Illnesses ( E. coli O 157:H7 (Generally 2-5 days after eating., The…
E. coli O 157:H7
Generally 2-5 days after eating.
The organism can be found on a small number of cattle farms and can live in the intestines of healthy cattle. Meat can become contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Bacteria present on the cow’s udders or on equipment may get into raw milk.
Severe bloody diarrhea and abdominal cramps; sometimes the infection causes non-bloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days.
the main treatment is hydration, in the form of either oral or intravenous hydration.
.Generally 2-5 days after eating.
Bacteria on poultry, cattle, and sheep can contaminate meat and milk of these animals. Chief raw food sources: raw poultry, meat, and unpasteurized milk.
Diarrhea, abdominal cramping, fever, and sometimes bloody stools. Lasts 7-10 days.
jejuni infections respond to a variety of antibiotics. The most commonly used antibiotics are azithromycin (Zithromax), levofloxacin (Levaquin) and ciprofloxacin (Cipro). To slow down the diarrhea, your doctor may recommend loperamide (Imodium, generic versions) or other anti-diarrheal drug.
From 7-30 days after eating, but most symptoms have been reported 48-72 hours after consumption of contaminated food.
Found in soft cheese, unpasteurized milk, hot dogs and deli meats, imported seafood products, frozen cooked crab meat, cooked shrimp, and cooked surimi (imitation shellfish
Fever, headache, nausea, and vomiting. Primarily affects pregnant women and their fetuses, newborns, the elderly, people with cancer, and those with impaired immune systems. Can cause fetal and infant death
Most normal people spontaneously clear the infection and require no treatment.
Generally 8-12 hours after eating
Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved.
Diarrhea, fever, abdominal cramps, vomiting.
Most people only need fluids to recover in less than a week. Severe infections may require medical care including IV fluids and sometimes antibiotics.
Toxin produced when food contaminated with the bacteria is left too long at room temperature. Meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxins.
Generally 30 minutes-8 hours after eating.
Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24-48 hours. Rarely fatal
Antibiotic resistance. Staph bacteria are very adaptable, and many varieties have become resistant to one or more antibiotics.