Deaths from food poisoning caused by bacteria such as Salmonella kill more people than previously thought, as recently reported by researchers. Salmonella in poultry products and eggs, and Campylobacter, which is found in chicken, are leading causes of food poisoning.

Deaths within the first year after infection were 2.2% in the people who had food poisoning, compared to 0.7% in a control group of 3,636 people. Infection with these food poisoning bacteria was associated with an increased short term risk of death, even after pre-existing illnesses were taken into account. The infections were also associated with increased long term mortality. Researchers advised people to cook meat thoroughly and to wash fruits and vegetables in clean water to avoid food poisoning, which can be treated with antibiotics. They also added that the overuse or misuse of antibiotics can lead to the development of strains of bacteria resistant to the drugs.
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