How common is food poisoning
Food Infections: Causes & Prevention
Watery, slimy and bloody diarrhea, fever and muscle pain are possible.
Complications: e.g. Guillain-Barre syndrome
Can multiply very quickly at temperatures between 10 to 47 degrees Celsius.
Hardly multiply when refrigerated, but are not killed by freezing. Heating to at least plus 70 degrees Celsius for at least 15 seconds kills salmonella.
(products), cheese with a greasy rind (e.g. Brie, Roquefort), cold smoked fish
They multiply even at low temperatures, e.g. in the refrigerator.
forming Escherichia coli (VTEC, bacterium)
10–23 days after consumption of cysts in raw meat,
5–20 days via oocytes (e.g. vegetables contaminated with cat feces)
Main transmission via cat feces, gardening (wear gloves).
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