Food poisoning, medically known as foodborne illness, is a condition caused by consuming contaminated food or drinks. This contamination stems from harmful germs and other dangerous substances found in edibles.
The common indicators of food poisoning often include stomach upset, diarrhea, and vomiting. These symptoms typically manifest hours or even days after ingesting the problematic food. Most cases are mild and resolve without specific treatment.
However, food poisoning can sometimes lead to severe illness or complications.
Products and services
Symptoms
Symptoms can vary widely depending on the cause of the illness and may appear within hours or even weeks after exposure.
Common symptoms include:
- Upset stomach
- Vomiting
- Diarrhea
- Bloody diarrhea
- Stomach pain and abdominal cramps
- Fever
- Headache
Less frequently, food poisoning can affect the nervous system, leading to more serious conditions. These symptoms may include:
- Double or blurred vision
- Headache
- Loss of movement in limbs
- Trouble swallowing
- Tingling or numbness of the skin
- Weakness
- Change in voice sound
When to see a doctor
Infants and children
In babies and young children, vomiting and diarrhea can rapidly lead to dehydration, a dangerous depletion of body fluids. Dehydration can be particularly severe in infants.
Contact your child’s healthcare provider if they exhibit vomiting, diarrhea, along with any of these signs:
- Unusual changes in behavior or mental state
- Excessive thirst
- Little to no urination
- Weakness
- Dizziness
- Diarrhea lasting more than a day
- Frequent vomiting
- Blood or pus in stool
- Black or tarry stools
- Severe stomach or rectal pain
- Fever in children under 2 years old
- Fever of 102°F (38.9°C) or higher in older children
- History of other medical problems
Adults
Adults should seek medical attention or emergency care if they experience any of the following symptoms:
- Nervous system symptoms like blurred vision, muscle weakness, and tingling skin
- Changes in behavior or mental state
- Fever of 103°F (39.4°C) or higher
- Frequent vomiting
- Diarrhea lasting more than three days
- Signs of dehydration, such as extreme thirst, dry mouth, decreased or absent urination, severe weakness, dizziness, or lightheadedness.
Causes
Various germs and harmful substances, known as contaminants, can cause foodborne illnesses. Food or drink containing a contaminant is considered “contaminated.” Contamination can arise from:
- Bacteria
- Viruses
- Parasites
- Poisons, also known as toxins
- Bacteria that carry or produce toxins
- Mold that produces toxins
Understanding terms
While “food poisoning” is commonly used to describe any foodborne illness, healthcare providers may use more specific terminology:
- “Foodborne illness” is a broad term encompassing all illnesses resulting from contaminated food or drink.
- “Food poisoning,” in a stricter sense, refers specifically to illness caused by a toxin present in food. It’s a type of foodborne illness. In Spanish, both are often referred to as intoxicación alimentaria.
How food gets contaminated
Food can become contaminated at any stage, from farm or fishery to table. Problems can begin during growing, harvesting, processing, storage, transportation, or preparation.
Contamination can occur anywhere food is handled, including homes, due to factors like:
- Improper handwashing. Fecal matter on hands after using the restroom can contaminate food. Other contaminants can also transfer from hands during food preparation or serving.
- Failure to sanitize cooking and eating areas. Unwashed knives, cutting boards, and other utensils can spread contaminants.
- Improper storage. Food left at room temperature for too long can become contaminated. Food stored in the refrigerator for extended periods can also spoil. Additionally, food can spoil if stored in a refrigerator or freezer that isn’t cold enough.
Common causes
The following table outlines common causes of food poisoning, the onset of symptoms, and typical sources of contamination.
| Cause of Illness | Symptom Onset | Common Sources |
|---|---|---|
| Bacillus cereus (bacteria) | 30 minutes to 15 hours | Foods like rice, leftovers, sauces, soups, meats, and other products left at room temperature too long. |
| Campylobacter (bacteria) | 2 to 5 days | Raw or undercooked poultry or seafood, unpasteurized milk, and contaminated water. |
| Clostridium botulinum (bacteria) | 18 to 36 hours; Infants: 3 to 30 days | In infants: honey or honey-dipped pacifiers. Home-canned foods, including canned goods, fermented fish, fermented beans, and alcohol. Commercially canned foods and spice-infused oils. |
| Clostridium perfringens (bacteria) | 6 to 24 hours | Meats, poultry, stews, and gravies. Typically foods not kept hot enough when served in large quantities. Foods kept at room temperature for long periods. |
| Escherichia coli, commonly called E. coli (bacteria) | Typically 3 to 4 days; possibly 1 to 10 days | Raw or undercooked beef, unpasteurized juice or milk, soft cheeses made from unpasteurized milk, and fresh fruits and vegetables. Contaminated water. Feces of people carrying E. coli. |
| Giardia lamblia (parasite) | 1 to 2 weeks | Food and water contaminated with feces containing the parasite. Food handlers carrying the parasite. |
| Hepatitis A (virus) | 15 to 50 days | Raw or undercooked shellfish, fresh fruits and vegetables, and other uncooked foods. Food and water contaminated with human feces. Food handlers with hepatitis A. |
| Listeria (bacteria) | 9 to 48 hours for digestive illness; 1 to 4 weeks for body-wide illness | Hot dogs, luncheon meats, unpasteurized milk, soft cheeses from unpasteurized milk, refrigerated smoked seafood, refrigerated pâtés or meat spreads, and fresh fruits and vegetables. |
| Norovirus (virus) | 12 to 48 hours | Shellfish, and fresh fruits and vegetables. Ready-to-eat foods, such as salads and sandwiches, handled by infected food workers. Food or water contaminated with vomit or feces from an infected person. |
| Rotavirus (virus) | 18 to 36 hours | Food, water, or objects, such as utensils or faucets, contaminated with the virus. |
| Salmonella (bacteria) | 6 hours to 6 days | Most often in poultry, eggs, and dairy products. Other foods such as fresh vegetables and fruits, meat, poultry, nut butters and products, and spices. |
| Shellfish poisoning (toxin) | Typically 30 to 60 minutes, up to 24 hours | Seafood, including cooked seafood, from coastal waters contaminated with toxins. |
| Shigella (bacteria) | Typically 1 to 2 days; up to 7 days | Contact with a person who is ill. Food or water contaminated with human feces. Often ready-to-eat foods handled by someone with shigella. |
| Staphylococcus aureus (bacteria) | 30 minutes to 8 hours | Meat, egg salad, potato salad, or cream-filled pastries left at room temperature too long or unrefrigerated. Foods handled by a person with the bacteria, often found on the skin. |
| Vibrio (bacteria) | 2 to 48 hours | Raw or undercooked seafood, especially oysters. Seawater-contaminated wounds. Rice, millet, and fresh fruits and vegetables. |
Alt text: Thorough handwashing technique demonstrated at a sink to prevent food poisoning.
Other sources
Illness-causing bacteria can also be found in swimming pools, ponds, rivers, lakes, and seawater. Bacteria like E. coli can also spread through contact with infected animals.
Risk factors
Anyone can get food poisoning. However, some individuals are more susceptible to illness or to experiencing more severe illness or complications. These include:
- Infants and young children
- Pregnant women
- Older adults
- People with weakened immune systems due to other conditions or treatments
Complications
In most healthy adults, complications from food poisoning are uncommon and may include:
Dehydration
The most frequent complication is dehydration — a severe loss of water, salts, and minerals. Both vomiting and diarrhea can cause dehydration.
Most healthy adults can drink enough fluids to prevent dehydration. Infants, older adults, and people with weakened immune systems or other illnesses may not be able to replace lost fluids adequately, making them more prone to dehydration.
People who become dehydrated may need intravenous fluids in a hospital. Severe dehydration can lead to organ damage, shock, or even death if untreated.
Multi-system disease complications
Some contaminants can cause widespread illness throughout the body, known as multi-system disease or infection. This is more common in older adults and people with weakened immune systems or other illnesses. Multi-system infections from foodborne bacteria can lead to:
- Kidney blood clots. E. coli can cause blood clots that block the kidney’s filtering system. This condition, called hemolytic uremic syndrome, can cause sudden kidney failure. Other bacteria or viruses may less commonly cause this condition.
- Bacteria in the bloodstream. Bacteria in the blood can cause blood infections or spread infection to other parts of the body.
- Meningitis. Meningitis is an inflammation that can damage the membranes and fluid surrounding the brain and spinal cord.
- Sepsis. Sepsis is an overreaction of the immune system to a multi-system infection that damages the body’s own tissues.
Pregnancy complications
Listeria infection during pregnancy can lead to:
- Miscarriage or stillbirth
- Newborn blood infection
- Newborn meningitis
Rare complications
Rare complications can develop after food poisoning, including:
- Arthritis. Arthritis involves swelling, tenderness, or pain in the joints.
- Irritable bowel syndrome (IBS). IBS is a chronic condition affecting the large intestine that causes lifelong pain, cramping, and irregular bowel habits.
- Guillain-Barré syndrome (GBS). GBS is an immune system attack on the nerves that can cause tingling, numbness, and muscle weakness.
- Breathing problems. Rarely, botulism can damage nerves controlling respiratory muscles.
Prevention
To prevent food poisoning at home, follow these tips:
- Wash your hands. Wash hands with soap and water for at least 20 seconds. Do this after using the bathroom, before eating, and both before and after handling food.
- Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling, or preparing them.
- Clean kitchen utensils thoroughly. Wash cutting boards, knives, and other utensils with soap and water after they come into contact with raw meats or unwashed produce.
- Don’t eat raw or undercooked meat and seafood. Use a meat thermometer to ensure food is cooked thoroughly. Cook whole cuts of meat and fish to at least 145°F (63°C) and allow it to rest for at least three minutes. Cook ground meat to at least 160°F (71°C). Cook all poultry to at least 165°F (74°C).
- Refrigerate or freeze leftovers promptly. Place leftovers in covered containers in the refrigerator as soon as you finish eating. Leftovers are safe in the refrigerator for 3 to 4 days. If you won’t eat them within that time, freeze them immediately.
- Reheat leftovers safely. There are three safe ways to thaw leftovers. You can use the microwave. You can let them thaw overnight in the refrigerator. Or you can put the frozen food in a sealed bag and let it sit in cold water on the counter. Reheat leftovers until the internal temperature reaches 165°F (74°C).
- Discard food if in doubt. If you’re unsure if food has been safely prepared, served, or stored, throw it out. Even if it looks and smells fine, it may not be safe to eat.
- Discard moldy food. Throw out baked goods with mold. Discard soft fruits and vegetables with mold, such as tomatoes, berries, or peaches. Also discard nuts or nut butters with mold. You can cut mold off of firm foods with low moisture content, such as carrots, bell peppers, and hard cheeses. Cut at least 1 inch (2.5 centimeters) around the moldy spot.
- Clean the refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liter) of water. Wipe up visible mold in the refrigerator or door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liter) of water.
Alt text: Regular refrigerator cleaning with a sponge to maintain food safety and prevent bacterial growth.
Safety for people at risk
Food poisoning is particularly risky during pregnancy and for young children, older adults, and people with weakened immune systems. It can be life-threatening for these groups. These individuals should avoid the following foods:
- Raw or undercooked red meat, poultry, fish, and shellfish
- Raw or undercooked eggs or foods containing them, such as cookie dough and homemade ice cream
- Raw sprouts, such as alfalfa, bean, clover, and radish sprouts
- Unpasteurized juices and cider
- Unpasteurized milk and milk products
- Soft cheeses, such as feta, Brie, and Camembert, blue-veined cheese and unpasteurized cheese
- Refrigerated pâtés and meat spreads
- Uncooked hot dogs, luncheon meats, and deli meats
It’s important to note that while this article is in English, information about food poisoning is relevant globally, and in Spanish-speaking regions, food poisoning, or intoxicación alimentaria, is a significant health concern. Seeking information about “Food Poisoning In Spanish” might indicate a need for resources in Spanish, or information tailored to Spanish-speaking populations. Always consult local health authorities for specific guidance and resources.
