Food Poisoning
Also known as: Foodborne Illness, Foodborne Infection
Food poisoning is an illness caused by consuming contaminated food or beverages, most commonly from bacteria like Salmonella, E. coli, and Listeria, or viruses like norovirus. Symptoms typically develop within hours to days and usually resolve on their own. Certain populations including young children, the elderly, and immunocompromised individuals are at higher risk for severe complications.
Symptoms
Causes
- Bacterial contamination (Salmonella, E. coli, Campylobacter, Listeria)
- Viral contamination (norovirus, hepatitis A)
- Parasitic infections (Giardia, Cryptosporidium)
- Bacterial toxins (Staphylococcus aureus, Clostridium botulinum)
- Improper food handling, storage, or preparation
Risk Factors
- Eating raw or undercooked meat, eggs, or seafood
- Consuming unpasteurized dairy products
- Age (very young and elderly are most vulnerable)
- Weakened immune system
- Traveling to regions with poor sanitation
Diagnosis
- Clinical history including recent food consumption
- Stool culture to identify the causative organism
- Blood tests if systemic infection is suspected
- Stool antigen tests for parasites
Treatment
- Oral rehydration with water, electrolyte solutions, or clear broths
- Rest and gradual reintroduction of bland foods (BRAT diet)
- Anti-diarrheal medications for mild cases (loperamide)
- Antibiotics for specific bacterial infections when indicated
- Intravenous fluids for severe dehydration
Prevention
- Wash hands thoroughly before and after handling food
- Cook meats to safe internal temperatures
- Refrigerate perishable foods within two hours
- Avoid cross-contamination between raw and cooked foods
- Wash fruits and vegetables before eating
When to See a Doctor
- Symptoms last more than three days or include high fever above 101.5°F
- You notice blood in your vomit or stool
- Signs of severe dehydration develop
- You are pregnant, elderly, or have a weakened immune system
Frequently Asked Questions
Related Conditions
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