Food poisoning for a week: what to know

Many foodborne illnesses settle as the body clears the irritant, but ongoing diarrhoea, vomiting, abdominal pain, nausea or fever can leave you short of fluid and salts. The suspected meal does not prove the cause; symptoms may also come from a different infection or an inflammatory bowel problem. A clinician may ask when symptoms began, what you ate, whether anyone else became ill, and whether you can drink and pass urine.

Take frequent small sips of an oral rehydration drink, especially after loose stools or vomiting. Eat light foods when able and avoid alcohol, very fatty meals, and anything that clearly worsens symptoms. Wash hands with soap and water and avoid preparing food for others while diarrhoea or vomiting continues. Do not start antibiotics or anti-diarrhoeal medicine without advice, because the right choice depends on the cause.

Arrange prompt medical assessment for symptoms that have continued for a week. Seek urgent help if you cannot keep fluids down, feel faint or confused, pass very little urine, have blood or black stool, severe or worsening abdominal pain, or a high or persistent fever. Children, older adults, pregnant people, and anyone with a long-term illness can become dehydrated more quickly.

Ask whether you need stool testing, which fluids and foods are suitable, and whether any regular medicine should be paused or adjusted. Tell the clinician about recent travel, antibiotics, pregnancy, and the timing of the suspected meal.