What should you know about lamb food poisoning?

Food poisoning is an illness caused by eating food contaminated with germs or toxins. Undercooked lamb, poor hand hygiene, cross-contamination or unsafe storage can allow this to happen. Symptoms may begin after a delay and can vary in intensity. Diarrhoea, nausea, vomiting, abdominal pain and fever are common ways food poisoning presents.

The main concern is loss of water and salts through vomiting or diarrhoea. Children, older adults, pregnant people and anyone with a long-term illness can become dehydrated more quickly.

Take frequent small sips of water or an oral rehydration solution. If vomiting settles, try light foods and return gradually to your usual meals. Rest, wash hands carefully and avoid preparing food for other people while you are unwell. Do not eat leftover lamb if it was kept warm for a prolonged period or smells unusual.

Avoid taking anti-diarrhoeal medicine without advice if you have fever or blood in the stool. Oral rehydration can replace lost fluid; severe dehydration may need IV fluid therapy.

Arrange prompt medical advice if you cannot keep fluids down, pass very little urine, feel faint, become unusually drowsy, or have severe abdominal pain. Seek urgent care for blood in vomit or stool, difficulty breathing, confusion, or a high or persistent fever. Get advice sooner for a baby, an older person, pregnancy or a weakened immune system.

Ask whether your symptoms suggest food poisoning, how much fluid to take, and whether testing or treatment is needed. Tell the clinician when the lamb was eaten, how it was cooked and whether anyone else who ate it is ill.