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Common symptoms of food poisoning include stomach aches and pain, nausea, fever, vomiting, diarrhea and headache. "Those most at risk for severe foodborne illness include children under 5 ...
The French developed an inpatient unit for the treatment of poisoned patients in the late 1950s. In England the National Poison Information Service was developed at Guy's Hospital under Dr Roy Goulding. [4] At around the same time Dr Henry Mathew started a poison treatment center in Edinburgh. [12]
According to the Mayo Clinic, food poisoning (also called a foodborne illness) "is illness caused by eating contaminated food." The most common causes of food poisoning include various infectious ...
Blood in stool looks different depending on how early it enters the digestive tract—and thus how much digestive action it has been exposed to—and how much there is. The term can refer either to melena, with a black appearance, typically originating from upper gastrointestinal bleeding; or to hematochezia, with a red color, typically originating from lower gastrointestinal bleeding. [6]
A low-FODMAP diet might help to improve short-term digestive symptoms in adults with irritable bowel syndrome, [120] [114] [121] [20] but its long-term follow-up can have negative effects because it causes a detrimental impact on the gut microbiota and metabolome.
You can contract a foodborne illness by eating food contaminated by bacteria, viruses, or parasites, as well as food containing toxins, like poisonous mushrooms.
The prodromal symptoms are fever, headache, and myalgia, which can be severe, lasting as long as 24 hours.After 1–5 days, typically, these are followed by diarrhea (as many as 10 watery, frequently bloody, bowel movements per day) or dysentery, cramps, abdominal pain, and fever as high as 40 °C (104 °F).
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