Salmonella Symptoms begin 6 hours to 6 days after exposure: Diarrhea, fever, stomach cramps, vomiting Common food sources: Raw or undercooked chicken , turkey, and meat; eggs ; unpasteurized raw milk and juice; raw fruits and vegetables Other sources: Many animals , including backyard poultry , reptiles and amphibians , and rodents pocket pets. Clostridium botulinum Botulism Symptoms begin 18 to 36 hours after exposure: Double or blurred vision, drooping eyelids, slurred speech.
Difficulty swallowing and breathing, dry mouth. Muscle weakness and paralysis. Symptoms start in the head and move down as the illness gets worse. Common food sources: Improperly canned or fermented foods , usually homemade.
Prison-made illicit alcohol pruno. Common food sources: Raw or undercooked ground beef, raw unpasteurized milk and juice, raw vegetables such as lettuce , raw sprouts , unsafe water. Cyclospora Symptoms begin 1 week after exposure: Watery diarrhea, loss of appetite, and weight loss. Common food sources: Raw fruits or vegetables and herbs. Listeria Symptoms begin 1 to 4 weeks after exposure: Pregnant women usually have a fever and other flu-like symptoms, such as fatigue and muscle aches.
Infections during pregnancy can lead to serious illness or even death in newborns. Other people most often older adults : headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches. But how do you know the difference? It may be tough to know at first because the symptoms are so similar. Unlike viral gastroenteritis, food poisoning is strictly based on what you eat. It can be caused by bacteria, parasites and viruses.
And just like with the stomach flu, you may experience the same symptoms of nausea, vomiting, diarrhea, abdominal cramping and fever. While both are pretty miserable to have, if you want to differentiate between the two, Dr. Cook said the main differences will be food and timing of symptoms. If you are experiencing diarrhea, vomiting or both, you definitely lose a lot of fluids. In extreme cases, dehydration can be fatal. Some types of food poisoning have potentially serious complications for certain people.
These include:. Cook foods to a safe temperature. The best way to tell if foods are cooked to a safe temperature is to use a food thermometer. You can kill harmful organisms in most foods by cooking them to the right temperature. Cook ground beef to F Cook chicken and turkey to F Make sure fish and shellfish are cooked thoroughly.
Food poisoning is especially serious and potentially life-threatening for young children, pregnant women and their fetuses, older adults, and people with weakened immune systems. These individuals should take extra precautions by avoiding the following foods:. Mayo Clinic does not endorse companies or products. Advertising revenue supports our not-for-profit mission. This content does not have an English version. This content does not have an Arabic version. Overview Food poisoning, also called foodborne illness, is illness caused by eating contaminated food.
Request an Appointment at Mayo Clinic. Share on: Facebook Twitter. Show references Foodborne germs and illnesses. Centers for Disease Control and Prevention. Food poisoning is caused by eating something that has been contaminated with germs. Read tips to avoid food poisoning.
Page last reviewed: 18 June Next review due: 18 June Food poisoning.
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