Food poisoning is caused by
and, sometimes, viruses or other germs. They can get into the food we
eat or the liquids we drink. We can't taste, smell, or see these germs (at least not
without a microscope). But even though they're tiny, they can have a powerful effect
on the body.
When germs that cause food poisoning get into our systems, they can release toxins.
These toxins are poisons (the reason for the name "food poisoning"), and
can cause diarrhea and vomiting.
Usually, doctors use "food poisoning" to describe an illness that comes
on quickly after eating contaminated food. People often get diarrhea or start throwing
up within a few hours after being infected. The good news is, food poisoning usually
goes away quickly too. Most people recover in a couple of days with no lasting problems.
In a few cases, severe food poisoning can mean a visit to the doctor or hospital.
When people need medical treatment for food poisoning, it's often because of dehydration.
Getting dehydrated is the most common serious complication of food poisoning.
What Are the Signs & Symptoms of Food Poisoning?
How food poisoning shows up depends on the germ that caused it. Sometimes a person
will start to feel sick within an hour or two of eating or drinking contaminated food
or liquid. Other times, symptoms may not appear for a number of weeks. In most cases,
symptoms will clear up within 1 to 10 days.
Most of the time, someone with food poisoning will notice:
nausea (feeling sick)
belly pain and cramps
headache and overall weakness
In rare cases, food poisoning can make someone feel dizzy, have blurry vision,
or notice tingling in the arms. In very rare cases, the weakness that sometimes goes
along with food poisoning will cause trouble breathing.
What Causes Food Poisoning?
When people eat or drink something that's contaminated with germs, they can get
sick with food poisoning. Often, people get food poisoning from animal-based foods
— like meat, poultry, eggs, dairy products, and seafood. But unwashed fruits, vegetables,
and other raw foods also can be contaminated and make people sick. Even water can
cause food poisoning.
Foods and liquids can be contaminated at lots of different points during food preparation,
storage, and handling. For example:
Water that is used to grow food can become infected with animal or human feces
Meat or poultry may come into contact with germs during processing or shipping.
Bacteria can infect foods stored at the wrong temperature or kept too long.
Cooks or other food handlers can contaminate foods if they don't wash their hands
or they use unclean utensils or cutting boards.
People with health conditions (like chronic kidney disease) or weakened immune
systems are more at risk of getting ill from food poisoning than people who are
in good health.
Which Germs Are to Blame?
Germs that often cause food poisoning include:
Salmonella.Salmonella bacteria are the leading cause of food poisoning in the United
States. These bacteria usually get into foods when they come into contact with animal
feces. The main causes of salmonella poisoning are eating dairy products, undercooked
meat, and fresh produce that hasn't been washed well.
E. coli (Escherichia
coli).E. coli bacteria typically get into food or water
when they come into contact with animal feces. Eating undercooked ground beef is the
most common reason why people in the United States get E. coli poisoning.
Listeria. These bacteria are mostly found in unpasteurized
dairy products, smoked seafood, and processed meats like hot dogs and luncheon meats.
Listeria bacteria also can contaminate fruits and vegetables, although that's
Campylobacter. These bacteria most commonly infect meat,
poultry, and unpasteurized milk. Campylobacter also can contaminate water.
As with other kinds of bacteria, these usually get into foods through contact with
infected animal feces.
Staphylococcus aureus. These bacteria can be found in
meats, prepared salads, and foods made with contaminated dairy products. S aureus
bacteria can spread through hand contact, sneezing, or coughing. That means that people
who prepare or handle food can spread the infection.
bacteria can infect seafood or raw fruits and vegetables. Most of the time the bacteria
are spread when people who prepare or handle food don't wash their hands properly
after using the bathroom.
People mostly get this virus from eating raw shellfish or foods that were handled
by someone who is infected. It can be hard to know the source of an infection because
people may not get sick for 15 to 50 days afterward.
Noroviruses. These viruses usually contaminate food that's been
prepared by an infected handler.
Some of these, including Listeria and E. coli, can cause potentially
dangerous heart, kidney, and bleeding problems.
When Should I Call a Doctor?
Most cases of food poisoning don't need medical attention, but some do.
The most common serious problem from food poisoning is dehydration. If you're healthy,
you're not likely to get dehydrated as long as you drink enough liquids to replace
what you've lost through throwing up or diarrhea.
Call a doctor if you have any of these problems:
vomiting that goes on for more than 12 hours
diarrhea with a fever higher than 101°F (38.3°C)
severe belly pain that doesn't go away after a bowel movement
bloody feces (diarrhea or regular poop) or bloody vomit
bowel movements that are black or maroon
a racing or pounding heart
You'll also want to let your mom or dad know if you start having signs of dehydration.
making little or no pee
lightheadedness or weakness
If you've recently been to a foreign country and start having diarrhea or other
stomach problems, it's also a good idea to call your doctor.
Food poisoning (especially dehydration) can be more serious for people
with weakened immune systems or health conditions. If you have a health condition
like kidney problems or sickle
cell disease, call your doctor as soon as you notice signs of food poisoning.
Pregnant women should also let their doctors know if they get food poisoning as some
germs can affect the unborn child.
How Is Food Poisoning Diagnosed?
A doctor will ask about what you have eaten recently, how long you've been sick,
and what kinds of problems you're having. The doctor will also examine you.
In some cases, doctors may take a sample of your blood, stool, or pee and send
it to a lab for analysis. This will help the doctor find out which microorganism is
causing the illness.
How Is Food Poisoning Treated?
Most of the time, food poisoning runs its course and people get better
on their own. Occasionally, though, doctors prescribe antibiotics to treat
more severe types of bacterial food poisoning. Someone with severe dehydration may
be treated in a hospital with
Taking Care of Yourself at Home
Food poisoning usually goes away on its own in a few days. You can do a few things
to take care of yourself:
Get plenty of rest.
Drink liquids to protect against dehydration. Electrolyte solutions work, but
anything except milk or caffeinated beverages will do.
Take small, frequent sips to make it easier to keep the fluids down.
Avoid solid foods and dairy products until any diarrhea has stopped.
Avoid over-the-counter anti-diarrhea medicines. They can make
the symptoms of food poisoning last longer.
When diarrhea and vomiting have stopped, eat small, bland, low-fat meals for a
few days so you won't further upset your stomach.
If your symptoms become serious or you start noticing signs of dehydration, contact
How Can I Prevent Food Poisoning?
To reduce your risk of food poisoning, follow these tips:
Wash your hands well
and often, especially after using the bathroom, before touching food, and after touching
raw food. Use soap and warm water and scrub for at least 20 seconds.
Clean all utensils, cutting boards, and surfaces that you use to prepare food
with hot, soapy water.
Don't drink unpasteurized milk or eat food that contains unpasteurized milk.
Wash all raw vegetables and fruits that you can't peel yourself.
Keep raw foods (especially meat, poultry, and seafood) away from other foods until
Use perishable food or any food with an expiration date as soon as possible.
Cook all food from animal sources to a safe internal temperature. For ground beef
and pork, this means at least 160°F (71°C). For solid cuts of meat, the safe
temperature is 145°F. For chicken and turkey (ground and whole), it's at least
165°F (74°C). Cook chicken eggs until the yolk is firm. Fish generally is
safe to eat once it reaches a temperature of 145°F (63°C).
Refrigerate leftovers quickly, preferably in containers with lids that snap tightly
Defrost foods in the refrigerator, a microwave, or cold water. Food should never
be thawed at room temperature.
If food is past its expiration date, tastes funny, or smells strange, don't eat
it. Remember: "When in doubt, throw it out."
If you're pregnant,
avoid all raw or undercooked meat or seafood, smoked seafood, raw eggs and products
that might contain raw eggs, soft cheeses, unpasteurized milk and juice, patés,
prepared salads, luncheon meats, and hot dogs.
Don't drink water from streams or untreated wells.