If you have food poisoning, you might be wondering when you’re going to feel better. But there’s not just one answer because there are so many different kinds of food poisoning.
According to the U. S. Food and Drug Administration (FDA),
Keep reading to learn more about how long food poisoning lasts, what the symptoms are, and when to seek medical attention.
There are more than
- what substance caused the contamination
- how much of it you ingested
- the severity of your symptoms
In most cases, people recover within a day or two without needing medical care.
Food poisoning can happen when you eat or drink something contaminated by any of the following:
Most of the time, food poisoning is an illness of your stomach and intestines. But it can affect other organs, too.
These are the most common causes of food poisoning in the United States along with the foods associated with them:
|Cause of illness||Associated foods|
|salmonella||raw and undercooked meat and poultry, eggs, unpasteurized dairy products, raw fruit, and raw vegetables|
|E. coli||raw and undercooked beef, unpasteurized milk or juice, raw vegetables, and contaminated water|
|listeria||raw produce, unpasteurized dairy products, processed meat, and poultry|
|norovirus||raw produce and shellfish|
|campylobacter||unpasteurized dairy products, raw and undercooked meat and poultry, and contaminated water|
|Clostridium perfringens||beef, poultry, gravy, precooked food, and dried food|
The time between when you ingest contaminated food and first experience symptoms can be anywhere from under
But on average, food poisoning symptoms begin within two to six hours after consuming contaminated food.
Symptoms of food poisoning vary by the type of contaminate. Most people experience a combination of the following:
Symptoms that occur less frequently include:
If you are vomiting or have diarrhea, the most pressing concern is dehydration. But you may want to avoid food and fluids for a few hours. As soon as you are able, begin taking small sips of water or sucking on ice chips.
Besides water, you may also want to drink a rehydration solution. These solutions help replace electrolytes, which are the minerals in your body fluid that conduct electricity. They’re necessary for your body to function.
Rehydration solutions are especially helpful for:
- older adults
- people who have a compromised immune system
- people who have a chronic illness
When you can eat solid food, begin with small amounts of bland foods that include:
You should avoid:
- carbonated beverages
- dairy products
- fatty food
- overly sweet food
And be sure to take it easy and get plenty of rest until your symptoms subside.
You should contact your doctor when you first experience symptoms if you:
- are older than 60 years of age
- are an infant or toddler
- are pregnant
- have a weakened immune system
- have a chronic health condition like diabetes or kidney disease
If you’re taking diuretics and develop food poisoning, call your doctor and ask if it’s safe to stop using them.
In general, you should see a doctor if you have any of the following symptoms:
- diarrhea lasting longer than two days, or 24 hours in an infant or child
- signs of dehydration, including extreme thirst, dry mouth, reduced urination, lightheadedness, or weakness
- bloody, black, or pus-filled stool
- bloody vomit
- a fever of 101.5 ͦF (38.6°C) or higher in adults, 100.4 ͦF (38°C) for children
- blurred vision
- tingling in your arms
- muscle weakness
You can prevent food poisoning in your home by following the basics of food safety:
- Wash your hands with soap and warm water for at least 20 seconds before and after handling food.
- Wash your hands after handling raw meats, using the toilet, or being around people who are ill.
- Wash cutting boards, dinnerware, silverware, and counters with warm, soapy water.
- Wash fruit and vegetables, even if you’re going to peel them.
- Uncooked meat, poultry, and fish should never share a plate with other foods.
- Use separate cutting boards and knives for meat, poultry, seafood, and eggs.
- After marinating meat or poultry, don’t use the remaining marinade without first boiling it.
- Bacteria multiply quickly between the temperatures of 40 ͦF (4 ͦC) and 140 ͦF (60 ͦC). That’s why you want to keep food above or below that temperature range.
- Use a meat thermometer when cooking. Meat, fish, and poultry should be cooked to at least the minimum temperature recommended by the
- Refrigerate or freeze perishable food within two hours.
- Frozen food should be thawed in the refrigerator, microwave, or under cold water.