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Salmonella Gastroenteritis News

Health Tip: Getting Over a Stomach Virus

Posted 10 May 2017 by Drugs.com

-- After a gastrointestinal virus makes your stomach sensitive and you feel nauseated, avoid heavy foods that can worsen your symptoms. The American Academy of Family Physicians suggests these easy-on-your-tummy foods: Bananas. Rice and plain potatoes. Plain applesauce. Plain dry toast. Saltine crackers. Clear broth. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Preparing Nutritious Meals

Posted 4 May 2017 by Drugs.com

-- Preparing a week's worth of meals on the weekends ensures that you have a steady supply of nutritious offerings. The Academy of Nutrition and Dietetics recommends: Grocery shopping on Saturdays, and cooking food for the week on Sundays. Most food will stay safe three-to-four days in the refrigerator. Divide cooked food into portions, store in small containers and immediately refrigerate. Don't leave food on the counter to cool. Reheat only the portion for that night's meal, rather than the whole dish. You can't always see, smell or taste spoiled food. If you're not sure if it's safe to eat, throw it out. Read more

Related support groups: Obesity, Weight Loss, Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

U.S. Health Officials Make Headway Against Salmonella

Posted 20 Apr 2017 by Drugs.com

THURSDAY, April 20, 2017 – A new government report that lists the top offenders for food poisoning shows that U.S. health officials have made progress against salmonella infections. In 2016, there was an 18 percent drop in illnesses caused by this common type of bacteria, according to the report from the U.S. Centers for Disease Control and Prevention. Tougher regulations and more vaccinations of chickens most likely explain the decrease, the researchers said. "We are making progress in detecting and responding more quickly to foodborne illness, but our priority remains preventing illnesses from happening in the first place," said Susan Mayne. She directs the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition. "The final rules we are implementing under the FDA Food Safety Modernization Act focus on prevention, and we will continue to work closely with ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Eating Lunch at Work

Posted 13 Apr 2017 by Drugs.com

-- Eating at the job? Make sure you don't ignore food-safety rules. Here are suggestions from the Academy of Nutrition and Dietetics: Wash your hands with soap and water, or use a hand sanitizer, before and after you eat. Don't allow your lunch or leftovers to be unrefrigerated for more than two hours. If you're eating leftovers, reheat to 165 degrees Fahrenheit. Store perishable foods in the refrigerator, set to below 40 degrees Fahrenheit. If you re-use the same lunch bag, wash it frequently. Don't let frozen foods thaw on the countertop. Defrost them in the microwave or refrigerator. Read more

Related support groups: Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Freezing Food

Posted 7 Apr 2017 by Drugs.com

-- Freezing food helps avoid the growth of germs, allowing perishables to last longer than if they were refrigerated. The Academy of Nutrition and Dietetics offers these suggestions for freezing food safely: Make sure your freezer is set to 0 degrees Fahrenheit or below. Confirm the temperature with an appliance thermometer. While you can freeze just about anything except canned foods or eggs in shells, some foods (such as lettuce, cream sauces or mayonnaise) may not maintain quality. Store food in freezer-safe bags, heavy plastic containers or heavyweight aluminum foil. Date and label foods before storing in the freezer. Use older foods before newer ones to help thwart freezer burn. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Salmonella Gastroenteritis

Health Tip: Buying Eggs

Posted 3 Apr 2017 by Drugs.com

-- Before bringing home a carton of eggs, check them in the store to be sure they're safe to eat. The U.S. Department of Agriculture advises: Only buy pasteurized eggs/egg products. Make sure the package has the USDA inspection mark. Inspect the package to make sure it's tightly sealed. If buying frozen egg products, make sure there are no signs of thawing. Make sure all refrigerated egg products are stored at 40 degrees Fahrenheit or below. Inspect dried egg products for signs of hardening or caking. Read more

Related support groups: Salmonella Gastroenteritis

Health Tip: Store Cooking Oils Correctly

Posted 30 Mar 2017 by Drugs.com

-- A heart-healthy cooking oil – such as olive, walnut or avocado oil – can help in preparing nutritious meals. But be careful how you store it. The Cleveland Clinic explains: Exposure to light or heat over time can affect an oil's taste. So store it in a cool, dark place. If your oil begins to taste a bit off, toss it and buy a fresh bottle. Grapeseed and walnut oils should be stored in the refrigerator. They can quickly become rancid. It's safe to store most oils in the refrigerator. Though they may appear cloudy, that effect disappears when an oil reaches room temperature. Read more

Related support groups: Infectious Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Prevent Food-Safety Mistakes

Posted 22 Mar 2017 by Drugs.com

-- The wrong habits in the kitchen could mean putting you and your family at greater risk for food-borne illness. Here are popular habits to avoid, courtesy of the foodsafety.gov website: Don't rely on tasting or smelling food to determine if it's still safe. If there's any doubt, throw it out. Don't put cooked meat on a plate that held raw meat, or put marinade used on raw meat on cooked meat. Don't allow food to thaw or marinate at room temperature. Don't wash raw meat, poultry or eggs in the sink, which can splash harmful bacteria around the kitchen. Don't eat raw cookie dough or any food that contains uncooked flour or eggs. Don't serve undercooked meat, poultry or eggs. Don't forget to wash your hands before or after handling food. Read more

Related support groups: Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Prepare Homemade Baby Food

Posted 18 Mar 2017 by Drugs.com

-- Some new parents enjoy making homemade baby food. But it's important to follow safety guidelines to help prevent food poisoning. The Academy of Nutrition and Dietetics advises: Thoroughly wash your hands, as well as any utensils and containers that will be used to prepare and store baby food. Wash all produce, and carefully peel and remove all pits and seeds. Use caution with produce grown close to the ground, which may harbor germs. Steam or microwave vegetables until soft, then puree. Never add salt, honey or corn syrup. Never add egg whites until after the child's first birthday. Always make sure egg whites are well cooked. Thoroughly cook all meat, eggs and poultry. Immediately refrigerate or freeze baby food in a sealed container after cooking. It can be stored one-to-two days in the refrigerator, or three-to four months in the freezer. Add a dated label so you know the food is ... Read more

Related support groups: Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

US Medical Groups Sound the Alarm on Climate Change

Posted 15 Mar 2017 by Drugs.com

WEDNESDAY, March 15, 2017 – Climate change is not only an environmental issue, but a major threat to public health, according to 11 U.S. medical societies. It's an issue that many people do not know exists, even though it may already affect them, the groups warned in a new report. "We want to get the message out that climate change is affecting people's health right now," said Dr. Mona Sarfaty. She's director of the group collective the Medical Society Consortium on Climate and Health. More frequent and more intense heat waves raise the risk of heat-related illness, for example. Climate change can also exacerbate heart and lung conditions, including asthma and emphysema, said Sarfaty, who's also director of Program on Climate and Health at George Mason University in Fairfax, Va. And, it can feed the spread of insect-borne infections, such as Lyme disease and Zika, and even contribute ... Read more

Related support groups: Chronic Obstructive Pulmonary Disease, Heart Disease, Bronchitis, Lyme Disease, Gastroenteritis, Bronchiectasis, Respiratory Tract Disease, Ischemic Heart Disease, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis, Zika Virus Infection

Health Tip: Clean Your Refrigerator

Posted 2 Mar 2017 by Drugs.com

-- A clean refrigerator can help prevent food-related illness. The Academy of Nutrition and Dietetics offers these suggestions: Immediately clean up spilled juices, particularly from raw meat. To defrost, always put uncooked meat on the bottom shelf inside a container with a lid. Use warm, soapy water and a sponge to clean shelves, drawers and other surfaces. Avoid spray cleaners. Dry with a clean paper towel or cloth. Clean the door handle frequently. Place an open box of baking soda inside your fridge to absorb odors. Change it every three months. Wipe away dust from the front grill of your refrigerator to keep it working efficiently. Read more

Related support groups: Gastrointestinal Disorders, Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Reheat Food Safely

Posted 27 Feb 2017 by Drugs.com

-- Leftovers are a great way to enjoy a healthy, easy meal that you've already spent time to prepare. But, thorough reheating is important to avoid food poisoning. The Foodsafety.gov website advises: Only reheat and eat leftovers that were stored properly, within two hours of cooking. Do not use a slow cooker to reheat food. When reheating in a microwave, make sure your food is covered and is evenly distributed. Use a food thermometer to make sure food is re-heated to 165 degrees. Read more

Related support groups: Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Slow-Cooking Food Safely

Posted 23 Feb 2017 by Drugs.com

-- The slow cooker is a convenient way to whip up a healthy dinner for your family. But food safety rules still apply, the Academy of Nutrition and Dietetics advises. Here are the group's suggestions: Thoroughly clean the slow cooker, work area and your hands before preparing food. Keep all perishables in the refrigerator until right before it is time to add them. Prepare meat and vegetables separately, refrigerating them in separate containers. Defrost meat – always in the refrigerator – before putting it in the slow cooker. Cook foods all day on the "low" setting, or for the first hour on "high," then dropping to "low." Use a food thermometer to make sure it's cooked thoroughly. The cooker should be no more than 1/2 to 2/3 full. Cut up large chunks of meat to help ensure a better fit and more thorough cooking. Do not remove the lid while cooking. And when it's time to store ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis, Traveler's Diarrhea Prophylaxis

Warmer Waters May Mean More Toxic Shellfish

Posted 9 Jan 2017 by Drugs.com

MONDAY, Jan. 9, 2017 – Unusually warm ocean temperatures near the U.S. Pacific Northwest have been linked to dangerous levels of a natural toxin in shellfish. But, researchers report they have developed new ways to predict these toxic outbreaks. The toxin, domoic acid, is produced by marine algae, or plant life. It builds up in seafood, posing a potential threat. Consuming the toxin can be harmful to humans, the researchers said. The project was funded by the U.S. National Oceanic and Atmospheric Administration (NOAA). "We describe a completely new method to understanding and predicting toxic outbreaks on a large scale, linking domoic acid concentrations in shellfish to ocean conditions caused by warm water phases of natural climate event cycles," said study author Morgaine McKibben of Oregon State University. Those "climate event cycles" include El Nino and a similar but long-term ... Read more

Related support groups: Gastroenteritis, Poisoning, Infectious Gastroenteritis, Toxic Reactions Incl Drug and Substance Abuse, Salmonella Enteric Fever, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Enjoying Rare Meat Safely

Posted 6 Jan 2017 by Drugs.com

-- If you prefer rare meat to well done, you might be wondering if the rare variety is safe. The Academy of Nutrition and Dietetics explains: A food thermometer should be used to make sure rare meat is hot enough to destroy any germs. Avoid using other cues, such as the color of meat, the color of juices or the firmness of meat, to determine if it's sufficiently cooked. Ground lamb, pork, veal or beef should be cooked to at least 160 degrees Fahrenheit at its center. Whole steak needs to be cooked to 145 degrees Fahrenheit at its center. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

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