Ever eaten something that didn’t sit right , only to be stuck in bed or the bathroom hours later? Chances are you might’ve had food poisoning. While it’s often brushed off as just a bad meal, food poisoning can sometimes become serious, especially for vulnerable people. From cramps to dehydration, and even hospital visits, the risks are real. However, most cases are completely preventable with just a little caution and kitchen awareness.
Many times people eat leftovers, order from a new place, or grab a snack on the go. These can be harmful, says Dr Shubham Vatsya, Senior Consultant, Gastroenterology and Hepatology at Fortis Hospital, Vasant Kunj. “Food poisoning is a common infection caused by contaminated food or water. While most cases are mild, some can become life-threatening if ignored or poorly managed,” he says, and adds that the symptoms can show up within hours , and include nausea, vomiting, abdominal pain, and diarrhoea, all of which can severely dehydrate the body if not treated on time.
Causes of food poisoning:
The root cause of food poisoning is contamination, and can happen anywhere. “Bacteria like Salmonella or E. coli, viruses such as Norovirus, and even toxins in certain seafood or mushrooms are among the most common triggers. Contamination may occur while cooking, during packaging, or even at your dining table if hygiene is neglected. Though many recover on their own, infants, older adults, pregnant women, and people with weakened immune systems are at a much higher risk of complications such as kidney failure or long-term gut damage,” says Dr Vatsya.
Also read | Food poisoning causes, symptoms: Avoid diarrhea and stomach pain with these expert tips
In some cases, hospitalisation is necessary, especially if symptoms worsen or don’t ease within 48 hours.
- Early symptoms of food poisoning: Nausea, vomiting, diarrhea, abdominal cramps, and fever are common signs. “If symptoms escalate to blood in stool, dizziness, or confusion, seek medical attention immediately,” adds Dr Vatsya.
- Know what causes it: Contamination from bacteria (like Salmonella, E. coli), viruses (Norovirus), or toxins in spoiled foods are the primary causes, informs Dr Vatsya. “Undercooked meat, raw eggs, and old leftovers are usual suspects,” he adds.
- High-risk foods to avoid: Raw or undercooked meat, unpasteurised dairy, seafood, leafy greens, and roadside food are often linked to foodborne illness. These foods need extra scrutiny and proper preparation.
- Who’s more at risk: Children, seniors, pregnant women, and people with compromised immunity are more vulnerable to severe cases. For them, even a mild infection can become a health emergency.
- Hydrate: One of the biggest dangers of food poisoning is fluid loss. “Drink oral rehydration solutions, coconut water, or clear broths to maintain electrolyte balance during recovery,” Dr Vatsya says.
- Don’t rely on expired foods: Check expiry dates, inspect packaging, and toss anything that smells or looks off. Spoiled food can look totally normal, don’t take the chance.
- Cook with caution: Cook meat, poultry, and eggs thoroughly. “Use a thermometer if needed. Pink chicken or runny yolks might look appealing but aren’t worth the risk,” the expert says.
- Store smartly: Refrigerate perishables below 5°C. Never leave cooked food out for more than 2 hours. “During hot summer months make that one hour, as bacteria multiply fast at room temperature,” he says.
- Keep things separate: Use different chopping boards and knives for raw meat and veggies to avoid cross-contamination. Wash utensils thoroughly between uses, especially during meal prep.
- Be careful when eating out: Choose places that look clean and have good hygiene practices. Be extra cautious with uncooked items like salads, chutneys, or sauces at food stalls.
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