41. Natural Pet Food Raw Meat Diets For Dogs And Cats feeding table scraps or leftovers such as chicken, meat, bacon, eggs. top qualitydry pet food (it will have meat in it (Animal food Services products contain http://www.naturalpetfood.com/comments.html

Natural Pet Food WHAT MANY VETERINARIANS DON'T KNOW Many veterinarians and pet owners continue to be misled when considering cheap, grain-based pet foods. Here is what they may be missing... Natural pet foods based on meat that make sense for meat-eating dogs and cats can be a vital aspect of a high quality of life for these pets. Meat is the key ingredient and any dog or cat's diet. Read the following article to find out more about how to feed dogs and cats a more natural, meat based diet... any why it simply makes sense. When a dog (or cat) that looks and acts healthy is presented to most veterinarians and the veterinarian asks "What are you feeding your pet?" if the pet owner responds that the brand is some cheap, grain-based food like Ol' Boy, the veterinarian may actually form the impression that Ol' Boy is a pretty good dog food. Heck, the dog looks great. So that cheap food must be OK. One more question should always be asked, though, and that vital next question is "WHAT ELSE DO YOU FEED THE DOG?" In every single case where the dog looks good while being fed a cheap, grain-based dry food, the owners will also be feeding

42. VDACS - Food Safety - Food Poisoning meat, poultry, salads, cheese, eggs, custards, and cream thorough cooking of poultryand meat (particularly lamb Division of Animal and food Industry Services. http://www.vdacs.state.va.us/foodsafety/poisoning.html

About Poisoning Safety Tips Kitchen Test Cool Rules Bookmarks ... Food Security About Food Poisoning In most cases of foodborne illness (food poisoning), symptoms resemble intestinal flu and last a few hours to several days. But in cases of botulism, or when food poisoning strikes infants, the ill, the elderly, or those with compromised immune systems, life-threatening complications can result. Microscopic organisms that cause foodborne illness are everywhere-in the air, soil, water, and in human and animal digestive tracts. Most are capable of growing undetected in food because they do not produce an "off" odor, color, or texture. The only way these microbes can be prevented from causing human illness is by handling and storing food safely. BACTERIA SALMONELLA Disease: Salmonellosis Source: Spread when contaminated food (meat, poultry, eggs) is eaten raw or undercooked. Also, when cooked food comes in contact with contaminated raw food, or when an infected person prepares food. Symptoms (after eating) : Onset: 6-48 hours; nausea, fever, headache, abdominal cramps, diarrhea, and vomiting lasting 2-7 days. Can be fatal to infants, the elderly, the infirm, and the immune-compromised.

43. Meat, Poultry And Eggs Information At Business.com of food for catering and the provision of restaurant services. The Company hasthe excl DealTime Comparison Shopping for meat, Poultry eggs Shopping http://www.business.com/directory/food_and_beverage/meat,_poultry_and_eggs/

Meat, Poultry and Eggs - Producers, processors, importers and distributors of meat and poultry products, eggs and equipment. All of Business.com Just this category Search Tips Help Sponsored Links List Your Site Omaha Steaks - 67% Off Save up to 67% Plus Get 3 Gifts. Get great steaks from Omaha (aff) Steaks 4 Less POPULAR SEARCHES meat meat company meat industry meat processing YOU ARE HERE: Business Directory Meat, Poultry and Eggs SUB-CATEGORIES: B2B Markets Beef Buffalo Lamb ... Venison RESOURCES: Associations News Reference FEATURED LISTINGS Feature Your Site Here Featured Listings? Shopping search engine to find low prices and reviews on whatever you're shopping for across the Web. BizRate.com: Meat, Poultry and Eggs Comparison Shopping BizRate.com offers price comparisons, consumer reviews, product features, and store ratings from over 2,000 stores across the web. LISTINGS List Your Site bold-faced listings are paid advertisers A. MOKSEL AG profile A. Moksel AG(MA). The Group's principal activities is the operation of abattoirs and the processing of meat, meat and livestock trading, and the distribution of a wide range of meat products as well as convenience foods. Slaughter activities and... AB Klaipedos Maistas Meat processing company located in Lithuania. Offers a variety of meat products including Pienisko's frankfurters and canned meat products.

44. FSAI - Factsheet: Food Safety Authority Of Ireland Products, Kilcoole (producers), O Kane food service, Lisburn and Egg dishes shouldbe consumed soon after preparation There should be no pink meat and juices http://www.fsai.ie/publications/factsheet/salmonella_enteritidis.asp

Home Publications Factsheet Search FSAI website: Advanced Search About FSAI News Publications ... FSAI Subscriptions Salmonella enteritidis BACKGROUND Salmonella enteritidis is a poultry specific Salmonella. It thrives in poultry and passes from one generation to the next in the eggs. As a result, there is a risk for humans to become infected with Salmonella due to the consumption of undercooked poultry meat and raw eggs. There is also a risk of infection if bacteria from raw poultry are transferred onto other foods. SYMPTOMS The most common symptoms of this infection are diarrhoea, fever and abdominal pain. Headache and vomiting may also occur. Most people recover fully within a few days. If people experience these symptoms they are advised to contact their general practitioner who can offer advice and can take a specimen to test for the infection. PREVENTION The following are the most important preventive measures:- Hotels, restaurants, contract caterers, hospitals and old peoples' homes using fresh shell eggs in uncooked or semi-cooked dishes such as tiramisu, scrambled egg, omelette, quiche, pastry products, mousse, hollandaise or similar sauces should sources their eggs from Salmonella controlled flocks such as those in the Bord Bia Egg Quality Assurance Scheme. Alternatively, caterers can still use pasteurised eggs in high-risk dishes. There are a number of suppliers of pasteurised eggs in Ireland such as: Irish Egg Products, Kilcoole (producers), O'Kane Food Service, Lisburn and Goldenvale plc, Cork.

45. Tyson Foods, Inc.: Company Info: Products are inoculated against disease right in the egg. The Poultry food service Unit offersnearly every chicken unit offerings include Commodity Breast meat, IQ*F http://www.tysonfoodsinc.com/corporate/products/default.asp

The New Tyson: A World of Quality Protein Products All successful companies know that their futures depend on providing the quality products customers and consumers expect and deserve. The new Tyson Foods has become a world power in protein because of our strong belief in this premise. The products we produce are second to none in food safety, quality, and variety, which is why the new Tyson Foods, Inc., is setting the pace in feeding the world. Here is a short description of our operating units. Tyson Poultry Hits the Mark F, and humidity is set at 86 percent for the perfect hatching conditions. After 18 days, the eggs are sent from the incubator to the hatcher, where the chicks are inoculated against disease right in the egg. Three days later, the chicks begin to hatch and are treated to prevent respiratory problems. The chicks are carefully placed into Tyson trucks for their trips to Tyson family farms to be grown to processing weight. After manufacturing, Tyson products are shipped to Tyson Distribution Centers or a similar outside facility for storage until a customer needs them. Fresh Meats: A World Leader Once livestock are delivered to a fresh meats facility, they are weighed and moved to holding pens for a brief period before being processed. The meat production process includes removal of the hide and internal organs, as well as the splitting of the carcass. After refrigeration, the carcass is moved to the processing operation, where it is cut and trimmed into smaller portions, vacuum-packaged, and boxed for storage and shipment. The process is monitored by government inspectors, as well as our own quality assurance team, to meet strict quality and safety standards.

46. Food Services University Park or meat byproducts, but may contain eggs, cheese, or other dairy products. meatlessitems are noted as such in the dining commons. Penn State food Services http://www.hfs.psu.edu/resdining/vegetarianism/

47. Food Services University Park of some potentially hazardous foods are meat, milk, baked potatoes, tofu, fish, andeggs. food services requires every fulltime food service employee to http://www.hfs.psu.edu/resdining/safety/

48. Food Services food Services. Cereal and Milk, Coffee and Tea, Grapefruit meat Selection (choose BagelEnglish Muffin Egg Selection (choose one) Scrambled eggs Boiled eggs http://www.augustana.ab.ca/other/conference_services/lfood.html

HOME SITE MAP CONTACT SEARCH ... Theological Lecture Series Food Services Your group can enjoy our All-You-Can-Eat cafeteria style meals. You can tailor your conference menu or allow our staff to decide for you. Requests for most special dietary needs can be accommodated. Minimum numbers apply. The Main Dining Hall is located in the lower level of the K. Glen Johnson Faith and Life Centre. BREAKFAST - $5.25 +GST Includes Chilled Juices (Apple, Orange) Jam and Butter, Cold Cereal and Milk, Meat Selection (choose one) Bacon Sausage or Ham Entre Selection (choose one) Pancakes French Toast Waffles Bagel English Muffin Egg Selection (choose one) Scrambled Eggs Boiled Eggs Poached Eggs Hash Browned Potatoes (with some meals) Stand Alone Selection (the above choices do not apply) English Muffin, Poached Eggs and Ham LUNCH - $6.50 + GST Includes Full Salad Bar, Fresh Fruit, Coffee, Milk, Juice, and Soft Drinks. Main Course Selection Grilled Cheese Sandwich English fish and Chips Soft Taco Chicken Burger Salisbury Steak Hot Dogs* Baked Ham Chili on a Bun Cold cuts with Kaiser Buns* Cold cuts with Croissants* *Includes soup (choice of; mushroom, corn chowder, tomato, won ton

49. Chef Paul Prudhomme's Magic Seasoning Blends Veal Magic®, Seafood Magic®, Vegetable Magic®, meat Magic® and for sprinklingon fries, salads, eggs or pasta designed by Chef Paul to complement any food. http://www.chefpaul.com/institutional.html

INSTITUTIONAL/FOOD SERVICE New Magic Seasoning Blends Chef Paul's Magic Chiles Chef Paul's line of seven ground chile powders offer a great variety of exciting flavors for the adventuresome taste buds of your customers. Available in both retail and foodservice packaging, the chiles range in heat from 2 to 7.5 with each container labeled with a heat index. All the chiles contain no additives, preservatives or Monosodium Glutamate (MSG) and are all certified Kosher. See below for product specifications. Choices Available: Anaheim (Mild) also referred to as chile Colorado, is the ripe form of the green peppers of the same name. Ancho (Medium) is the sweetest of the dried chiles, mainly used in preparation of sauces and moles. Arbol (Hot) is slender in appearance, but gives the immediate heat with a touch of acidic, smoky flavor. Chipotle (Hot) is a smoked jalapeño pepper, giving a unique smoky flavor to your food.

50. Food Safety And Quality What is the safest way to defrost meat, poultry, and fish products How do you safelyprepare food for a picnic What is the safest way to handle and prepare eggs? http://msucares.com/health/food_safety/

Current Situation Food Safety Certification Course Calendar Frequently Asked Questions Food Preparation Food Safety Purchasing/Inspecting Food Storage ... home page Current Situation Foodborne illness is a major health issue facing Americans. Between 6.5 million and 81 million cases of foodborne illness and as many 9,100 related deaths occur annually. Millions of illnesses and thousands of deaths in the United States can be traced to contaminated food. Illnesses from pathogenic bacteria appear to be increasing each year. The economic devastation of this disease is considerable, with an estimated $420 spent on direct medical costs and $7.3 billion attributed to lost productivity annually. Americans expect many things from their food supply. They want variety and quality; and they want nutritious, safe foods at a reasonable cost. The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor. To many consumers, safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods. However, scientists generally agree that microorganisms pose a greater threat to human health than other sources of foodborne illnesses. Foods don't cause illness; bacteria and other pathogens do. However, raw foods of animal origin - meat, poultry, eggs, fish, shellfish - frequently are contaminated with bacteria common in the food chain. In other cases, healthy food handlers may contaminate food with bacteria common in the human body, or diseased food handlers may contaminate food with lesser common pathogens.

51. Environmental Health--Food Safety Inspections partial overview intended to assist in this process Microbes (including pathogens)grow rapidly on food items between meat, poultry, and eggs are commonly http://www.adpc.purdue.edu/PhysFac/rem/eh/food.htm

Indiana State Department of Health Food Service Sanitation Requirements 410 IAC 7-15.1. The Indiana State Department of Health Food Service Sanitation Requirements are intended to minimize the possibility of foodborne illness. Food services on the main campus and satellite campuses (Calumet, N. Central, and Ft. Wayne) are inspected once per semester. Fraternities, sororities, and co-operatives on the main campus are inspected once per year. Food service inspections list all noted health violations and are recorded in a paragraph format. Microbial surface samples are collected twice per semester from the main campus residence hall food services. Results from microbial surface samples are used as a tool to measure cleaning and disinfection methods, as well as determining the quality of food items. Foodborne illness is relatively common and not generally life threatening, but it can be. Botulism has a 40-50% mortality rate. Likewise, a foodborne illness can seriously compromise the health of anyone with a suppressed or stressed immune system. Foodborne illness can be caused by chemical (lighter fluid, pesticides), physical (glass, wood), or microbial (virus, bacteria, parasite) contamination. Contamination can come from suppliers, your kitchen or customers. To prevent foodborne illness, comply with the regulations. The following is a partial overview intended to assist in this process:

52. Falcon's Nest Food Service - University Of Wisconsin-Fond Du Lac Breakfast. Omelets to Order $1.50. Fresh eggs, Crisp Vegetables, Meats Cheeses.Pancake Bar $1.25. Fresh eggs, Crisp Vegetables, Meats Cheeses. Crepes $1.50. http://www.fdl.uwc.edu/falcons_nest/falcons_nest.html

Athletics, Campus Store, Computer Policies, Falcon's Nest Food Service, ... Student Handbook Have A Great Summer Meal Deals $4.00 - $4.50 Choice of one Entree, potato, vegetable, roll and drink. Hours: Monday thru Friday 8:30 am - 1:30 pm Purchasing card system now in place. Provide the Falcon's Nest with a deposit and use your student ID card to purchase items against your account. Add to your account any time. Enroll in this program at the register in the Falcon's Nest. Linstrom's Special Occasion Catering Phone 920-929-0404 Fax: 920-907-7794 E-Mail: Specialoccasioncater@hotmail.com Linstrom's Special Occasion Catering For over twenty years Linstrom's Special Occasion Catering has been serving every event imaginable to rave reviews! Now we are proud to be catering at the University of Wisconsin Fond du Lac. We take great pride in every event. We believe that a host or hostess would be a guest at their own function. We believe that presentation is just as important as taste and that is why Silver Trays, Mirror Polished Chaffing Dishes, Crystal Pedestals and Wicker Baskets as well as Skirting and Ivy adornment are always included at no extra charge!

53. Nutrition & Food Services - Mount Sinai Hospital, Toronto, Canada What foods contain omega3 fatty acids? Can I eat eggs? for most healthy people, it sthe total fat, especially saturated fat (found in fatty meat, chicken skin http://www.mtsinai.on.ca/Nutrition/HealthyLiving/HeartHealth.htm

Physician Referrals Media MSH Staff Patients ... Auxiliary Quick Links About MSH Contact MSH Events Calendar Fast Facts How to Find MSH MSH in the News Publications Visiting Hours About Us Staff SERVICES Community Nutrition @ MSH Patient Food Retail HEALTH FACTS Healthy Living Resource Links PROFESSIONAL Contact Us MSH Services Healthy Living Healthy Living HEART HEALTH What foods contain omega-3 fatty acids? Omega-3 fatty acids are a type of polyunsaturated fat that are best known for their heart protective and proposed anti-inflammatory effects. Fatty fish and cold water fish are excellent sources of omega-3 fatty acids. These include: salmon sardines tuna mackerel trout herring , and swordfish Walnuts canola or soybean oil ground flaxseed products , and omega-3 enriched eggs are also good sources of omega-3 fatty acids. I have high cholesterol. Can I eat eggs? Studies show that for most healthy people, it's the total fat, especially saturated fat (found in fatty meat, chicken skin, full-fat dairy products and coconut and palm oil) and trans fats (found in processed foods and many snack foods) that have the greatest effect on blood cholesterol levels. When total fat and saturated fat are reduced, dietary cholesterol will be reduced as well. A large egg contains about 70 calories, 6g of protein, 5g of fat (of which less than 2g is saturated fat), and about 210 mg of cholesterol. Compared to the egg white, the yolk portion of an egg contains most of the vitamins and minerals - and cholesterol - found in the egg.

54. Food Safety a minimum oven temperature of 325 F for cooking meat, poultry and Lower temperaturesmay not heat the food fast enough to prevent bacterial CHECKPOINT 2 eggs. http://www.seekwellness.com/nutrition/food_safety.htm

home wellness pelvic health other conditions ... contact us // syntax: swSlideMenu(id, dir, left, top, width, height) new swSlideMenu('menu1', 'down', 230, 91, 180, 350); new swSlideMenu('menu2', 'down', 295, 91, 180, 350); new swSlideMenu('menu3', 'down', 381, 91, 180, 350); new swSlideMenu('menu4', 'down', 487, 91, 180, 350); home wellness nutrition food safety fitness health consumerism mental health nutrition ... listeriosis food safety PRODUCTS ORDER NOW Contents Giving Recipes A Food Safety Update Are Bioengineered Foods Safe? Botulism Food Safety Temperatures Test ... Listeria Giving Recipes a Food Safety Update How many of the following questions would you answer "YES"? 1) Do you have favorite recipes that have been passed down through your family? 2) Are you thinking of giving someone a cookbook as a present? How about as a prize at a health fair, class, etc.? 3) Are you using food preparation techniques you saw others use as you grew up? 4) Do you develop recipes?

55. MEATNEWS: Volume 6, Issue 24, Thursday, June 10, 2004 USDA National Advisory Committee on meat and Poultry News from Micro Imaging Technology,food Technology service Pork Board, and US Poultry and Egg Association. http://www.meatnews.com/

Search MeatNews.com and thousands of other meat industry Web sites. Volume 6, Issue 24, Thursday, June 10, 2004 Presented by the Publishers of Meat Processing Magazine Sponsored by Ajinomoto Food Ingredients LLC and by Metalquimia Grant Aids Expansion A $1.2 million grant from the state of Illinois will help a pork processor add capacity and jobs. Nervous Over Nerve Disorder British veterinarians are probing an undiagnosed nerve condition in a heifer. Test Total Disputed USDA may have actually tested fewer cattle for BSE than it reported. Sharply Higher Earnings U.S. pork processor reports a $700 million increase in fourth quarter sales. Designer Pork Project Two U.S. biotechnology firms collaborate to improve pork quality. Export Boom Strong growth expected in New Zealand agricultural exports, including meat. Agricultural Payout Irish agriculture ministry announces commencement of payments of Euro 120m under 2003 extensification premium. Promotional Rewards Marketing campaign for English beef and lamb proves a success. RICO Suit to Proceed A U.S. federal court rules that former meat processing plant employees can use a law designed to fight organized crime to sue to recover wages lost to illegal workers.

56. A&W Food Services Of Canada Inc. Our suppliers have a proven track record of the highest standards forfood safety. 3. Are humans at risk from eating eggs or meat? http://www.aw.ca/publicinfo-ca.nsf/eng/customer_updates

home Nutritional Facts Customer Feedback FAQs Restaurant Locator Customer Updates updated: March 25th, 2004 The Canadian Food Inspection Agency (CFIA) has confirmed the presence of avian flu in a concentrated area of the Fraser Valley of British Columbia For further information on this situation, we suggest you visit the following Canadian government links: Health Canada http://www.hc-sc.gc.ca Canadian Food Inspection Agency (CFIA) http://www.inspection.gc.ca Frequently Asked Questions: 3. Are humans at risk from eating eggs or meat? http://www.inspection.gc.ca info@aw.ca Alberta British Columbia Manitoba New Brunswick Newfoundland Northwest Territorities Nova Scotia Ontario Prince Edward Island Quebec Saskatchewan Yukon

57. Food Service Recipes And Food Service Links, Growlies For Groups from Michigan Beef Industry Bacon Hatfield Meats, recipes. recipes Gold Medal MixesGeneral Foods recipes using Dairy eggs American Egg Board, recipes to serve http://lotsofinfo.tripod.com/foodservicelist.html

Foodservice recipes, food service recipes, foodservice recipe, professional recipe formulas, institutional recipes, catering recipes, school recipes, hospital recipes, restaurant recipes, large quantity recipes, professional recipe formula, this is the best most all inclusive list on the internet!! More BIG recipes The biggest, most complete collection of foodservice recipes and professional recipe formulas links on the internet! This is a list of links to Food Service Recipes Links to various Food Companies or Marketing Boards who have posted larger quantity recipes on line for professional cooks and others to access. Each business is staking their reputation on it's recipes ..so they should be great! So if you are still looking for more recipes after visiting 'Growlies for Groups' , explore the many links below! Don't forget to bookmark (save to favorites) this page! Vegetables: Broccoli Recipes Mann's Broccoli, many for 50 servings Onion Recipes Just a few. Onion Recipes IEO Idaho Oregon Onions as few recipes Tomatoes California Tomatoes, 3 recipes to serve 24

58. Consumer Information Center: Keep Your Food Safe either. These are some of the foods germs like best Milk and otherproducts; meat; eggs; Poultry; Seafood. You can keep food safe. This http://www.pueblo.gsa.gov/cic_text/food/food-safe/food-safe.htm

Return to Federal Citizen Information Center Home Page KEEP YOUR FOOD SAFE Food that goes bad can make you sick. This s called food poisoning. Sometimes when people think they have the "flu" or a "stomach bug," they really have food poisoning. What makes foods go bad? Germs. They get on foods and grow. You cannot see germs on food. You cannot always smell taste them, either. These are some of the foods germs like best: Milk and other products Meat Eggs Poultry Seafood You can keep food safe. This booklet tells you how to: buy safe food and keep it safe at home. Safe Food At the Store Buy cans and jars that look perfect. Do the cans have dents? Are the jars cracked? Do they have lids that are not closed tight? The food may have germs that can make you sick. Check eggs, too. Open the carton and see if any eggs are broken or cracked. Raw meat, poultry, and seafood sometimes drip. The juices that drip may have germs. Keep these juices away from other foods, Put raw meat, poultry, and seafood into plastic bags before they go into the cart. Pick up milk and other cold foods last. This will give them less time to warm up before you get home.

59. Meat Suppliers India,Poultry Meat Supplier,Poultry Food Manufacturers,Meat Food Farm Fresh eggs India (Sell) Offering 10 containers per week of farm fresh whiteshell eggs size is 5 Chicken More meat Poultry food Trade Leads. http://catalogs.indiamart.com/manufacturers/meat-poultry-food-products.html

Manufacturers Directory Sign In New User Registration Business Directory ... Manufacturers Directory Manufacturers and Wholesalers Directory, an online B2B platform lets buyers interact with businesses of their interest, in domestic and international marketplace. Get access to an online directory of manufacturers and wholesalers, dealing in the manufacture and wholesale of a wide range of products and services. Create Your Business Homepage Pay and select a layout Add the company profile Add product / services ... Portugues Subscribe to Newsletter Possible Category Matches Food Processing Machinery Marine Food Supplies Tender Offers Beer / Soft Drinks / Liquors ... Agro Products More International Trade Leads RELATED TRADE OFFERS Chicken Feed - Fiji Islands (Buy) Looking for 20 ft container of chicken feed packed in 20kg bags. Duck Whole Without Giblet - United Arab Emirates (Buy) Looking for 1x40 fcl of whole duck without giblets, 2 to 2.5 kg size. 100% Natural Beef And Ground Chuck - United States of America (Sell) Offering 2,500 lbs per month of 100% natural beef steaks like t-bones, f...

60. Woking >> A-Z Of Services >> Environmental Health Service >> Food Safety And Inf Salmonella, Poultry, meat, raw egg products, human and animal excreta, carriers,Utensils, work surfaces, hands, Raw to cooked / readyto-eat food, Diarrhoea, 6 http://www.woking.gov.uk/council/envhealth/food/foodpoisoning

Easy Access The same page, with fewer graphics, and better for printing. Home A-Z of Services Environmental Health Service Food Safety and Infectious Diseases Food Poisoning More in Food Poisoning Campylobacter Fact Sheet Egg Advice Viral Gastroenteritis Fact Sheet Also in Food Safety and Infectious Diseases Butchers' Shops Licensing Food Premises Registration Form PDF Food Hazard Warnings ... Training Courses Information and Advice The following advice and precautions could help prevent food poisoning being passed onto other people, and it could help prevent you and your family suffering from food poisoning in the future. If you need any more advice or would like to discuss food poisoning and its prevention, please contact Environmental Health Service Food poisoning How you catch food poisoning The role of Environmental Health ... Egg Advice Food poisoning Food poisoning is an illness, usually caused by eating or drinking food or water contaminated by bacteria (germs) or the poisons that they produce. It can be caught from food eaten at home, at restaurants, or abroad. The common symptoms associated with food poisoning include:- Diarrhoea Vomiting Nausea Stomach cramps These usually occur within two to thirty-six hours of consumption of the food, although with some types of food poisoning, illness may not occur for days or even weeks.

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