Food Poisoning and Foodborne Illness

The prognosis for uncomplicated cases of Salmonella food poisoning is excellent. Most people recover completely within a week's time. In cases where other medical problems complicate the illness, prognosis depends on the other medical conditions.

Yes if its not cooked properly, or if it is contaminated. Generally, smoked ham is safer than uncooked ham. Bacteria from outside can contaminate any food.

Salmonella needs raw or uncooked meat to survive and multiply organisms. Salmonella needs raw or uncooked meat to survive and multiply organisms.

It is on the order of magnitude of about 10 million. In comparison, e. coli only requires 10 microbes to make you sick.

The shelf life that I have seen is generally around 4 months. If stored in a cool area, it should keep a bit longer, but might not be quite so good as when used before the 'best buy' date.

Salmonella is a bacteria, which symptoms usually are gastrointestinal. Symptoms won't occur for up to 72 hours after indigestion, and include diarrhea, nausea, vomiting, abdominal cramps, headache, and in some cases severe dehydration.

i do not believe so, if you have a fever while you have food poisoning its probably a food virus or stomach virus, it should pass!!

It can lose it's flavor if you shake it up a lot or leave it out in sun for to long.

People have died from food poisoning probably as long as people have existed, so exact numbers would not be available. If you are looking for more specific information, you would need to provide more details. Even if a recent time frame were stated, the numbers would only be from what was reported for any particular location.

elderly people are more susceptible to illness, generally having a lower immune system. making food safety (as far as preparation and cooking) extremely important. young children and infants, and those with with a autoimmune disease such as diabetes are also at a greater risk of illness- making proper use of food safety guidelines very important.

Quite expensive but it depends who you go with, but i say it is worth it because a) its horrible and you would want to get money off them and b) you wouldnt want it happeneing to other people.

Hope this helps but if not just type it in on google and it will come up with loads of answers.

Most salsa must be refrigerated after opening. Check the label and see if it states refrigeration is required. If it is throw it away if it has been left at room temperature or higher for more than 6 hours.

Food poisoning, mostly. But S. Typhi (Salmonella enterica Typhi) is what causes Typhoid Fever.

Food poisoning is very dangerous. It also spreads alot. Best to stop food poisoning is to wash your hands before and after eating. And if your a chef always wash your hands what cookng with raw and cooked food.

Yes, if there were pathogens on the outside of the watermelon and it was cut through without washing first, the knife can push them into the part that is eaten and contaminate it.

Yes. Ricotta cheese can spoil and/or sour.

White foods. Only white foods. Saltines work fine.

The only sure way is to eat it and see if you get sick.

Only in rare cases will contamination cause obvious "spoiling" of food, But the old standby of checking for gas production (most canned food is under a mild vacuum) is still useful.

There are lab tests (culture the food) but they take longer to do than is useful (but is used to test large batches of food by industry).

Yes, salmonella enterica enterica is very dangerous. For salmonellosis see the link below.

There are cases when salmonella can cause death. Salmonella is a bacteria that is often contracted from food which causes an infection in the small intestine (food poisoning). Salmonella causes cramping, fever, nausea and diarrhea. Often the symptoms will pass in a few days. However, if the infected person is not getting enough nutrients and becomes dehydrated, salmonella can lead to death. Getting enough electrolytes is critical while combating salmonella.

The most common foodborne illnesses are caused by a bacterial pathogen known as campylobacter. This pathogen is ingested through improper food handling procedures or an unsanitary food environment. It is a bacterial pathogen that causes fever, diarrhea, and abdominal cramps.