What is food poisoning?

Food poisoning describes illnesses related to food or drink containing harmful organisms, toxins or other contaminants. Nausea, vomiting, diarrhea and abdominal pain may occur. Timing varies, so the last meal is not always responsible. Monitoring fluid loss and severity matters.

Causes and assessment

1. Contamination Undercooking, unsuitable storage and cross-contamination from raw to ready-to-eat food contribute. Clean hands and utensils matter. Normal smell does not guarantee safety. 2. Varied symptoms Some illnesses resolve quickly while others become severe or prolonged. Fever and bloody stools change assessment. Illness in others sharing a meal is useful information, but their remaining well does not exclude food as the source. 3. Higher-risk groups Children, older adults, pregnant people and those immunocompromised may need earlier review. Tests depend on symptoms, duration and exposures.

Care and prevention

4. Fluids Small frequent sips and suitable oral rehydration products can replace losses when swallowing is safe. Inability to retain fluid needs assessment. Antibiotics and antidiarrheals are not appropriate in every case; seek advice particularly with fever or blood. 5. Kitchen safety Separate raw and cooked products, cook appropriately and maintain refrigeration. Manage thawing and storage carefully. Wash hands before preparation and after using the toilet. 6. Emergencies Severe dehydration, blood in vomit or stool, intense abdominal pain and confusion require prompt care. Double vision or swallowing or breathing difficulty after suspect food can be an emergency. Do not dismiss serious illness as a simple stomach upset.