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Quote by Dr Mickey Mehta

“neither do i have anger nor mercy, Neither am i shameless nor ashamed, Neither am i karmic nor religious, I am Me! Duality not compromised... Uniqueness #mickeymized!!!”

Quote by Dr Mickey Mehta

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Dr Mickey Mehta

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“How to avoid food poisoning | Free health article. Food poisoning affects an estimated 4.1 million people in Australia every year. The symptoms of food poisoning can range from mild to severe, but there are steps you can take to reduce your risk, says Jean Hailes dietitian Stephanie Pirotta. Food poisoning is caused by bacteria, toxins or viruses present in the food or drinks we consume. In Australia, food poisoning is commonly due to bacteria, namely the Campylobacter or Salmonella bacteria types. However, as Ms Pirotta explains, not all bacteria are bad for you; some bacteria in food is normal – and in some cases, such as the good bacteria found in yoghurts, it can even be beneficial. “Bacteria becomes a problem and can cause food poisoning when they grow to unsafe levels, or if the type of bacteria present in the food is harmful,” says Ms Pirotta. Symptoms of food poisoning may include nausea (feeling sick), vomiting, stomach pains, diarrhoea (loose watery bowel motions), feeling weak, headache, fever, chills or sweating. When the symptoms start, how long they last and how serious they are can depend on many factors. A common assumption is that food poisoning is caused by the last thing the person ate. However, this is often not the case, says Ms Pirotta. “Symptoms of the bacteria Campylobacter food poisoning [one of the most common culprits] usually develop two to five days after eating the food,” she says. And which food is usually the guilty party in cases of Campylobacter? “This type of illness is frequently associated with eating undercooked chicken,” says Ms Pirotta. So how can you best protect yourself? Below Ms Pirotta answers some frequently asked questions. For More Information please Visit Our Website;-myhomedoctor.com.au/”

FoodDoctorPoisoning
Author:Jean Hailes
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