Food poisoning is much more common than most people realize. Itis the result of eating food contaminated with bacteria or their toxins. Certain mushrooms and shellfish may contain natural toxins, as well. Food poisoning usually causes an acute, often severe gastrointestinal disorder, characterized by vomiting and diarrhea. Many cases of upset stomach or "the stomach flu" may actually be food poisoning. Illness typically occurs rapidly, with onset ranging from 1 hour to 3 days after ingestion.

Follow these guidelines to minimize the chances of getting food poisoning:
* Wash your hands thoroughly before handling food.
* Cover any sore or cut on you hands before preparing food. Use rubber gloves, or cover the sore with a clean bandage.
* Clean all working surfaces where food is prepared. Use hot, soapy water and a dilute bleach solution. Do not use wooden cutting boards. They are difficult to clean well enough to remove all bacteria.
* Kitchen sponges and cloth dishrags contain large amounts of bacteria. Clean them frequently, or use disposable towels.
* Cook food, especially meat and poultry and leftovers, thoroughly. The temperature should be 165 degrees or higher. Consider using a cooking thermometer to make sure.
* Make sure you refrigerator temperature is below 40 degrees.
* Thaw frozen meat in the refrigerator or in a microwave. Do not re-freeze.
* Never leave food out at room temperature for over two hours. If you must keep it out longer, keep it heated above 140 degrees.
* Be especially careful when handling raw poultry, raw meats, and eggs. They are likely to be contaminated with Salmonella bacteria.
* Do not use food that appears to be spoiled. Dispose of any can that is bulging, rusted, or dented. Test home-canned food containers to be sure that they were properly sealed during preparation.
* Do not collect and eat seafood out of season. Do not collect seafood from contaminated waters.
* Do not eat wild mushrooms unless determined to be safe by an expert.

The very young, the elderly and those with chronic illnesses are most prone to severe illness with exposure to contaminated foods. Transplant patients, those on high dose steroids, and those infected with HIV need to take special care. If you fall into one of these categories, talk with your healthcare provider or a licensed dietitian about food safety.

Choose a Health Topic Category Aging Alcohol Problems Allergies Arthritis Back & Neck Problems Blood & Circulatory Problems Bones, Joints & Muscles Brain & Nervous System Cancer Cardiovascular Health Child Health & Development Common Illnesses Cosmetic & Reconstructive Surg Dental Health Diabetes Digestive System Drug Abuse Ear, Nose & Throat Eating Disorders Exercise & Fitness Eyes & Vision Family Planning Foot Care General Health Genetic Disorders & Birth Defects Headaches Health Quizzes Hearing HIV Infections / AIDS Hormonal Disorders Infectious Diseases Medications Men's Health Mental & Emotional Health Nervous System Newborn Care Nutrition Parenting & Family Life Personal Safety Pregnancy & Childbirth Preparing for Emergencies Respiratory Problems Sexually Transmitted Diseases Skin Health Smoking Sports Medicine Stress & How to cope Surgery Symptoms Teenage Concerns Test & Examinations Urinary and Genital Systems Weight Control Women's Health   Go