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Foodborne Illness
Every day we are exposed to thousands of bacteria. Not all bacteria cause disease. For example, the bacteria used to make cheese and yogurt are safe and even healthy. Some bacteria, however, create problems for our digestive system. Foodborne illness develops when certain harmful bacteria get into the food supply and cause disease. Millions of cases of foodborne illness occur each year, and most cases can be prevented.
Causes
Symptoms
Treatment
Prevention
Self-Care
Related topics
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What to do About
Foodborne Illness |
| Mild symptoms of foodborne illness |
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| Mild symptoms lasting longer than a few days |
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| Symptoms of dehydration: dry mouth, dizziness, dark yellow urine, or decreased urination |
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| Bloody diarrhea, excessive nausea and vomiting, or fever |
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| Foodborne illness in at-risk groups (children, pregnant women, people with chronic diseases, and the elderly) |
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| Symptoms of botulism: headache, double or blurred vision, muscle weakness |
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Resources
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