How are foodborne diseases treated?

Depending on the symptoms they cause, foodborne diseases may require different treatments. Illnesses that are primarily diarrhea or vomiting can lead to dehydration if the person loses more body fluids and salts (electrolytes) than they can take in. Replacing the lost fluids and electrolytes and keeping up with fluid intake is important. If diarrhea and cramps occur, without bloody stools or fever, taking an antidiarrheal medication may provide symptomatic relief, but these medications should be avoided if there is high fever, blood in the stools, or signs of infection because the antidiarrheal medication may make the illness worse.

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1. What is foodborne disease?
2. What are the symptoms of foodborne illness?
3. Are some foods more likely to cause foodborne illness than others?
4. What foods are associated with foodborne illness?
5. How long after I eat contaminated food (or consume bacteria) will I become sick?
6. If I ate out at a local restaurant in my area and the next day I became ill, what should I do?
7. What can I do at home to help protect my family from foodborne illness?
8. How can a customer best assure safe food in a food establishment?
9. How are foodborne diseases diagnosed?
10. How long can I keep meat in my freezer?
11. How are foodborne diseases treated?
12. How does food become contaminated (made impure)?
13. Are some people more likely to contract a foodborne illness? If so, are there special precautions they should take?
14. Does hot water kill bacteria?
15. Does freezing destroy bacteria and parasites?
16. How can a person prevent food poisoning?
17. Where can I learn more about food safety and foodborne diseases?
18. Where can I find information on Food Safety, Bacteria or Spoilage?