Vegetarian - how to prevent food poisoning

As more and more food goes through processing plants and occurs less in-depth review, it is increasingly on the consumer to avoid, which often occur in foods many known pathogens. Going vegetarian solves much of your problem, because meat is one of the most important sources of contamination. But if you for example need eggs food, you eat what and how you prepare it very be careful. Ovo-lacto-vegetarians still in danger, some types of food poisoning are, and this is the level of vegetarianism, you probably are aimed at your beginning, we offer you with a guide to some of the most common types of food poisoning.

Typical food poisoning symptoms are unpleasant, but only of a short duration. You are nausea, vomiting, diarrhea and abdominal cramps. Headache, fever and muscle can occur even weakness. Levels of the disease depend on level of contamination as safe, your health see physician if you think that you can have food poisoning.

Botulism - one of the most serious forms of bacteria is most commonly used in canned food. It is actually pretty rare, but to protect against it, date canned or bottled to discard the food as soon as you bring them home and those who are more than a year old or swelling or bulging cans or glass containers with bulging lids. Other signs of botulism in canned food contents are discolored spurting when you open the can and a turbidity of the usually clear liquids.

Salmonella - salmonella is the most common cause of food poisoning and is found mainly in meat, poultry and eggs. Avoid foods with raw or undercooked eggs prepared. Including fillings can home-made mayonnaise, Caesar salad dressings, mousses, meringues, homemade eggnog, true hollandaise sauce, uncooked custard pie, Sunnyside up or over-easy eggs or eggs, the soft or are ongoing. Symptoms start to twelve twenty-four hours after eating contaminated food.

Staphylococcal poisoning - this is a bacterium, which comes naturally in the skin and nose and is on of unclean hands, coughing and sneezing. Toxin-producing staphylococci multiply sauces, pudding or starchy salads like potato bacteria quickly, especially in cream or egg. Symptoms start one to eight hours after the food is eaten, and include nausea, diarrhea and vomiting. To provide you with a few more unforgettable hours of your life, Staphylococcus will undergo in General by the body's defenses and disappear within one to three days.

Clostridium - this bacterium spoils meat and other high-protein foods that undercooked or too long left without cooling (to steam tables, such as in cafés and restaurants eat.) Symptoms begin six to twenty-four hours after rotten food is eaten.