Food Poisoning: Symptoms, Care and Prevention

Food poisoning is an illness from contaminated food or drink that can cause sudden digestive symptoms.

Contamination may involve germs or toxins. Symptoms often begin after eating, but the timing alone cannot identify the food responsible because different causes can affect people differently.

Abdominal pain, diarrhoea, nausea and vomiting are very common presentations of food poisoning. Fever is another common presentation. The illness can leave a person tired and thirsty because fluid is lost through loose stools or vomiting.

Seek urgent care for confusion, fainting, very little urine, severe or worsening abdominal pain, blood in vomit or stool, or an inability to keep fluids down. Babies, older adults, pregnant people and people with weakened immunity should get early advice when unwell.

Food can become contaminated during growing, storage, preparation or serving. Undercooking, poor hand hygiene, cross-contamination between raw and ready-to-eat foods, and food kept at an unsafe temperature can all contribute.

More than one person becoming ill after sharing a meal can be useful information for a clinician, but it does not prove the source.

Many episodes improve as the body clears the cause, provided fluids are replaced. Symptoms that persist, return after improving or become more severe need assessment; some infections and non-infectious conditions can resemble food poisoning.

Dehydration can develop more readily when vomiting or diarrhoea is frequent. Infants, older adults, pregnant people and those with long-term illness or reduced immunity may need a lower threshold for medical assessment.

Assessment starts with the foods eaten, symptom timing, travel, contacts with similar illness and signs of dehydration. A clinician may examine the abdomen and request stool or blood tests when symptoms are severe, prolonged or unusual.

The priority is replacing fluids and salts. Small, frequent drinks can be easier to tolerate than large amounts, and oral rehydration products may be useful when diarrhoea or vomiting is ongoing. Rest and simple foods as appetite returns can be reasonable.

A clinician may recommend further treatment based on the likely cause and your health history. IV fluids may be used when dehydration is significant or drinking is not enough. Do not use leftover antibiotics or anti-diarrhoeal medicines without advice.

Wash hands carefully after using the toilet and before preparing food. Avoid preparing meals for other people while you have vomiting or diarrhoea, and clean frequently touched bathroom and kitchen surfaces.

Dehydration is the main immediate concern. Severe abdominal pain, jaundice, marked weakness or symptoms that are not settling may point to a complication or a different condition and need medical review.

Separate raw foods from foods that are ready to eat, cook food thoroughly, refrigerate perishable items promptly and reheat leftovers until steaming hot. Use clean utensils and wash produce where appropriate.

A GP can assess ongoing symptoms, hydration and whether testing is needed. Urgent services are appropriate when red flags are present or a person cannot maintain fluid intake.