Topic Overview What is food poisoning? Food poisoning results when you eat foods contaminated by harmful organisms, such as bacteria, parasites, or viruses. In the United States, an estimated 76 million people get food poisoning each year. 1 What are the symptoms and possible complications of food poisoning? If you develop food poisoning after eating contaminated food, the first symptoms will usually include nausea, vomiting, and diarrhea. The time it takes for symptoms to appear, the severity of the symptoms, and the duration of the illness depend upon the infecting organism and your overall health. Most of the time food poisoning is mild and passes in a few days. However, some types of food poisoning may be more severe. Salmonella food poisoning may last more than a week and require hospitalization. Botulism paralyzes nerves and can result in death. E. coli infection can cause serious complications, such as severe blood and kidney problems in small children and older adults. Toxoplasma food poisoning is dangerous to pregnant women and their fetus. For more information, see the topics E. coli Infection and Toxoplasmosis During Pregnancy. In 2% to 3% of food poisoning cases, other conditions may be triggered. 2 These conditions include Guillain-Barré syndrome, arthritis, heart disease, and meningitis. How does food become contaminated? Food can be contaminated: During food processing. Bacteria normally are found in the intestines of healthy animals we use for food. If these organisms come in contact with meat or poultry during processing, they can contaminate the food.
During cultivation. Fresh fruits and vegetables can be contaminated if they are washed or irrigated with water that is contaminated with animal manure or human sewage.
During food handling. Food can be contaminated when an infected person handles the food or if the food comes in contact with another contaminated product. For example, if you use the same cutting board for both chopping vegetables and preparing raw meat, you risk contaminating the vegetables.
Through the environment. Many harmful organisms are commonly found in dirt, dust, and water, including the bacteria Clostridium botulinum and Clostridium perfringens and the parasite Cryptosporidium parvum. These organisms may find their way into the foods we eat. Environmental conditions—such as polluted water due to agricultural runoff—may make this type of infection more frequent.
What are the most common types of food poisoning? In 81% of reported cases of food poisoning, an infecting organism is never detected. 3 When an organism is detected, it is most likely to be salmonella, E. coli, campylobacter, Listeria monocytogenes, or Toxoplasma gondii. 4 How can I prevent food poisoning? Most cases of food poisoning at home can be prevented by taking precautions when preparing and storing food. These precautions include washing your hands and working surfaces, cooking foods to safe temperatures, and refrigerating foods promptly. Perishable foods, such as eggs, meats, poultry, fish, shellfish, milk, and milk products, should be treated with extra care. How is food poisoning diagnosed? Food poisoning usually is diagnosed based on your symptoms, a medical history, and a comprehensive physical exam. The health professional will often ask where you have been eating and whether anyone who ate the same foods has the same symptoms. A stool test or blood test is sometimes done. How is food poisoning treated?
For most cases of food poisoning, treatment involves managing
the symptoms to avoid complications. You will need to replace
fluids and electrolytes lost through vomiting and diarrhea.
If you have severe dehydration that cannot be managed at home,
you may need to be treated in the hospital. Antidiarrheal
medications are usually not recommended and may make the condition
worse. In rare cases, such as for botulism and E. coli, immediate
and intensive medical care is needed. | 
