What should you know about got food poisoning?

Food poisoning, also called foodborne illness, follows food or drink contaminated with bacteria, viruses, parasites or toxins. Nausea, vomiting, diarrhoea, abdominal pain and fever may develop, sometimes after other people who shared the meal become unwell. The timing varies with the cause, so the last food eaten is not always responsible. Symptoms can remove both water and salts from the body.

Take frequent small sips of water or oral rehydration therapy, particularly after each episode of vomiting or diarrhoea. Restart with tiny sips if nausea makes drinking difficult. Rest and eat small, plain portions when you feel able. Wash hands with soap and water, avoid preparing food for others, refrigerate food safely and discard anything suspected of contamination. Do not take antibiotics or anti-diarrhoeal medicines without clinical advice, especially with fever or bloody stools.

Arrange medical advice for persistent vomiting, inability to drink, signs of dehydration, ongoing diarrhoea or symptoms after a high-risk food exposure. Seek urgent help for blood in stool or vomit, severe abdominal pain, confusion, fainting, breathing difficulty or a rapidly worsening condition. Young children, older adults, pregnant people and those with long-term conditions may become unwell more quickly and should seek advice early.

Tell the clinician when symptoms began, what foods or water may have been involved, whether others are ill, recent travel and any blood, fever or reduced urination. Ask whether a stool test or fluid treatment is needed.