Food poisoning while pregnant: what to know

Food poisoning is an illness caused by contaminated food or drink. A pregnant person may develop diarrhoea, nausea, vomiting, abdominal cramps or fever. The main immediate concern is losing fluid and salts, especially when vomiting or diarrhoea makes drinking difficult. Some infections can also require pregnancy-specific assessment, so the severity and pattern of symptoms matter more than trying to identify the food alone.

Take frequent small sips of water or an oral rehydration drink. Rest, wash your hands carefully, and avoid preparing food for other people while unwell. Choose simple foods when you feel able to eat. Do not start anti-diarrhoeal medicines, antibiotics or other remedies without checking that they are suitable in pregnancy. Oral Rehydration Therapy may help replace lost fluid and salts; severe dehydration may need IV Fluid Therapy in a medical setting.

Contact your maternity team or a clinician promptly if you cannot keep fluids down, pass very little urine, feel faint, have a persistent high temperature, blood in the stool, severe or worsening abdominal pain, or symptoms that are not settling. Seek urgent help for confusion, collapse, breathing difficulty, or signs of a severe allergic reaction. Later in pregnancy, report reduced fetal movement or contractions according to your maternity service instructions.

Ask which fluids and medicines are appropriate for your stage of pregnancy, whether your symptoms need testing, and what signs should prompt maternity assessment. Tell the clinician when symptoms began, how often you have diarrhoea or vomiting, your temperature, and whether you can urinate normally.