1. Go to an urgent care or emergency room if you have more severe symptoms such as abdominal pain or bloody diarrhea.

2. All medications have a risk of side effects.
3. Mild side effects are nausea, vomiting, diarrhea, constipation, itching, and light skin rash.

4. Possible Severe side effects are a severe skin rash, an anaphylactic allergic reaction (leading to the inability to breathe and subsequent death if not treated rapidly), and Clostridioides difficile infection (C. Diff.) of the colon.

5. Medications such as creams, lotions, and gels should be tested in small dosages in areas of the body that are not easily seen.

Consult “Epocrates.com” for each Specific Medication’s possible “Adverse Reactions.” Side effects are also referred to as “Adverse Reactions.” Epocrates.com will tell you both “common reactions” and “serious reactions.” You will have to create an account, but it is simple, fast, and free.

WHAT ARE SYMPTOMS OF FOOD POISONING?

The symptoms of food poisoning are the following: nausea, vomiting, watery or blood diarrhea, abdominal pain, and fever.

WHAT IS THE CAUSE OF FOOD POISONING?

Food poisoning is usually caused by a bacteria or a virus. The most common bacteria are the following: Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria Monocytogenes, Vibrio Parahaemolyticus, Bacillus Cereus, and Entero-pathogenic Escherichia Coli. These bacteria usually come from raw food.

The onset or length of time between eating a food with a bacteria and the beginning of the symptoms gives a clue as to what bacteria or virus may be causing the illness.

1 to 6 hours: Staphylococcus aureus. This bacteria can be spread by meats, prepared salads, cream sauces, and cream-filled pastries. In addition, it can be spread by hand contact.

8 to 16 hours: Clostridium Perfringens. This bacteria is usually in
meats, stews, and gravies. The bacteria are usually spread by serving dishes don't keep food hot enough, or when food is not refrigerated soon enough.

9 to 48 hours: Listeria. This bacteria is usually spread by
undercooked hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. It can also be spread through contaminated soil and water.

12 to 48 hours: Noroviruses (Norwalk-like viruses). This virus is usually spread through raw, ready-to-eat produce and shellfish, and from contaminated water. It can also be spread by an infected food handler.

12 to 72 hours: Clostridium Botulinum. This bacteria is usually in
home-canned foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long.

24 to 48 hours: Shigella. This bacteria is usually spread through
seafood and raw, ready-to-eat produce. In addition, it can be spread by an infected food handler.

1 o 3 days: Salmonella. This bacteria is usually spread through
raw or contaminated meat, poultry, milk, or egg yolks. It can live eve when food are cooked—if the food is insufficiently cooked. It can also be spread by knives and cutting surfaces. In addition, it can be spread by infected food handler.

1 to 3 days: Rotavirus. This virus is usually spread through raw, ready-to-eat produce. It can also be spread by an infected food handler.

Vibrio vulnificus: 1 to 7 days. This bacteria is usually spread by
raw oysters and raw or undercooked mussels, clams, and whole scallops. It can also be spread through contaminated seawater.

1 to 8 Days: Escherichia Coli (E. Coli). This bacteria is usually in
beef which was contaminated with feces during the slaughtering process. In addition, this beef is then usually undercooked. Other sources E. Coli. include unpasteurized milk, apple cider, alfalfa sprouts, and contaminated water.

2 to 5 days: Campylobacter. This bacteria is usually in meat, poultry, unpasteurized milk, or contaminated water.

1 to 2 weeks: Giardia Lamblia. This bacteria is usually found in
raw, ready-to-eat produce, and contaminated water. It can also be spread by an infected food handler.

28 Days: Hepatitis A. This bacteria is spread from
raw, ready-to-eat produce and shellfish, and from contaminated water. It Can be also spread by an infected food handler.

HOW IS FOOD POISONING DIAGNOSED?

A diagnosis of Food Poisoning can be made from a careful history and physical exam.

A test of the feces (poop) MIGHT precisely determine a cause; however, this test often requires several days. If possible, a stool test for lactoferrin, stool culture, and stool for ova and parastite