Which bacteria can cause food poisoning?

Food poisoning can be caused by bacteria such as Salmonella, Campylobacter, Escherichia coli, Staphylococcus aureus, and Clostridium perfringens. Some bacteria grow in food, while others leave toxins that trigger illness. Symptoms can include diarrhoea, abdominal pain, nausea, vomiting, and fever.

Contamination may occur during farming, preparation, cooking, cooling, or storage. Undercooked meat, poultry, eggs, seafood, unpasteurised products, and ready-to-eat foods can carry bacteria when handling or temperature control is poor. The timing and symptom pattern can vary, so symptoms alone cannot identify the organism. A clinician may consider the food history and request a stool test when illness is severe, prolonged, or affects a vulnerable person.

Take frequent small sips of water or an oral rehydration drink, especially after loose stools or vomiting. Eat light foods when your appetite returns and avoid preparing food for others while unwell. Wash hands with soap and water, clean bathroom surfaces, and keep raw foods separate from ready-to-eat items. Oral Rehydration Therapy can replace lost fluid and salts; IV Fluid Therapy may be considered when drinking is not enough.

Seek prompt medical care for blood in stool, severe or worsening abdominal pain, repeated vomiting, confusion, faintness, very little urine, or trouble keeping fluids down. Fever with marked weakness also needs assessment. Babies, older adults, pregnant people, and those with a weakened immune system can become dehydrated more quickly. Use the symptom pages for Diarrhoea, Vomiting, Fever, Nausea, or Abdominal Pain to understand related warning signs.

Ask whether your symptoms warrant a stool test, whether any medicines should be avoided, and how to recognise dehydration. Tell the clinician what you ate, when symptoms began, whether anyone else became ill, and any recent travel or antibiotic use.