What should you know about food poisoning from vegetables?

Produce can become contaminated in soil, irrigation water, storage, preparation, or transport. Cutting, washing, or serving can also spread contamination from hands, utensils, or other foods. Illness may begin with nausea, vomiting, loose stools, abdominal cramps, or fever. The food you suspect is not always the source, because symptoms can appear after a delay and several foods may have been eaten. Keep a note of what you ate and when symptoms began.

Take frequent small sips of water or an oral rehydration solution, especially after diarrhoea or vomiting. Oral rehydration therapy replaces fluid and salts more effectively than relying on plain water alone when losses are substantial. Rest, and return to light meals when your appetite allows; bland foods may feel easier at first. Avoid preparing food for other people while you are unwell, wash hands carefully, and discard produce that may have caused the illness. Do not start antibiotics or anti-diarrhoeal medicine without clinical advice.

Seek urgent assessment if you cannot keep fluids down, become confused or unusually sleepy, pass very little urine, or feel faint when standing. Blood in stool or vomit, severe or worsening abdominal pain, breathing difficulty, or a high fever also needs prompt care. Children, older adults, pregnant people, and anyone with a significant medical condition can become dehydrated more quickly, so contact a clinician early if symptoms are persistent or intake is poor.

Ask whether your symptoms suggest dehydration, whether testing is needed, and which medicines are suitable for you. Mention recent travel, shared meals, untreated water, other ill contacts, pregnancy, and any medicines you take. Ask how to resume normal eating and when it is safe to prepare food for others.