What should you know about sources of food poisoning?

Contamination may occur when food is undercooked, stored at an unsafe temperature, or handled with unclean hands, utensils, or surfaces. Raw meat, eggs, seafood, and unwashed produce can transfer germs to ready-to-eat foods. Water can also carry organisms that cause illness. Some bacteria produce toxins in food, and those toxins may remain even when food is reheated.

Symptoms depend on the cause and can include nausea, vomiting, diarrhoea, abdominal pain, and fever. Symptoms may start soon after a meal or later, so the last food eaten is not always the source.

Take frequent small sips of water or an oral rehydration solution. Eat light foods when you feel able, and avoid preparing food for other people while you have vomiting or diarrhoea. Wash hands with soap and water, clean contaminated surfaces, and keep raw foods separate from cooked foods.

Contact a clinician if symptoms are persistent, severe, or affecting your ability to drink. Oral Rehydration Therapy may help replace lost fluid and salts; IV Fluid Therapy may be considered when dehydration is significant or fluids cannot be kept down.

Get urgent help for confusion, fainting, severe dehydration, blood in the stool or vomit, severe abdominal pain, trouble breathing, or a high fever with marked weakness. Children, older adults, pregnant people, and those with long-term conditions may need advice earlier.

Ask what fluids are suitable, whether testing is needed, and how long to stay away from work, school, or food preparation.