What should you know about different types of food poisoning?

Bacteria, viruses, parasites and pre-formed toxins can contaminate food or water. The cause can affect how quickly symptoms begin and whether diarrhoea, vomiting, abdominal pain, nausea or fever dominates. Several people becoming ill after sharing a meal can provide a useful clue, but it does not identify the cause by itself.

Fluid loss is more concerning when vomiting or diarrhoea is frequent. Dry mouth, reduced urination, dizziness and unusual sleepiness can signal dehydration. Food poisoning is not always limited to the stomach; some infections can cause a prolonged illness or complications.

Take small, frequent sips of water or an oral rehydration solution. Rest, wash hands carefully and avoid preparing food for other people while unwell. Eat simple foods when you feel able, and avoid alcohol or foods that worsen nausea. Do not use leftover antibiotics or medicines intended to stop diarrhoea without medical advice.

A clinician may assess your hydration, examination findings, travel or meal history and the pattern of illness. Severe dehydration may require IV fluid therapy.

Seek urgent care for confusion, fainting, severe dehydration, blood in stool or vomit, severe abdominal pain, persistent vomiting, or difficulty breathing. Contact a clinician if fever is significant, symptoms are not settling, or you are pregnant, elderly, immunocompromised or caring for a young child.

Ask whether you need testing, how much fluid to take, which medicines are suitable, and what signs would mean you need hospital assessment.