Examples of foodborne illness

Foodborne illness may be caused by bacteria, viruses, parasites or toxins already present in food. Symptoms can begin soon after a meal or later, depending on the cause. A person may have cramping, loose stools, nausea, vomiting or fever. The pattern does not identify the germ by itself, so a clinician may ask about meals, travel, sick contacts and the timing of symptoms.

Take frequent sips of water or a correctly prepared oral rehydration solution. When appetite returns, choose light foods and return gradually to normal meals. Rest, wash hands with soap and water, and avoid preparing food for others while unwell. Oral rehydration therapy can help replace lost fluid and salts; IV fluid therapy may be needed when dehydration is significant or drinking is not possible.

Seek prompt care for blood in the stool, severe or worsening abdominal pain, repeated vomiting, confusion, faintness, signs of dehydration, or a fever that concerns you. Children, older adults, pregnant people and those with long-term conditions may need advice earlier. Urgent assessment is also sensible when several people become ill after sharing food.

Ask whether you need testing, how to replace fluids, when you can return to work or school, and how to protect other household members.