What can cause foodborne illness?

Food can become contaminated at several points, including growing, processing, transport, cooking, or serving. Cross-contamination can transfer germs from raw foods or unclean surfaces to ready-to-eat foods. Unsafe water and poor hand hygiene are also possible routes.

The resulting illness may irritate the gut directly or cause the body to react to a toxin. Common symptoms include diarrhoea, vomiting, nausea, abdominal pain, and fever. Symptoms alone cannot identify the exact cause, and the meal eaten most recently may not be responsible.

Take frequent small sips of water or oral rehydration solution. Continue light food as tolerated and avoid alcohol while recovering. Keep raw and ready-to-eat foods separate, clean kitchen surfaces, and wash hands after using the toilet. Avoid sharing food with others until you are well.

Arrange prompt medical assessment if you cannot keep fluids down, pass blood, develop severe or worsening abdominal pain, become unusually drowsy or confused, or urinate much less than usual. Seek advice early for children, older adults, pregnancy, or reduced immunity. A cluster of similar illness after a shared meal deserves medical attention and may need reporting.

Ask whether your symptoms suggest dehydration, whether a stool test is needed, and which foods or medicines to avoid. Share the timing of meals, symptoms, travel, sick contacts, and any other people affected.