Food Poisoning: Causes, Symptoms, and How to Stay Safe

When you eat something contaminated, your body doesn’t always know until it’s too late. Food poisoning, a type of illness caused by eating food contaminated with harmful bacteria, viruses, or toxins. Also known as foodborne illness, it’s one of the most common health problems worldwide—millions get it every year, and most of it is preventable. It’s not just about bad sushi or left-out chicken. Even fresh produce, eggs, or unpasteurized milk can carry dangerous germs if handled wrong.

The usual suspects? Salmonella, a bacteria often found in raw poultry, eggs, and unpasteurized dairy. Then there’s E. coli, a strain that lives in cattle intestines and can contaminate undercooked beef or contaminated water. Listeria, a sneaky germ that grows even in your fridge, hides in deli meats and soft cheeses. And don’t forget norovirus—it spreads fast through infected food handlers and causes sudden vomiting and diarrhea.

Symptoms usually show up within hours to a few days after eating the bad stuff. Cramps, nausea, vomiting, diarrhea, fever—these aren’t just "stomach bugs." They’re your body fighting off a real infection. Some people bounce back in a day. Others end up in the hospital, especially kids, seniors, or anyone with a weak immune system. The biggest mistake? Waiting too long to rehydrate. Dehydration from food poisoning can turn dangerous fast.

Prevention isn’t complicated, but it’s easy to skip. Wash your hands before touching food. Cook meat to the right temperature—don’t guess, use a thermometer. Keep raw meat away from veggies and salads. Refrigerate leftovers within two hours. And if something smells off or looks weird? Toss it. No exceptions.

You’ll find real stories here—how people got sick, what they did right (or wrong), and what actually worked when the symptoms hit. We’ve pulled together guides on safe food handling, when to call a doctor, and which medications help (and which don’t). You’ll also see comparisons between common antibiotics used for bacterial food poisoning and what alternatives exist. No fluff. Just clear, practical info you can use before the next picnic, BBQ, or late-night takeout.