Common food poisoning foods: what to know

Food may become contaminated during farming, preparation, storage, or serving. Raw or undercooked animal foods can carry germs, while ready-to-eat foods can be contaminated by unwashed hands, utensils, or surfaces. Cooked food left warm for too long can allow germs to multiply. Some toxins are not removed by reheating, so food can look and smell normal yet still cause illness. Symptoms may include nausea, vomiting, diarrhoea, abdominal pain, or fever; these symptoms can have other causes too.

Take frequent small sips of water or an oral rehydration solution, especially after vomiting or diarrhoea. Rest and eat light foods when you feel able. Avoid preparing food for other people while symptoms continue, and wash hands carefully with soap and water. Do not use leftover antibiotics or medicines to stop diarrhoea without medical advice. Oral Rehydration Therapy can replace fluid and salts; IV Fluid Therapy may be considered by a clinician when drinking is not enough.

Seek urgent medical help for confusion, fainting, severe weakness, trouble keeping fluids down, blood in vomit or stool, severe abdominal pain, or signs of serious dehydration. Contact a clinician if fever is persistent, symptoms are worsening, or you are pregnant, older, immunocompromised, or caring for a young child. A clinician can assess whether the illness fits Food Poisoning and whether testing or treatment is needed.

Could my symptoms be caused by a particular food or another illness? How should I replace fluids, and which warning signs should prompt urgent review?