will i get sick? how do i avoid it?
sorry for reposting this.
my mom was fine yesterday. she went out, came back, just fine. then she ate a frozen dinner + garlic bread. for the rest of the day she had a bad case of diarrhea and nausea. it stopped maybe around midnight.
she thinks she had a 24hr virus (apparently there is something going around) and i think she had food poisoning (she had also eaten a baked chicken sat).
if it is a virus, how can i avoid it? i have a serious phobia of vomiting and to some extent diarrhea; in fact i think i’m making myself feel sick right now because i’m so scared i’m gonna get sick. i haven’t eaten anything in 24 hours and i’m gonna start washing my hands a lot more. unfortunately i have had contact with her so i’m not sure if any of that will work.
by contact, i mean we have been close to each other… i have not touched her or touched anything she has.
Answer by makehimbetter84
If there is a virus going around, there is no way to really prevent it. You will just have to (and this may sound really mean) hope it was food poisoining. that’s not contagious
Answer by mirror
No, you probably will not get sick.
1. If you mother has viral gastroenteritis the precautions are well worth applying now.
But
If you were not exposed to what gave it to her you are not at risk.
2. If your mother has food poisoning and you have not eaten what was contaminated and apply the following you will not get sick.
With your feelings about this kind of illness it is good to know the basics of both viral gastroenteritis AND food poisoning to avoid them.
…………………………………..
How to avoid pesky vomiting and diarrhea illnesses:
Viral gastroenteritis-
Is the illness contagious? How are these viruses spread?
Yes, viral gastroenteritis is contagious. The viruses that cause gastroenteritis are spread through close contact with infected persons (for example, by sharing food, water, or eating utensils). Individuals may also become infected by eating or drinking contaminated foods or beverages.
How does food get contaminated by gastroenteritis viruses?
Food may be contaminated by food preparers or handlers who have viral gastroenteritis, especially if they do not wash their hands regularly after using the bathroom. Shellfish may be contaminated by sewage, and persons who eat raw or undercooked shellfish harvested from contaminated waters may get diarrhea. Drinking water can also be contaminated by sewage and be a source of spread of these viruses.
Can viral gastroenteritis be prevented?
Persons can reduce their chance of getting infected by frequent handwashing, prompt disinfection of contaminated surfaces with household chlorine bleach-based cleaners, and prompt washing of soiled articles of clothing. If food or water is thought to be contaminated, it should be avoided.
http://www.cdc.gov/ncidod/dvrd/revb/gast…
8 ways to prevent food poisoning at home
Despite the occasional news report of an outbreak of food poisoning, food supplies in the United States are inspected and generally very safe. But it’s impossible to keep the entire food supply completely free of potentially dangerous bacteria. For this reason, you need to take precautions at home to prevent food poisoning.
Food poisoning, also referred to as food-borne illness, is a gastrointestinal disorder caused by eating contaminated food. Most often, food poisoning occurs because the food has been incorrectly handled, improperly cooked or inadequately stored. The following steps can help reduce your chances of getting food poisoning.
1. Wash your hands, utensils and food surfaces often
You’ve heard it before, but keeping your hands, utensils and food preparation surfaces clean can prevent cross-contamination — the transfer of harmful bacteria from one surface to another. If harmful bacteria spread to your hands, utensils, cutting boards and other foods, you and others stand a greater chance of ingesting those microorganisms and becoming ill.
Wash your hands thoroughly with warm, soapy water before and after handling or preparing food, especially raw meat, poultry, fish, shellfish and eggs. Then use hot, soapy water to wash the utensils, cutting board and other surfaces you used.
2. Keep raw foods separate from ready-to-eat foods
When shopping, preparing food or storing food, keep raw meat, poultry, fish and shellfish away from other foods. This prevents cross-contamination from one food to another. Here are ideas for keeping foods separated:
* Separate your meat and poultry products from the rest of your groceries.
* Tightly wrap raw meat packages in plastic bags so that leaking juices won’t contaminate other food.
* Use separate cutting boards for raw meats and other ready-to-eat foods such as breads and vegetables.
* Use one plate for raw meats and use another plate after the meat is cooked.
3. Cook foods to a safe temperature
Cook your food thoroughly. Remember, contaminated food often looks and smells normal. The best way to tell if meat, poultry or egg dishes are cooked to a safe temperature is to use a food thermometer. Using a food thermometer is the only sure way to know if your food has reached a high enough temperature to destroy bacteria. You can kill harmful organisms in most foods by cooking them to temperatures between 140 F and 180 F.
4. Refrigerate or freeze perishable foods promptly
Harmful bacteria can reproduce rapidly if foods aren’t properly cooled. Refrigerate or freeze perishable foods within two hours of purchasing or preparing them. If the room temperature is above 90 F, refrigerate perishable foods within one hour. Freeze ground meat, poultry, fish and shellfish unless you expect to eat it within two days. Freeze other beef, veal, lamb or pork within three to five days.
5. Defrost food safely
Bacteria can reproduce rapidly on meat, poultry and fish at room temperature. So, to defrost food safely, use one of these methods:
* In the refrigerator. Tightly wrap meat, poultry and fish so the juices don’t drip on other food as they thaw in the refrigerator. Once defrosted, use ground meat, poultry and fish within one or two days, other meat within three to five days.
* In the microwave. Use the “defrost” or “50 percent power” setting to help avoid cooking the edges of the food while the rest remains frozen. If the meat, poultry or fish is in pieces, separate them during the thawing process to ensure that no areas remain frozen. Cook food immediately after thawing in the microwave.
* In cold water. Put food in a sealed package or plastic bag and immerse in cold water; change the water every 30 minutes. Or place the sealed food package under cold, running water. Cook food immediately after defrosting.
6. Use caution when serving food
Harmful bacteria can grow rapidly when prepared food sits without proper heating or cooling — especially during buffets or outdoor parties. Here are tips for serving foods safely:
* Throw out any leftovers that have been at room temperature for more than two hours or in hot weather for more than an hour.
* If cold food needs to sit out for longer than two hours, use a tray of ice (ice bath) under the food to keep it cold. Replace the ice as it melts. When using an ice bath, try to keep the cold food in a shallow container, as this makes it easier to keep all of the food — including the center — properly chilled.
* If hot food must sit out for longer than two hours, use warming trays, slow cookers or chafing dishes to keep the food hot.
7. Throw it out when in doubt
If you aren’t sure if a food has been prepared, served or stored safely, discard it. Food left at room temperature too long may contain bacteria or toxins that can’t be destroyed by cooking. Don’t taste food that you’re unsure about — just throw it out. Even if it looks and smells fine, it may not be safe to eat.
8. Know when to avoid certain foods altogether
Food poisoning is especially serious and potentially life-threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems. These individuals are at greatest risk of severe health problems from food poisoning and should take extra precautions by avoiding the following foods:
* Raw or rare meat and poultry
* Raw or undercooked fish or shellfish, including oysters, clams, mussels and scallops
* Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream
* Raw sprouts, such as alfalfa, bean, clover or radish sprouts
* Unpasteurized juices and ciders
* Unpasteurized milk and milk products
* Soft cheeses (such as feta, brie and Camembert), blue-veined cheese and unpasteurized cheese
* Refrigerated pates and meat spreads
* Uncooked hotdogs, luncheon meats and deli meats
Preventing food poisoning: The bottom line
Keep hot food hot and cold food cold. And keep everything — especially your hands — clean.
Answer by cowabunga mama
Keep your immune system boosted as much as possible by drinking lots of water, having food high in vitamin C, like oranges or orange juice, get a lot of sleep, wash your hands a lot, if she coughs cover your mouth and nose with your shirt until the air droplets have dropped to the ground/dissipated, disinfect things you both use frequently such as the telephone, light switches, faucet handles, and use separate towels to dry your hands on.
Answer by passionate babee
Okay calm down…it’s going to be fine.
Eat a spoonful of mustard and take short breaths in then really short breaths out. You wont throw up b/c im afraid of it too. Heres a story:
Last month I had a virus like that and I was at the doctors office and all of a sudden i was about to throw up and then my doctor had me do that and I felt better instantly. She said it kills the bacteria that builds up when you are about to throw up and it keeps you from throwing up I promise. Report back and I guarentee you will be 100% and confident.
will i get sick? how do i avoid it?
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I always tried to eat bananas as this made me feel a lot better, so if it happens again eat 1 banana or more, if you want, everyday. 
