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Every state has a food safety division within its health or agriculture departments.
It's up to you – and your doctor – to report foodborne illness to your state or local health agency so that officials can take action, notify the Centers for Disease Control and Prevention and keep more people from getting sick.
Phone : 334-206-5300
Phone : 907-465-3092
Phone : 602-542-1025
Phone : 602-506-6900
Phone : 501-280-4364
Phone : 916-558-1784
Phone : 562-570-4499
Phone : 888-397-3993
Phone : 626-744-6000
Phone : 858-505-6814
Phone : 415-252-3800
Phone : 303-692-2350
Phone : 303-232-6301
Phone : 860-509-8000
Phone : 302-744-4700
Phone : 202-442-5955
Phone : 850-245-4250
Phone : 305-324-2400
Phone : 407-858-1400
Phone : 404-657-2700
Phone : 808-586-4400
Phone : 208-334-6996
Phone : 217-782-4977
Phone : 708-633-4000
Phone : 630-682-7400
Phone : 217-423-6988
Phone : 317-233-1325
Phone : 515-281-7689
Phone : 785-296-1500
Phone : 800-372-2973
Phone : 225-342-9500
Phone : 207-287-3707
Phone : 410-767-6500
Phone : 410-767-6500
Phone : 617-573-1600
Phone : 410-632-1100
Phone : 517-373-3740
Phone : 313-224-0286
Phone : 651-201-5000
Phone : 601-576-7400
Phone : 573-751-6400
Phone : 406-444-4141
Phone : 402-471-3121
Phone : 775-684-4200
Phone : 702-759-1000
Phone : 603-271-4589
Phone : 609-292-7837
Phone : 505-827-2613
Phone : 505-314-0310
Phone : 800-458-1158
Phone : 212-788-4975
Phone : 919-707-5000
Phone : 701-328-2372
Phone : 614-995-5599
Phone : 405-271-5600
Phone : 971-673-0451
Phone : 541-573-2271
Phone : 877-724-3258
Phone : 215-685-7494
Phone : 401-222-5960
Phone : 888-549-0820
Phone : 605-773-3361
Phone : 615-741-3111
Phone : 512-458-7111
Phone : 713-439-6000
Phone : 801-538-6101
Phone : 801-468-2750
Phone : 802-863-7200
Phone : 804-864-7473
Phone : 800-525-0127
Phone : 206-296-4600
Phone : 800-423-1271
Phone : 608-266-1865
Phone : 866-571-0944
Becoming familiar with the symptoms of foodborne illnesses and understanding how to handle them quickly and efficiently may help prevent serious complications.
Important Information: This is general information about foodborne illnesses and is not a substitute for a doctor’s care. Consult a physician immediately if you believe you have a foodborne illness. If you work in a high-risk facility – day care center, nursing home or hospital – you could pose a greater risk to the people around you and should talk to your doctor about having a stool sample tested to assist in diagnosis.
Nausea, vomiting, abdominal cramping, diarrhea, fever, muscle aches, headache.
Treat symptoms. Keep hydrated with plenty of liquids. There is no vaccine or drug to treat people who become sick. Antibiotics will not help because they fight bacteria not viruses.
Diarrhea, fever, abdominal cramps, vomiting.
If salmonella has not entered your bloodstream, you can treat symptoms by staying hydrated and using anti-diarrheals (these relieve cramping but may prolong the diarrhea). If salmonella is in your bloodstream or if you have a weakened immune system, your doctor may prescribe antibiotics. For people who don't meet these criteria, antibiotics may lengthen the time they carry the disease, which can result in relapse or passing the infection on to others.
Watery diarrhea, nausea, abdominal cramps, fever (rare).
Symptoms are treated. Antibiotics are not typically used.
Bloody diarrhea, cramps, fever, vomiting.
Symptoms are treated for most cases. In severe cases, antibiotics can be used early in the diarrheal disease.
Sudden intense nausea and vomiting, abdominal cramps, diarrhea, fever.
Treat symptoms. Rest and hydrate. The bacteria are not making you sick — the toxins the bacteria produce are — so antibiotics are not useful.
Flu-like, including aches, swollen lymph nodes, headache, fever, fatigue, sore throat. People with weakened immune systems may experience headache, confusion, poor coordination, seizures, lung problems or blurry vision. These people should see a doctor immediately if they suspect an infection. Pregnant women also should visit a doctor because of the serious effects this infection can have on the fetus.
Most healthy people recover without treatment. There are drugs for severe infections. Pregnant women and people with weakened immune systems should get treatment as soon as possible.
Bloody diarrhea, abdominal cramps, vomiting. There is usually no fever.
Treat symptoms. Antibiotics are not usually given because some studies show this may promote the development of hemolytic-uremic syndrome, which can cause kidney failure.
Fever, muscle aches, nausea, diarrhea. Pregnant women may have a mild flu-like illness.
Antibiotics taken as soon as possible can cure the illness and prevent infection to the fetus.
Be aware of potential safety risks when purchasing food at grocery stores and farmers markets and from wholesalers.
Visit the Food and Drug Administration and Food Safety and Inspection Service websites for the latest food and drug recalls. You can also subscribe to email alerts on both sites.
Follow @USDAFoodSafety and @FDArecalls on twitter to get the latest recall information.
Check for notices at your local grocery store — or restaurants — indicating a recall.
FSIS recommends: If you sense there's a problem with any food product, don't consume it. 'When in doubt, throw it out.'
FSIS also maintains a list of additional recall resources.
Do not eat or taste food from cans that bulge or leak or that have a sticky residue or have an unusual smell. The food could be contaminated.
Read food packaging labels for instructions on how to store foods after opening and for expiration dates.
Note the different types of expiration jargon. FSIS provides a list of what to look for:
It's important to remember that certain foods often sold in stores or farmers markets are not always safe for consumers. This includes those who are pregnant, elderly, very young or who have compromised immune systems.
Avoid contamination from food handlers, other foods and the surrounding environment.
News21 is a national initiative led by 12 of America’s leading research universities with the support of two major foundations – the Carnegie Corporation of New York and the John S. and James L. Knight Foundation – that emphasizes innovative, hands-on journalism study and practice.
In summer 2011, fellows from five universities worked out of newsrooms at Arizona State's Walter Cronkite School of Journalism and Mass Communication and Maryland's Philip Merrill College of Journalism to report on the safety of America's food supply.