Food poisoning can happen to anyone who swallows food or water that’s contaminated by germs. Most people recover in a day or two without treatment. But some can become seriously ill—especially those with weaker immune systems. Children under 5 and people over 65 are also more at risk of dehydration. Food poisoning happens when you swallow food or water that’s contaminated by germs or other toxins. Your body acts to remove the toxins from your digestive tract through vomiting or diarrhea, or both. This may go on for a day or two. The symptoms of food poisoning are your body’s way of working to return to health. It’s not pleasant, but it usually works. Rest up, and you should feel better soon.
Food poisoning symptoms
Symptoms of food poisoning can include:
• Diarrhea
• Fever
• Headache
• Nausea
• Stomach pain
• Vomiting
Food Poisoning Prevention
Signs of food poisoning can kick in within two to six hours after you ingest contaminated food or liquids, but it depends on the germ you get. Some types need more time in your body before they become harmful. Symptoms tend to go away quickly, too. They typically last 12 to 48 hours. The food poisoning timeline is generally quicker than many other common illnesses, though it may not feel like it at the time.
Food poisoning causes
The most common causes of food poisoning are bacteria. Bacteria can grow in food when it isn’t:
• Fresh
• Cooked to a safe internal temperature
• Handled in a sanitary way
• Kept at proper temperatures
• Refrigerated or frozen promptly
• Washed or filtered
Is food poisoning contagious? I
nfections that spread through food poisoning are contagious. When you’re infected, you can spread germs through tiny particles of vomit or poop. These particles can linger on surfaces or on your fingers. They can transfer to another person if they touch those surfaces or if you touch their food. Food poisoning infections can spread fast in close quarters. They often spread in schools and cruise ships.
Food poisoning risk factors
Anyone can get food poisoning. But some people are more likely to get sick from food poisoning than others. It partly depends on how much of the toxin you ingest. Your overall health also plays a role.
Even with sanitary food handling practices, there’s usually a small amount of germs in your food. Your immune system fends off minor infections like these all the time without you even knowing about it. When your immune system gets overloaded, that’s when the toxins in your food become “poisonous.” This means your body has to produce a bigger reaction to remove the germ or toxin.
You may be more likely to get sick from food poisoning—or have a more severe reaction to it—if your immune system isn’t as strong as average. Many things can impact your immunity, including:
• Age: Children under the age of 5 have immature immune systems. Mature immune systems begin to decline after the age of 65.
• Pregnancy: Pregnancy is demanding on your body, leaving you with fewer resources than usual to fight off infections.
• Chronic illnesses: Many chronic conditions can affect your immunity. Infections, cancer, immunodeficiency diseases, and autoimmune diseases are a few.
• Medications: Corticosteroids and immunosuppressants can repress your immune system. This makes it easier for you to catch germs.
Diagnosis and tests
Your healthcare provider may suspect food poisoning based on your symptoms. They might ask you about what you’ve recently eaten to try and identify the source of the toxin. If you have certain symptoms, they may want to check for specific parasites or bacteria. They might take a poop sample or give you a blood test. But often, they don’t need to know the type of germ you have.
Management and treatment
In most cases, you can manage food poisoning at home. Staying hydrated is the most important thing you can do to support your body while it does its work. Supportive care might include a hydration formula, like Pedialyte™. This can help to balance your electrolytes and prevent dehydration. If you or your child shows signs of dehydration, you might need to go to the hospital for IV fluids.
Is there a medication for food poisoning?
Certain types of infections may need treatment with antibiotics or antiparasitic medications. Your healthcare provider can tell you if you have one of these types. Most of the time, antibiotics won’t help. And in some cases, they can make food poisoning worse. Healthcare providers don’t prescribe medications to stop diarrhea if you have food poisoning because they can make it last longer. However, you can try over-the-counter (OTC) bismuth subsalicylate (Pepto Bismol®), which might help relieve your symptoms.
When should I call my healthcare provider about food poisoning?
Call your healthcare provider if you’re pregnant or breastfeeding with food poisoning. Also call if you’re caring for a child under 5 or an adult over 65 who’s having trouble keeping fluids down, as these age groups are more at risk of dehydration. Reach out to your provider if you or your child have any unusual symptoms, such as:
• Bloody diarrhea or vomit
• Blurred vision
• Dark or minimal urine
• Delirium or confusion
• Dizziness or lightheadedness
• Persistent high fever (over 102°F or 38.9°C)
Prevention Safe food handling practices are the most important way to prevent food poisoning. Everyone who harvests, handles, or prepares food should be aware of the risks at each step of the process.
Safe practices include:
• Cleaning: Wash produce thoroughly with clean water. Wash your hands and utensils before using them, and disinfect all surfaces that touch food — including cutting boards, countertops, and plates. Don’t forget to clean items like towels that your hands frequently touch.
• Separating: Keep raw meat and eggs separate from produce. Cooking kills germs on meat, but if those germs touch uncooked food, they can spread.
• Cooking: Cook meats and seafood thoroughly to the proper temperatures. Whole cuts can be slightly pink if seared outside, but ground meats should be fully cooked with no pink left. Fish should be flaky and opaque, not translucent.
• Chilling: Refrigerate or freeze cooked foods within two hours. This prevents bacteria from growing. Keep sauces like gravy and mayonnaise cool while they’re out. Always check expiration dates and watch for mold or off smells.
Outlook and prognosis
You probably feel awful right now — with diarrhea, vomiting, and fever — but these symptoms mean your body is working hard to flush out the toxins. The good news? Food poisoning usually passes within a day or two. Focus on staying hydrated and letting your body recover. If your symptoms don’t improve soon or get worse, contact your healthcare provider.
