Eating undercooked or improperly stored food products can increase a person's risk of experiencing food poisoning. Each year, over 75 million people within the United States develop food poisoning symptoms, based upon estimates provided by Up To Date, a clinician-reviewed medical information website for patients. The common symptoms of food poisoning may occur following exposure to foodborne toxins, chemicals, bacteria, parasites or viruses.
Nausea or Vomiting
The most common symptoms associated with food poisoning are nausea and vomiting. When a pathogen enters the digestive tract, it can irritate and inflame the lining of the stomach, leading to sensations of nausea. The body attempts to rid itself of this pathogen by expelling it from the digestive tract through vomiting. Symptoms of nausea and vomiting can develop shortly after eating a contaminated food product or may not appear until several days later. These stomach-related symptoms of food poisoning often occur in conjunction with a loss of appetite. Seek immediate medical care if vomiting persists for longer than two days or if blood appears in the vomit.
Diarrhea
Digestive irritation and inflammation caused by exposure to a foodborne pathogen can lead to diarrhea in certain patients. Diarrhea is characterized by a frequent urge to produce a bowel movement that yields loose or watery stools. Patients who develop diarrhea may also experience additional symptoms, including abdominal cramping, pain or bloating. Diarrhea that contains blood, persists for longer than three days or is accompanied by extreme sensations of pain within the abdomen should be reported to a doctor immediately.
Additional Symptoms
Food poisoning can result in the emergence of flu-like symptoms in some patients. These symptoms can include headache, fever, chills and muscle aches, according to health officials with the Bureau of Environmental Health. Additional food poisoning symptoms can include dizziness or blurred vision. These symptoms can last for up to 10 days, depending upon the type of pathogen that was ingested. If a patient is unable to keep down liquids for more than 24 hours or develops a fever that exceeds 101.5 degrees Fahrenheit, contact a doctor immediately.
