Food Poisoning, more accurately called Foodborne Illness, is caused by harmful toxins present in food that is consumed. Typically, these are bacteria, parasites, or viruses, although Food Poisoning can also be caused by chemicals, such as pesticides, present in food. The contamination of food can result from poor sanitation, improper handling, preparation, or food storage. While good hygiene can lower the risk of contracting poisoning, it is not a guarantee.  The symptoms of Food Poisoning are similar to those of the flu and the two are often difficult to tell apart. Symptoms typically manifest themselves within 48 hours of consuming contaminated food. The common symptoms of Food Poisoning include nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache and fatigue. While the symptoms are usually mild and the recovery quick, Foodborne Illness can cause more serious health problems, especially for those with weaker immune systems. The bacterium that causes botulism, for example, is quite rare and is often deadly. Some of the most common causes of Food Poisoning include salmonella, E. coli, campylobacter, parasites, hepatitis A, and norovirus.

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• Foodborne Pathogens
  Common illnesses caused by or related to food. 
• Answers and Information
  Answers to frequently asked questions about Food Poisoning.
• Prevention and Safety
  A guide to the prevention of Food Poisoning and the safe storage and consumption of food.
• Symptoms and Complications
   An overview of the symptoms and complications resulting from Food Poisoning.
• Food Recalls
  An overview and explanation of the Food Recall process and its implications.
• Food Allergies
  An overview of Food Allergies.

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