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Food poisoning is a condition that most people experience at least once in their lives. Nausea, vomiting, diarrhea, and abdominal pain may appear within a few hours after consuming contaminated food or water. In many cases, well-being improves within 1–2 days, but sometimes food poisoning can be more severe and require medical care.

The severity of the condition depends on what exactly caused the poisoning, as well as on the person’s age and overall health. The most vulnerable groups are young children, pregnant women, older adults, and patients with chronic diseases.

In this article, we will discuss what food poisoning is, its main signs, how to act correctly at the first symptoms, and when you need to see a doctor.

What Is Food Poisoning

Food poisoning occurs when microorganisms or toxins enter the body along with food or water and irritate and damage the lining of the stomach and intestines. As a result, digestion is disrupted, symptoms of intoxication appear, and dehydration may develop.

The body tries to get rid of harmful substances quickly, which is why vomiting and diarrhea occur — these are protective reactions. In most cases, the condition resolves on its own within a few days. However, if symptoms worsen, a high fever develops, severe weakness appears, or signs of dehydration occur, a consultation with a family doctor is necessary. The doctor will help assess the severity of the condition and determine whether additional treatment or tests are needed.

Types of Food Poisoning

Depending on the cause, several main types of food poisoning are distinguished:

  1. Bacterial toxic infections — occur after consuming products contaminated with bacteria (Salmonella, Staphylococcus, Escherichia coli, and others).
  2. Viral gastroenteritis — associated with infection caused by rotavirus, norovirus, and other viruses.
  3. Parasitic infections — develop when protozoa or helminths enter the body.
  4. Toxic poisoning — caused by consuming products that contain toxins (spoiled mushrooms, botulinum toxin, chemical substances).

Each of these types has its own course characteristics, but clinical manifestations are often similar.

Signs of Food Poisoning

Signs of food poisoning usually appear within a few hours after consuming contaminated food, less often — within 1–3 days.

The main signs include:

  • sudden deterioration of well-being;
  • nausea;
  • repeated vomiting;
  • loose stools;
  • abdominal pain or cramps;
  • increased body temperature;
  • general weakness.

The intensity of symptoms can range from mild discomfort to pronounced intoxication with signs of dehydration.

Food Poisoning Symptoms: How the Condition Develops

Food poisoning can develop within a few hours after the pathogen or toxins enter the body. Less often — after 1–2 days. The time to onset depends on the type of microorganism and the amount of food consumed.

At first, a person may feel general malaise, weakness, and mild abdominal discomfort. Then more pronounced digestive disturbances appear. The body tries to eliminate harmful substances quickly, so protective mechanisms become active — vomiting and diarrhea occur.

The course of food poisoning can be different:

  1. Mild course — moderate symptoms that gradually decrease within 1–2 days without serious impairment of the general condition;
  2. Moderate course — frequent episodes of vomiting or diarrhea, fever, pronounced weakness, and the need for medication support;
  3. Severe course — intense intoxication, signs of dehydration (dry mouth, infrequent urination, dizziness), severe abdominal pain, neurological symptoms.

The condition may worsen especially quickly in children, older adults, and patients with chronic diseases. In such cases, it is important not to self-treat and to see a doctor in time to assess risks and select safe therapy.

What Most Often Causes Food Poisoning

Food poisoning occurs when pathogenic bacteria, viruses, fungi, or helminths, as well as toxic substances, enter the body together with food.

Food intoxication can develop after consuming almost any food if it is:

  • improperly cleaned or cooked;
  • stored for a long time without refrigeration;
  • insufficiently reheated after previous cooking;
  • spoiled or past its expiration date.

A higher risk of poisoning is noted when consuming the following products:

  • undercooked meat, poultry, or fish;
  • raw or undercooked eggs;
  • seafood;
  • smoked fish dishes;
  • fast food;
  • cream-filled confectionery products;
  • unpasteurized milk and cheeses;
  • mushrooms;
  • unwashed vegetables and fruits;
  • untreated water.

Violations of storage conditions, cooking practices, and hygiene most often become the trigger that leads to the development of the disease. Therefore, when discussing the causes of food poisoning, it is important to consider not only the type of product but also how it was handled and stored before consumption.

Why the Risk of Food Poisoning Increases in Summer

In warm weather, the risk of food poisoning increases significantly. High air temperatures create favorable conditions for rapid bacterial growth in foods. Even a few hours of keeping food without refrigeration can lead to the accumulation of a dangerous amount of microorganisms or toxins.

Meat and fish dishes, dairy products, mayonnaise-based salads, and cream-filled confectionery products spoil especially quickly. The risk increases during outdoor recreation, travel, and when buying food at informal markets or street food points.

An additional factor is poor hygiene: unwashed hands, insufficiently cleaned vegetables and fruits, and using the same cutting board for raw meat and ready-to-eat foods. In hot weather, even minor violations of storage rules can lead to contamination.

That is why in summer it is especially important to be careful when choosing foods, follow proper storage temperatures, and avoid eating products with a questionable shelf life or unknown origin.

What to Do in Case of Food Poisoning

At the first signs of food poisoning, it is important to act calmly and consistently. The main goal is to prevent dehydration, reduce intoxication, and avoid worsening of the condition. Further actions depend on the severity of symptoms and overall well-being. To avoid confusion in the first hours, it is important to understand the sequence of care in food poisoning — from fluid intake and maintaining water and electrolyte balance to the use of symptomatic remedies. Next, we will consider what to do step by step.

First Aid for Food Poisoning

To relieve the condition, in case of food poisoning it is recommended to:

  • induce vomiting to empty the stomach;
  • drink plenty of fluids;
  • take an enterosorbent.

In mild cases, such treatment combined with diet and rest may be sufficient.

If symptoms worsen within an hour or persist for more than 24–48 hours, you should consult a family doctor or a gastroenterologist.

What to Take for Food Poisoning

In most mild cases, medication therapy is supportive. The basis consists of drugs that help reduce intoxication and relieve symptoms.

Typically, a doctor may recommend:

  • enterosorbents — to bind and remove toxins;
  • antipyretics — for high fever;
  • antispasmodics — for pronounced abdominal pain;
  • oral rehydration solutions — to restore water and electrolyte balance.

Antibiotics are not always used for food poisoning. They are appropriate only for confirmed bacterial infection and only as prescribed by a doctor. Self-administration of such drugs may worsen the condition or cause adverse effects.

What to Drink in Case of Food Poisoning

The most important thing in poisoning is replenishing lost fluids. Due to vomiting and diarrhea, the body quickly loses water and electrolytes, which can lead to dehydration. You should drink in small amounts but frequently.

It is recommended to drink:

  • oral rehydration solutions;
  • still water at room temperature;
  • weak tea.

You should avoid carbonated drinks, coffee, alcohol, and very sweet juices, as they can increase irritation of the stomach and intestines.

What You Can Eat in Case of Food Poisoning

In the first hours, with severe nausea or vomiting, it is better to refrain from eating and focus on fluid intake. After the condition improves, nutrition is restored gradually.

Allowed foods include:

  • rice or oatmeal porridge cooked in water;
  • mashed potatoes without butter;
  • baked apples;
  • crackers or toasted bread;
  • light vegetable soup;
  • low-fat chicken broth.

Fatty, fried, spicy foods, dairy products, and sweets should be temporarily excluded. Returning to a normal diet should be gradual, after symptoms have completely resolved.

Features of Food Poisoning in Children

Features of Food Poisoning in Children

Infants and preschool children suffer the most from food poisoning. Due to the physiological immaturity of the gastrointestinal tract and the immune system, symptoms are usually more pronounced, and treatment suitable for adults may be contraindicated. If illness occurs, it is better to consult a pediatrician immediately. Today this can be done even by phone or online.

Dangerous symptoms in children include:

  • frequent vomiting;
  • diarrhea lasting more than a day;
  • blood or mucus in the stool, changes in stool color;
  • infrequent and scant urination;
  • refusal to feed and drink;
  • severe abdominal pain or pain in the rectal area;
  • temperature above 38.9 °C;
  • weakness, apathy, irritability.

It is especially important to see a doctor in time if the child was born before term, has low body weight, or has chronic diseases.

When Should You See a Doctor?

In severe poisoning, the nervous system may be affected and the following may appear:

  • severe headache;
  • visual disturbances;
  • tingling or numbness of the skin;
  • partial or complete paralysis of the arms or legs;
  • difficulty swallowing water and food;
  • hoarseness.

In such cases, you should seek medical attention.

Other alarming signs include:

  • acute abdominal pain;
  • temperature above 39.5 °C;
  • frequent vomiting that prevents retaining water and food;
  • diarrhea lasting more than 3 days;
  • blood in the stool;
  • dehydration — intense thirst, dry mouth, prolonged absence of urination, weakness, dizziness;
  • increased heart rate;
  • loss of consciousness, changes in speech, thinking, or behavior.

Dehydration is one of the complications of poisoning, and in severe cases it may be a reason for urgent hospitalization.

What Is Not Recommended to Do in Case of Food Poisoning?

One of the most common mistakes is taking medications without a doctor’s prescription:

Antibiotics — they are ineffective if poisoning is not caused by a bacterial infection and may cause adverse effects. Specialists prescribe them rarely, only after laboratory confirmation of the diagnosis.

Antidiarrheal or, conversely, laxative agents — they can lead to complications. They are contraindicated in children without consulting a doctor.

Baking soda solutions and other folk remedies — they may irritate the stomach and esophagus and cause other complications.

You should also avoid:

  • inducing vomiting if there is no nausea and the meal was a long time ago;
  • drinking a lot of water at once — it is better to take a few sips frequently;
  • eating when there is no appetite;
  • drinking alcoholic beverages;
  • doing physical exercise.

Treatment of Food Poisoning

In mild cases, a doctor may recommend taking enterosorbents, as well as abundant fluid intake and a diet.

In severe poisoning, the following may be required:

  • use of antibiotics, antiparasitic, or other medications;
  • taking antipyretics, antispasmodics, and other agents to relieve symptoms;
  • gastric lavage;
  • plasmapheresis — plasma cleansing;
  • hemosorption — removal of toxins from the blood, and others.

The treatment plan is developed individually depending on the patient’s condition and the source of poisoning.

Diet After Food Poisoning

Diet also plays an important role in food poisoning. In the first days, it is recommended to exclude fatty, fried, smoked, spicy foods, confectionery and sweets, dairy products, fresh vegetables and fruits, carbonated drinks, and coffee. They place additional strain on the stomach and other gastrointestinal organs and may provoke increased nausea, vomiting, and diarrhea.

Instead, specialists recommend consuming:

  • weak tea, chamomile or rosehip decoction, homemade jelly drink;
  • plain biscuits, bagels, or dry toast;
  • bananas;
  • baked apples;
  • boiled rice (helps reduce diarrhea and vomiting) and other porridges cooked in water;
  • mashed potatoes;
  • chicken broth;
  • vegetable soups;
  • steamed cutlets made from lean meat or fish.

Dairy products and other usual foods can be eaten 2–3 days after improvement, if the doctor has not given other recommendations.

Prevention of Food Poisoning

To reduce the risk of poisoning, specialists recommend washing your hands thoroughly before each meal, washing all vegetables and fruits, using separate utensils for different ingredients when cooking, fully cooking meat and fish, storing foods at appropriate temperatures, and not consuming dishes after the expiration date.

Children, pregnant women, older adults, and people with chronic diseases are also advised to avoid eating mushrooms, dishes made with lightly cooked or raw seafood, meat, fish, and other foods that can cause poisoning.

The information in this article is provided for informational purposes only and is not intended to be a guide to self-diagnosis or treatment. If you experience symptoms of illness, you should consult a doctor.

Sources:

Wikipedia  

Mayo Сlinic 

Centers for Disease Control and Prevention 

U.S. Department of Health and Human Services