How to avoid food poisoning

Use safe water and ingredients, follow storage instructions, and discard food with uncertain handling. Smell and appearance cannot reliably reveal every harmful germ or toxin.

Bacteria, viruses, parasites or toxins can enter food during production, preparation or storage. Raw meat juices may contaminate ready-to-eat foods through hands, boards, knives or fridge shelves. Warm conditions can allow some germs to multiply.

Food poisoning commonly presents with nausea, vomiting, abdominal pain, diarrhoea or fever. Symptoms vary with the cause, and people sharing a meal may become unwell at different times or not at all.

Wash hands with soap before preparing food and after touching raw meat, eggs, rubbish or pets. Use separate utensils and boards for raw and ready-to-eat items, and place raw meat in a sealed container on the lowest fridge shelf.

Cook food through to the centre, reheat leftovers until steaming throughout and follow package directions. Refrigerate perishables without unnecessary delay, thaw food in the fridge rather than on a counter, and keep cooked dishes away from raw ingredients.

When travelling, choose freshly cooked food served hot, drink from a dependable water source and avoid ice if its water source is uncertain. Pregnancy, older age and reduced immunity call for extra care with unpasteurised products and undercooked animal foods.

Seek prompt advice for bloody stool, persistent fever, severe abdominal pain, repeated vomiting, signs of dehydration, symptoms after eating wild mushrooms or suspected chemicals, or illness in a baby, pregnant person, older adult or someone with reduced immunity.

Emergency care is needed for confusion, collapse, breathing difficulty, seizures, very little urine or inability to keep any fluid down. Until assessed, take small frequent sips; oral rehydration therapy may replace fluid and salts lost through vomiting or diarrhoea.

Mention what you ate, where it was prepared, when symptoms began, recent travel and whether anyone else is ill. Ask whether testing is needed, how to maintain hydration and whether your medicines or health conditions change the treatment plan.