Food poisoning questions?

Question

What are the symptoms of it? How long after you eat will you become sick? How long does it last? Do you need to see a doctor or go to the hospital or will it pass on it's own? Any other info you know...?

Answer 1

you die

Answer 2

It can start 2-6 hours, or even a couple of days after eating the bad food, depending on the toxin/organism that you consumed. Symptoms may include nausea, vomiting, abdominal cramps, diarrhea, fever, weakness, headache.

You will usually recover from the most common types of food poisoning within a couple of days. The goal is to make you feel better and avoid dehydration. Drink any fluid (except milk or caffeinated beverages) to replace fluids lost by diarrhea and vomiting. Children should be given an electrolyte sold in drugstores. Don't eat solid foods until the diarrhea has passed, and avoid dairy, which can worsen diarrhea.

If you have diarrhea and are unable to drink fluids (for example, due to nausea or vomiting), you may need medical attention and intravenous fluids. This is especially true for young children. If you take diuretics, you need to manage diarrhea carefully. Talk to your doctor -- you may need to stop taking the diuretic while you have the diarrhea. Medications should NEVER be stopped or changed without discussing with your doctor and getting specific instructions.

For the most common causes of food poisoning, your doctor would NOT prescribe antibiotics. Antibiotics can actually prolong diarrhea and keep the organism in your body longer.

If you have eaten toxins from mushrooms or shellfish, you will need to be seen right away. The emergency room doctor will take steps to empty out your stomach and remove the toxin.

Answer 3

You should go to your doctor or the out door.
A bunch of us had bad hamburg in Germany one time. We were all sqamish. Some vomited. I passed the peptobismal around in the youth hostel. It passed after several hours and we were all lucky. We had a mild form but it can be more serious.

Answer 4

Hi there !
The symptioms constitute : vomiting, nausea, loose motions, fever, and dehydration, followed by shock ...
The occurence may be anytime from 2-3 hours of ingestion of the food to 24 hours..
Whether it will be "self limiting" or whether "hospitalisation will be required" depends upon the amount of food taken, nature of the poison or toxin, and age factor, and also defensive mechansim of the body, ...
almost all important things you have asked...
best wishes...

Answer 5

depends on the type of food poisoning. Food poisoning by heavy metals can be within a few hours. Usually it takes a few days for symptoms to develop if it is shelfish, or e. coli.

Answer 6

food poisoning is a wide subject , some poisoned or contaminated foods makes you vomiting but if you feel that you have suspected food you have to get vomiting soon by having concentrated salt solution,or initiation by itching your throat,only if you have petrol derivatives swollen you should not vomit but give much warm milk any case of poisoning you have to contact medical center immediately.good health.

Answer 7

if it's bad enough you need to go to the hospital if not you really will be throwing up all the time over and over and you wont be able to stop. you wont be able to eat anything else and you will feel like crap. I hope you don't have it, good luck sweetie

Answer 8

thats weird u just post this cuz i think i just got food poisoned! i just ate a cheeseburger from this place and my stomach is killing me i wanna throw up

Answer 9

Food poisoning types.

According to the site below: “About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention.

Most cases of gastrointestinal symptoms (nausea, vomiting, abdominal cramps and diarrhea) are due to viral infections and are not true cases of food poisoning. Diagnosis of true food poisoning is difficult because the many organisms are found in different kinds of food and all have different incubation periods.”

There are various things that cause food poisoning. The most common ones are enterobacter (bacteria that live in the intestines and are picked up on the hands when you go to the bathroom and don't wash...it gets transferred to surfaces, including food!). The other is salmonella. Most poultry, especially, has it, so it means it wasn't washed well, or was "gone by". It can also be transferred from raw meat to things like salad, that aren't cooked. This is true of just about any germ or parasite, including tapeworms (but those don't produce symptoms until much later).

These two infections are both bacterial and usually cause nausea and diarrhea in slight cases, or severe vomiting, diarrhea and dehydration.

Recently, E. coli has been in the news, usually associated with ground beef and now with uncooked veggies (like spinach), that had the bacteria in their irrigation water! A resistant strain has evolved and is very serious, since it doesn’t respond to antibiotics.
The symptoms are similar to salmonella, but much more serious. The diarrhea is often bloody, fever is present and death can result, esp. in children.

Another type of food poisoning is called botulism. It is the poison produced by a bacteria, Clostridium botulinum. It produces spores and thrives without air, mostly in low-acid canned foods, like green beans, but can also be found processed foods and in fruits. Botulism is VERY serious and often fatal.

Symptoms: Botulism symptoms are not like those of ordinary food poisoning. Instead of stomach symptoms associated with other types of food poisoning, botulism causes toxic effects to the muscles and the nervous system.
Generally, victims experience symptoms 12-36 hours after eating, although symptoms have started as long as 96 hours after an exposure. The effects of botulism include blurred or double vision, dilated pupils, droopy eyelids that are difficult to open, dry, sore mouth and throat, a weak grip, and muscle weakness. Other symptoms can include difficulty swallowing and speaking, difficult breathing, major muscle weakness and paralysis.
If you suspect botulism, get medical help as soon as possible. Antitoxin and good supportive care in a hospital setting have saved many lives.
The toxin (not the spores) is readily destroyed by boiling at 212½ F (100½ C) for 10 minutes or heating to 176½ F (80½ C) for 30 minutes. Avoid eating anything from cans that bulge or smell strange or have burst. (NEVER taste them!)

How to Prevent food poisoning: “Following these rules can prevent most food poisoning cases:

* Wash your hands! Wash them before, during and after food preparation. Use soap and warm water and wash for 20 seconds. Wash after touching raw meat, fish or poultry. Wash your hands after every trip to the bathroom. Washing is the most important thing you can do to prevent food poisoning.

* Use hot, soapy water to wash cutting boards, utensils and anything else that was used to prepare food.

* Use a diluted bleach solution to clean cutting boards and countertops after food preparation.

To clean kitchen sponges and dishcloths, rinse them in water, squeeze out the excess water and microwave at full power for 60 seconds. Be careful in removing hot items from microwave so you don't burn yourself.

* After handling raw meat, fish or poultry, do not reuse the same utensil or plate. Bacteria from the raw juices will contaminate other food.

* Do not use a sponge or dishcloth to clean surfaces that have touched raw meat, fish or poultry. Use soap, water and a disposable paper towel.

* Wash all fruits and vegetables well before eating.

* Cook all food thoroughly.

* Taste food only when it is thoroughly cooked. Use a clean spoon each time.

* Keep hot foods hot and cold foods cold. If food is allowed to remain at room temperature for two hours or longer, bacteria can multiply and cause food poisoning.

* Refrigerate all leftovers soon after meals.

* Hot food does not have to be cooled before placing it in the refrigerator.

* After shopping, refrigerate frozen food as soon as possible. If thawed, use immediately. Do not refreeze.

* Defrost meats and poultry in the refrigerator or the microwave.

* When camping, don't drink stream water. No matter how clear the water looks, it can still contain dangerous bacteria and other organisms.

* Don't buy or use food from dented, bulging or rusted cans. If you have a can with a dent on the seam, throw it away. Don't even open it.

Contaminated food may or may not smell, taste or look bad. Don't taste suspicious foods. Don't ask anyone else to taste it either.

Even a tiny amount of contaminated food can cause severe illness. If you have any doubt about the safety of the food, throw it out! Don't give possibly spoiled food to pets: They can get sick from bad food, too. Not even the most expensive food is worth a case of food poisoning, human or animal. Dispose of potentially tainted food by placing it down the garbage disposal or wrapping tightly and placing in the trash. (1)

By following simple precautions, you can reduce your risk of food poisoning. The one thing most experts will tell you to do is wash your hands, after using the toilet, before eating, after handling raw meat or fish.

Answer 10

any or combination of these ,fever,cramps pain in abdomen.,loose motions ,may be other s/s also pretty