CDC. Symptoms usually occur within 24 hours after eating the infected food, according to the CDC, but they can sometimes take a week to appear, says Dr. Pandolfino. These include watery diarrhea, cramping, nausea, fever, and chills.
Most infections occur from May to October, when waters are warmer, and people with liver disease are at greatest risk. Still, most people with a mild case of the bacterial illness will get better in about three days. You should eat a bland diet—think crackers, bread/toast, bananas and rice are staples.
There's possibility that some of the chemicals in cling film may be harmful, but it's thought to be fine as long as it's stretched across the container above cold food. Greaseproof paper is also safe. When you take meat out of the freezer, be especially careful to defrost it properly before cooking - preferably in a drip-proof container at the bottom of the fridge, rather than in a warm room where bacteria could start reproducing.
Don't refreeze food that's thawed but has not been cooked. Ideally, all foods except fresh root vegetables and bananas should be kept either in the fridge or in airtight containers. You can buy plastic storage containers. Airtight containers only keep the air from spoiling food, but reduce the risk of spillages and insect infestation.
• Most food apart from bananas and some root vegetables should go either in the fridge or in the airtight containers. • Don't wrap fatty food in the cling film. • Defrost the fridge regularly and keep in clean. • Keep raw meat or seafood covered in a container, and don't let it come into contact with any other food.
Daphnie is a food lover who has been involved in food industry for 10 years. She learn the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She know how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to steamline cooking chores whenever possible to the minimum. Not only are these dishes attractive, they really are simple and speedy to make.
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