Food Poisoning – Home Remedies

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Home care for mild to moderate bacterial and viral food poisoning is mainly preventing dehydration. Fluid replacement by mouth using a combination of water and electrolyte solutions like Gatorade or Pedialyte is usually enough to avoid dehydration as long is enough is taken to replace the amount lost through diarrhea. Infrequent or rare causes of food poisoning should be treated by a doctor or a specialist; this should also be done in severe viral and bacterial food poisonings.

Food Poisoning Prevention

Prevention of food poisoning is possible. The Centers for Disease Control (CDC) published ways to prevent food poisoning and included links to videos:

CLEAN: Wash your hands and surfaces often. Germs can survive in many places around your kitchen, including your hands, utensils, and cutting boards.

Rinse fresh fruits and vegetables under running water and always follow the rules of food safety .

SEPARATE: Don’t cross-contaminate. Even after you’ve cleaned your hands and surfaces thoroughly, raw meat, poultry, seafood, and eggs can still spread germs to ready-to-eat foods – unless you keep them separate.

COOK: Cook to the right temperature. While many people think they can tell when food is “done” simply by checking its color and texture, there’s no way to be sure it’s safe without following a few important but simple steps. Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145 F (62.77 C) for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160 F (71.11 C) for ground meats, and 165 F (73.89 C) for all poultry.

CHILL: Keep your refrigerator below 40 F (4.44 C) and refrigerate foods properly. Germs can grow in many foods within 2 hours unless you refrigerate them. (During the summer heat, cut that time down to 1 hour.)

When travelling in foreign countries, it is best to eat only well-cooked foods and drink from cans or bottles that you open. Salads, ice, and fruit, unless known to be safe, should be avoided.

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