Food poisoning pathogens

A pathogen is a disease-causing germ. Bacteria may multiply in food or the intestine, viruses can spread through contaminated food or hands, and parasites may be carried in food or water. Toxins can irritate the gut even when the organism is no longer active. The particular cause cannot usually be identified from symptoms alone; diarrhoea, vomiting, nausea, abdominal pain and fever can overlap between causes.

Focus on fluids and salts rather than trying to identify the germ yourself. Take small sips often, use oral rehydration therapy when losses are substantial, and eat simple foods as tolerated. Wash hands carefully, avoid preparing food for others while ill, and clean surfaces touched after vomiting or diarrhoea. Avoid taking leftover antibiotics, because they may not treat the cause and can create additional problems. A clinician may decide whether testing or specific treatment is useful.

Seek urgent care for blood in stool or vomit, severe abdominal pain, confusion, faintness, repeated vomiting, very little urine or a concerning fever. Arrange medical advice when symptoms are persistent, when several people became ill after the same meal, or when the patient is pregnant, very young, older or medically vulnerable. IV fluid therapy may be needed when dehydration is significant.

Ask whether the pattern suggests a need for stool testing, how to prevent spread at home, and which drinks or medicines are suitable with your health conditions.