Chills and food poisoning: what to know

Foodborne illness can irritate the digestive tract and trigger diarrhoea, nausea, vomiting or abdominal pain. Chills often happen as the body adjusts its temperature, especially when fever is present. The combination can leave you weak, sweaty or light-headed. The illness may follow a contaminated meal, but symptoms can begin after a delay, so the last food you ate is not always the source.

The main concern is dehydration. Vomiting and diarrhoea remove water and salts, while fever can increase fluid needs. Chills alone do not show how severe the illness is; the pattern of symptoms and your ability to drink matter more.

Take frequent small sips of water or an oral rehydration drink. Small amounts are often easier to keep down than a full glass. Rest, keep your surroundings comfortably warm, and choose plain foods when appetite returns. Avoid alcohol and rich meals while vomiting or diarrhoea continues. Oral Rehydration Therapy can help replace water and salts; IV Fluid Therapy may be considered by clinicians when drinking is not enough.

Check your temperature if you feel hot or shivery, and note how often you are vomiting or passing loose stools. Do not prepare food for other people while you are actively unwell, and wash your hands carefully after using the bathroom.

Seek urgent help if you cannot keep fluids down, become confused or unusually drowsy, faint, have severe abdominal pain, or pass blood in vomit or stool. Prompt assessment is also sensible when urination becomes very infrequent, the mouth is very dry, or chills occur with a persistent high temperature. Children, older adults, pregnant people and those with significant medical conditions can become dehydrated sooner and should seek advice earlier.

Ask whether your symptoms fit Food Poisoning, how much fluid to take, and which warning signs should prompt a return visit. Mention recent travel, other people who became ill, blood in stool, fever, and any medicines or health conditions.