Des Moines Personal Injury Lawyer - Food Poisoning

Free Speech is the Only Cure for China's Next Melamine Problem

Steve Lombardi — Mon, 30 Nov 2009 12:01:00 GMT

Melamine poisoning is in the news again, this time with the official Chinese execution of two men associated with being involved in the chemical poisoning of baby formula in 2008. In that consumer product contamination case 300,000 babies suffered some form of kidney failure and disease. At least six babies died from kidney failure. The Chinese Courts controlled by the Chinese Communist Party (CCP) shut down 99.99% of all law suits filed against those involved with producing and then distributing tainted milk and infant formula. In response to the filings the CCP went after the lawyers who dared to file suit against the business interests that control world markets and that dictate what the American financial markets woo. With the force of its form of tort reform the CCP is a shining example of what the Bush Administration hoped to achieve in America.

Contaminated Food - What is melamine doing in my Wonton Soup?, September 16, 2008, Steve Lombardi

But six cases have been allowed to proceed in China’s court system. Why? It’s anyone’s guess but probably more of a publicity stunt for the sake of propaganda than to achieve any semblance of fairness or justice.

http://www.youtube.com/watch?v=WnFmaZEEyFg

If you’re interested in reading more about melamine and how it was being used to dodge the official protein tests used to determine the content of milk follow the link.

1. Consumer Safety: How do we solve the melamine contamination crisis ...

Jan 5, 2009 ... The entire melamine contamination debacle I find interesting. ... Posted by Steve LombardiJanuary 05, 2009 12:33 PM ...
desmoines.injuryboard.com/.../consumer-safety-how-do-we-solve-the-melamine-contamination-crisis-and-stop-the-chinese-from-corruptin... - Cached -

2. Food Safety: Melamine news, including the CCP takes action against ...

Food Safety: Melamine news, including the CCP takes action against government officials for melamine contamination debacle. Email Member · Steve Lombardi ...
desmoines.injuryboard.com/.../food-safety-melamine-news-including-the-ccp-takes-action-against-government-officials-for-melamine-contamina... - Cached -

3. Food Safety: Melamine test looks promising. | InjuryBoard Des Moines

Food Safety: Melamine test looks promising. Email Member · Steve Lombardi. Attorney (866) 735-1102 Ext 335. Visit Steve Lombardi on Facebook · Visit Steve ...
desmoines.injuryboard.com/.../food-safety-melamine-test-looks-promising.aspx?... - Cached -

4. Vacation Safety: Microwaving plastic plates and spoons may release ...

Vacation Safety: Microwaving plastic plates and spoons may release melamine and formaldehyde into your food. Email Member · Steve Lombardi. Attorney ...
desmoines.injuryboard.com/.../vacation-safety-microwaving-plastic-plates-and-spoons-may-release-melamine-and-formaldehyde-into-your-fo... - Cached -

5. Contaminated Food - What is melamine doing in my Wonton Soup ...

Contaminated Food - What is melamine doing in my Wonton Soup? Email Member · Steve Lombardi. Attorney (866) 735-1102 Ext 335 ...
desmoines.injuryboard.com/.../contaminated-food-what-is-melamine-doing-in-my-wonan-soup.aspx?... - Cached -

6. Food Safety: Is there an evil twin keeping that melamine ghost in ...

Food Safety: Is there an evil twin keeping that melamine ghost in your pantry company? Email Member · Steve Lombardi. Attorney (866) 735-1102 Ext 335 ...
desmoines.injuryboard.com/.../is-there-an-evil-twin-keeping-that-melamine-ghost-in-your-pantry-company.aspx?... - Cached -

7. Product Label Codes: On what grocery store shelf is melamine ...

Product Label Codes: On what grocery store shelf is melamine hiding? Email Member · Steve Lombardi. Attorney (866) 735-1102 Ext 335 ...
desmoines.injuryboard.com/.../product-label-codes-on-what-grocery-store-shelf-is-melamine-hiding.aspx?... - Cached -

8. Food Safety: Melamine contamination accusations against America's ...

Food Safety: Melamine contamination accusations against America's Wyeth. Email Member · Steve Lombardi. Attorney (866) 735-1102 Ext 335 ...
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9. Food Safety: Melamine contamination stirs emotions | InjuryBoard ...

Nearly 53000 children sickened and four dead from melamine contaminated baby formula. ... The Lombardi Law Firm (866) 735-1102 Ext 335 www.lombardilaw.com/ ...
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10. Melamine is processed from coal | InjuryBoard Des Moines

Melamine is processed from coal. Email Member · Steve Lombardi. Attorney (866) 735-1102 Ext 335. Visit Steve Lombardi on Facebook · Visit Steve Lombardi on ...
desmoines.injuryboard.com/.../melamine-is-processed-from-coal.aspx?... - Cached -

Originally posted at InjuryBoard by Steve Lombardi

Make Your Super Bowl Party "Too Hot to Handle"

Megan Roth — Sun, 01 Feb 2009 01:38:00 GMT

It’s here – GAME DAY! Put on your jerseys and your drinking shoes, the Super Bowl is upon us. But wait, do both with a bit of caution…

Yesterday we went over some of the health hazards the buffet-style eating so common at Super Bowl get-togethers can pose. Today, how to lessen those risks when preparing food at a home-based party.

As highlighted yesterday, food-borne illnesses are the greatest threat to such family-style events. Dishes that are left opened and exposed for prolonged periods of time are at great risk for contracting one of the many strains of bacteria known to cause such illnesses.

There are, however, numerous ways to lessen these risks. For starters, be smart about the handling of food. Wash your hands before, during and after the preparation of each dish and make sure all dishes and utensils are clean as well. Many people don’t think twice about using a knife to cut raw meat, rinsing it, then using it to open a package of cheese or chop up crudités as well. Unfortunately, however, even the slightest contact can spread the unwanted bacteria that may have been present in the meat juices, contaminating the food and putting party guests at risk for illness.

One way to kill such bacteria is to cook foods at the proper temperature. Chicken wings and/or tenders are a hot commodity at game-day events; but make sure they actually are “hot.” When cooking the first time, poultry should reach an internal temperature of 165 degrees F (beef cuts should be cooked to 145 degrees; ground beef and pork to 160 degrees). If you’re not serving fresh out of the oven, divide the food into several small, shallow containers so that it cools evenly when you refrigerate. Also important is the temperature of your fridge: it should be set at 40 degrees F (as this is deemed the safest in terms of keeping bacteria in check.

When you’re ready to eat, microwave until hot (warm just won’t cut it, for purposes or taste and safety). Serve promptly and never let food sit out for more than two hours as it presents an open opportunity for bacteria to thrive.

Follow these simple steps and you’re bound to have a butt-kicking Super Bowl party with good, safe eats.

But don't stop the safety train there. Many of you are bound to have massive amounts of leftovers, which is fine. But be smart about how you store and reheat. I was raised in a house where “we don’t waste food” but I’m smart enough to know that sometimes it’s better wasted than consumed. If you question the safety of a dish, toss it. But if you’re confident the food is uncontaminated, store it properly, consume within a reasonable time frame and enjoy!

Originally posted at InjuryBoard by Megan Roth

Super Threats at the Super Bowl

Megan Roth — Sat, 31 Jan 2009 23:02:36 GMT

Tomorrow is Sunday, February 1^st. Know what that means? It’s gameday, baby! Bars around the country will be jam-packed fans and non-fans alike, all eager to get in on the Super Bowl action.

To accommodate the mass crowds, many bars will offer a one price package: “$40 cover gets you unlimited Bud & Bud Light and a complimentary appetizer buffet at half” or something of the sort.

Doesn’t sound half-bad, right? But think about it – I mean really think about it. From a safety standpoint, this may not be the best deal for you.

While it may sound like a bargain (at least for me, I’m in New York City where consumers don’t bat an eye at paying eight or nine bucks for a beer), there are some nasty downsides to such deals. Unfortunately, bars with a buffet-style setup may be serving up more than complimentary appetizers.

While they may be ideal for a large group, buffets threaten one’s health for a multitude of reasons, starting at food allergies and extending all the way to the increased likelihood of contracting a form of food poisoning.

Granted, certain safety standards and practices relevant to buffet-style dining are in place; however, cram 200 football fans (the majority of whom will be slightly to full-on intoxicated) in a room with food and odds are good those safety standards are going to get stomped onto the floor with the countless empty beer bottles and used napkins that are bound to be gracing it.

One of the legislative rules set forth is that no consumers are allowed to touch the food with their hands (in fact, each food is supposed to have a separate tongs that is not to be used with any other product). Psh – when you put a stack of hot wings in the middle of a bar, try enforcing that. People will be grabbing chicken tenders by the fistful, which means the risk of food being contaminated by bacteria is drastically increased (I won’t even go into how that risk is upped, common sense here people…)

Also increasing the risks of bacteria are the ever-changing temperatures of the food. While it may be safe for certain foods to sit out for several hours, others (especially meats, melons and soft cheeses) need to be refrigerated until cooked, then served immediately.

But what if those products are close to crossing the border into danger territory before they’re even served? Many don’t realize that a buffet-style isn’t just convenient and pleasing to consumers, it’s also financially feasible for an establishment and serves as a way for the cooks to clean out the fridge by offering a sort of hodge-podge of items with no explanation as to why. Often times, the items selected are ones that are nearing or past their expiration date (I know you don’t like to think about this, but it’s true – I worked in restaurants for seven years and am willing to attest).

Have fun tomorrow, but be smart. I say eat, drink & be leary – ‘tis better to be a hungry aficionado than end up with food poisoning the next day.

Originally posted at InjuryBoard by Megan Roth

Salmonella's still out there...

Megan Roth — Fri, 23 Jan 2009 13:39:00 GMT

Per yesterday’s article and the dozens of others that are decorating the ‘walls’ of Injuryboard, we know that the recent Salmonella outbreak is bad news.

We know that 125 peanut butter products have been recalled as a result of them being linked to the nearly 500 people across the country that have fallen victim to a widespread outbreak of Salmonella.

But aren’t those 500 a relatively small percentage of the general population that comes in contact with peanut butter products on a regular basis? So is it really that serious?

First off, think of it as the 500 reported cases. Odds are good that numerous others have been affected; however, often times foodborne illnesses are mistaken for viruses and other ‘bugs’ (this is especially likely considering it’s that time of the year). So in reality, there probably are many more individuals who have suffered from the bacteria in result of consuming PB products, we just don’t know exactly how many.

Secondly, don’t be deluded. If a car engine blows up, we would investigate (regardless of the fact that it’s one in a million cars on the interstate). We would want to know exactly what caused the explosion and how likely it is to happen again.

Thus, we want to know exactly where the contaminated product came from, the potential markets across which the bacteria have spread, and the effects they will have on any who are affected.

Third, it doesn’t matter if it’s just one case, Salmonella is serious. Those who are infected with the bacteria often experience severe abdominal cramping, diarrhea and fever (my good friend recently suffered food poisoning and compared her symptoms to those of the flu – times ten).

Just to give you an idea of how serious these symptoms can become, I’ll try my hand at some math. Of the nearly 500 individuals who have come in contact with the Salmonella bacteria in the last couple weeks, over 90 have required hospitalization. That’s approximately 20% who wound up weak and uncomfortable in a bed not comparable to their own – a high figure when put side-by-side with the percentage of flu victims who require hospitalization.

And contrary to popular belief, the vast majority of such hospitalizations aren’t resolved with a band-aid or an antibiotic. In fact, quite the opposite. It’s recommended sufferers of Salmonella do not to take any form of antibiotic as it may prolong the illness by trapping the bacteria inside your body.

Instead, allow the bacteria to pass naturally, eat foods specializing in digestive health (ex. Probiotics), and stay hydrated!

Hydration is key, as a lack thereof can actually be blamed for many of the hospitalizations that result from salmonella.

While most cases of Salmonella will heal themselves in time (generally 10-14 days for a full recovery), unfortunately not all do.

Especially now, be smart about what you’re eating. Check ingredient labels, keep up with the updates on product recalls and warnings, and know that you’re not alone – it was tough for me to part with my Nutter Butters too, but sometimes it’s just for the best. After all, you never know where one little smudge of contaminated peanut butter could be lurking,

Originally posted at InjuryBoard by Megan Roth

The Havoc Continues as the Salmonella Outbreak Continues to Spread

Megan Roth — Thu, 22 Jan 2009 02:38:00 GMT

Three days ago, I wrote a brief intro to the widespread peanut butter scandal. Missed that article? Here’s a recap:

Approximately two weeks ago, an open jar of peanut butter (from the King Nut Corporation) tested positive for strains of salmonella. Since then, 125 peanut butter products from more than 70 companies have been recalled. Now, I know that sounds bad, and it is – but what’s worse is the fact that at least 486 people across the country have fallen ill and six have died in result of the illness.

Word on the street (and in the press) is that over 43 states have been affected by the outbreak, as the contaminated PB was processed in various forms that reached stores, pantries and even school cafeterias.

But just how serious is this? And what does it mean for consumers?

How serious? VERY. What’s it mean for consumers? Ay – where to even begin?!

In terms of symptoms, salmonella infection usually causes fever, abdominal cramping and diarrhea within 12-72 hours of eating the contaminated food. On average, the illness lasts approximately four to seven days before its victims began the uphill climb back to good health.

Unfortunately, however, not all sufferers are that lucky. In more severe cases, the food-borne illness can cause dehydration, which leads to hospitalization and sometimes even death – such was the case with six individuals in this case.

Scary, huh? And unfortunately at this point, there is no immediate end to such a situation. Though the FDA is actively investigating and testing is on-going, there are still potentially-contaminated products on the market.

Oh, how’d they get on the market in the first case? Odds are a batch of peanuts were contaminated (I assume they came in contact with fecal matter (some how, some way), but it’s tough saying). The contaminated batch was then processed in the Blakely, Georgia plant, came in contact with other batches during processing, and, in a chain reaction, spread from there.

And once it spreads, it really takes off. Unfortunately, there is no ‘real’ way to kill salmonella. In some instances, the salmonella bacteria can be killed by cooking a food to a minimum internal temperature (using a food thermometer); generally, however, it isn’t always as easy as turning up the heat.

The bacteria isn’t selective and will strike anyone it comes in contact with.

For now, the best thing to do is avoid peanut butter products all together (not peanut butter in the jarred form, as that is not thought to have been effected, but processed foods containing the ingredient). Not sure what products that all entails? Check out the FDA’s ongoing list and keep up-to-date on what products have been tied to the Salmonella outbreak.

Originally posted at InjuryBoard by Megan Roth

Peanut Butter Jelly time? Hmm...maybe not so much....

Megan Roth — Mon, 19 Jan 2009 12:39:00 GMT

I spread it on toast with cinnamon and honey, I swirl it through triple chocalate brownies, I melt it in my oatmeal and sometimes even mix it with crushed red pepper and olive oil for a chicken strip dip (sounds weird, but think of Thai food).

Yes, I’ve found many a use for it (as have the Buckwheat Boys) and consider myself an avid consumer of peanut butter – the infamous condiment that, as of late, has taken headlines by storm.

On Saturday, the FDA advised consumers to stop eating peanut butter until further notice. But why not eat the ooey-gooey, super-delicious condiment that has a wealth of nutrients and health benefits?

How’s this for an answer? As of Saturday evening, more than 450 people hade been poisoned and five deaths resulted from a Salmonella outbreak that is linked to certain peanut butter products.

Since Saturday, one other death and 20 other illnesses have been reported. An outbreak that sparked a chain of recalls starting last week when the Peanut Corp. of America issued a nationwide recall of peanut butter made at its Blakely, Georgia plant on or after July 1 (this occurred late Tuesday; on Friday, they expanded their recall – I mean they really expanded it).

And they aren’t alone. Kellogg Co. – a powerhouse in the cereal and snack world – asked stores around the nation to temporarily stop selling various Keebler and Austin brand products containing peanut butter.

And, to the dismay of elementary students everywhere, Little Debbie has followed suit and issued a recall on certain products containing peanut butter.

And this certainly isn’t the first time this has happened. In February 2007, over 290 individuals in 39 states were affected by a Salmonella outbreak which led to a mass recall of peanut butter products.

But we thought we overcame this – we thought the issue was addressed and resolved. So what sparked the recent recalls? An open container of peanut butter from the King Nut Corporation (a major peanut butter supplier) tested positive for strains of salmonella a couple weeks ago; since then, reports of illnesses have skyrocketed (as can be seen from the aforementioned statistics) and a state of peanut-butter induced panic has ensued.

The effects are severe and the statistics are staggering. More on that tomorrow; for now I’m going to go make myself a piece of toast – cinnamon and honey only.

Originally posted at InjuryBoard by Megan Roth

Water Safety: Who's responsible?

Megan Roth — Tue, 18 Nov 2008 13:11:00 GMT

In my previous post, I raised a few alarming (or what I consider to be alarming) facts. At the top of that list? The fact that US drinking water contains approximately 2100 toxins - be it in traces or in liters, that's alarming.

At the end of my post, I asked what should be done about it. And why. And by who. All questions I raised 4 days ago, and I'm assuming we'd all like an answer.

Assuring that drinking water is safe and will cause no harm is not only critical to public health, but also essential for the personal well-being of each and every citizen. Fortunately, federal regulation agrees. The National Primary Drinking Water Regulations are legally enforceable standards that apply to public water systems. These standards were with the public water system sypervision program by the Environmental Protection Agency (EPA) in 1974 under the Safe Water Drinking Act, which was intended to limit the levels of contaminants and toxins in drinking water, thus protecting public health.

But like all things, establishing the rules alone doesn't do much good; it's also necessary for such regulations to be enforced at other levels as well. At a more local level, each state's Department of Health monitors the status of drinking water to ensure its safety. And the EPA makes sure they're stepping up when it comes to such regulations.

Basically, water safety regulation falls into the standard govermental pyramid format, with the EPA forming the peak: the Epa overlooks each State Department of Health, which monitors each county Department of Health. But if the State is responsible for ensuring safe water, what does the county do?

Though each county's Department of Health duties vary (compare and contrast if you choose)Each county Department of Health regulates the operation, design, and quality of all public water supplies and facilities within their county). They also provide financial assistance to public water suppliers and make certain water sources are properly protected. But that's not all...they also monitor, review, and either reject or approve plans concerning realty and construction sites in relation to the potential effects such sites may have on public water.

So, despite the fact that the state is monitoring them (and the EPA them), the county actually does a lot. In fact, I'm willing to state outright that they do the brunt of the dirty work (pun intended). The State - followed closely by the EPA (and on an even greater scale, but the World Health Organization (WHO)) is more about observation, auditing, and enforcement. Hey - in the game of chess, we can't all be kings...someone's gotta be the pawn and in this case, it's the county Department of Health.

Originally posted at InjuryBoard by Megan Roth

Water Safety: A drink to good health?

Megan Roth — Thu, 13 Nov 2008 11:50:00 GMT

Yesterday, I rep'd my city. Yup, I gloated about our clean drinking water and gave the Big Apple a pat on the back for doing things right when it comes to water safety.

I also commented that you don't want to know the inevitable results when city's don't take proper measures to ensure the safety of their water.

Well, folks - I changed my mind. I think you do want to know. I think you need to know what happens when harmful bacteria contaminate the water we consume. But to help you understand the results, you need to understand how water contamination happens.

When proper safety measures aren't implemented (such as effective waste management, proper maintenance and repair of septic systems, etc.) microbial pathogens, chemical compounds, and/or radiological agents may come in contact with the water we use (be it to drink or to bathe in).

And not to sound extreme, but when this happens, it has the potential to destroy an entire population (after all, safe drinking water is a cornerstone of public health).

Now, I'm not saying that the effects are always that drastic. Sometimes they may resemble those of food poisoning, with diarrhea, nausea, vomiting, and other flu-like symptoms ; other times, they may be so minimal the someone who has been contaminated may not even know they've been effected.

Still other times, chemical compounds may contaminate the water and result in an Erin Brokovich-worthy situation. What, you ask, is an Erin Brockovich-worthy situation? It's one in which the health of millions is put at risk and people are adversely affected by water related diseases (the effects of such diseases may vary from a minor headache to the delayed onset of cancer, to birth defects).

Now, just in case you aren't already shaking with anxiety, let me just add one more quip: our society regularly uses approximately 75,000 standard chemicals (ranging from pesticides to household cleaners, man-mades to organics). The use of those chemicals has become so frequent and extreme it's virtually impossible to find public water that does not contain a trace of one of these toxins. Alright, that's an understatement; here's a fact: according to the Ralph Nadar Study Group, U.S. drinking water contains more than a trace - it contains more than 2100 toxic chemials that cause cancer.

Like I was saying: 2100 (plural) toxins present a much larger cause for worry than a (singular) trace of a chemical.

So what do you do? Better yet, what does our administration do? What should they do? Why should they do it? And who's responsible for making sure that they do?

Originally posted at InjuryBoard by Megan Roth

Water Contamination: How pure is purified water"

Megan Roth — Wed, 12 Nov 2008 09:26:00 GMT

Some of you may know this, some of you may not (and most of you probably don't care, but it's relevant) : I currently live in New York City. By the end of my first week living here, I had spent a large portion of my checking account on bottled water. Sounds silly? Yes, but I'm naturally a thirsty girl and I drink a lot, which posed a problem considering there was no way in hell I was going to drink water from the tap in New York City (If you've visited midtown - my neighborhood - you'd understand why. Lots of bars and restaurants rinse the muck outside, where it runs freely into and around the never ending trash lining the streets). I reasoned I wouldn't eat garbage, so why would I drink it?!

Thus, I was buying bottles of water and virtually every other Duane Reade I came across. Until one day, when a coworker commented on my habit and suggested I refill them. "Duh - if I was going to refill them, I'd just drink out of a glass and quit wasting my money on the bottle!" I retorted.

"Why don't you?"

"Because that's disgusting! New York's water is probably comparable to that of a third world country!"

"Not even close! New York City actually is actually at the top of city's in the U.S. with the cleanest drinking water!"

Wait, what?! You mean I've just spent a small fortune on bottled water and I could've been drinking straight from the tap the whole time!? I decided this was cause for some research. Turns out, my coworker was right; I ended up being just as surprised as Thirsty and found out I could save up to $1400 each year just by switching from bottled to tap.

Mayor Bloomberg says, "Our drinking water system is the lifeblood of our City...the men and women of the Department of Environmental Protection work tirelessly to uphold the high quality and integrity of our drinking water."

And state health commissioner Dr. Daines will attest: "...some of the world's best-tasting and highest quality drinking water is found in New York's largest city."

But what makes it so great?

For starters, it's unfiltered - the exact opposite of what I would think to be 'safe'. Again here, I'm not alone. Most people who have no extensive knowledge of safety and drinking water would assume unfiltered water is dangerous because it allows parasites and other harmful bactera and substances through. However, this is a common misconception and distilled water is actually much more dangerous than unfiltered.

Of course, this is provided certain safety protections are implemented to ensure water quality will not be degraded. For example, effective waste management strategies are vital. Similarly, it's essential that septic tanks are repaired and replaced on a routine basis.

These steps are absolutely necessary to ensure that the harmful bacteria and pollutants known to contaminate water aren't allowed to swim freely amongst our drinking supply - or our digestive system, for that matter.

But what happens when those steps aren't properly implemented? What happens when our water is contaminated? And what happens when whatever it is contaminating the water reaches us?

Ugh - I've started the research. Trust me - you don't wanna know...

Originally posted at InjuryBoard by Megan Roth

Food Poisoning: Get over it (literally)

Megan Roth — Tue, 11 Nov 2008 09:10:00 GMT

We've already established that there's no guaranteed way to predict whether or not someone will contract a food-borne illness; granted, it's relatively likely an illness will result if one eats raw hamburger, consumes home-canned goods that aren't sealed properly, or drinks the water in Mexico.

But outside of that, there's just no guarantee. As I said in Thursday's post, we'd prevent it if we could, but unfortunately that's just not an option (at least not a realistic one...we could forego eating, but I don't really like the sound of that...) Instead, we're left to suffer and attempt to rapidly overcome the consequences of such illnesses.

Though many of the symptoms resemble those of the flu, the treatments do not. Food poisoning can't easily be cured with a prescription or shot. Unfortunately, it's not something easily cured. Instead, we work to overcome the illness step-by-step, depending on the symptoms.

As mentioned numerous times, food poisoning is usually accompanied by vomiting and diarrhea; thus, the most important treatment a victim can do is drink plenty of fluids. Though cases of food poisoning are generally mild illnesses (as defined by publications, not sufferers), they often become more severe and lead to hospitalization due to dehydration.

Something else to consider? If you're feeling naseaus and vomiting, don't eat solid food (think about it - no sense worsening your condition by increasing your discomfort and vomiting even more)! It is, however, important to maintain your energy - start with fluids containing electrolytes (which are are often sold at drugstores) and gradually work your way back into solid foods. Eat small amounts of foods that are easy to digest, such as soft carbs (bread, rice, etc) and lean meats.

Also important in avoiding dehydration? Avoid direct sunlight immediately after experiencing food poisoning. I admit: I found this to be an incredibly strange piece of advice when I first read it; however, after doing my homework on the issue, I found it makes perfect sense. Not only does being in the sun increase the odds of dehydration, it can also increase the rate at which certain bacteria multiply (thus increasing the severity of certain strains of food poisoning). And if that's not bad enough, many individuals recovering from food poisoning report increased sensitivity to bright lights; so even if the sunlight doesn't affect the illness itself, it may lead to personal discomfort (and let's face it: food poisoning is uncomfortable enough the way it is - why contribute?!)

Another at-home treatment that can help guide you back to good health? Avoid dairy. Dairy products can actually worsen the effects of such illnesses because they can worsen diarrhea (thus increasing the odds of dehydration).

As can easily be seen, most issues pertaining to food poisoning treatment revolve around dehydration (and how to avoid it). By following the aforementioned steps, most individuals can overcome food poisoning on their own. However, there are certain situations where medical treatment is necessary. And for those such as myself who aren't all that enthused about going to the doctor, there are numerous at-home remedies to try - some of them I wouldn't poke with a twelve-foot stick, but certain others don't seem so bad...

Originally posted at InjuryBoard by Megan Roth