FBI on the loose... RUN!
Alex Devonmille and Kari Caines
A variety of foods, particularly rice and leftovers, as well as sauces, soups, and other prepared foods that have sat out too long at room temperature
People at risk
- Diarrheal: Watery diarrhea and abdominal cramps
- Emetic (vomiting): Nausea and vomiting
It last for
- If food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under).
- Store cooked food in a wide, shallow container and refrigerate as soon as possible.
- Infants: Honey, home-canned vegetables and fruits, corn syrup
- Children and adults: Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or fermented fish, herb-infused oils, baked potatoes in aluminum foil, cheese sauce, bottled garlic, foods held warm for extended periods of time
- Infants: Lethargy, weakness, poor feeding, constipation, poor head control, poor gag and sucking reflex
- Children and adults: Double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness
- Be very careful when canning foods at home
- Do not let babies eat honey
- Get prompt medical care for infected wounds
Comes From Raw and undercooked poultry, unpasteurized milk, contaminated water.
Symptoms Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody.
Last for 2-10 days
YOPI are most likely to get it
- Always cook meat, especially poultry, to safe minimum temperatures
- Keep raw meat, especially poultry, separate from other foods.
- Do not drink raw or unpasteurized milk.
If you get it go to the doctor, Drink lots of fluids, get a lot of rest
2 picture campylobacter
3 [pictture clostridium prefingens