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Foodborne illness, more commonly referred to as food poisoning, is the result of eating contaminated, spoiled, or toxic food. The most common symptoms of food poisoning include nausea, vomiting, and diarrhea.
Although it’s quite uncomfortable, food poisoning isn’t unusual. According to the Centers for Disease Control and Prevention (CDC), 1 in 6 Americans will contract some form of food poisoning every year.
Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms:
• Watery or bloody diarrhea
• Abdominal pain and cramps
Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.
The first and most important complication of food poisoning is dehydration. Food poisoning can cause significant loss of body water and changes in the electrolyte levels in the blood.
If the affected individual has underlying medical conditions requiring medication, persistent vomiting may make it difficult to swallow and digest those medications.
Other complications of food poisoning are specific to the type of infection. Some are listed in the causes of food poisoning such as HUS, TTP, or encephalopathy.
WHEN TO SEE A DOCTOR:
• your symptoms are severe – for example, if you’re unable to keep down any fluids because you are vomiting repeatedly
• your symptoms don’t start to improve after a few days• you have symptoms of severe dehydration, such as confusion, a rapid heartbeat, sunken eyes and passing little or no urine
• you’re pregnant
• you’re over 60
• your baby or young child has suspected food poisoning
• you have a long-term underlying condition, such as inflammatory bowel disease (IBD), heart valve disease, diabetes or kidney disease
• you have a weak immune system – for example, because of medication, cancer treatment or HIV
To prevent food poisoning at home:
• Wash fruits and vegetables well before eating. This removes dirt, pesticides, chemicals, or other infectious agents used on, or exposed to, the foods in the fields or storage facilities.
• Wash your hands, utensils and food surfaces often. Wash your hands well with warm, soapy water before and after handling or preparing food. Use hot, soapy water to wash utensils, cutting boards and other surfaces you use.
• Foods should be cooked thoroughly. This especially applies to raw meat, eggs, and poultry. A meat thermometer can be used to measure the internal temperature of a meat dish.
• Refrigerate or freeze perishable foods promptly — within two hours of purchasing or preparing them. If the room temperature is above 90 F (32.2 C), refrigerate perishable foods within one hour.
Fortunately, most cases of food poisoning are self-limiting and to eat unhealthy food.so,avoid unhealthy food and besafe in health
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