Table of ContentsView AllTable of ContentsSymptomsTypesCausesDiagnosisTreatmentPrevention
Table of ContentsView All
View All
Table of Contents
Symptoms
Types
Causes
Diagnosis
Treatment
Prevention
Food poisoningis common. In fact, according to the Centers for Disease Control and Prevention, every year approximately one in six individuals in the United States will have a foodborne illness.
Although the precise symptoms vary depending on the specific germ (e.g., bacteria, virus, or parasite) contaminating the food or drink, most people with food poisoning experience nausea, vomiting, and/or diarrhea that can be managed with at-home care measures. In some cases, antibiotics or hospitalization for intravenous (through the vein) fluids may be required.
Verywell / Jessica Olah
Food Poisoning Symptoms
Most food poisoning illnesses causenausea, vomiting, and/or diarrhea, which may be bloody, watery, or mucous-like.
Other potential symptoms of food poisoning include one or more of the following:
Symptoms may vary based on the specific germ contaminating the food. In addition, symptoms of food poisoning may develop within a few hours of eating or drinking, or they may take a longer period of time—even days—to develop.
How to Recognize Dehydration Symptoms
When to Seek Medical Attention
Most cases of food poisoning are uncomfortable but pass without consequence. There are certain signs that indicate medical attention is needed, however.
Contact your healthcare provider if you:
Dehydration is a potentially serious complication of all types of food poisoning. Significant fluid loss can result from vomiting and diarrhea.
Types of Food Poisoning
To better understand variations in how food poisoning can present, it’s helpful to know about the various microbes that can cause it. Some common microbes include:
Norovirus
Noroviruscan cause food poisoning and is often associated with cruise ships or other crowded settings, such as daycare centers.
Symptoms of norovirus food poisoning begin 12 to 48 hours after exposure and include abdominal cramps, along with watery diarrhea (more common in adults) and/or vomiting (more common in children).
Campylobacter
Food poisoning fromCampylobacteris usually associated with eatingundercooked chickenor drinking unpasteurized milk or contaminated water. Symptoms tend to develop two to five days after exposure and include diarrhea (sometimes bloody), fever, abdominal cramps, nausea, muscle aches, and headaches.
Guillain–Barré syndromeis a rare potential complication of Campylobacter infection.
Salmonella
Food poisoning fromSalmonellacauses watery diarrhea, fever, abdominal cramps, nausea, and vomiting six to 72 hours after exposure.
There are many potential foodsources of salmonella, including eggs, chicken, meat, unpasteurized milk or juice, cheese, spices, nuts, and raw fruits and vegetables (notably, alfalfa sprouts and melon).
Escherichia coli O157
Individuals can develop anEscherichia coli(E. coli)O157 infection three to four days after eating contaminated, undercooked meat products, especially hamburgers. Other potential sources include raw milk, contaminated water, and unpasteurized juice.
Infection withE. coliO157 causes severe stomach cramps, bloody diarrhea, and, sometimes, a low-grade fever. While most people recover within five to seven days without treatment, a life-threatening condition calledhemolytic uremic syndrome (HUS)—also called “hamburger disease”—may develop.
Shigella
Shigellais a bacteria that may cause bloody or mucous-containing diarrhea, in addition to abdominal cramps and a high fever, usually within one to two days of exposure.
Clostridium Botulinum
Food poisoning fromClostridium botulinum, also calledbotulism, may occur after 12 to 36 hours of exposure to vegetables and other foods that are preserved and canned at home, such as honey (which is why it should not be fed to infants under 1 year of age).
In addition to nausea, vomiting, and abdominal cramps, botulism can cause neurological symptoms, some of which are potentially fatal (e.g., double vision and trouble with swallowing, talking, and breathing). In infants, weakness, constipation, and problems with feeding may occur.
Giardia Duodenalis
Infection withGiardia duodenalis,aparasitethat can live in the intestines of animals and people,causes diarrhea, abdominal cramping, bloating, nausea, and foul-smelling stools within one to two weeks of exposure.
Different Types of Parasites You Should Be Aware Of
Food grown in contaminated water is another potential source, as is cross-contamination that occurs during food preparation (for example, cutting up carrots on the meat cutting board).
While anyone can get food poisoning, certain groups are at a higher risk. Examples include:
In addition, certain populations of people—infants, small children, and the elderly—are more likely to become dehydrated from food poisoning.
Clostridium Perfringens: The Leading Cause of Food Poisoning
Many people do not see their healthcare provider if they have classic food poisoning symptoms and there is a history of another person or group of people also getting sick from eating the same food.
This is generally reasonable unless you are a high-risk individual (e.g., elderly, pregnant, or immunocompromised) or your symptoms are severe or persistent. In these instances, it’s important to contact your healthcare provider.
If you see your healthcare provider, they will perform a medical history and physical examination. Additional tests (blood, urine, or stool tests, for example) may be ordered to evaluate for alternative diagnoses or complications and to look for the potential source of infection, especially in the case of a community outbreak.
Medical History
During a medical history, your healthcare provider will ask you several questions about your symptoms, including their duration and severity. They will also inquire about what you ate, as well as patterns of symptoms (e.g., whether or not everyone in your family got sick after eating a certain dish or after a family picnic).
Physical Examination
During the physical exam, your healthcare provider will check your blood pressure, heart rate, temperature, and weight. They will also press on your abdomen and listen to your bowel sounds to evaluate for diagnoses that may mimic that of food poisoning, likeappendicitis.
Tests
In most cases, a healthcare provider will presume a diagnosis of food poisoning based on a medical history and physical examination alone. They are unlikely to move forward with further tests, since identifying the specific source of infection does not usually alter the treatment plan.
That said, additional tests may be ordered if your healthcare provider suspects a different diagnosis (for example,appendicitis) or a complication from food poisoning (for example, dehydration orsepsisfrom bacteria entering the bloodstream).
Examples of such tests include:
Lastly, for outbreak identification or severe cases of food poisoning that may require a certain medication, stool tests may be ordered to look for and identify the cause of the infection.
The key treatment for food poisoning is to stay hydrated, and this usually can be done effectively at home.
What to Eat After Food Poisoning to Heal Your Gut
Hydration
To stay hydrated and replace the fluid you have lost, it’s important to drink water that has salt and sugar in it.
You can breastfeed or use formula for babies and Pedialyte for children.
Avoid sports drinks like Gatorade, which cannot properly correct fluid and electrolyte losses because of their high sugar content. In fact, they may even worsen your diarrhea.
Medication
For the majority of cases of food poisoning, medications are not necessary.
Anti-diarrheal agents, likeImodium (loperamide), are generally advised only for adults (not children) who have mild symptoms, no fever, and non-bloody diarrhea.
In some instances, your healthcare provider may recommend ananti-emeticsuch as Zofran (ondansetron) to suppress vomiting and prevent dehydration. TheantacidPepto-Bismol (bismuth subsalicylate) may also be recommended to ease uncomplicated diarrhea.
In severe cases of dehydration and/or in cases of food poisoning in high-risk individuals, such as the elderly, hospitalization for IV fluid delivery may be required.
Avoiding contaminated foods and water is the key to preventing foodborne illnesses. That said, if you do get sick, don’t be hard on yourself—sometimes, even with the best precautions, contamination occurs.
To reduce the chance of ingesting contaminated food:
Also, when cooking, use a food thermometer to make sure food is cooked to the appropriate temperature needed to kill germs (e.g., 165 degrees for all poultry).
In addition, throw out foods that are past their expiration date, even if they do not smell “bad” or look “funny.” Many foods that are contaminated look and smell normal.
When traveling to other countries, do not drink tap water or use ice made from tap water, and try to avoid eating fruits and vegetables you can’t cook or peel.
Another way to avoid food poisoning is to follow a predominantly plant-based diet, as many bacteria and parasites are more common in meat and animal products.
Bacteria multiply faster in warmer temperatures, which is why cases of food poisoning increase in the summer months. Be extra careful to follow food safety rules during summer picnics and barbecues.
How to Prevent Salmonella
A Word From Verywell
If you do get sick, give your body time to rest and, most importantly, drink ample fluids. Moreover, seek medical care or guidance if you are concerned about dehydration, or if you have worrisome, severe, or persistent symptoms.
8 SourcesVerywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.Centers for Disease Control and Prevention.Burden of Foodborne Illness: Findings.Centers for Disease Control and Prevention.Symptoms of Food Poisoning.U.S. Department of Health & Human Services.Bacteria and Viruses.Ko H, Maymani H, Rojas-Hernandez C.Hemolytic uremic syndrome associated with Escherichia coli O157:H7 infection in older adults: a case report and review of the literature.J Med Case Rep. 10:175. doi:10.1186/s13256-016-0970-zCenters for Disease Control and Prevention.People at Increased Risk for Food Poisoning.Switaj TL, Winter KJ, Christensen SR.Diagnosis and Management of Foodborne Illness.Am Fam Physician. 92(5):358-65.National Institute of Diabetes and Digestive and Kidney Diseases.Treatment for Food Poisoning.Centers for Disease Control and Prevention.About Four Steps to Food Safety.
8 Sources
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.Centers for Disease Control and Prevention.Burden of Foodborne Illness: Findings.Centers for Disease Control and Prevention.Symptoms of Food Poisoning.U.S. Department of Health & Human Services.Bacteria and Viruses.Ko H, Maymani H, Rojas-Hernandez C.Hemolytic uremic syndrome associated with Escherichia coli O157:H7 infection in older adults: a case report and review of the literature.J Med Case Rep. 10:175. doi:10.1186/s13256-016-0970-zCenters for Disease Control and Prevention.People at Increased Risk for Food Poisoning.Switaj TL, Winter KJ, Christensen SR.Diagnosis and Management of Foodborne Illness.Am Fam Physician. 92(5):358-65.National Institute of Diabetes and Digestive and Kidney Diseases.Treatment for Food Poisoning.Centers for Disease Control and Prevention.About Four Steps to Food Safety.
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
Centers for Disease Control and Prevention.Burden of Foodborne Illness: Findings.Centers for Disease Control and Prevention.Symptoms of Food Poisoning.U.S. Department of Health & Human Services.Bacteria and Viruses.Ko H, Maymani H, Rojas-Hernandez C.Hemolytic uremic syndrome associated with Escherichia coli O157:H7 infection in older adults: a case report and review of the literature.J Med Case Rep. 10:175. doi:10.1186/s13256-016-0970-zCenters for Disease Control and Prevention.People at Increased Risk for Food Poisoning.Switaj TL, Winter KJ, Christensen SR.Diagnosis and Management of Foodborne Illness.Am Fam Physician. 92(5):358-65.National Institute of Diabetes and Digestive and Kidney Diseases.Treatment for Food Poisoning.Centers for Disease Control and Prevention.About Four Steps to Food Safety.
Centers for Disease Control and Prevention.Burden of Foodborne Illness: Findings.
Centers for Disease Control and Prevention.Symptoms of Food Poisoning.
U.S. Department of Health & Human Services.Bacteria and Viruses.
Ko H, Maymani H, Rojas-Hernandez C.Hemolytic uremic syndrome associated with Escherichia coli O157:H7 infection in older adults: a case report and review of the literature.J Med Case Rep. 10:175. doi:10.1186/s13256-016-0970-z
Centers for Disease Control and Prevention.People at Increased Risk for Food Poisoning.
Switaj TL, Winter KJ, Christensen SR.Diagnosis and Management of Foodborne Illness.Am Fam Physician. 92(5):358-65.
National Institute of Diabetes and Digestive and Kidney Diseases.Treatment for Food Poisoning.
Centers for Disease Control and Prevention.About Four Steps to Food Safety.
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