From the Guidelines
Food poisoning typically begins within a few hours to several days after consuming contaminated food, with symptoms including nausea, vomiting, diarrhea, abdominal cramps, and sometimes fever. The onset of food poisoning can vary depending on the type of contaminant and the individual's overall health. According to the most recent and highest quality study, treatment primarily involves managing symptoms and preventing dehydration 1.
Key Considerations
- Drink plenty of clear fluids like water, sports drinks, or oral rehydration solutions such as Pedialyte to replace lost fluids and electrolytes.
- For adults, over-the-counter medications like loperamide (Imodium) can help control diarrhea, while bismuth subsalicylate (Pepto-Bismol) may relieve nausea and mild digestive discomfort.
- Avoid solid foods initially, then gradually reintroduce bland, easy-to-digest foods such as toast, rice, bananas, and applesauce as symptoms improve.
When to Seek Medical Attention
- Severe symptoms like high fever (over 101.5°F), bloody diarrhea, severe abdominal pain, signs of dehydration (extreme thirst, dry mouth, minimal urination), or if symptoms persist beyond three days.
- These could indicate a more serious infection requiring medical intervention, possibly including antibiotics or intravenous fluids 1.
Prevention
- General guidelines for food safety include washing hands thoroughly before eating, keeping all aspects of food preparation clean, and using special care in handling raw meats, fish, poultry, and eggs 1.
- Cooking to proper temperatures and storing foods promptly at low temperatures can also help minimize bacterial growth.
From the Research
Onset of Food Poisoning
- The onset of food poisoning symptoms can vary depending on the source of contamination, but most types of food poisoning cause one or more of the following signs and symptoms: nausea, vomiting, watery diarrhea, abdominal pain and cramps, and fever 2.
- Symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later 2.
- The clinical manifestation of norovirus (NoV) infection is relatively mild, with asymptomatic infections being common, and may contribute to the spread of the infection 3.
Treatment of Food Poisoning
- Diagnosis and management of a foodborne illness are based on the history and physical examination, with common symptoms including vomiting, diarrhea, fever, abdominal cramping, headache, dehydration, myalgia, and arthralgias 4.
- Definitive diagnosis can be made only through stool culture or more advanced laboratory testing, but these results should not delay empiric treatment if a foodborne illness is suspected 4.
- Empiric treatment should focus on symptom management, rehydration if the patient is clinically dehydrated, and antibiotic therapy 4.
- Foodborne illnesses should be reported to local and state health agencies, with reporting requirements varying among states 4.
Prevention of Food Poisoning
- Emphasis should be on stringent personal hygiene during preparation to prevent the spread of foodborne viruses 3.
- Good agriculture practice (GAP) and good manufacturing practice (GMP) are key to avoiding the introduction of viruses onto raw materials and into the food-manufacturing environment 3.
- Heightening awareness about the presence and spread of foodborne viruses, optimizing and standardizing methods for detection, and developing laboratory-based surveillance can help control foodborne viral infections 3.