presentation of food poisoning

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• Food poisoning

Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or drank. The causes are germs or other harmful things in the food or beverage.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment.

Sometimes food poisoning causes severe illness or complications.

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Symptoms vary depending on what is causing the illness. They may begin within a few hours or a few weeks depending on the cause.

Common symptoms are:

• Upset stomach.
• Diarrhea with bloody stools.
• Stomach pain and cramps.

Less often food poisoning affects the nervous system and can cause severe disease. Symptoms may include:

• Blurred or double vision.
• Loss of movement in limbs.
• Problems with swallowing.
• Tingling or numbness of skin.
• Changes in sound of the voice.

When to see a doctor

Infants and children.

Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration, in infants and children. This can cause serious illness in infants.

Call your child's health care provider if your child's symptoms include vomiting and diarrhea and any of the following:

• Unusual changes in behavior or thinking.
• Excessive thirst.
• Little or no urination.
• Diarrhea that lasts more than a day.
• Vomiting often.
• Stools that have blood or pus.
• Stools that are black or tarry.
• Severe pain in the stomach or rectum.
• Any fever in children under 2 years of age.
• Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children.
• History of other medical problems.

Adults should see a health care provider or get emergency care if the following occur:

• Nervous system symptoms, such as blurry vision, muscle weakness and tingling of skin.
• Changes in thinking or behavior.
• Fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
• Diarrhea that lasts more than three days.
• Symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness, dizziness, or lightheadedness.

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Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink that carries a contaminant is called "contaminated." Food can be contaminated with any of the following:

• Parasites that can live in the intestines.
• Poisons, also called toxins.
• Bacteria that carry or make toxins.
• Molds that make toxins.

Understanding terms

The term "food poisoning" is commonly used to describe all foodborne illnesses. A health care provider might use these terms to be more specific:

• "Foodborne illnesses" means all illnesses from any contaminated food or beverage.
• "Food poisoning" means illness specifically from a toxin in food. Food poisoning is a type of foodborne illness.

How food becomes contaminated

Food can be contaminated at any point from the farm or fishery to the table. The problem can begin during growing, harvesting or catching, processing, storing, shipping, or preparing.

Food can be contaminated any place it's handled, including the home, because of:

• Poor handwashing. Feces that remains on the hands after using the toilet can contaminate food. Other contaminants can be transferred from hands during food preparation or food serving.
• Not disinfecting cooking or eating areas. Unwashed knives, cutting boards or other kitchen tools can spread contaminants.
• Improper storage. Food left out for too long at room temperature can become contaminated. Food stored in the refrigerator for too long can spoil. Also, food stored in a refrigerator or freezer that is too warm can spoil.

Common causes

The following table shows common causes of foodborne illnesses, the time from exposure to the beginning of symptoms and common sources of contamination.

Other sources

Bacteria that cause foodborne illnesses can also be found in swimming pools, lakes, ponds, rivers and seawater. Also, some bacteria, such as E. coli, may be spread by exposure to animals carrying the disease.

Risk factors

Anyone can get food poisoning. Some people are more likely to get sick or have more-serious disease or complications. These people include:

• Infants and children.
• Pregnant people.
• Older adults.
• People with weakened immune systems due to another disease or treatments.

Complications

In most healthy adults, complications are uncommon. They can include the following.

Dehydration

The most common complication is dehydration. This a severe loss of water and salts and minerals. Both vomiting and diarrhea can cause dehydration.

Most healthy adults can drink enough fluids to prevent dehydration. Children, older adults, and people with weakened immune systems or other illnesses may not be able to replace the fluids they've lost. They are more likely to become dehydrated.

People who become dehydrated may need to get fluids directly into the bloodstream at the hospital. Severe dehydration can cause organ damage, other severe disease and death if not treated.

Complications of systemic disease

Some contaminants can cause more widespread disease in the body, also called systemic disease or infection. This is more common in people who are older, have weakened immune systems or other medical conditions. Systemic infections from foodborne bacteria may cause:

• Blood clots in the kidneys. E. coli can result in blood clots that block the kidneys' filtering system. This condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste from the blood. Less often, other bacteria or viruses may cause this condition.
• Bacteria in the bloodstream. Bacteria in the blood can cause disease in the blood itself or spread disease to other parts of the body.
• Meningitis. Meningitis is inflammation that may damage the membranes and fluid surrounding the brain and spinal cord.
• Sepsis. Sepsis is an overreaction of the immune system to systemic disease that damages the body's own tissues.

Pregnancy complications

Illness from the listeria bacteria during pregnancy can result in:

• Miscarriage or stillbirth.
• Sepsis in the newborn.
• Meningitis in the newborn.

Rare complications

Rare complications include conditions that may develop after food poisoning, including:

• Arthritis. Arthritis is swelling, tenderness or pain in joints.
• Irritable bowel syndrome. Irritable bowel syndrome is a lifelong condition of the intestines that causes pain, cramping and irregular bowel movements.
• Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system attack on nerves that can result in tingling, numbness and loss of muscle control.
• Breathing difficulties. Rarely, botulism can damage nerves that control the muscles involved in breathing.

To prevent food poisoning at home:

• Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the toilet, before eating, and before and after handling food.
• Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or preparing.
• Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water after contact with raw meats or unwashed fruits and vegetables.
• Don't eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C).
• Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don't think you'll eat them within four days, freeze them right away.
• Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
• Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely, discard it. Even if it looks and smells fine, it may not be safe to eat.
• Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold. You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.
• Clean your 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 liters) of water. Clean visible mold in the refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9 liters) of water.

Safety for at-risk people

Food poisoning is especially serious during pregnancies and for young children, older adults and people with weakened immune systems. These illnesses may be life-threatening. These individuals should avoid the following foods:

• Raw or undercooked meat, poultry, fish, and shellfish.
• Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice cream.
• Raw sprouts, such as alfalfa, bean, clover and radish sprouts.
• Unpasteurized juices and ciders.
• Unpasteurized milk and milk products.
• Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese.
• Refrigerated pates and meat spreads.
• Uncooked hot dogs, luncheon meats and deli meats.
• Foodborne germs and illnesses. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foodborne-germs.html. Accessed Nov. 7, 2022.
• Definition & facts of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/definition-facts. Accessed Nov. 7, 2022.
• Symptoms & causes of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/symptoms-causes. Accessed Nov. 7, 2022.
• LaRocque R. Causes of acute infectious diarrhea and other foodborne illnesses in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
• Bennett JE, et al. Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. 9th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 7, 2022.
• Schmitt BD. Pediatric Telephone Protocols: Office Version. 17th ed. American Academy of Pediatrics; 2021.
• Fever. American College of Emergency Physicians. https://www.emergencyphysicians.org/article/know-when-to-go/fever. Accessed Nov. 30, 2022.
• Bacteria and viruses. FoodSafety.gov. U.S. Department of Health and Human Services. https://www.foodsafety.gov/food-poisoning/bacteria-and-viruses. Accessed Nov. 16, 2022.
• Kellerman RD, et al. Foodborne illnesses. In: Conn's Current Therapy 2022. Elsevier; 2022. https://www.clinicalkey.com. Accessed Nov. 13, 2022.
• Goldman L, et al., eds. Giardiasis. Goldman-Cecil Medicine. 26th ed. Elsevier; 2020. https://www.clinicalkey.com. Accessed Nov. 13, 2022.
• Diagnosis of food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/diagnosis. Accessed Nov. 7, 2022.
• LaRocque R. Approach to the adult with acute diarrhea in resource-rich settings. https://www.uptodate.com/contents/search. Accessed Nov. 7, 2022.
• Treatment for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/treatment. Accessed Nov. 7, 2022.
• Eating, diet and nutrition for food poisoning. National Institute of Diabetes and Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-information/digestive-diseases/food-poisoning/eating-diet-nutrition. Accessed Nov. 20, 2022.
• Four steps to food safety: Clean, separate, cook, chill. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed Nov. 7, 2022.
• Leftovers and food safety. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety. Accessed Nov. 20, 2022.
• Foods that can cause food poisoning. U.S. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/foods-linked-illness.html. Accessed Nov. 20, 2022.
• Molds on food: Are they dangerous? Food Safety and Inspection Service. U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous Accessed Dec. 1, 2022.

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Patient information : See related handout on food poisoning , written by the authors of this article.

Author disclosure: No relevant financial affiliations.

The Centers for Disease Control and Prevention estimates that each year, one in six Americans will experience a foodborne illness. The most common causes in the United States are viruses, such as norovirus; bacteria, such as Salmonella , Escherichia coli, Campylobacter , and Listeria ; and parasites, such as Toxoplasma gondii and Giardia . Resources are available to educate consumers on food recalls and proper handling, storage, and cooking of foods. Diagnosis and management of a foodborne illness are based on the history and physical examination. Common symptoms of foodborne illnesses include vomiting, diarrhea (with or without blood), fever, abdominal cramping, headache, dehydration, myalgia, and arthralgias. Definitive diagnosis can be made only through stool culture or more advanced laboratory testing. However, these results should not delay empiric treatment if a foodborne illness is suspected. Empiric treatment should focus on symptom management, rehydration if the patient is clinically dehydrated, and antibiotic therapy. Foodborne illnesses should be reported to local and state health agencies; reporting requirements vary among states.

Foodborne illness can be caused by a multitude of microorganisms such as viruses, bacteria, and parasites. Foodborne illness is a worldwide problem, and U.S. outbreaks often garner media attention and result in food recalls. Foodborne illnesses are becoming a greater challenge because of new and emerging microorganisms and toxins, the growth of antibiotic resistance, increasing food contamination caused by new environments and methods of food production, and an increase in multistate outbreaks. 1 There are more than 250 identified pathogens that cause foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that one in six Americans (approximately 48 million) will become sick from a foodborne pathogen each year, resulting in 128,000 hospitalizations and 3,000 deaths. 2 Most foodborne illnesses, hospitalizations, and deaths are caused by one of eight common pathogens: norovirus, nontyphoidal Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus, Toxoplasma gondii, Listeria monocytogenes , and Shiga toxin–producing Escherichia coli 2 ( Table 1 3 ) . E. coli is commonly divided into two broad types, Shiga toxin–producing—of which E. coli O157:H7 is the best studied—and non-Shiga toxin–producing, which includes enteropathogenic, enteroinvasive, enteroaggregative, and diffusely adherent E. coli . New pathogens emerge constantly, whereas others decrease in significance or disappear altogether. Predicting the emergence or disappearance of specific pathogens—other than in the setting of an identified outbreak—is difficult and has not significantly prevented or limited foodborne illnesses.

Prevention is the first step in combatting foodborne illnesses. Consumer information on food safety is available from the CDC at http://www.cdc.gov/foodsafety/facts.html or from the U.S. Food and Drug Administration at http://www.fda.gov/Food/FoodborneIllnessContaminants/FoodborneIllnessesNeedToKnow/default.htm or http://www.foodsafety.gov , or by calling (888) SAFEFOOD ([888] 723–3366). Guidelines for safely handling and preparing food should be followed regardless of the setting in which food is consumed. Although these recommendations have been shown to reduce the risk of foodborne illness in the United States, the risk increases with travel.

Foodborne illness can have various presentations, ranging from clinically mild illness that requires only outpatient care to severe illness that requires hospitalization. Most foodborne illnesses are associated with vomiting or diarrhea (more than three loose stools in 24 hours). Other common symptoms include fever, bloody diarrhea, abdominal cramping, headache, dehydration, myalgia, and arthralgias. 4 Patients may have several symptoms or only one. The history is the most important step in evaluating a patient with diarrheal illness ( Table 2 ) . 5

None of the symptoms of foodborne illness is specific, so the clinician must consider the history, epidemiologic features, and objective findings to make an accurate diagnosis. Symptoms and time of onset can narrow the differential diagnosis ( Table 3 ) and help identify a likely pathogen. 4 Early onset of vomiting and diarrhea results from ingestion of preformed toxins, most often S. aureus or Bacillus cereus . Diarrhea within 24 hours of ingestion is most likely caused by C. perfringens or B. cereus . Diarrhea within 24 to 48 hours of ingestion is most often caused by Campylobacter jejuni in individual cases or Salmonella in outbreaks. 4 Foodborne illnesses commonly associated with fever are caused by Vibrio cholerae non-O1, Shigella , and C. jejuni ( Table 4 ) . Enterotoxins in the small bowel caused by E. coli , C. perfringens , and viruses produce excessive secretions of fluids and electrolytes that overwhelm the large bowel; therefore, they are typically associated with watery diarrhea. Bloody diarrhea with abdominal pain should prompt consideration of inflammatory damage to the intestinal mucosa or an infection (e.g., C. jejuni, Salmonella enteritidis , enteroinvasive E. coli ) affecting the large bowel.

PHYSICAL EXAMINATION

The physical examination can help narrow the differential diagnosis, and vital signs can help determine the severity of volume depletion. Orthostatic pulse and blood pressure changes should be noted, and a basic general physical examination should be performed, with assessment of skin turgor, the abdomen, mucous membranes, and mental status. 5

ANCILLARY TESTING

Watchful waiting is often the most appropriate option in the initial diagnosis and management of foodborne illness; ancillary testing is usually not necessary. If testing is performed, stool culture can provide a definitive diagnosis of infectious diarrhea and is useful for outbreak identification. In most outpatients who have self-limiting gastroenteritis, a stool culture does not affect management. 4 Bacteria are the most common cause of non–self-limiting foodborne illness; however, stool cultures are positive in less than 40% of cases. 4 , 5 Newer techniques such as polymerase chain reaction testing have become readily available and provide more rapid, reliable determination of specific pathogens. An organism-specific diagnosis can help clinicians to narrow treatment recommendations, aid public health professionals, and prevent unnecessary procedures.

Other tests that can be considered include serum chemistry (including albumin levels), C-reactive protein levels, complete blood count, blood cultures, urinalysis, abdominal radiography, anoscopy, and endoscopy, if warranted by the severity and pattern of symptoms. 5 In severe cases of infectious diarrhea, toxic megacolon should be considered, which can be identified on plain abdominal radiography. 4 Severe inflammatory changes can also be seen on computed tomography. It may be reasonable to obtain blood cultures in patients with fever and diarrhea (with or without blood), because up to 1% of cases of nontyphoidal Salmonella infections are associated with bacteremia. 4 , 5 Sigmoidoscopy or colonoscopy may be useful in hospitalized patients with bloody diarrhea to obtain tissue and histology, which could aid in the diagnosis.

Stool microscopy is rarely diagnostic, but the presence of red and white blood cells may signal a colonic source. 4 Its primary use is identification of ova, cysts, and parasites, although antigen testing is more sensitive and specific for Giardia . Microscopic evaluation for fecal polymorphonuclear leukocytes or lactoferrin measurements may be useful if an inflammatory etiology is suspected. A positive stool culture is more likely when analysis indicates an inflammatory process. Compared with leukocyte examinations, lactoferrin measurements are more sensitive but more expensive, have a higher false-positive rate, and require a fresh-cup sample examined by an experienced microscopist. 5

SYMPTOMATIC TREATMENT

Use of antidiarrheal medications, including antimotility agents, anticholinergics, and adsorbents, is not recommended in children, especially those younger than two years, and is discouraged if infection with Shiga toxin–producing E. coli is suspected. 6 – 8 Symptomatic treatment with loperamide (Imodium) and bismuth subsalicylate (Pepto-Bismol) is effective and may be considered in adults with uncomplicated acute or traveler's diarrhea. 9 – 11 Although loperamide is more effective than bismuth subsalicylate, it is not recommended for patients with hematochezia and systemic symptoms because it may increase the risk of invasive disease. 10

In patients with clinically significant vomiting, antiemetics can alleviate symptoms and reduce the need for hospitalization and intravenous fluid administration. Multiple studies support the use of a single dose of ondansetron (Zofran) in children with gastroenteritis-related vomiting. 12 – 14 The use of antiemetics in adults with gastroenteritis is reasonable, but data about adverse effects are lacking.

DEHYDRATION

Many physicians are reluctant to use oral rehydration therapy, despite its proven effectiveness in the management of diarrhea-associated dehydration. 6 , 15 It has been proven to prevent and treat dehydration in patients of all ages. 5 , 16 – 19 Guidelines that recommend the use of oral rehydration therapy for mild to moderate dehydration in infants and children have been published by the World Health Organization, the American Academy of Pediatrics, and the CDC. 6 , 7 , 20 Oral rehydration solutions contain a blend of electrolytes, as well as carbohydrates. Sports drinks and soft drinks have a high carbohydrate-to-sodium ratio and total osmolality, and can exacerbate diarrhea. 19

Clinical assessment should be used to guide rehydration therapy. Children—especially infants—are predisposed to dehydration and require more diligence in determining hydration status. CDC guidelines recommend the initial use of oral rehydration therapy with replacement of continuing fluid losses in children with mild to moderate dehydration. Children with severe dehydration should be hospitalized and given intravenous fluids. 6 , 7 When oral rehydration therapy or intravenous fluid administration is used in infants, care should be taken to minimize interruptions in breastfeeding or formula feeding. 6 , 7

EMPIRIC ANTIBIOTICS

Most cases of acute infectious diarrhea are viral, and improper use of empiric antibiotics is associated with increased morbidity caused by adverse effects and Clostridium difficile colitis. Empiric antibiotics should be considered in cases of suspected foodborne illness only if the patient is febrile and has signs of invasive disease (e.g., gross hematochezia, leukocytes on fecal smear), if symptoms have persisted for more than one week or are severe (i.e., more than eight liquid stools per day), or if hospitalization may be required. 10 , 16 , 17 , 19 A fluoroquinolone (or trimethoprim/sulfamethoxazole in children) is generally recommended for empiric antibiotic therapy. 5 Stool testing should still be performed.

Empiric antibiotic therapy decreases the duration of symptoms in patients with traveler's diarrhea. 5 , 9 Enterotoxigenic E. coli is the most common cause of traveler's diarrhea worldwide and is generally susceptible to ciprofloxacin, but azithromycin (Zithromax) is equally effective and a better choice in areas where fluoroquinolone-resistant C. jejuni is present. 9 , 21 Patients with diarrhea of more than 10 days' duration that is associated with fatty or foul-smelling stools, cramps, bloating, and weight loss can be treated empirically for Giardia infection. 22 Because of an increased risk of hemolytic uremic syndrome, patients receiving empiric antibiotic therapy should be monitored closely if Shiga toxin–producing E. coli infection is suspected. 4 , 23

TARGETED ANTIBIOTICS

If empiric treatment has not been initiated, antibiotic therapy may be indicated once stool culture, bacterial toxin, or microscopy results are available. Antibiotic therapy can shorten the duration of symptoms and may prevent bacteremia in older adults, newborns, and immunocompromised patients. 4 Recommended treatment regimens for foodborne pathogens are outlined in Table 5 . 8 , 18 , 19 , 21 – 24 Ciprofloxacin is no longer recommended for treatment of Campylobacter infection; a macrolide, such as erythromycin, is recommended instead. 24

Outbreak Surveillance and Reporting

Although reporting requirements vary, most states require physicians to report cases of hepatitis A and botulism, and Salmonella , Shiga toxin–producing E. coli , Listeria , Shigella , and Vibrio infections. A definitive diagnosis is not necessary to report a suspected foodborne illness. Outbreaks can be declared by local, county, state, or national agencies; reporting outbreaks to the CDC is left to the discretion of the agency. Physicians should avoid attributing cases of foodborne illness to specific food sources without definitive testing and reporting. In cases of suspected foodborne illness or in the setting of an outbreak, stool and vomitus samples should be sent for testing. All reports of outbreaks are entered into the CDC's Foodborne Disease Outbreak Surveillance System, after which the data are analyzed to monitor and identify the root cause of the outbreak. Once an outbreak has occurred, prevention strategies should focus on educating the public through the news media and correcting the underlying cause, such as through food product recalls. Information on outbreaks, outbreak surveillance, and identified trends can be found at http://www.cdc.gov/foodsafety/fdoss/index.html or by calling the CDC at (800) CDC-INFO ([800] 232–4636).

Data Sources : A PubMed search was completed using the key terms foodborne illness, infectious diarrhea, food poisoning, salmonella, Shigella , Escherichia coli , Campylobacter , food safety, hemolyticuremic syndrome, oral rehydration solution, oral rehydration therapy, traveler's diarrhea, and bloody diarrhea. We also searched Essential Evidence Plus, UpToDate, OVID, and the Internet, specifically focusing on information contained in the CDC and FDA websites, as well as the Cochrane library. Search date: March 2014.

The views expressed in this article are those of the authors and do not necessarily reflect the official policy of the Department of Defense, the Department of the Army, or the U.S. Army Medical Department.

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Wong CS, Jelacic S, Habeeb RL, Watkins SL, Tarr PI. The risk of the hemolyticuremic syndrome after antibiotic treatment of Escherichia coli O157:H7 infections. N Engl J Med. 2000;342(26):1930-1936.

Smith KE, Besser JM, Hedberg CW, et al.; Investigation Team. Quinolone-resistant Campylobacter jejuni infections in Minnesota, 1992–1998. N Engl J Med. 1999;340(20):1525-1532.

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Educational Materials

CDC offers many free educational resources about preventing food poisoning. Read feature stories to learn more, share infographics and videos on social media, and syndicate our web pages on your site to help educate others.

Watch or read stories of people who got infections that came from food or animal contact. Learn how they got sick and what they’re doing now to stay safe.

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Read CDC feature stories to learn how to protect yourself and your family from illnesses caused by germs in food.

Watch videos about food poisoning prevention, symptoms, and who’s most at risk. ­­­­Download animated videos to share on social media.

Download infographics and posters to help educate others about food poisoning. Some are available in multiple languages.

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Food poisoning

Food poisoning is an illness caused by eating contaminated food. It’s not usually serious and most people get better within a few days without treatment.

In most cases, food is contaminated by bacteria or a virus like:

• campylobacter – the most common cause of food poisoning
• Escherichia coli (E. coli)

Food Standards Scotland  has further information about bacteria and viruses that can cause food poisoning.

Symptoms of food poisoning

Symptoms of food poisoning include:

• feeling sick (nausea)
• being sick (vomiting)
• diarrhoea, which may contain blood or mucus
• stomach cramps and abdominal pain
• a lack of energy and weakness
• loss of appetite
• a high temperature of 38C or above (fever)
• aching muscles

The symptoms of food poisoning usually begin within 1 to 2 days of eating contaminated food. They can also start a few hours later or several weeks later.

What to do if you have food poisoning

• stay off school or work until you have not been sick or had diarrhoea for at least 2 days
• drink lots of water to prevent dehydration – you can sip it if this is easier
• consider speaking to your pharmacist about an oral rehydration solution (ORS)
• eat when you feel up to it – try small, light meals
• eat bland foods like toast, crackers, banana and rice until you feel better
• avoid alcohol, caffeine, fizzy drinks, spice and fatty foods – they may make you feel worse

Speak to a GP if you:

• have a weak immune system – for example, because of medication, cancer treatment or HIV
• have severe symptoms
• are pregnant
• don’t start to see improvements to your symptoms after a few days
• are unable to keep down any fluids because you’re vomiting repeatedly
• have symptoms of severe dehydration, like confusion, a rapid heartbeat, sunken eyes and passing little or no urine
• are over 60
• think your baby or young child has food poisoning
• have a long-term underlying condition, like inflammatory bowel disease (IBD), diabetes or kidney disease

How you get food poisoning

Food poisoning is caused by eating something that’s been contaminated with germs. Any type of food can cause food poisoning.

Food can be contaminated if it’s

• not cooked or reheated thoroughly
• not stored correctly – for example, it’s not been frozen or chilled
• left out for too long
• handled by someone who’s ill or hasn’t washed their hands
• eaten after its ‘use by’ date
• not reheating cooked food well enough

Further information on preparing and cooking food safely

Preventing infection when you’re ill

• try to keep contact with vulnerable people to a minimum, for example the very young or elderly
• wash your hands with soap and warm water often
• clean surfaces, toilet seats, flush handles, basins and taps often
• make sure everyone in the household has their own towels and flannels
• wash the laundry of the infected person on the hottest washing machine setting

Source: NHS 24 - Opens in new browser window

Last updated: 29 May 2023

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Food poisoning

The number of cases of food-borne illness remains high with an estimated 1 million people in the UK becoming infected each year. The symptoms, including vomiting, diarrhoea, abdominal pain and fever, are not only unpleasant; they also cost an estimated £1.5 billion a year in lost working days and medical care. Most food-borne illness is preventable.

Preventing food poisoning is the responsibility of everyone in the chain from the plough to the plate. This includes farmers and growers, manufacturers, shops, caterers and consumers. The activities of food suppliers are governed by UK and EU food safety law. In the home correct hygiene, cooking and storage must be practised.

Some of the bacteria that can cause food poisoning

An in-depth look at a bacterium that causes food poisoning, campylobacter.

The bacterium Campylobacter is part of the normal flora living in the intestines of healthy chickens and other animals. At the factory when a chicken is killed and gutted, the contents of its intestines, including the Campylobacter , could come into contact with the bird’s skin. This means the raw chicken meat could become contaminated with Campylobacter .

How do you make sure chicken is safe to eat?

Campylobacter is sensitive to heat so cooking the chicken properly will kill it and make the meat safe to eat. If the chicken is served undercooked, then the Campylobacter could survive and be eaten along with the chicken. After the bacteria have been swallowed they multiply inside the person’s intestine and cause the illness known as food poisoning. It takes about 3 days for the symptoms of diarrhoea, stomach cramps and fever to develop. The illness lasts between 2 days and a week.

Cross-contamination is the transfer of microbes from raw foods to prepared and cooked foods, it can take place by:

• raw food touching or splashing on cooked food;
• raw food touching equipment or surfaces that are then used for cooked food;
• or people touching raw food with their hands and then handling cooked food.

To prevent cross-contamination it is important to maintain good kitchen hygiene such as storing cooked and raw food separately and good personal hygiene by washing hands correctly and tying hair back.

When microbes grow on food it soon beings to smell nasty, look slimy, change colour, taste awful or even get a furry coating and is inedible. Find out what’s causing this.

Microbes ferment sugar to make energy for themselves – luckily for us food like bread and yoghurt can be made by microbial fermentations.

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Food Poisoning Case Report

Food poisoning case report presentation, free google slides theme, powerpoint template, and canva presentation template.

Food poisoning is caused by food contaminated with bacteria, viruses, parasites or toxins whose main symptoms are cramps, nausea, vomiting or diarrhea. Present your case report on this disease using this original template that will help you talk about the patient, their diagnosis, treatment and monitoring methods. Download it and personalize resources such as infographics, diagrams, icons and tables with your information.

Features of this template

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Food Poisoning PPT: Definition, Causes, Types and Prevention

Food Poisoning PPT: Definition, Causes, Types and Prevention Free Download: Food poisoning, often known as a foodborne illness, is an ailment brought on by consuming tainted food. Infectious organisms or their toxins, such as bacteria, viruses, and parasites, are the most common causes of food poisoning.

Also See: Food Fortification PPT

At any point of processing or manufacture, pathogenic organisms or their poisons can contaminate food. Contamination can also occur at home if food is handled or prepared incorrectly.

Symptoms of food poisoning, which can appear hours after consuming tainted food, frequently include nausea, vomiting, and diarrhoea. Typically, food poisoning only results in minor symptoms that go away on their own. However, some patients require hospitalisation.

Also See: Food Adulteration PPT

Table of Content

• Introduction
• Symptoms of Food poisoning 
• Causes of Food poisoning 
• Risk-Factors of Food poisoning
• Complications of Food poisoning 
• Prevention of Food poisoning
• Treatment of Food poisoning 

Food Poisoning PPT : Definition, Causes, Types and Prevention

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Food Poisoning

Aug 04, 2014

1.26k likes | 3.8k Views

Food Poisoning. When our food or food handling practices make us ill. . What is food poisoning?. Food poisoning is a serious health problem caused by poor personal hygiene on the part of: Food handlers Poor storage of food, or

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• harmful bacteria
• prevent cross contamination
• food poisoning
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• serious health problem

Presentation Transcript

Food Poisoning When our food or food handling practices make us ill.

What is food poisoning? • Food poisoning is a serious health problem caused by poor personal hygiene on the part of: • Food handlers • Poor storage of food, or • Cross contamination – indirect contamination of food caused by contact with a raw food or non food sources such as clothers, cutting boards or knives.

Symptoms? • Vomiting • Diarrhoea • Stomach cramps. • Those with serious health problems, young children and the elderly, food poisoning can result in death.

Activity • With a partner develop a list of 4 rules to follow in order to prevent food poisoning. Explain why this is an important rule! • Personally, answer the following in your workbook (reverse of a printed page!) • ‘ When in the kitchen, I need to improve my personal hygiene practices by......”

With a partner develop a list of 4 rules to follow in order to prevent food poisoning. Explain why this is an important rule!

How do bacteria grow? • Food poisoning bacteria can grow and multiply very quickly in the right conditions. The following factors can affect the growth of bacteria: • Time • Temperature • Food • Moisture • Oxygen • Acidity pH level. Good exam question!

Did you know? • Over 5 million cases of food poisoning could be avoided in Australia each year if all food handlers followed three simple steps: • Control temperature • Kill harmful bacteria • Prevent Cross Contamination.

Step 1: Control Temperature www.betterhealthchannel.vic.gov.au

Activities. • Develop a list of foods that are likely to be cooled and then reheated: • In the school kitchen • At home. • Look at the list of foods that you have developed. Use you knowledge of food groups and suggest the types of foods that are potentially hazardous. • Make a list of safe ways to rapidly cool food. • Reheating foods also increases the risk of bacteria. Food poisoning bacteria start multiplying when chilled food is reheated at 5.c • At what temperature will bacteria multiply?

Foods - danger

Step 2: Kill harmful bacteria • In order to kill harmful bacteria it is important to cook food properly. When cooking meat products like: • Chicken • Mince • Meat with bones • Hamburgers • Stuffed meats • Sausages It is important that they are thoroughly cooked and that the meat juices run clear.

Step 3: Prevent Cross Contamination • Bacteria can spread if raw meat or poultry touches or drips onto ready-to-eat foods. This is dangerous because ready to eat foods often receive no further cooking, therefore the bacteria is not killed. • To prevent cross contamination it is important to: • Separate raw and cooked foods. • Store raw foods covered at the bottom of the fridge • Keep the kitchen utensils clean • Wash hands with soap, rinse and dry thoroughly before and after preparing raw food.

Let’s Review • Explain how food poisoning occurs. • What are the symptoms of food poisoning? Who is most at risk of these symptoms? • List the conditions required for the growth of bacteria. • Suggest and explain 3 ways that food poisoning can be prevented. • What is the temperature zone? How can this be an issue for the growth of bacteria? Good exam questions!

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Usda tells producers to reduce salmonella in certain frozen chicken products.

Jonel Aleccia

Associated Press

Poultry producers will be required to bring salmonella bacteria in certain chicken products to very low levels to help prevent food poisoning under a final rule issued Friday by U.S. agriculture officials.

When the regulation takes effect in 2025, salmonella will be considered an adulterant — a contaminant that can cause foodborne illness — when it is detected above certain levels in frozen breaded and stuffed raw chicken products. That would include things like frozen chicken cordon bleu and chicken Kiev dishes that appear to be fully cooked but are only heat-treated to set the batter or coating.

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It's the first time the U.S. Department of Agriculture has declared salmonella an adulterant in raw poultry in the same way that certain E. coli bacteria are regarded as contaminants that must be kept out of raw ground beef sold in grocery stores, said Sandra Eskin, a USDA food safety official.

The new rule also means that if a product exceeds the allowed level of salmonella, it can't be sold and is subject to recall, Eskin said.

Salmonella poisoning accounts for more than 1.3 million infections and about 420 deaths each year in the U.S., according to the Centers for Disease Control and Prevention. Food is the source of most of those illnesses.

The breaded and stuffed raw chicken products have been associated with at least 14 salmonella outbreaks and at least 200 illnesses since 1998, CDC statistics show. A 2021 outbreak caused at least three dozen illnesses in 11 states and sent 12 people to the hospital.

Despite changes to labels emphasizing that the products needed to be thoroughly cooked, consumers continued to fall ill, Eskin said.

“Sometimes the salmonella is very virulent,” she said.

Addressing a narrow category of poultry products lays the foundation for a new framework to regulate salmonella more broadly now being considered by federal officials, said Mike Taylor, a former U.S. Food and Drug Administration official.

Among other things, the proposal calls for greater testing for salmonella in poultry entering a processing plant, stricter monitoring during production and targeting three types of salmonella that cause one-third of all illnesses.

“It’s no question that moving down this path toward regulating salmonella as an adulterant is way overdue,” Taylor said.

Poultry industry officials have long said that the government already has tools to ensure product safety and that companies have invested in methods to reduce salmonella in raw chicken.

A representative for the National Chicken Council said officials had not seen the final rule. However, the trade group said in a statement it’s concerned the regulation represents an abrupt policy shift and that it “has the potential to shutter processing plants, cost jobs, and take safe food and convenient products off shelves, without moving the needle on public health.”

The USDA took similar action with E. coli bacteria in 1994 after deadly outbreaks of food poisoning tied to ground beef, and the number of related foodborne illnesses have fallen by more than 50%.

Seattle food safety lawyer Bill Marler — who represented clients in a deadly 1993 E. coli outbreak in fast-food hamburgers and has lobbied for broader changes in controlling salmonella — said the new regulation is a good first step.

“Setting a standard is going to force the industry to adjust,” he said.

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group. The AP is solely responsible for all content.

Copyright 2024 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

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arts entertainment Pop Music

A music event in Dallas’ West End aims to educate the dangers of fentanyl poisoning

Over 20 musical acts and djs will perform within a two-mile radius in the west end..

By Stephanie Salas-Vega

5:00 AM on Apr 25, 2024 CDT

A new event is bringing musicians together to raise awareness of the dangers of fentanyl poisoning.

Over 20 bands and DJs will perform at Band Crawl Against Fentanyl from 2 to 7 p.m. on April 27 in Dallas’ West End Historic District. The three nonprofit organizations hosting Band Crawl Against Fentanyl include Livegy, Texas Against Fentanyl DFW and Foundation 45.

The event aims “to empower attendees of all ages to make informed decisions and foster a sense of unity in our community. Through this unique blend of entertainment and education, we strive to inspire positive change, ultimately saving lives and building a brighter, safer future for all.”

Related: Dallas man who distributed more than 142,000 fentanyl pills sentenced to 20 years

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Buffett Beach, Cameron Taylor, Jackson Scribner and Corina Grove are just a few of the musical acts that are scheduled to perform. These artists will perform at one of the five venues within a two-block radius in the West End. Attendees can catch music every hour at 3Eleven Kitchen and Cocktails, Jack Ruby’s Saloon & Grill, Oasis, Wild Bill’s Western Store and RJ Mexican Cuisine.

Bob Baldwin is the lead singer of Buffett Beach, a tribute band to Jimmy Buffett & the Coral Reefer Band. About 14 months ago, Baldwin’s friend, Ryan Vaughn, lost his daughter Sienna to an accidental fentanyl overdose, which Baldwin said shocked and devastated everyone. Vaughn asked the band to perform at Band Crawl Against Fentanyl.

“I hope this event will continue the great work Ryan and his family has done the last 14 months to educate everyone about the dangerous epidemic we are facing in this country.”

Related: Carrollton drug dealer gets 15 years for fentanyl that led to teen overdoses, deaths

Band Crawl Against Fentanyl will also have other activities for attendees to learn more about fentanyl. A memorial garden will have a photo gallery of those who died of fentanyl poisoning or overdose. Free naloxone (narcan) products will be available with training on how to use it. Plus, the event’s hosts, Dallas Police and Fire-Rescue and local government officials will be giving presentations, and more.

The family-friendly event is open to all ages. Tickets are available here .

Arts Access is an arts journalism collaboration powered by The Dallas Morning News and KERA.

This community-funded journalism initiative is funded by the Better Together Fund, Carol & Don Glendenning, City of Dallas OAC, Communities Foundation of Texas, The University of Texas at Dallas, The Dallas Foundation, Eugene McDermott Foundation, James & Gayle Halperin Foundation, Jennifer & Peter Altabef and The Meadows Foundation. The News and KERA retain full editorial control of Arts Access’ journalism.

Stephanie Salas-Vega . Stephanie Salas-Vega is a reporter and producer in Arts Access, a partnership between The Dallas Morning News and KERA expanding arts coverage in the Dallas-Fort Worth area through the lens of equity and access.

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