Latest news with #Clostridiumbotulinum
CTV News
27-05-2025
- Business
- CTV News
RECALL: Spicy marinated eggplant by Moabi Gourmet
Anyone who bought spicy marinated eggplant prepared and sold by Moabi Gourmet in Montreal is being warned not to consume it. (MAPAQ) Anyone who bought spicy marinated eggplant that was prepared and sold by Moabi Gourmet in Montreal is being warned not to consume it by Quebec's Ministry of Agriculture, Fisheries and Food (MAPAQ). 'It has not been prepared and packaged in a way that ensures its safety,' the ministry states. 'This product could promote the proliferation of Clostridium botulinum bacteria.' The items affected are spicy pickled eggplant (aubergine), 750 ml, sold until the end of December 2024. The ministry notes that the product has a long shelf life. 'The product was packaged in a glass jar with a metal lid,' MAPAQ notes. 'It was sold at room temperature. In addition to the product name, the label also includes the word 'ÉBÈNE.'' The recall has been issued as a precautionary measure. 'Anyone in possession of the product is advised not to consume it,' the agency adds. 'They should return it to the store where they bought it or throw it away.' Even if the product does not show any signs of spoilage, it could still encourage the proliferation of the Clostridium botulinum bacterium. 'When ingested, food contaminated with the toxin of this bacterium can cause the following symptoms: facial paralysis, unresponsive or fixed pupils, difficulty swallowing, drooping eyelids, blurred vision and slurred speech,' MAPAQ warns. 'In severe cases, the disease can cause death.' No cases of illness associated with the consumption of the product have been reported. Anyone experiencing symptoms is advised to consult a health care professional.
Metro
22-05-2025
- General
- Metro
11 things you shouldn't put in the microwave
Link is copied Comments For many of us, our kitchens wouldn't be the same without a microwave. The appliance has become ubiquitous over the past few decades thanks to its versatility, perfect for everything from ready meals to leftovers to popcorn. Yet, despite all the tasks it can perform, there are still some things you should never put in there as they could burn, melt or even explode. Here are 11 things you should never cook in the microwave - and what you should do instead... (Picture: Getty Images) It's the usual story. You're stuffed full of dinner, you can't eat another bite, yet there's still a few roast potatoes left over (which we all know are the best bit of any meal). You can just stick them in the microwave later on, right? Wrong. Potatoes can often be a source of Clostridium botulinum, the botulism bacteria, which could make you very unwell if consumed. Spores of this kind can multiply in potatoes left at room temperature and microwaving won't be enough to kill it. Plus your leftover spuds could end up becoming dried out and tough if you microwave them. It's far better instead to reheat them in the oven or, if you have one, the airfryer - and follow instructions carefully to ensure they're safe to eat (Picture: Getty Images) How do you like your eggs in the morning? Because 'microwaved' could well be the wrong answer, depending on how you prefer yours. While it's perfectly fine to cook scrambled or fried eggs in your microwave, boiling them is another matter altogether. It's not that you can't microwave them , just that you probably shouldn't. This is because cooking a boiled egg in the microwave - either in its shell, or pre-cooked and heated up - causes steam to build up inside it, which has nowhere to go due to its structure. Meaning there's a risk it'll explode once you break the shell or cut into it. At best, this could create a lot of mess, at worst it could burn you. Instead, boil your eggs traditionally on the hob, or - if you must use the microwave for this - cut the egg into quarters before you warm it up (Picture: Getty Images) Hands up everyone who's ever cooked pasta and warmed up some tomato sauce in the microwave for a quick and easy dinner? Heating sauce this way is a pretty common practice but it's likely to cause a mess. The heat and steam produced has a hard time escaping, meaning when it finally bursts through it causes the liquid to splatter all over the walls of the microwave. It's usually better to warm up sauce on the hob, stirring regularly to prevent steam build-up (Picture: Getty Images) We would really hope you already know this one. Microwave currents can lead to the foil sparking, creating a very real fire risk. On a more practical level, food wrapped in foil may not reheat or cook properly anyway since the rays will reflect off the foil and possibly damage your microwave instead. Just avoid it (Picture: Getty Images) Who doesn't love to spice up a chilli or pep up a pasta dish with a spot of pepper? Quite a lot of us as it happens, but under no circumstances should you give raw peppers the once over in the microwave. That's because peppers contain a compound called capsicum - that's what makes them so hot and zingy - and if you heat one up in the microwave it'll release said compound into the enclosed space around it. The second you open the door the spicy hot air will be released and could fly straight into your eyes, nose, throat, anywhere really. It's far safer to either roast, grill or saute your peppers instead (Picture: Getty Images) This is a strange one because there are some circumstances under which it's OK to stick a plastic container in the microwave. But if you want to heat up those leftovers or a takeaway that arrived in plastic boxes, then you need to exercise extreme caution. According to research published in the medical journal Edocrinology, bisphenol A - a chemical often found in plastic - is 'related to a wide range of human noncommunicable diseases based on evidence from human studies'. And if plastic containing bisphenol is heated in the microwave, there's a risk that small amounts of it could pass into your food. There are however plastic containers that are microwave safe so always check to see if yours is before zapping. If in doubt though, always remove the food from the container and put it on a microwaveable plate to warm it up (Picture: Getty Images) There aren't many circumstances under which you'd want to heat up grapes in the microwave but you might find yourself sticking them in there as part of another dish. We're here to tell you that you shouldn't. The fruit can become super-heated when exposed to microwave level temperatures, creating a plasma-like substance. Which is not only pulpy and unpleasant but could cause them explode in the microwave, while you're stirring your food or even when you try to eat them. If you want to heat up a dish involving grapes, use the oven instead (Picture: Getty Images) Just as sticking foil in your microwave is a very bad idea, you should also avoid putting anything metal in there as it will reflect the microwaves, potentially causing arcing and sparking and creating a fire hazard. The only exception is certain metal containers which have been designed for microwave use and are marked safe. Overall though it's a no-no, and it also applies to things you may not consider like dishes with metallic designs or a stainless steel travel mug. Remember to take your fork off the plate before you blast it (Picture: Getty Images) Fancy a steak for dinner? If you're using the microwave to cook a frozen cut of beef from scratch then you probably should consider another method. Microwaves tend to cook food unevenly, and cooking frozen meat in yours could result in some parts remaining improperly cooked, allowing bacteria to thrive which could give you an unwanted case of food poisoning. Other parts may become overcooked and taste rubbery, while the overall flavour of the meat itself may change. And of course you can't sear or brown meat in a microwave - which will only contribute to a less than tasty meal. You can use your microwave to defrost meat or poultry - if yours has a defrost setting - but follow the instructions in your manual carefully and cook the meat thoroughly as soon as it's defrosted to avoid harmful bacteria growth (Picture: Getty Images) Like plastic containers, anything which comes to you in a paper bag - such as a takeaway for example - should be approached with extreme caution. For one thing they could ignite and catch fire. For another, 2020 research from the National Library Of Medicine in the US suggests some paper products contain a harmful chemical called PFAs, which could release toxins into the food if heated. Some paper products can be microwaved, however, including paper towels - which are often used to cover food - and some paper plates, but always check they are microwave safe before use as some may be coated in a thin layer of plastic which should not be zapped (Picture: Getty Images/500px) While pre-heating an empty oven is common, don't turn your microwave on with nothing inside. The beams inside will bounce back to the magnetron, causing it to overheat and potentially causing the whole thing to burst into flames. So it goes without saying - always check you've put something in there first before you press start (Picture: Getty Images)
NZ Herald
19-05-2025
- Health
- NZ Herald
Botulism alert: Northland vets urge caution for dog owners
The dogs were also known to have been eating a rotten carcass – a risk for contracting the disease, Harrison-Wilde said. Botulism, which can also affect humans and a range of animals, including birds and fish, is a rare but potentially fatal illness caused by the neurotoxin produced by Clostridium botulinum. Botulinal toxins are the most potent, naturally-occurring, acutely toxic substances known. They can be destroyed if exposed to temperatures above 85C for at least five minutes. However, C. botulinum spores are resilient, capable of surviving in soil and aquatic sediments for extended periods, potentially years, under favourable conditions. Warm temperatures, high humidity, and anaerobic environments – such as those found in decomposing organic matter – created ideal conditions for the bacteria to thrive. Dogs typically got botulism by ingesting the toxin from decomposing carcasses, spoiled food, rotting vegetation, or contaminated water and mud. 'In the Bay of Islands, the abundance of marine life means that fish or bird carcasses washed ashore can be a significant source of contamination. Additionally, improperly stored pet food or exposure to garbage can also pose risks,' Harrison-Wilde said. She urged owners to keep their dogs away from high-risk situations. 'Always supervise them around beaches, bush tracks, and paddocks,' Harrison-Wilde said. A dog usually showed signs of having the disease within 12-72 hours of ingesting the toxin, and the earlier those signs appeared, the more serious the disease, she said. Recovery typically took two to three weeks, but dogs on the mend should show marked signs of improvement within a week. With proper medical care and support (maintaining hydration, controlling symptoms, etc.), the expected outcome for most patients was positive, although some dogs could die from respiratory paralysis, Harrison-Wilde said. If the amount of ingested toxin was not large and there were no other infections, dogs often recovered naturally without medical intervention. The two dogs presented to Bay of Islands Vets were treated with supportive care, intensive nursing and intravenous fluid therapy, she said. An antitoxin was available for cases confirmed by laboratory testing, but was not readily stocked by most veterinary hospitals in New Zealand. And to be effective, it needed to be administered before signs of paralysis appeared. Previously documented cases included working dogs that had swum in muddy water after a hard day's work in warm weather. The water was suspected to have been contaminated during an outbreak of avian botulism. During 2024, about 60 ducks died from an outbreak of avian botulism in the Whangārei suburb of Totara Parklands. Sarah Curtis is a news reporter for the Northern Advocate, focusing on a wide range of issues. She has nearly 20 years' experience in journalism, much of which she spent court reporting. She is passionate about covering stories that make a difference.
Yahoo
18-05-2025
- Business
- Yahoo
4 Canned Food And Drink Recalls That Plagued Costco
Costco's biggest food recalls have involved everything from frozen produce to shelled nuts. While some of the big-box retailer's recalls were completely voluntary and enacted out of precaution, others occurred as a result of more serious issues. As a large wholesale retailer with an abundance of food and drink products, Costco is bound to recall items on occasion. In order to keep consumer trust high, it's important to keep recalls transparent and act quickly. Fortunately, Costco has a history of acting diligently. This vigilant conduct is crucial when handling canned goods. Despite generally being an extremely safe, long-lasting food, tinned goods may harbor harmful bacteria like Clostridium botulinum, which can cause botulism, a rare but potentially fatal illness. Bloated, dented, or leaky cans are clear signs of a can that may contain dangerous bacteria. Though it's wise to stay independently informed of potential mishaps, Costco monitors recall notices from its suppliers and the FDA. Once a recall is confirmed, Costco contacts members directly, typically via text messages. From beans to coffee, here are Costco's most notable canned food and drink recalls. Read more: 15 Grocery Store Canned Tuna Brands Ranked Worst To Best Though Costco's canned tuna is a great lunchtime staple, meal time was cut short in February 2025 when Tri-Union Seafoods initiated a voluntary recall of various canned tuna products under its Genova brand. The issue concerned the company's "easy open" canned goods, which allow consumers to pull cans open without a traditional can opener. The defect first came to light when one of Genova's suppliers noted a manufacturing error that compromised the can's integrity, thus increasing the risk of leaks, spoilage, or more seriously, Clostridium botulinum. The recall included 5- and 7-ounce cans, with "Best if Used By" dates ranging from December 2027 to January 2028. The 7-ounce cans, sold in packs of six, specifically affected Costco stock. These cans bore the universal product code 4800063267 and expiry dates of January 21, 23, and 27 of 2028. Customers were advised to dispose of the product or return the cans to the point of purchase for a full refund. The recall was geographically limited but affected Costco warehouses in Florida, Georgia, Tennessee, North Carolina, and Puerto Rico. Genova reported on its website that the recall was done "out of an abundance of caution," and though no illnesses were reported post-recall, the incident did make our list of the the biggest tuna recalls in U.S. history. In April 2021, Faribault Foods Inc. initiated a voluntary recall of its 15-ounce cans of O Organics organic black beans, O Organics organic chili beans, and S&W organic black beans, the latter of which was available in 8-packs at Costco warehouses nationwide. The company believed the cans' metal seals might have been jeopardized, running the risk of Clostridium botulinum contamination. The affected cans were distributed between February and April 2021. The bean manufacturer also shared the cans' lot numbers, as well as their expiration dates, which ranged from January 31 to February 4, 2023. They advised consumers to return the cans to the point of purchase in order to receive a refund or replacement and to avoid potential illness. Less than a month later, Faribault Foods Inc. significantly expanded its recall of its S&W organic black beans cans, citing distribution dates ranging from August 2020 to April 2021, with "best by" dates extending as far back as July 2022. The recalled beans were distributed to Costco warehouses across 11 states — Arizona, Arkansas, California, Colorado, Georgia, Hawaii, Idaho, Oregon, Texas, Utah, and Washington — making it one of the biggest canned vegetable recalls in history. Users on Reddit shared that Costco notified them about the incident, though the recall left some shoppers feeling wary. One user commented, "All kinds of recalls coming from Costco lately. What ... is going on?" Another user countered, "Lots of recalls everywhere all the time. Costco just notifies members of the issues." In March 2023, Costco supplier Berner Foods Inc., otherwise known as Berner Food & Beverage, initiated a significant recall of its Kirkland Signature Colombian Cold Brew Coffee due to the potential presence of metal fragments. The sizable recall affected approximately 231,071 cases, adding up to a whopping 2.77 million cans and resulting in one of the biggest coffee recalls in history. These cans were distributed across 13 states: Arizona, California, Colorado, Florida, Georgia, Illinois, Maryland, Michigan, Minnesota, New Jersey, Texas, Utah, and Washington. The affected cases had "best by" dates ranging from October 19 to 27, 2023. The FDA categorized the recall as Class II, indicating potential health risks to consumers. Costco recommended shoppers return the canned coffee to their local warehouse for a full refund. The cold brew cans were sold under the Kirkland Signature label exclusively at Costco, making the recall especially impactful to the warehouse chain. Though Costco promptly removed the cans from shelves, as of May 2025, the cans are still available from the warehouse chain. Users on Reddit wondered about the size of the metal pieces and whether or not it was possible to ingest a small amount of metal without noticing. In a letter to affected consumers, Berner Food & Beverage assured Costco shoppers that the likelihood of receiving an impacted can was extremely low. The statement went on to explain, "Due to the bolt size, you would have heard the bolt inside the can. The likelihood of the bolt falling out of the opening of the can while drinking is slim (requires shaking to get the bolt out) and you would have felt it in your mouth." In May 2020, Costco issued a recall for Thrive Life baking powder and Nutristore baking powder due to instability within the cans. In separate letters to customers, Nutristore and Thrive Life shared, "It has come to our attention that over time a reaction may take place in our baking powder product which may cause cans to expand or bulge and increase the risk of sudden release of the powder when the can is opened and could pose the risk of injury." Both letters went on to describe a few instances in which added pressure caused a can's lid to suddenly release, triggering the voluntary recall. The recall affected 96-ounce containers of the baking powder cans, which were discontinued in August 2015. Though the letters emphasized that there was no consumption risk with the product, the companies strongly recommended throwing the cans away, preferably in an outdoor trash can with a lid in order to proceed with utmost caution. The recall only affected unopened containers, as open cans were no longer pressurized. Though most cans had already passed their five-year expiration date, Costco promised $10 gift cards regardless of expiry period, as long as shoppers properly disposed of their unopened cans. Read the original article on Mashed.
Yahoo
12-05-2025
- Health
- Yahoo
At least 10 have been hospitalized due to a listeria outbreak linked to prepackaged foods. Here's what to know about foodborne illness.
At least 10 people in California and Nevada have been hospitalized due to a listeria outbreak linked to prepackaged, ready-to-eat foods, per a report from the Food and Drug Administration. The products, made by Fresh & Ready Foods LLC in San Fernando, Calif., were distributed between April 18 and April 28, 2025, and sold in Arizona, California, Nevada and Washington at various locations, including retailers, hospitals, hotels, convenience stores, airports and airlines, per the report. They were sold under the names Fresh & Ready Foods, City Point Market Fresh Food to Go, and Fresh Take Crave Away, and have 'use by' dates ranging from April 22 to May 19, 2025. The FDA is advising consumers, retailers and food service providers to avoid eating, selling or serving the recalled ready-to-eat foods and to thoroughly clean any surfaces the products may have touched to prevent the spread of listeria. They also recommend contacting a health care provider if symptoms of listeriosis appear. Evidence of listeria was initially found during a 2024 routine inspection of the Fresh & Ready Foods factory, and the FDA as well as the Centers for Disease Control and Prevention opened an investigation. At the time, however, not enough evidence was found to identify a source for the outbreak. The case was reopened in April 2025 after genomic analysis confirmed that the listeria strain at the facility matched the one causing the illnesses. Currently there have been zero deaths associated with the listeria outbreak, which the FDA stated is still ongoing. Foodborne illnesses are shockingly common in the United States. The CDC says that about 48 million people get sick from foodborne diseases every year. The best ways to avoid foodborne illness, no matter the type, are to practice proper hand hygiene, cook food to safe temperatures, store food correctly, avoid cross-contamination and stay informed about food recalls. Most foodborne illnesses improve with rest and hydration, but severe cases — such as ones causing a high fever or symptoms like breathing issues — require medical attention. Here's a quick overview of each illness. Click the links to jump to read more. Botulism: A rare but deadly toxin from Clostridium botulinum. Typically found in improperly canned or sealed foods. Causes a variety of symptoms including dry mouth, facial muscle weakness and trouble breathing and speaking. A bacteria found in contaminated food or water. It causes stomach cramps, diarrhea and vomiting. Can lead to kidney failure in severe cases. Bacteria typically found in raw produce, deli meats and unpasteurized dairy. Causes fever and nausea and can lead to meningitis or complications in pregnant women. It thrives under cold temperatures, such as in your fridge. Bacteria from poultry, eggs and dairy causing diarrhea, fever and stomach cramps. Hepatitis A: A liver infection spread by contaminated food or water. Causes nausea, fatigue and jaundice. Vaccines can prevent it. Norovirus: A highly contagious virus sometimes called the stomach flu. It leads to vomiting, diarrhea and stomach pain. Spreads easily in group settings and usually resolves in a few days. What it is: A potentially fatal foodborne illness caused by a toxin produced by Clostridium botulinum bacteria. The neurotoxin is one of the most dangerous known, and it thrives in low-oxygen environments, such as improperly canned, jarred, or vacuum-sealed foods. Foodborne botulism is commonly caused by homemade foods that are improperly canned, preserved or fermented. Store-bought foods can become contaminated with botulinum toxin as well, though this is more rare. What the symptoms are: Symptoms include weakness, dizziness, blurred vision, drooping eyelids and slurred speech, as well as difficulty swallowing, speaking and breathing. In more severe cases, botulism can cause paralysis, respiratory failure and death. What experts want you to know: "All kinds of botulism can be fatal and are medical emergencies," per the CDC. "If you or your child has signs and symptoms of botulism, immediately see your doctor or go to the emergency room. Do not wait." What it is: A bacteria that lives in the intestines of people and animals, and is known as Escherichia coli, or E. coli. Though it is harmless while in the gut, ingesting certain types of E. coli — such as E. coli O157:H7 — can cause severe gastrointestinal issues, according to the Mayo Clinic. One way E. coli is spread is when feces contaminate food and water. Since animals can potentially carry pathogenic E. coli, touching animals, such as at a petting zoo, can potentially put you at risk. What the symptoms are: Stomach issues include severe cramping, diarrhea, nausea and vomiting. Fever is also common. In extreme cases, E. coli may lead to a type of kidney failure called hemolytic uremic syndrome (HUS), or the development of high blood pressure, chronic kidney disease and neurologic problems, according to the FDA. 'If people develop bloody diarrhea or have a decline in urine output or are pale, they should seek medical attention,' says Shaw. What experts need you to know: Consuming ground beef can potentially put you at a greater risk of E. coli exposure. 'If you cook your steak, and you cook the outside, you're usually safe from it,' says Parsonnet. 'But if you make hamburgers, you're taking the outside of the meat that's been contaminated, and you're mixing it in the middle.' (The USDA recommends cooking ground beef to a safe minimum internal temperature of 160°F to destroy harmful bacteria.) But it's not just ground beef that's linked to outbreaks. 'A few years ago, there was an E. coli outbreak in apple juice because it was probably contaminated by feces,' says Parsonnet. Anything that's contaminated with animal feces, such as produce grown in fields, has the potential to expose you to E. coli, she says. What it is: A disease-causing bacteria called listeria monocytogenes. It can survive and grow under refrigeration. The disease people develop after eating food contaminated with this bacteria is called listeriosis. What the symptoms are: Mild symptoms of listeriosis include fever, muscle aches, nausea, vomiting and diarrhea, while symptoms for the more severe form of listeriosis include headache, stiff neck, confusion, loss of balance and convulsions, according to the Food and Drug Administration (FDA). What experts need you to know: 'Listeria has the unfortunate property to grow under refrigeration temperatures, which is uncommon for foodborne illness,' Dr. Albert Shaw tells Yahoo Life. Shaw is an infectious diseases specialist and professor of medicine at Yale School of Medicine. Shaw added: 'It can contaminate any food really, but we see outbreaks in raw fruits and vegetables, as well as improperly heated hot dogs and things like deli meats. Unpasteurized milk or soft cheeses, especially Brie and queso that are made with potentially unpasteurized ingredients, have been associated with outbreaks in the past.' While listeriosis symptoms can typically be treated at home, Dr. Julie Parsonnet notes that the disease can be serious in certain individuals. Parsonnet is a professor of infectious diseases at Stanford University School of Medicine. 'Pregnant women are at risk because the bacteria can get into the bloodstream and the placenta, and there's a high risk of fetal loss due to the infection,' she tells Yahoo Life. 'The elderly can also get listeria in their blood and their brain, causing meningitis. It's not a common cause of disease, but among the foodborne illnesses, listeria is one of the more common causes of death.' What it is: A group of bacteria that can cause gastrointestinal illness. It's typically associated with meat and poultry as well as undercooked eggs, but dairy products, fruits and leafy greens can also be contaminated. What the symptoms are: Gastrointestinal illness, which includes diarrhea, fever and stomach cramps. More severe illnesses associated with salmonella include high fever, lethargy, a rash and blood in the urine or stool, according to the FDA. What experts need you to know: In the U.S., poultry and eggs — as seen with this recent outbreak and recall — are the most common sources of salmonella, says Parsonnet. You can typically avoid the bacteria by cooking your food. It's also important to avoid cross contamination while preparing food, making sure that raw ingredients don't touch anything you will be consuming. Shaw says that for those with a normal immune system, salmonella typically runs its course in two to three days. Though most people recover at home, Parsonnet says it's possible to see 'severe illness in people who are immunocompromised or have sickle cell anemia.' What it is: A highly contagious liver infection caused by the hepatitis A virus. Exposure typically happens when people come into close contact with an infected person, as well as through eating or drinking food or water contaminated with the virus. What the symptoms are: Lethargy, nausea, vomiting, loss of appetite, joint pain and dark-colored urine are all common symptoms. Clay- or gray-colored stool, as well as intense itching and jaundiced skin, are signs that can distinguish a hepatitis A infection from other foodborne illnesses. What experts need you to know: Hepatitis A is rare in the U.S., thanks to vaccinations, notes Parsonnet. Adults who get hepatitis A typically recover within one to two weeks, but it's possible for the disease to become chronic, which can lead to liver failure and death. Shaw says that hepatitis A 'is usually foodborne, either from contamination in the fields or with a food handler who is preparing food without sufficient precautions. Transmission can come from someone going to the bathroom and not washing their hands sufficiently and then preparing food.' Recent hepatitis A outbreaks have been linked to strawberries, as well as raw scallops, frozen tuna and conventional blackberries. What it is: A highly contagious virus that causes vomiting and diarrhea. What the symptoms are: Norovirus causes nausea, vomiting, diarrhea and abdominal pain. 'It usually resolves within two to three days,' says Shaw. These symptoms typically last one to three days, according to the Mayo Clinic. What experts need you to know: Typically, people become infected after coming into contact with the virus by consuming food or drink contaminated by another person with the virus, or by coming into contact with a surface or object with the virus and then touching their mouth. According to the CDC, norovirus is responsible for about 50% of all outbreaks of food-related illness, most of which happen in food-service settings such as restaurants. 'This is the virus that's associated with outbreaks on cruise ships,' Shaw points out. 'It is highly contagious because the dose that you need to become infected is really low.' Parsonnet agrees, adding: 'If you have it, you can easily give it to your family and to other people in the household' through being in close contact, such as sharing food or eating utensils. Most people recover without treatment, but symptoms such as diarrhea and vomiting can cause severe dehydration. The treatment for mild foodborne illness is typically rest and drinking plenty of fluids in order to avoid dehydration. In rare and severe cases, listeria and salmonella may be treated with antibiotics. It's also important to keep an eye on your symptoms, notes Parsonnet. A fever greater than 102°F, bloody diarrhea or diarrhea with mucus, bad abdominal cramps, weakness or confusion, and symptoms that don't improve within 48 hours warrant reaching out to a health care provider.
