What should you know about common cause of food poisoning?

Contamination can occur when food is undercooked, stored at an unsafe temperature, handled with unclean hands, or exposed to contaminated water. Some germs multiply in food; others cause illness after they are swallowed. Food poisoning may cause nausea, vomiting, diarrhoea, abdominal pain, fever, or several of these together. Symptoms can begin soon after a meal or later, depending on the organism or toxin involved, so the last food eaten is not always the source.

Take frequent small sips of water or oral rehydration therapy, especially after vomiting or diarrhoea. Rest and return to light foods as tolerated. Wash hands carefully, avoid preparing food for others while ill, and clean contaminated bathroom surfaces. A clinician may recommend testing or treatment based on your symptoms, medical history, and ability to keep fluids down. IV fluid therapy may be needed when dehydration is significant or oral fluids are not staying down.

Seek urgent medical advice for confusion, fainting, severe weakness, very little urine, blood in vomit or stool, severe abdominal pain, or repeated vomiting that prevents drinking. Fever with worsening illness, symptoms in a young child or older adult, pregnancy, or a weakened immune system also deserves prompt clinical guidance.

Ask how to replace fluids, whether you need a stool test, and which foods or medicines to avoid. Tell the clinician when symptoms began, what others who ate with you experienced, and whether recent travel or untreated water could be relevant.