Vegetarian - How to Prevent Food Poisoning

As more and more food passes through processing plants and less thorough inspection occurs, it is increasingly falling on the consumer to avoid the many known pathogens that commonly occur in food. Going vegetarian solves much of your problem, because one of the prime sources for contamination is meat. But if you eat eggs, for instance, you need to be extremely vigilant about what you eat and how you prepare it. Because ovo-lacto vegetarians are still in danger of some types of food poisoning, and this is the level of vegetarianism you will most likely be striving for in your early stages, we will provide you with a guide to some of the most common types of food poisoning.

Typical food-poisoning symptoms are unpleasant but short-lived. They include nausea, vomiting, diarrhea, and abdominal cramps. Headaches, fever and muscle weakness may also occur. Levels of illness depend on the level of contamination, so be sure to see your health practitioner if you think you may have food poisoning.

Botulism - One of the most serious forms of bacteria shows up most frequently in canned goods. It is actually fairly rare, but to safeguard against it, date canned or bottled foods as soon as you bring them home and discard those that are more than a year old or are in swelling or bulging cans or in glass containers with bulging lids. Other signs of botulism in canned goods include discolored contents, spurting when the can is opened, and a clouding of normally clear liquids.

Salmonella - Salmonella is the most common cause of food poisoning and is found mainly in meat, poultry, and eggs. Avoid foods prepared with raw or undercooked eggs. These may include homemade mayonnaise, Caesar salad dressings, mousses, meringues, homemade eggnog, true hollandaise sauce, uncooked custard pie fillings, sunnyside up or over-easy eggs, or any eggs that are soft or runny. Symptoms begin twelve to twenty-four hours after eating contaminated food.

Staphylococcal Poisoning - This is a bacteria that occurs naturally in skin and nasal passages and is passed on via unclean hands, coughing and sneezing. Toxin-producing staph germs multiply rapidly, especially in cream or egg sauces, custards, or starchy salads, such as potato. Symptoms begin from one to eight hours after food is eaten, and include nausea, diarrhea and vomiting. After providing you with a few of the more memorable hours of your life, staphylococcus will generally be subdued by your body's defenses and disappear within one to three days.

Clostridium - This bacteria taints meat and other high-protein foods that are undercooked or left standing too long without refrigeration (on steam tables, for example, in cafeterias and all-you-can-eat restaurants. Symptoms begin six to twenty-four hours after tainted food is eaten.

Susan Carey