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The treatment for mild foodborne illness is typically rest and drinking plenty of fluids in order to avoid dehydration. In rare and severe cases, listeria and salmonella may be treated with ...
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 ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
E. coli infection is a common foodborne illness that may result in mild symptoms (diarrhea, nausea, and vomiting) or more severe complications, including dysentery (bloody diarrhea) and hemolytic ...
Campylobacteriosis is among the most common infections caused by a bacterium in humans, often as a foodborne illness. It is caused by the Campylobacter bacterium, [2] most commonly C. jejuni. It produces an inflammatory, sometimes bloody, diarrhea or dysentery syndrome, and usually cramps, fever and pain.
Symptoms of E. coli infections usually start 3 to 4 days after swallowing the bacteria and most people recover without treatment after 5 to 7 days. ... sickened each year from a food-borne illness
Trematodiasis is a group of parasitic infections caused by different species of flukes, in humans mainly by digenean trematodes. [4] Symptoms can range from mild to severe depending on the species, number and location of trematodes in the infected organism. [1]