Food Poisoning and Foodborne Illness

i heard it was Salmonella Enterica but others say its just salmonella. That's the best i can do!

Bacteria. Specifically: Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum. Also a group of bacteria called Salmonella. When food is contaminated with any of these organisms and allowed to grow at room temperature they produce toxins. The exception is botulism. It usually surfaces in improperly canned foods. It grows and produces toxins anerobically. Cleanliness in food handling, thorough cooking of meats, keeping foods either hot or cold so bacteria won't grow, and following approved recipes for home canning, will help prevent food poisoning.

People get food poisoning because they eat something which is contaminated or poisoned. People usually get food poisoning from high risk foods such as poultry, meat, dairy products, eggs, etc.

no,only if the tomatoes are not looking fresh,

and they have some type of smell to.

p.s OKC BAAAYBEEE :)

This all depends on how fast your body processes the food, generally the average is around, about 8 hours maybe a couple less. It can take anywhere from 6 hours to 48 hours after being exposed to contaminated food. There are many causes of foodborne illness. Ingested toxins can hit very quickly within a couple hours. Ingested microbes can take a while to build up the effect - which can mean days or even weeks. See Related Links.
Symptoms can occur within an hour; or can take as long as 36 hours to appear.

Salmonella is a bacterial infection that can makes you sick. It can cause diarrhea, fever, and abdominal cramps between 12 to 72 hours after infection. The infection can spread from the intestines to the blood stream and infect other parts of the body. Death can be a result if left untreated.

Unfortunately, Pewter is a common name describing several very similar metal alloys. It is important to know if it is lead-pewter (the kind the Romans used to use for drinking--causing madness; this is till used for small statues, trinkets, etc.) or silver-pewter or tin-pewter (the kind now often used in drinkware and jewellery). I would suspect it is silver-pewter and will be safe, but it is not necessarily wise to do so without checking.

bacteria is killed at 100 oc

All fruits and vegetables should be rinsed before eating. This recommendation also applies to produce with rinds or skins that are not eaten. It should be done just before preparing or eating to avoid spoilage. Fruits and vegetables should be kept separate from raw foods like meat, poultry, and seafood, as well as any cooking utensils or surfaces that may have come into contact with them (e.g. cutting boards). Fruits and vegetables, if they are not going to be cooked, should be thrown away if they have touched raw meat, poultry, seafood or eggs. All cut, peeled, or cooked fruits and vegetables should be refrigerated within 2 hours. After a certain time, harmful bacteria may grow on them and increase the risk of food borne illness.

Any one if the food is not cooked properly even the most healthy of men can be brought to their knees begging the pain vomit and other associated thing away. However, the most prone to food borne illness are probably constant travelers because in third world countries, the place where food is prepared is often unclean. Traveling also lowers a person's immune system so the traveler gets sick sooner.

Food borne outbreaks can have many causes and it would help to know to which outbreak you are referring. But here are the most common avoidances:

# Cook food thoroughly and to the right temperature # Keep cold foods cold and hot foods hot. Do not hold food in the temperature danger zone. # Keep surfaces, utensils and hands clean and sanitary # Do not cross contaminate # Purchase food from a reputable source

yes and no you do not actually eat it however it is not that bad for you it adds flvour to the meal * no * it simply adds flavour to the meal and can be used as a garnish

Cross contamination and spoilage are the 2 most common in the home. These are easily avoided by proper food handling and cleanliness. Cross Contamination - Always store meat at the bottom of your frig in-case it leaks, be sure you always cut meats on a separate plastic cutting board, use a sanitizing cleaner on any counter tops or frig surfaces that may have come in contact, never cut on the same dirty board even if it goes in the same pot, and pay attention to dates don't use meat past their expirations. Spoilage - again never use food past expirations even canned goods and dried foods have them, use your left overs soon they expire very quickly even a hard boiled egg will only last 4 days including eggs in salads etc.

You could get salmonella if it's undercooked of bad.

The bacteria makes food look and smeel unpleasent are termed 'spoilage' bacteria (e.g. Pseudomonas). However, these bacteria do not make you sick. The bacteria responsible for making you sick are called pathogens. They are most often not involved in spoilage, so you can be eating a food that looks fine on the outside, but in fact it has be contaminated with Salmonella, Staphylococcus aureus or Campylobacter jejuni, for example.

Yes, but separate it into smaller containers that are only a couple inches deep. Don't leave it in a pot. Modern refrigerators should be able to handle it.

If the temperature is above 35 or 40 degrees Fahrenheit I wouldn't.

Some foods would be poultry, meats, eggs, milk products, fruit juice, tomatoes, fish, shrimp, frog legs, yeast, coconut, sauces, salad dressing, cake mixes, breakfast cereal, cream-filled desserts, toppings, dried gelatin, peanut butter, cocoa, chocolate, and dried spices.

But, don't worry! The chances of getting salmonella is really low.

Its recommended you always see a doctor first, and then ask questions later, you can assist in discovering the source of a food born illness and prevent it from spreading this way, Food Poisoning can be fatal.

Try eating banana's, white bread/toast, rice. If you cant keep it down, stick to liquids until you can.

Drink plenty of water and hydrating liquids, such as Gatorade and pedialyte (don't only drink one or the other, lots of water removes nutrients from your body), and nothing carbonated, caffinated, or opaque. Also, get lots of rest.

In most cases, your body should be able to take care of the illness, but if it lasts more than 2 days, if you feel dizzy, can't stand, or if you can't hold down water, be sure to see a doctor immediately.

old people are especially susceptible to salmonella poisoning, this is why in 2005, the government of Monte Negro, due to an overpopulation of retirees issued a decree to retirement homes to prepare their foods improperly. This method is extremely effective at killing off your countries burden of the aged, and is recommended worldwide.

When you put something in the freezer for too long and ice will start to "grow" on it.

Freezer burn happens when frozen foods are not well-wrapped in air-tight packaging. Air gets to the product and actually dries it out - like a slow freeze-dryer. On chicken, it might look dry, white and leathery. On beef, it might look dry, brown or gray and leathery. Flavor and texture of the freezer burn will not be desirable for eating, so cut it off if the pieces are large enough to salvage.

It may taste bad, but actually it could be good for you to some degree. Charcoal in small quantities is sometimes used to aid in digestion and help stomach aches. Not to worry.

Botulism is the most deadly of all food borne illnesses. It is caused by the organism clostridium botulinum

Generally they just go dormant.

To remove bacteria, they need to be killed off by heat at a minimum of 63 degrees.

the UV rays disinfect the food helping it last longer without residual chemichels