Foodborne Illness

Summary

Each year, around 48 million people in the United States get sick from contaminated food. Common causes include bacteria and viruses. Less often, the cause may be a parasite or a harmful chemical, such as a high amount of pesticides. Symptoms of foodborne illness depend on the cause. They can be mild or serious. They usually include:

• Upset stomach
• Abdominal cramps
• Nausea and vomiting
• Diarrhea
• Fever
• Dehydration

Most foodborne illnesses are acute. This means that they happen suddenly and last a short time.

It takes several steps to get food from the farm or fishery to your dining table. Contamination can happen during any of these steps. For example, it can happen to:

• Raw meat during slaughter
• Fruits and vegetables when they are growing or when they are processed
• Refrigerated foods when they are left on a loading dock in warm weather

But it can also happen in your kitchen if you leave food out for more than 2 hours at room temperature. Handling food safely can help prevent foodborne illnesses.

Most people with foodborne illness get better on their own. It is important to replace lost fluids and electrolytes to prevent dehydration. If your health care provider can diagnose the specific cause, you may get medicines such as antibiotics to treat it. For more serious illness, you may need treatment at a hospital.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases

National Institute of Allergy and Infectious Diseases

Encyclopedia

• Amebiasis Medical Encyclopedia
• Fecal culture Medical Encyclopedia
• Food poisoning prevention Medical Encyclopedia
• Stool Gram stain Medical Encyclopedia

Diagnosis and Tests

• Bacteria Culture Test National Library of Medicine
• Ova and Parasite Test National Library of Medicine
• Stool Tests Nemours Foundation

Statistics and Research

• Burden of Foodborne Illness in the United States Centers for Disease Control and Prevention

Find an Expert

• Centers for Disease Control and Prevention Centers for Disease Control and Prevention
• Food and Drug Administration Food and Drug Administration
• FoodSafety.gov Department of Health and Human Services
• National Institute of Allergy and Infectious Diseases National Institute of Allergy and Infectious Diseases

Specifics

• Chicken and Food Poisoning Centers for Disease Control and Prevention
• Lettuce, other Leafy Greens, and Food Safety Centers for Disease Control and Prevention
• Norovirus Centers for Disease Control and Prevention
• Oysters and Vibriosis Centers for Disease Control and Prevention
• Parasites and Foodborne Illness Department of Agriculture, Food Safety and Inspection Service
• Shigellosis National Institute of Allergy and Infectious Diseases
• Trichinellosis (also known as Trichinosis) FAQs Centers for Disease Control and Prevention
• Vibrio Species Causing Vibriosis Centers for Disease Control and Prevention

Clinical Trials

• ClinicalTrials.gov: Foodborne Diseases National Institutes of Health

Children

• Cronobacter Infection and Infants Centers for Disease Control and Prevention
• Cronobacter Sakazakii Food and Drug Administration
• Food Poisoning Nemours Foundation
• Shigella Infections (Shigellosis) (For Parents) Nemours Foundation

Related Issues

• Food Delivery Safety Centers for Disease Control and Prevention
• How to Report a Foodborne Illness Centers for Disease Control and Prevention

Start Here

• Food Poisoning Mayo Foundation for Medical Education and Research
• Food Poisoning National Institute of Diabetes and Digestive and Kidney Diseases
• Food Poisoning Department of Health and Human Services
• Foodborne Germs and Illnesses Centers for Disease Control and Prevention
• Foodborne Illness-Causing Organisms in the U.S.: What You Need to Know Food and Drug Administration
• Four Steps to Food Safety: Clean, Separate, Cook, Chill Centers for Disease Control and Prevention

Patient Handouts

• Food poisoning Medical Encyclopedia
• Gastritis Medical Encyclopedia
• Poisoning – fish and shellfish Medical Encyclopedia
• Shigellosis Medical Encyclopedia

Prevention and Risk Factors

• Food Safety: MedlinePlus Health Topic National Library of Medicine
• People at Risk of Foodborne Illness Food and Drug Administration
• People at Risk: Those with Weakened Immune Systems Department of Health and Human Services

Teenagers

• Gastrointestinal Infections and Diarrhea Nemours Foundation

Journal Articles

• Foodborne Illness