What should you know about reporting food poisoning?

Food poisoning, also called foodborne illness, may cause diarrhoea, vomiting, nausea, abdominal pain or fever. Symptoms can begin after a meal or later, and several people who ate the same food may become unwell. A report is useful even when the exact food is uncertain. Write down where and when you ate, the dishes or packaged products involved, when symptoms began, how they changed, and whether anyone else became ill. Keep packaging, labels, receipts or leftovers if they are available, without tasting suspect food.

Contact the relevant local public-health or food-safety authority and follow its reporting instructions; the route can depend on where the food was bought or consumed. Give clear dates, locations and contact details, then answer follow-up questions accurately. Wash hands carefully, avoid preparing food for others while unwell and separate towels where possible. Sip fluids regularly. Oral Rehydration Therapy can replace water and salts when diarrhoea or vomiting causes fluid loss; a clinician can decide whether IV Fluid Therapy is needed.

Seek prompt medical advice for bloody diarrhoea, severe abdominal pain, persistent vomiting, a high or ongoing fever, confusion, fainting or signs of dehydration such as very little urine and pronounced dizziness. Get urgent help if you cannot keep fluids down, breathing is affected or you become unusually drowsy. Children, older adults, pregnant people and those with significant health conditions may need earlier assessment.

Do my symptoms need testing or treatment? Which fluid replacement is suitable? What details should I include in the report, and when can I safely prepare food for other people?