TYPES OF FOOD POISONING
* Botulism. Extremely rare, but deadly. Never use food from containers that are leaking, bulging or badly dented. Cracked jars or jars with loose or bulging lids, and canned foods with a foul odor, are also risky. Any container that spurts liquid when opened should be discarded. Symptoms include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness.
* Salmonella. Any raw food of animal origin -- such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables -- may carry the bacteria. Symptoms include diarrhea, abdominal cramps and fever within 8 to 72 hours after the contaminated food was eaten. Additional symptoms may be chills, headache, nausea and vomiting. Symptoms usually disappear within four to seven days.
* E coli. This can be contracted by contact with contaminated raw vegetables, water and undercooked beef. Symptoms include severe abdominal cramps, bloody diarrhea and vomiting. Some people can develop a life-threatening form of kidney failure called hemolytic uremic syndrome.
* Campylobacter. Raw meat and dairy are the culprits here. Symptoms include diarrhea, cramping, abdominal pain and fever. The diarrhea may be bloody, and can be accompanied by nausea and vomiting.
* Listeria. Found in contaminated soil, water, meat and dairy. Symptoms include fever and muscle aches, diarrhea or other gastrointestinal symptoms.
FOODS TO WATCH
* Eggs. Refrigerate on a shelf, and not in the refrigerator door, as soon as you get home from the store. Cook until yolks are firm.
* Pork. Cook roasts and chops until internal temperature reaches at least 145 degrees. Let the meat rest for three minutes before cutting or eating. Ground pork should reach 160 degrees.
* Beans and grains. Skip raw sprouts on sandwiches and salads, and only eat when cooked thoroughly.
* Mollusks. Before purchasing oysters and clams, check to see if they were taken from safe water sources, and always cook before eating.
* Fruits and vegetables. Wash with cold running water and dry with a clean paper towel. Make sure your hands and sink are clean.
* Dairy. Avoid unpasteurized milk.
* Beef. Ground beef should be cooked to 160 degrees internally. Don't rely on the color alone, since the meat can turn brown before it's fully cooked. For whole cuts, 145 degrees is safe.
* Poultry. Cook until the juices run clear and internal temperature reaches 165 degrees.
Sources: Weber-Morgan Health Department, U.S. Department of Agriculture, Centers for Disease Control and Prevention