Food that has been contaminated by E. coli, Salmonella, and other types of bacteria. Bacteria are usually killed when food is cooked and handled properly, so this type of food poisoning usually results from undercooked meat or food that was left sitting out without refrigeration. Poisonous fish, such as pufferfish, are also a common source of food poisoning. Pufferfish should not be consumed unless it has been prepared by staff at a restaurant that is certified to do so. Poisonous wild mushrooms, looking identical to edible mushrooms, can also cause food poisoning.
If the food poisoning is due to poisonous fish or mushrooms. If the patient is an infant or a young child. If the patient is pregnant. The person with food poisoning is over 65 years of age. Frequent diarrhea or vomiting The person with food poisoning is experiencing severe symptoms, such as trouble breathing, dizziness or fainting, or vomiting blood. If you can’t keep fluids down and vomit out whatever you drink.
It should go without saying that you should avoid eating the food that caused the poisoning. If you aren’t sure what caused it, forgo eating anything that hasn’t been freshly prepared right before you consume it. Throw away any suspect food. If you get tired of subsisting on broth and soup, eat plain foods that won’t upset your stomach, like bananas, plain boiled white rice, or dry toast. Only start eating after the active vomiting stage of your food poisoning. [4] X Research source Ginger ale and lemon or lime soda can also help with rehydration, and the carbonation helps to settle your stomach. [5] X Research source Avoid having coffee, alcohol, and any other fluids that cause dehydration.
This method works best for adults, but not for small children.
Wash your hands with warm, soapy water before preparing food. Wash your dishes and utensils in warm, soapy water after they have been used. Use a cleanser to wipe down your counters, tables, cutting boards, and other kitchen surfaces after preparing a meal, especially one that includes raw meat.
Chicken and other poultry should be cooked to 165 F (73. 9 C). Ground beef should be cooked to 160 F (71. 1 C). Beef steaks and roasts should be cooked to 145 F (62. 8 C). Pork should be cooked to 160 F (71. 1C). Fish should be cooked to 145 F (62. 8 C). Avoid reheating meats multiple times since they could develop bacteria that cause food poisoning.
