Foodborne Illnesses: Signs, Causes, and How to Stay Safe

Every year millions get sick from food they trust. The most common causes are bacteria, viruses, and toxins that end up in food during production, handling, or storage. You can protect yourself with a few clear habits and quick checks — no special equipment required.

Common causes and signs to watch for

Salmonella, E. coli, Listeria, and Norovirus are names you’ll hear a lot. They act differently: Norovirus hits fast with vomiting and watery diarrhea, while Listeria can show up days or weeks later and affect pregnant people more seriously. Typical signs are nausea, stomach cramps, diarrhea, sometimes fever and vomiting. If you see blood in stool, a fever above 101.5°F (38.6°C), severe belly pain, or symptoms that last more than 3 days, call a doctor.

High-risk groups include pregnant people, infants, older adults, and anyone with a weakened immune system. These folks can get more severe infections or complications, so be extra cautious with deli meats, unpasteurized dairy, raw sprouts, and undercooked seafood.

Practical prevention tips you can use today

Start with temperatures: cook poultry to 165°F (74°C), ground meats to 160°F (71°C), and steaks or whole cuts to 145°F (63°C) plus a 3-minute rest. Refrigerate perishables at 40°F (4°C) or below and freeze at 0°F (-18°C). Reheat leftovers to 165°F before eating.

Wash hands for 20 seconds before cooking and after handling raw meat. Use separate cutting boards for raw proteins and ready-to-eat foods to avoid cross-contamination. If you can’t tell by look or smell, use a food thermometer; it’s inexpensive and reliable.

When eating out or traveling, pick busy places with good turnover and avoid street vendors if you have a sensitive stomach. For home canning or preserving, follow tested recipes — botulism risk is real if jars aren’t processed correctly.

If you suspect an outbreak (several people sick after the same event), save leftovers in sealed containers and report the illness to your local health department. They can trace sources and prevent more cases.

Most cases get better with rest, fluids, and simple electrolyte solutions. Avoid anti-diarrheal meds if you have bloody diarrhea or high fever unless a doctor advises otherwise. If your symptoms are severe or you’re in a high-risk group, seek medical attention; labs can identify the cause and guide treatment.

Simple checks — safe cooking temps, fridge settings, good handwashing, and avoiding risky foods — cut your chance of getting sick a lot. Keep these habits part of your routine and you’ll eat with more confidence and less worry.