What Did I Just Eat? A Quick Guide to Food Poisoning, How to Avoid It, and When to See a Doctor.
- nakshatrah2
- Jul 8
- 4 min read
You’ve just had a long, tiring day at work and decide to treat yourself with your favorite pizza from the local shop. You slide onto your couch in your comfiest PJs, a slice of pepperoni heaven and a cold glass of cola in front of you, ready to binge-watch Netflix.
You go to bed feeling full and satisfied. At 3 a.m., you suddenly wake up. Your stomach’s doing cartwheels and you feel like throwing up.
Was it the pizza? Was it the pepperoni? Or maybe it was the doughnuts your coworker brought in? Or maybe it was yesterday’s leftover chicken pasta that you forgot to put in the fridge?
We’ve all been there right? Food poisoning is as common as the cold and most of us have made that hurried run to the bathroom, clutching our stomachs desperately. But what actually is food poisoning?
In this article, we’ll cover the basics of it: what causes it, how to avoid it, and when it’s time to go see a doctor.
What is food poisoning?
Food poisoning is an illness usually caused by consuming contaminated food or drinks. While it's usually a mild condition, it can sometimes become quite dangerous. It can be caused by bacteria such as Salmonella (found in raw or undercooked meat, poultry like chicken, eggs or seafood), Clostridium (found on unwashed fruits and vegetables or in improperly canned foods), Bacillus cereus (found in improperly stored rice — aka the “fried rice syndrome”), E. coli (often found on unwashed fruits, raw vegetables, or contaminated meat), and Staphylococcus (commonly found in meat and dairy products).
Some other pathogens include:
• Viruses like Norovirus, Sapovirus, Adenovirus, and Astrovirus
• Parasites such as amoeba and giardia (often found in contaminated water or raw produce)
• Toxins produced by some shellfish and fish.
Signs and Symptoms:
Symptoms can start within a few hours to a few days, depending on the type of food consumed, the pathogen responsible, and the person’s immune system. Not everyone will experience the same symptoms. For some, nausea may come first and for others, it might start with stomach cramps or diarrhea.
Common symptoms of food poisoning include:
-Nausea
-Vomiting
-Diarrhea
-Stomach cramps
-Fever
-Muscle aches and headaches.
One of the biggest concerns, however, is dehydration. Whether it’s from vomiting or diarrhea, your body can lose a lot of water quickly. It’s important to keep replenishing fluids and electrolytes during the recovery phase to stop dehydration.
So how does food or water get contaminated?
There’s no single answer. Undercooked meat, poultry, or eggs and unpasteurized dairy products like milk are favourite breeding grounds for many harmful pathogens. Contaminated produce, especially leafy greens, cauliflower, and berries, if consumed unwashed, can transmit bacteria or parasites into your system.
Any fresh foods or improperly canned products left out too long at room temperature can also become a hotbed for harmful microbes.
But it’s not just about badly cooked food.
Poor hygiene practices play a huge role in the spread of foodborne illness. Dirty hands, unwashed surfaces, or contaminated utensils all contribute to transmission.
A classic example is “Typhoid Mary,” an Irish-American cook who unfortunately transmitted Salmonella typhi (typhoid fever - causing bacteria) to dozens of people. Her case is a popular cautionary tale in healthcare communities about the disastrous consequences of not following proper precautions.
Cross-contamination is another common issue. For example, raw chicken juices coming into contact with vegetables or raw eggs can easily spread bacteria.Food poisoning can happen anywhere, anytime; at home, at a street stall, or at an upscale Michelin star restaurant. It can affect just one person or a whole group of people who shared the same meal.
So how do you avoid getting food poisoning?
While it’s not always completely preventable, here are some steps you can follow to reduce your risk:
• Wash hands thoroughly before preparing or eating food
• Cook all meats properly and to the right internal temperature
• Avoid the “danger zone” (4°C to 60°C) where bacteria can multiply quickly
• Avoid the use of raw eggs in homemade mayonnaise or desserts
• Keep cold foods cold and hot foods hot
• Use separate cutting boards for raw meat and produce.
• Be cautious with leftovers - try to refrigerate them within 2 hours
• Wash fruits and vegetables using clean, plain running water. Rub them gently with your hands and make sure your utensils like knives and peelers and surfaces like chopping boards are clean and washed.
• If you’re traveling to a new country, avoid uncovered street food or anything that hasn’t been stored properly. Drink bottled water and avoid tap water.
• When eating out, check reviews or hygiene ratings of restaurants and food vendors.
But what do you do if you followed all these steps but still got sick?
Mild cases of food poisoning can usually be treated at home with rest and plenty of oral fluid. Make sure to stay hydrated, and use oral rehydration salts (ORS) if needed. Eat light, bland foods like mashed rice, soft bread, toast, bananas, or plain yogurt. Avoid spicy, oily food that might irritate your GI system further.
Avoid caffeine and alcohol as well as sugary, fizzy drinks that can exacerbate or worsen your symptoms.
Antibiotics are rarely needed and should only be taken if prescribed by a doctor.
When should I actually see a doctor?
Some severe cases can become serious and may require medical attention. It’s important to seek help if you experience:
Blood in your stools
Signs of severe dehydration (dry mouth, dizziness, less urine than normal)
Fever over 38.5°C (101.3°F)
Symptoms lasting more than 2–3 days
Continuous vomiting that prevents you from keeping fluids down
If the person affected is a baby, elderly individual, pregnant person, or immunocompromised.
A doctor will assess the condition and may prescribe medication like antibiotics or antiparasitic drugs. In some cases, they may also give IV fluids to manage the dehydration.
Food poisoning is usually a short-term, treatable illness that can be prevented by following good hygiene, safe food practices, and some extra caution when handling and storing meals. It is important to recognize the warning signs, to stay hydrated and knowing when to seek medical advice.
References:
WHO: https://www.who.int/news-room/fact-sheets/detail/food-safety
FDA: https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables
Marineli F, Tsoucalas G, Karamanou M, Androutsos G. Mary Mallon (1869-1938) and the history of typhoid fever. Ann Gastroenterol. 2013;26(2):132-134. PMID: 24714738; PMCID: PMC3959940.
Assessed and Endorsed by the MedReport Medical Review Board
