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 of food poisoning, the food is contaminated by bacteria, such as Salmonella spp. or Escherichia coli (E. coli), or a virus, such as the norovirus.
Signs and symptoms
The symptoms of food poisoning usually begin within one to two days of eating contaminated food, although they may start at any point between a few hours and several weeks later.
The main symptoms include:
- feeling sick (nausea)
- vomiting
- diarrhea, which may contain blood or mucus
- stomach cramps and abdominal (tummy) pain
- a lack of energy and weakness
- loss of appetite
- a high temperature (fever)
- aching muscles
- chills
In most cases, these symptoms will pass in a few days and you will make a full recovery.
How is food contaminated?
Food can become contaminated at any stage during production, processing or cooking. For example, it can be contaminated by:
- not cooking food thoroughly (particularly meat)
- not correctly storing food that needs to be chilled at below 5C
- leaving cooked food for too long at warm temperatures
- not sufficiently reheating previously cooked food
- someone who is ill or who has dirty hands touching the food
- eating food that has passed its “use by” date
- the spread of bacteria between contaminated foods (cross-contamination)
Foods particularly susceptible to contamination if not handled, stored or cooked properly include:
- raw meat and poultry
- raw eggs
- raw shellfish
- unpasteurised milk
- “ready-to-eat” foods, such as cooked sliced meats, pâté, soft cheeses and pre-packed sandwiches
Reference: NHS Choices. (2015). Food poisoning. Retrieved from http://www.nhs.uk/conditions/Food-poisoning/Pages/Introduction.aspx
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