questions about salmonella poisoning?
814152
Hey, accidents happen and kids will be kids.  My two-year old gets into everything as well.\n\nJust keep an eye on her for the next three days.  If she starts showing symptoms, then go to the doctor/ER.\n\nDon't worry, she will probably be OK.\n\nFrom Yahoo! Health:\n"Symptoms of salmonellosis include diarrhea, fever, and abdominal cramps. They develop 12 to 72 hours after infection, and the illness usually lasts 4 to 7 days. Most people recover without treatment. However, diarrhea and dehydration may be so severe that it is necessary to go to the hospital. Older adults, infants, and those with impaired immune systems are at highest risk."
1084378
When in doubt, throw it out.  Food poisoning won't help your situation.
740622
sounds like you should probably go to the doctor.  i don't think it was just food poisoning or if it was you got e coli or something.  you could also check your symptoms at http://www.webmd.com/
270516
Which Bacteria are Responsible for Food-borne Illness?\nSome bacteria cause more serious illness than others, but only a few are responsible for the majority of cases. Below is information regarding nine prominent bacteria.\n\nCampylobacter jejuni \nFound: intestinal tracts of animals and birds, raw milk, untreated water, and sewage sludge.\n\nTransmission: contaminated water, raw milk, and raw or under-cooked meat, poultry, or shellfish.\n\nSymptoms: fever, headache, and muscle pain followed by diarrhea (sometimes bloody), abdominal pain and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.\n\nClostridium botulinum \nFound: widely distributed in nature: in soil and water, on plants, and in intestinal tracts of animals and fish. Grows only in little or no oxygen.\n\nTransmission: bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, and vacuum-packaged and tightly wrapped food.\n\nSymptoms: toxin affects the nervous system. Symptoms usually appear within 18 to 36 hours, but can sometimes appear within as few as 4 hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated. \n\nClostridium perfringens \nFound: soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little or no oxygen.\n\nTransmission: called “the cafeteria germ” because many outbreaks result from food left for long periods in steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin-producing spores may survive.\n\nSymptoms: diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for 1 to 2 weeks. \n\nEscherichia coli O157:H7\nFound: intestinal tracts of some mammals, raw milk, unchlorinated water; one of several strains of E. coli that can cause human illness. \n\nTransmission: contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person. \n\nSymptoms: diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed Hemolytic Uremic Syndrome (HUS) that causes acute kidney failure. A similar illness, thrombotic thrombocytopenic purpura (TTP), may occur in older adults. \n\nSalmonella (over 1600 types) \nFound: intestinal tract and feces of animals; Salmonella enteritidis in raw eggs.\n\nTransmission: raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood. \n\nSymptoms: stomach pain, diarrhea, nausea, chills, fever, and headache usually appear 6 to 48 hours after eating; may last 1 to 2 days. \n\nStreptococcus A \nFound: noses, throats, pus, sputum, blood, and stools of humans. \n\nTransmission: people-to-food from poor hygiene, ill food handlers, or improper food handling; outbreaks from raw milk, ice cream, eggs, lobster, salads, custard, and pudding allowed to stand at room temperature for several hours between preparation and eating.\n\nSymptoms: sore throat, painful swallowing, tonsillitis, high fever, headache, nausea, vomiting, malaise; occurs 1 to 3 days after eating, lasting a few days to about a week. \n\nListeria monocytogenes \nFound: intestinal tracts of humans and animals, milk, soil, leaf vegetables, and processed foods; can grow slowly at refrigerator temperatures. \n\nTransmission: soft cheese, raw milk, improperly processed ice cream, raw leafy vegetables, meat, and poultry. Illness caused by bacteria that do not produce toxin. \n\nSymptoms: fever, chills, headache, backache, sometimes abdominal pain and diarrhea; 12 hours to 3 weeks after ingestion; may later develop more serious illness (meningitis or spontaneous abortion in pregnant women); sometimes just fatigue. \n\nShigella (over 30 types) \nFound: human intestinal tract; rarely found in other ani
783469
Hi Alicia\n\nFOOD POISONING\n\nIf detected early enough by that bad queasy feeling it is best to vomit the food out. Drink 2 quarts of warm water with a little lemon juice in it. \n\nPut your fingers down your throat and tickle your uvula (that little drooping piece of flesh in the back of your mouth). After you vomit, or if its been too long since the meal, to Absorb the Poison or Bacteria; Drink 8 ounces of liquid with 1 heaping teaspoon of  Charcoal (herb): Repeat 2 to 3 more times. \n\nBest of health to you
986563
all right... so here's the deal.\n\naccording to the local health department (i'm quite sure this is a standard), any food that hits the floor becomes trash.  there is no 5 second rule.\n\nadditionally, bacteria isn't the only thing on the ground.  perhaps there is dirt, and fire doesn't kill dirt.  dirt may be sterile, but it's still gross.\n\nimportantly, let's imagine that there is a chemical on the ground, like a cleanser.  that won't cook off either.  and that is poison.  \n\ncooking food to high enough temperatures will indeed kill bacteria, but here is another myth debunked.\n\nsuppose you leave some food out at room temperature for 12 hours, then you cook it up to boiling.  you kill all the bacteria, right?  right, you will kill all the bacteria.  so the food is safe to eat, right?  wrong.  bacteria produce biproducts which are poisonous, deadly even, and these chemicals are in fact dead already and heat does not necessarily destroy them.\n\nso heat is not a cure all for food, and the 5 second rule is crap.
742184
Saw U recent Q first & noticed after search found this.  This interested me 2 know 4 friend who take Iron supplement & how much is proper & what is over-dose.  Hope this helps & Also answers ur other Q today!\n\n Signs of iron overdose include severe vomiting, racing heart, bloody diarrhea, stomach cramps, bluish lips and fingernails, pale skin, and weakness. If overdose is suspected, the patient should contact poison control and/or seek emergency medical attention immediately. ... on uptake is tightly regulated by the human body, which has no physiologic means of excreting iron and regulates iron solely by regulating uptake. However, too much ingested iron can damage the cells of the gastrointestinal tract directly, and may enter the bloodstream by damaging the cells that would otherwise regulate its entry. there, it causes damage to cells in the heart, liver and elsewhere. This can cause serious problems, including the potential of death from overdose, and long-term organ damage in survivors.\n   Humans experience iron toxicity above 20 milligrams of iron for every kilogram of weight, and 60 milligrams per kilogram is a lethal dose.[5] Over-consumption of iron, often the result of children eating large quantitities of ferrous sulfate tablets intended for adult consumption, is most common toxicological cause of death in children under six. The DRI lists the Tolerable Upper Intake Level (UL) for adults as 45 mg/day. For children under fourteen years old the UL is 40 mg/day.\n      If iron intake is excessive iron overload disorders can some-times result, such as hemochromatosis. Iron overload disorders require a genetic inability to regulate iron uptake; however, many people have a genetic susceptibility to iron overload without realizing it and without knowing a family history of the problem. For this reason, people should not take iron supplements unless they suffer from iron deficiency and have consulted a doctor. Blood donors are at special risk of low iron levels and are often recommended to supplement their iron intake.\n      The medical management of iron toxicity is complex. One element of the medical approach is a specific chelating agent called deferoxamine, used to bind and expel excess iron from the body in case of iron toxicity."
599165
food poisoning is intake of any bacterial or environmental contaminates, in greater then normal amounts, to which the body can not dilute and DE-tox on its own. staphylococcal enterotoxin( transferred by food workers who have the infection on or in their skin),botulish( contaminated fruit,fish and veggies),clostriddium perfringens(most common in feces,soil,air and water) are the most common bacterial causes. where as shiggellosis is caused by an invasive bacteria in the e.coli group. paralytic shellfish poisoning from dinoflagellate.and iodine poisoning from eating shrimp. all in all, gastroenteritis in humans can include any or all of the following, nausea,diarrhea,vomiting,profuse sweating,bleeding and even death.some of these bacteria live within us in small groups so the body can recognize and keep them under control. Stomach flu is a term used to describe gastritis of unknown etiology, e. coli is the most probable cause but little is known of the epidemiology other then it is highly contagious and symptoms appear withing 2 hrs. of contamination.
1036682
You can't POSSIBLY want ALL THE DETAILS of food poisoning...\n\nI bought a 'pork' roast --- and kept it "thawed" in the frig for 4-5 days before cooking --- cooked in the crockpot and after it was done -- I ate some on a tortilla.\n\nWent to bed and woke up to ""bathroom time""... barely made it and was puking and blowin.......(need I BE MORE GRAPHIC)?\n\nI couldn't even lie back down - without immediately having to go back into the bathroom --- this went on and on.........as I also was having the WORST stomach cramps.\n\nFinally (somehow fell back asleep) .........woke up to the same symptoms..........sicker than a dog.........all day....called a friend to bring me Amodium AD and Pepto Bismal......\n\nWent to the doctor the next day..........dehydrated and still sick to my stomach.   Blood was drawn to check potassium level and my diuretic was cut in half (from my blood pressure medicine)\nWas given a script for stomach ache also.\n\n(There is a certain "taste" associated with "food poisoning" that I can't describe -- but it is the worst..........and it took WELL OVER a year before I could eat ANY PORK.... much less cook it in the crock pot again.....)\n\n(oh, and I had that friend throw the entire CROCK POT away for me... there was NO WAY I could get near that meat..)  I just bought another one months later.
287073
acute lead poisoning?
82080
I'm nut sure that I understand your question, so I'm going to answer based on isolating salmonella.\n\nThere is something called "swabbing technique".  It is a way to swab a medium.  It's too difficult to explain here, but I'll try.\n\n1. Swab one third of the plate.\n\n2. Twist the plate, and swab half of the empty spot.\n\n3. Then make small trails in the other empty spot.\n\n4. After the given time, you should have visible isolation of the salmonella on the agar.
967734
When you have "food poisoning" it is important to identify\nthe bacteria that caused the problem, reason being, you \ncan severely pass this organism to another person and\nget them very sick, which is the case of some Hepatitis A\ncases, salmonella, shigella and others...These diseases can be transmitted from person to person.\nWhenever this happens, you are a Public Health hazard and\nby state regulations, your case, if positive, must be reported\nto the Health Dept. authorities...\nDoctors frequently insert a long Q-tip to obtain a sample from\nyour rectum and send it to the lab to identify the organism.\nThat's how the culture is taken.\nIn my opinion, you were seen by a good doctor who suspected\nthat you were been affected by a gastroenteritis condition\nand he needed to take that culture.\nSo to clear any misunderstanding on the subject matter,\nhe wasn't been fresh, or inappropriate by performing this test,\nhe was doing what a doctor is supposed to be doing\nwhen a patient shows up in ER with bloody diarrhea...\nThe bloody diarrhea comes from the organism irritating\nyour bowels.......
534944
If this is a serious problem for you, why on earth would you ask on this site?  Would you really follow advice from someone like me.  I know me and I wouldn't.  \n\nIf you are not happy with your doctor's advice (or lack thereof) get a second, third or even fourth opinion.  You can also try www.nih.gov and check out germane clinical studies.  But don't try to self-diagnose.\n\nIt is entirely possible that, due to the chronic overuse of antibiotics over the past 50 years, you have been infected by a bacteria that has become immune to antibiotics, in which case, there is little your local doctor is going to be able to do for you.  If there is one in your area, go to a teaching hospital.  If there is not, take the trip.  And make sure you are seen by a specialist in infectious diseases.\n\nHopefully you are smart enough to know to ignore the answers you will undoubtedly get that advise you to pray for a cure, or to give up because you are being punished by God.\n\nOr, do what my grandmother did.  Run around your front yard naked three times at 2:00 a.m. during the full moon while swinging a 3 week dead, unplucked chicken (yeah, it's fowl) over your head and chanting "Boil, boil, toil and trouble - I don't want to lance this bubble"  It might or might not help, but you'll meet your neighbors, and maybe your local police.  Grams married a really cute detective.\n\nGood luck.  (And don't eat the chicken)
839217
Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment. However, in some persons the diarrhea may be so severe that the patient needs to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness. \n\nSalmonella infections usually resolve in 5-7 days and often do not require treatment unless the patient becomes severely dehydrated or the infection spreads from the intestines. Persons with severe diarrhea may require rehydration, often with intravenous fluids. Antibiotics are not usually necessary unless the infection spreads from the intestines, then it can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Unfortunately, some Salmonella bacteria have become resistant to antibiotics, largely as a result of the use of antibiotics to promote the growth of feed animals. \n\nPersons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of persons who are infected with Salmonella, will go on to develop pains in their joints, irritation of the eyes, and painful urination. This is called Reiter's syndrome. It can last for months or years, and can lead to chronic arthritis which is difficult to treat. Antibiotic treatment does not make a difference in whether or not the person later develops arthritis.
998622
I am fairly sure that you would have to swallow a bit more than just a little bit off your face before it will do any harm. They do say to keep out of reach of children, obviously so they don't eat it,  so if you are still concerned you should contact your poison information centre for some advice!
825388
I cannot imagine what this must be like for you and my heart goes out to you.  I'm sure you've 'tried it all' by now but I do have two thoughts that you might consider:\n\nFirst: can you determine whether in the weeks prior to becoming sick, did you become exposed to something new?  Building materials in a new house?  Mold?  Chemicals or fumes from paint, body piercing, tattoos, etc?  I know it's been a long time now and you may not be able to reconstruct the past entirely (but perhaps there are times when you feel better or the symptoms disappear??)\n\nSecond, I believe very very strongly that the additives in the things we eat can wreak havoc with our bodies.  A long time ago I read a book called "Diet for a Poisoned Planet", and it dealt with all the toxins in our water, the sulfa drugs and antibiotics that are placed into the feed given to livestock but which is not regulated by the FDA, and the preservatives and additives found in things as simple as a box of Frosted Flakes.\n\nThe case studies presented by the author were astounding, and it caused me to be more alert to changes in my general health and to try tracing those changes back to things I've eaten.\n\nHave you done a food journal at all?  I know they're a pain to maintain but maybe it will start to show a pattern.  Everything you put in your mouth and the time of day should be recorded.  It may be something as simple as sugar-free gum or a tic-tac.  \n\nThen see if you can find a nutritionist who will work with you.  Consider a detoxification program.  I have a friend who goes to a naturopath, I think, and through some blood screens they decided she had some sensitivities to certain types of foods.  So they eliminated just about everything and found a base diet for her to eat until she'd gone through this cleansing process (that took a long time and she did have to buy special foods and nutrition supplements). \n\nThen they started adding back some of the foods to see how she tolerated them.  \n\nI hope you find the right combination of solutions to get relief.  I'll say a prayer for you... good luck!
935164
Hi CrazyLady!  Your questions are excellent, but not easy to answer in a short response.  This is a very complex issue.  I would like to suggest a wonderful book with a 'nasty' name by Sherry Rogers, M.D.  Dr. Rogers is a leading expert on environmental medicine and the biochemical causes of disease.  The book is called: "Detoxify or Die".  It covers this issue in detail, yet it is easy to read and is packed with the scientific references that support the information as science and not heresy.\n\nThe book is available at Amazon.com or from the publisher (at 1-800-846-6687).  I highly recommend this book if you are serious about your health and detoxification issues.\n\nBest wishes and good luck.