Food Poisoning

Many cases of the common "stomach flu" are, in fact, food poisoning. All foods contain small amounts of bacteria, such as Salmonella. If food is handled, cooked or stored wrong, the bacteria can multiply and cause food poisoning. Viruses and parasites can also contaminate foods and cause food poisoning.

The common symptoms of food poisoning are nausea, vomiting, abdominal cramping, diarrhea, and general weakness. Symptoms usually begin within 1 to 24 hours after eating the food. They can last a few hours, or as long as 3 days.

How sick you get depends on several things: the cause of the food poisoning, how contaminated the food was, how much you ate, your age, and your health. Infants, young children, the elderly, women who are pregnant, people with chronic diseases and those with immune deficiency diseases can become seriously ill. They should see a healthcare provider as quickly as possible.

Food poisoning is quite common, but it can easily be prevented by carefully following a few simple safety practices:

• When shopping, buy frozen and refrigerated foods last and refrigerate or re-freeze them within 2 hrs
• always wash your hands well before and after handling food
• make sure your refrigerator temperature is kept at 40 degrees Fahrenheit (4.4 degrees Centigrade) or below
• keep raw meat, poultry, fish, and their juices away from other foods; place them in plastic bags when shopping, in the refrigerator, or thawing
• make sure to wash cutting boards, utensils, counter tops, and tables well with warm, soapy water before and after preparing food
• clean cutting boards and food preparation areas frequently with a solution of 1 teaspoon of bleach to 1 quart (7.6 liters) of water
• thaw frozen foods in the refrigerator, cold water or microwave; do not thaw by letting them set out at room temperature
• if there is a delay in serving food, keep it very hot or very cold
• inspect cans before opening; do not use if dented, bulging, or open
• make sure jars are tightly sealed
• do not use home canned foods if air is released when the can or jar is opened
• be sure to put leftovers in the refrigerator immediately and use within 4 days
• do not use foods after their expiration date
• do not eat foods containing raw eggs, fish, or meat
• cook or freeze poultry, fish, and ground meats within 2 days; other beef, veal, lamb, or pork within 3 to 5 days
• be sure to cook all foods well, especially beef, chicken, pork, seafood, and eggs and
• do not let foods set out longer than 2 hours; 1 hour if temperature is over 90 degrees Fahrenheit (32.2 degrees Centigrade)

Most food poisoning will go away on its own within 1 to 2 days, but care needs to be taken to be sure to replace the fluids you are losing through vomiting and diarrhea:

• take frequent small sips of water, even if you are still vomiting, to avoid dehydration
• drink an electrolyte solution, such as Gatorade or Pedialyte (for children)
• do not drink milk products; they may increase or prolong the diarrhea
• if nausea, vomiting or diarrhea is present for more than 24 hours, your provider may prescribe medications; in severe cases, an IV may be needed
• slowly add bland foods (such as potatoes, cooked cereal, rice, or applesauce) once fluids can be taken without vomiting
• for some types of food poisoning, antibiotics may be suggested
• do not take medications that stop diarrhea; they decrease the flow through the bowel, causing the bacteria to stay in the system longer.

Call your healthcare provider right away if:

• the person is pregnant, elderly, chronically ill, or has an immune-deficiency problem
• an infant, young child, or elderly person becomes listless, withdrawn, or inactive
• the vomiting and diarrhea lasts more than a couple of hours in young children
• nervous symptoms exist, such as tingling, weakness, or headache or
• the person has a high fever along with the symptoms

Last Reviewed 2005

Disclaimer: This content is reviewed periodically and is subject to change as new health information becomes available. The information provided is intended to be informative and educational and is not a replacement for professional medical evaluation, advice, diagnosis or treatment by a healthcare professional.

HIL File PREP4918.RF2 VRS# 4918 Data Version 7.0 Copyright 1999, 2003 McKesson Health Solutions LLC. All rights reserved.