What should you know about bacteria responsible for food poisoning?

Bacteria may multiply in food that was undercooked, kept warm for too long, or handled with unwashed hands. Some bacteria produce toxins in food; others irritate or invade the intestine after the food is swallowed. Symptoms can include nausea, vomiting, diarrhoea, abdominal pain, and fever. The pattern and timing vary, so symptoms cannot identify one bacterium by themselves. Most cases are managed with fluids, but illness can be more serious in young children, older adults, pregnancy, or reduced immunity.

Take small, frequent sips of an oral rehydration solution, particularly after vomiting or loose stools. Rest and return to simple foods as tolerated. Wash hands with soap and water, clean toilet surfaces, and avoid preparing food for others while unwell. Do not use leftover antibiotics or anti-diarrhoeal medicine without advice; treatment depends on the suspected cause and your symptoms. IV fluid therapy may be needed when drinking cannot replace losses.

Seek urgent care for blood in stool or vomit, severe or worsening abdominal pain, confusion, fainting, inability to keep fluids down, very little urine, or signs of dehydration. A fever with marked weakness also needs prompt assessment. Get medical advice after suspected contaminated food if several people are ill, or if the affected person is a baby, older adult, pregnant, or immunocompromised.

Ask whether a stool test is needed, how much fluid to take, which medicines to avoid, and when you can return to work, school, or food preparation.