Have You Been Made Sick or Injured From Food?
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Hummus is a staple in many households as a popular dip and spread. However, like any perishable food, hummus can spoil if left out for too long, potentially leading to foodborne illness. How long can hummus sit out before it goes bad? This article will explore how long hummus can sit out, the risks of consuming spoiled hummus, and tips for storing it safely.
Food poisoning and stomach bugs can be challenging to distinguish. Unless you live with someone who also got sick or ate something you knew tasted “off”, it may be difficult to say why you feel so miserable. We will help you tell the difference between if your illness is simply a stomach bug, or if a form of food poisoning may be what you’re dealing with.
Illnesses related to baby formula are very common in the United States. While researchers don’t know the source of all these illnesses, some are related to improper preparation or storage of baby formula. Formula should not sit out for more than 2 hours after preparation. To prevent such issues, understand what happens when you leave it out too long, and symptoms in your baby that may indicate ingestion of bad formula.
People don’t usually think about rice when considering the possibility of food poisoning, but that doesn’t mean rice is 100 percent free from danger. So, how long can rice sit out? If you leave rice out for more than two hours after cooking, it could lead to cramping, diarrhea, and other symptoms of food poisoning.
Most health experts recommend incorporating fresh, leafy greens into your daily diet. Rich in fiber, vitamins, and antioxidants, they are an excellent source of nutrients with several health benefits. However, these leafy vegetables can also carry harmful bacteria, viruses, and other germs that cause foodborne illnesses if improperly handled.
E. coli, which stands for Escherichia coli, is a type of bacteria naturally found throughout the environment, including in our intestines and some foods. However, many strains of E. coli are incredibly harmful and will make you sick if you ingest them.
People often become infected with E. coli and suffer serious gastrointestinal symptoms and other conditions by eating food improperly handled or cooked. According to the Cleveland Clinic, the E. coli bacteria causes healthy cells to release potent toxins that cause diarrhea, stomach cramps, nausea, and more.
Shigella is a genus of bacteria that causes shigellosis. The pathogen spreads through infected feces. Half a million people get shigellosis each year from contaminated food and water in the United States. Most cases are mild, but some people experience severe symptoms that last for months and may lead to lifelong health problems.
Norovirus is the most common cause of gastroenteritis (inflammation of the gastrointestinal tract) in the United States. According to the Centers for Disease Control and Prevention, between 19 and 21 million cases of gastroenteritis are caused by norovirus every year. The virus can lead to severe dehydration and hospitalization.
Given these staggering numbers, you may wonder, “How is norovirus spread?” Norovirus is incredibly contagious and spreads rapidly. It can persist on uncleaned surfaces for weeks, raising its spread risk. Given the potentially serious and deadly consequences of a norovirus infection, it is important to stay informed and vigilant.
In 2023, more than 273 million Americans consumed bacon. Bacon is one of the most popular pork products on the market. However, bacon is also perishable and can make you sick if you do not store it correctly.
So, how long does bacon last in the fridge? According to the U.S. Department of Agriculture, raw bacon must be refrigerated at 40 °F or lower and used within seven days. Read on to learn how to safely store bacon in the fridge, how to tell if bacon has gone bad, and what can happen if you eat spoiled bacon.
Cream cheese is a perishable dairy product that should be discarded if left out for longer than two hours. Like other perishable foods, cream cheese provides a hospitable environment for pathogenic bacteria when stored at temperatures higher than 40 °F and lower than 140 °F. This range is sometimes known as the “danger zone.”
