Food poisoning during pregnancy: what to know

Contact your maternity team or doctor early if symptoms are significant, because pregnancy can change which medicines and tests are appropriate.

Food poisoning can present with nausea, vomiting, diarrhoea, abdominal cramps and fever. The immediate concern is often fluid and salt loss, especially when vomiting makes drinking difficult. Some foodborne infections may also require testing or specific treatment during pregnancy, even when digestive symptoms seem mild. A clinician may ask what you ate, when symptoms began, whether anyone else became unwell and whether you have travelled recently.

Take frequent small sips of water or an oral rehydration solution; large drinks may trigger more vomiting. When you can eat, choose small portions of simple foods and avoid anything that clearly worsens nausea. Rest, monitor your urine output and note your temperature and symptoms. Do not start anti-diarrhoeal medicines, antibiotics or herbal remedies without checking that they are suitable in pregnancy. Continue any prescribed pregnancy medicines unless the prescriber advises otherwise.

Seek urgent medical care if you cannot keep fluids down, pass very little urine, feel faint or confused, have blood in vomit or stool, severe or worsening abdominal pain, or a persistent fever. Contact your maternity unit promptly for vaginal bleeding, leaking fluid, regular painful tightening, or reduced fetal movement once you normally feel movement. If symptoms are not settling, or you ate food linked to a known recall or outbreak, contact your doctor or maternity team for individual advice.

Ask whether your symptoms or food history suggest that a stool or blood test is needed, which fluids and medicines are suitable for you, and how to monitor the pregnancy while you recover. Tell the clinician your stage of pregnancy, current medicines, allergies, temperature, ability to drink and any change in fetal movement.