How is food poisoning treated?

Food poisoning can cause diarrhoea, nausea, vomiting, abdominal cramps and fever after contaminated food or drink. The immediate concern is fluid and salt loss, especially when vomiting prevents drinking. Many cases improve with supportive care, but the right treatment depends on the suspected germ, symptom severity, age, pregnancy and other health conditions. Antibiotics are not suitable for every case, and some anti-diarrhoea medicines may be unsafe in particular situations.

Take frequent small sips of water or an oral rehydration solution; this replaces fluid and electrolytes more effectively than relying only on plain water when losses are substantial. When appetite returns, choose simple foods and gradually resume your usual meals. Wash hands carefully, avoid preparing food for others while unwell and clean contaminated surfaces. Ask a pharmacist before using symptom medicines, particularly if you have fever or blood in the stool. A clinician may arrange testing or prescribe treatment when the illness is severe, prolonged or linked to a higher-risk exposure.

Seek urgent care for confusion, fainting, very little urine, severe dehydration, blood or black stool, severe abdominal pain, trouble breathing or inability to keep fluids down. Medical review is also needed for persistent vomiting or diarrhoea, a high or continuing fever, or symptoms in a young child, older adult, pregnant person or someone with a weakened immune system. After travel, ongoing diarrhoea may need assessment for traveller’s diarrhoea or another infection.

How can I replace fluids safely, and which symptoms mean I am becoming dehydrated? Should I avoid any medicines? Do I need testing, prescription treatment or a GP consultation based on my symptoms and recent food or travel history?