A study conducted by the American College of Emergency Physicians (ACEP) shows that Americans are getting sick more often than ever, and it could be related to the growing number of frozen and dried foods.
The ACEP is a national organization that advocates for the use of safe food.
A survey by the ACEP found that more than 8 million Americans were diagnosed with food poisoning last year.
About half of those patients reported food poisoning after eating a contaminated meal.
“Food poisoning can have a wide range of symptoms,” Dr. Susan Harkness, ACEP executive director, told Medical News Daily.
“For some, the symptoms can be severe and debilitating.
Some patients are even suffering from permanent brain damage.”
The findings are the latest to emerge from a national study conducted in April that found that about 5 percent of Americans suffered from food poisoning at some point in their lives.
The survey found that nearly half of these people had consumed frozen and dry foods within the past year, and almost half of the patients suffered from acute food poisoning.
“The more food you consume, the more likely you are to develop food poisoning,” Dr Harkess said.
“The higher the percentage of food you have eaten, the greater the risk of food poisoning.”
Harkness said the study also showed that about 4 in 10 Americans eat food that is not cooked, and that these types of foods have a higher likelihood of being contaminated.
She said that in some cases, the food could be cooked in a way that could cause serious or even fatal complications.
“Most people who are exposed to food poisoning don’t think of food as a health hazard,” Harkes said.
“In fact, it’s not uncommon for people to think that because they’ve eaten frozen and/or dried foods in the past, it means that they’re safe to eat.
The ACEP said that people with severe food poisoning often seek medical attention for themselves and others.
The study showed that nearly 70 percent of patients who ate food that had not been cooked had been hospitalized for acute poisoning, and nearly 30 percent had experienced a significant number of hospitalizations, as well.
Harkess explained that people who were hospitalized for food poisoning are often dehydrated, in poor physical condition, and are unable to walk, talk, or breathe for extended periods of time.
She added that the symptoms of acute food poison include:Severe headache, nausea, vomiting, diarrhea, chest pain, fever, nausea and abdominal pain, and shortness of breath.
Hacking food is also a growing concern, according to Dr. Jonathan Gold, a professor of emergency medicine at the University of Texas Southwestern Medical Center.
The American College for Emergency Physicians is a nationwide association of emergency physicians that promotes the use and safety of safe and nutritious food.
Dr Gold said that although it is not known exactly what triggers the food poisoning, he said it could stem from exposure to chemicals in foods, or from the food being contaminated by a virus or bacteria.
“These are not necessarily related to food allergies or intolerances, but we do know that when we have a food allergy, we have to eat it to get the food to our body,” Dr Gold said.
According to the ACAP, about 3.2 percent of the country’s population is considered “food-insecure,” meaning that they have a low threshold for exposure to food.
People with a food-insecurity level of 15 or more percent are considered food-overloaded.
The ACAP also found that the prevalence of food-related illness among people with food insecurity was increasing.
“This is especially true in rural areas, where food insecurity is high,” Dr David Mazzotti, the executive director of the ACP, told The Huffington Post.
Dr Harkens said that if a food poisoning victim is admitted to a hospital, the hospital must first identify the symptoms and determine whether a person has food poisoning or a food intolerance.
Dr Mazzotta said that most patients who receive a food safety referral are told to contact their health care provider, who will then give the patient the option of eating in the hospital.
Dr Green, a physician at New York University Langone Medical Center who was not involved in the ACep study, said that many people who seek treatment for food poisonings may not be able to make an informed choice about what they will eat.
“They may feel that they don’t have enough options, but the reality is that many are eating out of a refrigerator,” Dr Green said.
Dr Tom Ritter, a member of the New York State Medical Society, said he has seen this happen time and time again.
“It is very common for people with a high risk of acute poisoning to eat out of the fridge and have food poisoning on the same day, which can result in hospitalization,” he said.