I've been getting some questions lately on the board and from others around me about food poisoning symptoms and timing of symptoms and some clues on which bacteria or bug might be responsible.
So I pulled the following together but wanted to highlight a resource from the FDA so you can get more information on any and all food poisoning bugs in the future!
SALMONELLA--can occur in inadequately cooked foods items and improperly refrigerated foods
Symptoms abdominal pain or cramping or tenderness, chills, diarrhea, fever, nausea, vomiting
Possible food sources (Prevent poisoning by proper hand washing especially when handling eggs and poultry and if you own a reptile, wear gloves when handling the animal or its feces because animals can pass Salmonella to humans.) -meats -eggs -milk -cheese -seafood -contaminated fruits and vegetables
LISTERIA MONOCYTOGENES—this bacterium can grow slowly at refrigerator temperatures.
Symptoms Fever, chills, headache, stiff neck, backache, and sometimes upset stomach and diarrhea. May take up to 3 weeks to become ill.
Possible food sources -contaminate[a name="_GoBack"> d hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry -soft cheese and unpasteurized milk
TOXOPLASMA GONDII—This is the bacterium that you can accidentally take in when soil contaminated with cat feces gets on your fruits and vegetables.
Symptoms Flu-like illness appears from 5 to 23 days after eating contaminated food and may last months.
Possible food sources -fruits and vegetables with traces of soil contaminated with cat feces -raw or undercooked meat
NOROVIRUSES—this is one of the top 5 bugs responsible for 90% of the cost burden from food poisonining.
Symptoms Diarrhea is a more common symptom of the norovirus in adults while vomiting is more common in children. Other symptoms include nausea, stomach pain, fever, muscle aches and some headache. Symptoms appear within 1 to 2 days and may last 1 to 2 days
Possible food sources -shellfish and fecally contaminated foods or water -ready-to-eat food touched by infected food workers (salads, sandwiches, ice, cookies, fruit)
CAMPYLOBACTER--generally associated with uncooked poultry, meat or shellfish or not following safe meat-handling practices. Well-cooked meat may take care of potential contamination.
Symptoms fever, headache, muscle pain followed by diarrhea (sometimes bloody), stomach pain and nausea that appears 2 to 5 days after eating and may last 7 days.
Possible food sources -raw or undercooked meat, poultry, or shellfish -raw milk -contaminated water
STAPHYLOCOCCUS AUREUS-- Symptoms Nausea, vomiting, stomach cramps, and diarrhea usually within 30 minutes to 6 hours after eating contaminated food. Symptoms last 1 to 3 days with the young and elderly having more severe symptoms.
Possible food sources -contaminated milk and cheeses -salty foods (ham) -sliced meat -food made by hand that require no cooking (puddings, sandwiches) -food workers who carry the bacteria and contaminate food
CLOSTRIDIUM PERFRINGENS--Called the "cafeteria germ" because many outbreaks result from food left for long periods on steam tables or at room temperature.
Symptoms intense stomach cramps and diarrhea begin 8 to 22 hours after eating and usually lasts 24 hours.
Possible food sources -meats, meat products and gravy
E.COLI--is one of the bacteria normally present in human and animal intestines and therefore potentially human feces.
Symptoms of one strain of E. coli that causes illness: Symptoms include severe diarrhea (sometimes bloody), stomach cramps and vomiting and usually no fever. Symptoms appear 1 to 8 days after food is eaten but usually appear about 3 days after swallowing the bacteria.
Possible foods sources undercooked beef especially ground beef unpasteurized milk or juice contaminated raw fruits and vegetables and waterView Thread
Inspired by the grilled cheese restaurant mentioned in my most recent blog, I made two types of grilled cheese tonight for a fast, friday night dinner. My pretty picky husband really enjoyed them as did I. Check out these two grilled cheese options and feel free to get creative yourself with your own grown up grilled cheese inventions!
---Fontina Mushroom Grilled Cheese--- * Begin heating nonstick frying pan over medium-high heat. Coat pan with canola cooking spray and add sliced portabella mushrooms on one side of pan and onion slices on the other. Coat the tops with canola cooking spray. When lightly brown on the underside, flip mushroom and onion slices over to lightly brown other side. Remove mushroom and onion slices to a plate until needed. * Spray one side of your whole grain sourdough bread (or similar) with canola cooking spray. * Place bread, sprayed side down, in the nonstick frying pan (still over medium-high heat). * Layer slices of smoked fontina, sauteed portabella mushroom slices, and caramelized onions on top of bread then top with the second slice of bread and coat the top with canola cooking spray. * When underside is toasty brown, flip sandwich over to brown other side. ENJOY!
---Chicken Chutney Grilled Cheese--- * Spray one side of your whole grain sourdough bread (or similar) with canola cooking spray. * Place bread, sprayed side down, in the nonstick frying pan (still over medium-high heat). * Layer slices of brie then grilled chicken breast (boneless/skinless) on top of bread * Spread a couple teaspoons of mango chutney on the underside of the second slice of bread. Spray the other side with canola cooking spray then add the second slice, sprayed side up, on grilled cheese in frying pan. * When underside is toasty brown, flip sandwich over to brown other side. ENJOY!View Thread
I always like to see which foods contribute the most sugar or saturated fat or sodium because that helps shed light on where we can make changes to have the greatest impact.
The new Dietary Guidelines for Americans 2010 have quite a few of these informative charts. One of my favorites is the figure in Chapter 2 on page 12 that shows the top 25 sources of calories for Americans. It might surprise you.
Take a look for yourself but here are the top 20 sources of calories:
You know those margarines with the plant sterols added? Have you noticed plant sterols are now popping up in other products, like orange juice and a new brand of tortilla chips?
Well, some new research found that LDL "bad" cholesterol is lowered most when these plant sterols are consumed in smaller amoutns more often throughout the day, rather than in one large amount each day.
Keep in mind you get plant sterols naturally in...wait for it...plants! You'll find them in small amounts in whole grains, fruits, nuts, and vegetables but the foods that have impressive amounts include: