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  2. Nifurtimox is used to treat Chagas disease (an infection caused by a parasite) in children from birth to 18 years old who weigh at least 5.5 pounds (2.5 kg). Nifurtimox is in a class of medications called antiprotozoals. It works by killing the organism that can cause Chagas disease.

  3. Jan 29, 2024 · So you ordered too much takeout or have leftovers from a holiday meal. It's nice having lunch for tomorrow covered, but it's also important to make sure you're storing these perishable foods safely to avoid any illness. Pop those leftovers in the fridge within 2 hours to enjoy for up to 4 days.

  4. puffiness or swelling of the eyelids or around the eyes, face, lips or tongue. restlessness. shaking. tightness in the chest. trouble sleeping. Some side effects may occur that usually do not need medical attention. These side effects may go away during treatment as your body adjusts to the medicine.

  5. Apr 12, 2023 · Once the yogurt container is opened, make sure it doesn't stay at room temperature for longer than two hours or longer than one hour if it's 90°F or hotter—once the temperature is above 40°F your yogurt is in the "danger zone" and is prone to spoilage. Simply exposing yogurt to open air also increases the growth of bacteria and the spoilage ...

  6. Apr 3, 2024 · Since you can’t see or smell B. cereus, assume that rice has gone bad if you haven’t refrigerated it within one hour of cooking or if it’s been in the fridge for more than 24 hours. If you keep the rice around longer, you may eventually notice mold develop. But you should use or toss rice long before that happens!

  7. 4 days ago · Keep the refrigerator and freezer doors closed. If the doors stay closed, food will stay safe for up to 4 hours in a refrigerator, 48 hours in a full freezer and 24 hours in a half freezer.

  8. Mar 13, 2024 · Cooked chicken is good in the fridge for up to four days. After that, it should be frozen or thrown away. David Watsky/CNET. Cooked chicken has a far lower likelihood of developing bacteria but it ...

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