Fisherman's Friend,Lakegirl is right.....It's very important to get diagnosed,for your own sake and so the business will know and take corrective action.In this day and age ,though,it is very rare to get a foodborne illness in a restaurant due to frequent Board of Health inspections as well as required safe handling proceedures that are required of food handlers.Most often it is a stomach flu and the first thing that comes to mind is the last thing you ate.The most common foodborne illness is probably Listeriosis which has a more than 2 day incubation period.Salmonella can hit you in 6-48 hours and is a little more serious.The only one I know of that has a rapid effect is staphylococcus which does last for two or three days.The symptoms are nausea,vomiting and abdominal cramps.I would definately get a stool sample to your dr.
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