how  has had salmonella?
925088
yeah i got food poisoning from a kebab was really poorly
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.
159306
Preenrichment- for non fat dry milk and dry whole milk, weigh 100g of product and transfer to 1L distilled water containing 2ml of 1%aqueous brilliant green dye.Incubate at 35C for 24 +/- 2hrs. Enrichment- transfer 1ml of pre enrichd smple to 10 ml selenite cystine broth and tetrathionate broth respectively incubate at 35C for 24 +/- 2hrs.streak from enrichment media to the ff diff media: brilliant green, salmonella-shigella and bismusth sulfite incubate at 35C fo 24 +/- 2hrs.\nappearance of typical colonies:\nBGA- colorless, pink to fuchsia, translucent to opaque with surrounding medium pink to red.\nSSA- uncolored to pale pink, opaque, transparent or translucent; some produce black centered colonies.\nBSA- brown black sometimes with metallic sheen.\nsubject for further identification using  TSI agar for confirmation.streak the slant and stabb the butt. salmonella positive TSI cultures have alkaline red slants and acid (yellow) butt with or without H2S (blackening of agar) =)
1151568
last ate at 18.00hrs salad new potato's with ham and cheese...\nfollowed by melon... very yummy too. sorry your starving eat something quick before you melt away....
782226
When anyone gets a really serious flu (in my life),.. there is one thing that seems to help pull you out of it.\n\nChicken + Bayleaf(ves) + White Rice\n\nI think that's it.\n\nI think the boneless Chicken is boiled and then added to the White and Bayleaf,.. sorry for being vauge.\n\nIt gets better the older it gets.  So when you start off you eat the rice, then try a little meat the next day then your hogging down Rice and Meat like a Maniac the next.
726198
anchovies and raw eggs.... no joke\nsounds gross but it works
443181
Name your favorite pathogen.\nAny and all are possible, except STD's if you do not expose yourself.
1036312
I got the answer to this question nailed dead on or as Chef Ramsey says "spot on". Just read the the first 4 paragraphs on this webpage and you will have your answer. It is about someone who had this badly. You no longer need to look any further. You will learn about dozens of foods good for this.
91705
I live in a country where the bird flu has just hit. Thank god it's put under control - but a precautions list was released in the paper recently. Generally, you can still eat the chicken and its eggs (even if it is sick) - but they will have to be THOROUGHLY cooked. That means, no runny yolk from eggs, and no pink parts on the chicken. It has to be really, really cooked that the chicken is completely white, and bone marrows are burnt dark brown. No blood. No pink parts.\n\nThe virus (if present) in the chicken will die from the heat. So no worries there...\n\nAlso, when dealing with chickens - it's best to wear rubber disposable gloves and avoid contact with the chicken at all costs. Always scrub and wash the tools and place where you cut the chicken for preparation. Wear a mask if you want to..\n\nThe bird flu is here, and it just made cooking a whole lot harder. But the good news is: you can still eat at your favorite KFC... =P
771128
No. But there would have to be salmonella in the food she ate for her get salmonella poisoning (a form of food poisoning).  It's not in every piece of chicken, but it's common in chicken.  That's why you have to cook it well, to kill off any salmonella bacteria that might be present.\n\nAs long as she is relatively healthy, the only ill effects, if any, she might suffer would be some gastrointestinal discomfort (gas, cramps, diarrhea).  Of course, should she be sick, if at all, for more than one day, seek medical help immediately.  \n\nIf there was salmonella in the chicken, once she ingested it, it will have already entered entered her system, if it's going to at all.  Most likely, the acids in her stomach will likely kill any bacteria that might be present.  But vomiting or stomach pumping will not remove the bacteria from her system, just the chicken from her stomach. \n\nIpecac is useless as well.  It only induces vomiting.  It's not an "antidote" to anything.  \n\nYou have probably eaten more undercooked chicken in your life than you would ever realize. Not much to worry about. Even if you called your doctor, he would tell you to wait and see what happens before doing anything.
249424
As any person with a food allergy, you should be an avid label reader. If whole eggs, powdered egg white or dried egg is added, it should be listed with the ingredients. You should also avoid foods with "vitellin" or "albumin" as they are parts of an egg. Your intolerance for "foods with egg in them" is not unusual. Sometimes small amounts of cooked eggs, especially yolks, are tolerated. But a meal, which combines several foods containing egg, will have an accumulative effect and your mouth will get itchy. Potato salad is one such food. It usually has hard-boiled eggs and mayonnaise as ingredients. I found the following egg-free potato salad and boiled mayonnaise recipe for you.\n\nEGG-FREE POTATO SALAD\n\n    * 2 pounds sliced warm boiled potatoes\n    * 2 TBSP chopped chives\n    * 1/2 cup chopped celery\n    * 1/4 cup grated onion\n    * 1 TBSP cider vinegar\n    * salt and pepper to taste \n\nCombine potatoes, chives, celery, onion, vinegar, salt and pepper. Stir well and chill. Refrigerate while making boiled mayonnaise.\n\nSPECIAL BOILED MAYONNAISE\n\n    * 1/2 TBSP flour\n    * 1/2 tsp. salt\n    * 1/4 tsp. dry mustard\n    * 2 tsp. sugar\n    * 1/4 cup cold water\n    * 3/4 cup boiling water\n    * 2 TBSP lemon juice\n    * 1 TBSP white vinegar\n    * 1/2 cup vegetable oil\n    * salt and pepper to taste \n\nCombine flour, salt, dry mustard and sugar in a saucepan and stir to a smooth paste with the 1/4 cup of cold water. Add the boiling water and cook only until mixture is clear. Remove from heat and cool to lukewarm. Add the lemon juice, vinegar and oil beating constantly. Season with salt and pepper. Pour cooled boiled mayonnaise over potato salad. Makes about 1 3/4 cups.\n\nIn recipes that call for egg, substitute one-half teaspoon of egg-free baking powder for each egg omitted from the recipe. (Calumet Double Acting Baking Powder is egg-free.) Egg is often used as a leavening agent, which helps a cake to rise. The baking powder would create the same effect as the egg. However, in recipes that use eggs for other purposes, the baking powder would not be recommended. For instance, egg is often used to dip foods prior to deep fat frying. In this case of an egg based batter, the egg could be omitted and some baking powder could be used with the flour or batter coating or omitted entirely.\n\nI would not recommend using low cholesterol egg products like "Egg Beaters" for persons with an egg allergy. These products usually contain egg whites.\n\nI would like to suggest three allergy cookbooks. (Most are milk, egg or wheat free).\n\n    * "Cooking for People with Food Allergies", Home and Garden Bulletin No.246, is available from the U.S. Department of Agriculture.\n    * "Quaker Oats Allergy Cookbook" is from Quaker Oats Company, Merchandise Mart Plaza, Chicago, Illinois 60654.\n    * "Special Recipes and Allergy Aids" can be obtained from General Foods, Consumer Center, 250 North Street, White Plains, New York, 10625.\n\n\nCheck out: http://allergies.about.com/cs/eggs/a/aa062899.htm\n\nHere's cookie recipes: http://allergies.about.com/gi/dynamic/offsite.htm?zi=1/XJ&sdn=allergies&zu=http%3A%2F%2Fallrecipes.com%2Fdirectory%2F694.asp
330994
Take frequent, small sips of water or a rehydration drink and small bites of salty crackers. \nTry to increase your fluid intake to at least 1 qt (1 L) per hour for 1 to 2 hours or until diarrhea symptoms disappear. \nBegin eating mild foods the next day or sooner, depending on how you feel. \nTry yogurt that contains live cultures of Lactobacillus. Not all forms of yogurt do; read the label carefully. Frozen yogurt does not contain Lactobacillus. \nAvoid spicy foods, fruits, alcohol, and caffeine until 48 hours after all symptoms have disappeared. \nAvoid chewing gum that contains sorbitol. \nAvoid dairy products for 3 days after symptoms disappear. \nNonprescription medication may be helpful in treating your diarrhea. Use nonprescription antidiarrheal medication if you have diarrhea for longer than 6 hours. Do not use nonprescription antidiarrheal medications if you have bloody diarrhea, a high fever, or other signs of serious illness.
468804
wow...gained weight! i have had crohn's for six years and have never had a problem with gaining weight...just keeping it on. \nhope all goes well
241203
Many different kinds of illnesses can cause diarrhea, fever, or abdominal cramps. Determining that Salmonella is the cause of the illness depends on laboratory tests that identify Salmonella in the stools of an infected person. These tests are sometimes not performed unless the laboratory is instructed specifically to look for the organism. Once Salmonella has been identified, further testing can determine its specific type, and which antibiotics could be used to treat it. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm\nAND:\nThe acute symptoms of Salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea with mucous. The onset of symptoms usually occurs within 6 to 72 hours after the ingestion of the bacteria.1  The infectious dose is small, probably from 15 to 20 cells.  There is no real cure for a Salmonella infection (or salmonellosis), except treatment of the symptoms.  For most strains of Salmonella, the fatality rate is less than one percent.\n\nSalmonella infections usually resolve in five to seven days, and many times require no 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.  Treatment with antibiotics is not usually necessary, unless the infection spreads from the intestines, or otherwise persists, in which case the infection can be treated with ampicillin, gentamicin, trimethoprim/sulfamethoxazole, or ciprofloxacin. Some Salmonella bacteria have become resistant to antibiotics, however, and this has occurred possibly as a result of the use of antibiotics to promote the growth of feed animals. http://www.about-salmonella.com/page3.htm
198134
How are Salmonella infections diagnosed and treated?\n\n    Diagnosis is obtained from culture of Salmonella from the stool. Treatments are usually supportive, consisting of fluid therapy and pain relief. Antibiotics should only be used to treat severe cases of illness because antibiotics may prolong the disease and many strains of Salmonella are resistant to antibiotics.
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.
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.