| As more and more food passes through processing | | | | can is opened, and a clouding of normally clear liquids. |
| plants and less thorough inspection occurs, it is | | | | Salmonella - Salmonella is the most common cause of |
| increasingly falling on the consumer to avoid the many | | | | food poisoning and is found mainly in meat, poultry, and |
| known pathogens that commonly occur in food. Going | | | | eggs. Avoid foods prepared with raw or undercooked |
| vegetarian solves much of your problem, because one | | | | eggs. These may include homemade mayonnaise, |
| of the prime sources for contamination is meat. But if | | | | Caesar salad dressings, mousses, meringues, |
| you eat eggs, for instance, you need to be extremely | | | | homemade eggnog, true hollandaise sauce, uncooked |
| vigilant about what you eat and how you prepare it. | | | | custard pie fillings, sunnyside up or over-easy eggs, or |
| Because ovo-lacto vegetarians are still in danger of | | | | any eggs that are soft or runny. Symptoms begin |
| some types of food poisoning, and this is the level of | | | | twelve to twenty-four hours after eating contaminated |
| vegetarianism you will most likely be striving for in your | | | | food. |
| early stages, we will provide you with a guide to some | | | | Staphylococcal Poisoning - This is a bacteria that |
| of the most common types of food poisoning. | | | | occurs naturally in skin and nasal passages and is |
| Typical food-poisoning symptoms are unpleasant but | | | | passed on via unclean hands, coughing and sneezing. |
| short-lived. They include nausea, vomiting, diarrhea, and | | | | Toxin-producing staph germs multiply rapidly, especially |
| abdominal cramps. Headaches, fever and muscle | | | | in cream or egg sauces, custards, or starchy salads, |
| weakness may also occur. Levels of illness depend on | | | | such as potato. Symptoms begin from one to eight |
| the level of contamination, so be sure to see your | | | | hours after food is eaten, and include nausea, diarrhea |
| health practitioner if you think you may have food | | | | and vomiting. After providing you with a few of the |
| poisoning. | | | | more memorable hours of your life, staphylococcus will |
| Botulism - One of the most serious forms of bacteria | | | | generally be subdued by your body's defenses and |
| shows up most frequently in canned goods. It is | | | | disappear within one to three days. |
| actually fairly rare, but to safeguard against it, date | | | | Clostridium - This bacteria taints meat and other |
| canned or bottled foods as soon as you bring them | | | | high-protein foods that are undercooked or left |
| home and discard those that are more than a year old | | | | standing too long without refrigeration (on steam tables, |
| or are in swelling or bulging cans or in glass containers | | | | for example, in cafeterias and all-you-can-eat |
| with bulging lids. Other signs of botulism in canned | | | | restaurants. Symptoms begin six to twenty-four hours |
| goods include discolored contents, spurting when the | | | | after tainted food is eaten. |