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Foodborne Illness
Reviewed by Medicinsk Expert•Last updated: 2026-10-22•Poisoning Toxicology Environmental Health

Foodborne Illness

Foodborne illness affects millions of people annually, typically caused by contaminated food, and is usually managed by replacing lost fluids and electrolytes.

Overview

Each year, approximately 48 million people in the United States contract a foodborne illness from contaminated food. Common causes include bacteria and viruses, though parasites or harmful chemicals, such as high levels of pesticides, can also be responsible. Most foodborne illnesses are acute, meaning they occur suddenly and last for a short duration.

Symptoms

Symptoms vary depending on the cause and can range from mild to serious, typically including:

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

Causes of Contamination

Contamination can occur at any stage as food moves from the farm or fishery to the dining table, such as:

  • During the slaughter of raw meat.
  • During the growth or processing of fruits and vegetables.
  • When refrigerated foods are left on loading docks in warm weather.
  • In the kitchen, if food is left out at room temperature for more than 2 hours.

Treatment and Management

Most people recover from foodborne illness on their own. It is essential to replace lost fluids and electrolytes to prevent dehydration. If a health care provider identifies the specific cause, they may prescribe medications such as antibiotics. In cases of serious illness, hospital treatment may be required.

Frequently Asked Questions

To prevent foodborne illness, always wash your hands thoroughly before and after handling food. Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods. Cook foods to their safe internal temperatures, and refrigerate perishable foods promptly, ideally within two hours, to prevent bacterial growth.
Most foodborne illnesses are acute and resolve on their own within a few days. To manage symptoms at home, focus on staying hydrated by drinking small, frequent sips of fluids. Rest is also important. Avoid solid foods until vomiting subsides, then gradually reintroduce bland foods like toast, rice, or bananas.
You should seek medical attention if you have severe symptoms like high fever (over 102°F oral), bloody or severe diarrhea, signs of dehydration (decreased urination, dry mouth, dizziness), or prolonged vomiting that prevents you from keeping liquids down. Young children, older adults, pregnant women, and those with weakened immune systems are at higher risk for serious complications.
Key signs of dehydration include decreased urination, dry mouth and throat, feeling dizzy or lightheaded, and extreme thirst. To prevent dehydration, it's crucial to replace lost fluids and electrolytes by drinking plenty of water, clear broths, or oral rehydration solutions, especially if experiencing vomiting or diarrhea.
Source: MedlinePlus, National Library of Medicine

MedlinePlus brings together authoritative health information from the National Library of Medicine (NLM), the National Institutes of Health (NIH), and other government agencies and health-related organizations.

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