Summarize the following:
If the food poisoning symptoms persist for more than two 48 hours, are severe, or are complicated by other factors, then see your doctor as soon as possible or go to an emergency room or urgent care facility.  Complicating features can include age. Food poisoning in infants, young children, and the elderly warrants prompt medical attention. Also, people that have other medical conditions that require a stable situation and the ability to take their medications on a regular basis may need medical attention to recover from food poisoning as quickly as possible. Sometimes the symptoms progress beyond the basic initial symptoms and can lead to medical complications if access to appropriate medical care is delayed. Examples of more severe symptoms include the following:  Persistent episodes of vomiting and the inability to keep any liquids down for more than one or two days Bloody vomit or blood in the stools Diarrhea for more than three days Extreme pain or severe abdominal cramping A temperature higher than 101.5F when taken orally Neurological changes such as blurred vision, muscle weakness, and tingling in the extremities Dizziness, lightheadedness, and severe weakness Unresolved signs of dehydration which include excessive thirst, dry mouth, little or no urination, and very dark colored urine Hospitals and other facilities will proceed quickly with trying to restore your fluid balance and resolve the dehydration. They may also do tests to determine the cause of the symptoms and prescribe treatments to help the symptoms resolve.  An IV will be started to provide resuscitation of fluids and electrolytes you have lost during your episodes of vomiting and diarrhea. If you are still nauseous and have diarrhea, medications may be given through the IV line, such as odansetron for severe nausea, to help you feel more comfortable. Blood tests will be performed to establish the severity of your condition. Additional tests may be done to attempt to determine the source of the contamination. This may or may not be possible. Some types of food poisoning, for example listeria contamination, may require antibiotics to treat your condition. If you are pregnant, prompt treatment may help prevent exposure of the contaminant to the baby. It may prove helpful if you know what you ate that caused the problem. Some examples of possible contaminants that have an onset of symptoms within hours after ingestion are listed below.  Clostridium botulinum: symptoms begin in 12 to 72 hours, and examples of possible methods of contamination include home-canned foods, improperly canned commercial foods, smoked fish or salted fish, potatoes baked in aluminum foil, or other foods kept at warm temperatures for too long. Clostridium perfringens: symptoms begin in 8 to 16 hours, and possible sources include meats, stews, gravies, and foods served in dishes that fail to provide adequate heat or food is chilled too slowly.  Listeria: symptoms begin in 9 to 48 hours, and possible sources include hot dogs, luncheon meats, unpasteurized milk and cheeses, unwashed raw produce, and possibly spread through contaminated soil and water. Noroviruses: symptoms begin in 12 to 48 hours, and possible sources include raw, ready-to-eat-produce, shellfish from contaminated water, and spread by an infected food handler. Shigella: symptoms begin in 24 to 48 hours, and possible sources include seafood, raw ready-to-eat produce, and can be spread by an infected food handler. Staphylococcus aureus: symptoms begin in 1 to 6 hours, and possible sources include meats, prepared salads, cream sauces, cream-filled pastries, and can be spread by hand contact, coughing, and sneezing. Bacillus Cereus:  Disease occurs within 24 hours of consumption.  Usually diarrhea or nausea results from eating rice contaminated with the toxin, but this condition can be from consumption of dairy products, bean sprouts, spices, and other vegetables.  Treatment involves supportive measures, while antibiotics are usually not necessary. Symptoms of food poisoning often develop rapidly but some sources of contaminants can lead to a delayed presentation making it difficult to identify the source.  Campylobacter: symptoms begin in 2 to 5 days, and sources include meat and poultry, with contamination occurring during processing procedures as animal feces come in contact with meat surfaces. Other sources include unpasteurized milk and contaminated water. Escherichia coli: symptoms occur in 1 to 8 days, and common sources include beef contaminated with feces during slaughter, undercooked ground beef, unpasteurized milk, apple cider, alfalfa sprouts, and contaminated water. Giardia lamblia: symptoms begin in 1 to 2 weeks, and common sources include raw ready-to-eat produce, contaminated water, and can be spread by an infected food handler. Hepatitis A: symptoms begin in about 28 days, and are caused by raw ready-to-eat produce, shellfish from contaminated water, and can be spread by an infected food handler. Rotavirus: symptoms begin in 1 to 3 days, common sources include raw ready-to-eat produce, and can be spread by an infected food handler. Vibrio vulnificus: symptoms begin in 1 to 7 days, and sources include raw oysters, raw or undercooked mussels, clams, and scallops, and can be spread through contaminated seawater. Keep in mind that a problem called cross-contamination can sometimes occur.  This involves preparing foods that are to be consumed raw, like salads, vegetables, or other produce, that may have been contaminated by exposure to a surface that was exposed to raw meat or fish. Examples of utensils or surfaces that can be contaminated include cutting boards, especially wooden style boards, and knives or shredding devices that were not effectively cleaned prior to use.

summary: See a doctor. Identify severe symptoms. Prepare for your treatment at a medical facility. Consider possible sources of contamination. Be aware of contaminants that take longer for symptoms to develop. Prepare foods using freshly cleaned utensils.


Summarize the following:
First, consider which parts of the relationship are moving too quickly. Identify what makes you uncomfortable, or what makes your partner uncomfortable. If you want to slow a relationship down, you'll need to understand why it's going too fast.  You might feel the need to keep your partner in check. Perhaps your partner wants to escalate the physical side of the relationship, but you aren't comfortable doing so. Maybe he or she is demanding commitments that you know you can't keep. Perhaps he or she is falling head over heels for you, but you want to let your feelings blossom more gradually. On the other hand, you might need to slow down your own feelings. It's easy to feel "freaked out" if you sense they you're falling too quickly for your partner. Perhaps your significant other has specifically asked you to slow things down, for their sake. In this case, consider how you can respect what your partner needs out of the relationship. Notice the specific actions or situations that make you feel uncomfortable. Look for patterns. Try to understand exactly which circumstances make you feel like things are going too fast.  Maybe you've just started seeing a guy, but he's inviting you to go on trips with him or asking you to be his date to a wedding. If this level of implied commitment bothers you, then that's what you need to address. Perhaps you've been dating a girl for a while, and she keeps dropping hints about marriage and children. If you aren't ready to think about these things, it might be putting a lot of strain on your relationship. Evaluate your goals for the relationship, your goals for personal growth, and your goals for the future. Consider whether this relationship is pushing you against your goals, and ask yourself whether the imbalance is something that you'll be able to resolve. Understand that you may just not be compatible. If your partner wants something different than you, it doesn't mean they're a bad person. It may just mean that you don't have the same goals. Consider whether it's worth building a relationship despite this.
summary: Assess the situation. Figure out which situations "trigger" you. Identify your goals.