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Pepto-Bismol 5 Symptom Digestive Relief Original -- 16 fl oz


Pepto-Bismol 5 Symptom Digestive Relief Original
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Pepto-Bismol 5 Symptom Digestive Relief Original -- 16 fl oz

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Pepto-Bismol 5 Symptom Digestive Relief Original Description

  • Nausea • Heartburn • Indigestion • Upset Stomach • Diarrhea
  • Bismuth Subsalicylate
  • Upset Stomach Reliever / Antidiarrheal

Provides relief from:

  • Traveler's diarrhea
  • Diarrhea
  • Upset Stomach due to over-indulgence in food and drink, including:
    • Heartburn
    • Indigestion
    • Nausea
    • Gas
    • Belching
    • Fullness


Directions

Shake well before use. For accurate dosage, use dosage cup. Adults and children 12 years and over: 1 dose (2 Tbsp or 30 ml) every ½ to 1 hour as needed. Do not exceed 8 doses (16 tbsp or 240 ml) in 24 hours. Use until diarrhea stops, but not for more than 2 days. Children under 12 years: ask a doctor. Drink plenty of clear fluids to help prevent dehydration caused by diarrhea.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Drug Facts
Serving Size: 15 ml Tbsp.
Servings per Container: 0
Other Ingredients: Bismuth subsalicylate.

Inactive Ingredients: Benzoic acid, D&C red no. 28, flavor, magnesium aluminum silicate, methylcellulose, saccharin sodium, salicylic acid, sodium salicylate, sorbic acid, water.
Warnings

Reye's syndrome: Children and teenagers who have or are recovering from chicken pox or flu like symptoms should not use this product. When using this product, if changes in behavior with nausea or vomiting occur, consult a doctor because these symptoms could be an early sign of Reye's syndrome, a rare but serious illness.

 

Allergy alert: Contains salicylate. Do not take if you are: Allergic to salicylates (including aspirin), taking other salicylate products.

 

Do not use if you have: An ulcer, a bleeding problem, bloody or black stool.

 

Ask a doctor before use if you have: Fever, mucus in the stool.

 

Ask a doctor or pharmacist before use if you are taking any drug for: Anticoagulation (thinning the blood), diabetes, gout and arthritis.

 

When using this product a temporary, but harmless, darkening of the stool and/or tongue may occur.

 

Stop use and ask a doctor if: Symptoms get worse or last more than 2 days, ringing in the ears or loss of hearing occurs. Diarrhea lasts more than 2 days.

 

If pregnant or breastfeeding, ask a health professional before use.

 

In case of overdose, get medical help or contact a Poison Control Center right away.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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How to Keep Yourself Safe From Food Poisoning This Summer

One of life’s great joys is sitting down to share a meal with loved ones at restaurants, picnics and backyard barbecues.

But a bad bout of food poisoning can quickly spoil such fun.

Overhead View of Couple Grilling at Summer Barbecue While Carefully Following Tips for the Prevention of Food Posioning | Vitacost.com/blog

How to know if you have food poisoning

Symptoms of food poisoning can range from mild to severe, and often include:

  • Nausea
  • Vomiting
  • Loose stools

Each year, foodborne illness sickens 48 million Americans, according to the U.S. Centers for Disease Control and Prevention. About 128,000 are hospitalized, and 3,000 die from this contamination.

There are more than 250 foodborne diseases, mostly infections caused by exposure to bacteria, viruses and parasites. According to the CDC, the five germs most likely to cause foodborne illness are:

  • Norovirus
  • Salmonella
  • Clostridium perfringens
  • Campylobacter
  • Staphylococcus aureus (Staph)

Toxins and chemicals also can contaminate food and trigger foodborne illness.

Sometimes, it can be difficult to distinguish symptoms linked to foodborne illness from a simple case of the flu.

One of the best ways to determine if you have food poisoning – and to identify the food that caused the illness -- is to keep an eye on your dinner companions, says Bruce Ruck, managing director of the New Jersey Poison Center.

“If somebody ate the same thing and got sick, it’s more likely that food,” Ruck says.

By contrast, if somebody ate the same food and didn’t get sick, it may be a different food -- or something else entirely – causing the illness.

When should you see a doctor?

The CDC notes that most cases of food poisoning do not require medical attention and will clear on their own with time.

However, in other instances, you should see a physician promptly. 

“If you’re losing a lot of fluid through either vomiting or diarrhea, you should be seen by a health care professional,” Ruck says. “We want to make sure you do not get dehydrated.”

Telltale signs that you might need to see a doctor include:

  • Severe abdominal pain
  • Vomiting several times and not stopping
  • Light headedness or dizziness
  • An inability to keep fluids down
  • Fever
  • The presence of blood in vomit or stool

In addition, extra caution should be exercised with people who are at greater risk of dehydration

“The elderly need to be seen (by a doctor) sooner,” Ruck says. “Young infants and children need to be seen sooner.”

Pregnant women and people with compromised immune systems also should err on the side of caution if they suspect foodborne illness.

Ruck says people who take prescription medications also should see a physician if they are vomiting or have severe diarrhea, as these symptoms may prevent the body from absorbing the drug.

In short, whether or not to see a physician depends on many different circumstances and varies from situation to situation.

“If you’re not sure, you can always call your local poison center,” Ruck says.

Calling a national number – 800-222-1222 – will get you to your local center, he adds.

Prevention of food poisoning

Preventing food poisoning can be relatively simple. “Food handling and food preparation is probably most important,” Ruck says.

Cook foods to the proper temperature. The CDC offers a handy chart for determining the safe temperature for various types of foods.

When preparing foods, wash your hands frequently in soap and warm water for a minimum of 20 seconds each time.

Also, wash fruits and vegetables before consuming them. Make sure to keep hot foods hot and cold foods cold. That helps prevent bacteria from growing.

“In this type of weather, you don’t want to leave foods that are temperature-sensitive – mayonnaise, meat and fish – out in the warm weather, like at your barbecue or picnic,” Ruck says.

Also, avoid cross-contamination of foods. “You don’t want to cut raw chicken, and then cut cooked chicken with the same knife,” Ruck says.  

If you have a limited number of utensils, make sure to wash them between uses – for example, wash a knife with soap and water after using it to cut meat, and before using the same knife to chop up fruit, Ruck says.

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